This weird & rare South Asian citrus variety is beautifully aromatic. The lemon flavour is delicate but deep & complex. Folks in China hang them in their closets to make their clothes smell good. Hangar One can't get them all the time so sometimes they run out. There are lots of citrus-flavoured vodkas, but most are flavoured with highly purified extracts, which means they have only a single note. Hangar One is made with whole fresh fruit, which of course

Includes:: seeds, skin, pits, & juice, & all the fresh citrus oils. That's why Hangar One vodkas have far more complex flavours. They hit the palate in more spots. They just taste richer. When you taste the Buddha's H&, it doesn't have only the focused intensity of, say, a standard lemon. It also has wonderful jasmine overtones, as well as hints of fruitcake spices. The Buddha's Hand citron is one of the oldest citrus fruits. What's really great about distilling Buddha's Hands is that when you cut one open, they don't have any juice inside; they're entirely pith (that's the white stuff inside the peel). & unlike most citrus, the pith of the Buddha's Hand citron is sweet, not bitter. This allows them to get incredible depth of flavour without having to deal with high-acid citrus juice, which is really hard to stabilise in a bottle & has less complexity. Rumor has it that Buddha's Hand citrons got their name because they look like the upturned fingers of Buddha statues; the mutation that gave them the fingers started around 200 ad. Buddha's Hands are highly aromatic & are hung to perfume rooms & closets. They also make great candied lemon peel & marmalade.

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Unusual & knobbly Indonesian lime. Hangar One use the leaves too
- they are the ones you see in Thai cuisine. Great fresh lime
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Totally fresh tangerines in the infusion, with fresh tangerine flowers added. It's like peeling an actual tangerine, a really good one: the tiny spray of oil that comes up from your thumbnail is exactly what their vodka smells & tastes like. One night as Lance Winters walked from his apartment to the laundromat, he went by an orange tree in full bloom. The fragrance blew him away. Later he asked a friend if he could pick the flowers off her orange tree. She thought he was kind of crazy, but let him pick a bucketful of blossoms. Lance distilled them right away, &
- it came out perfectly. So the Mandarin blossom infusion was the first idea that came to mind when St George Spirits decided to to make a high-end vodka. Many parts of a citrus tree have the same fragrance & flavour characteristics as the fruit. Hangar One like using the Mandarin flowers because they allow them to capture complex & floral citrus characteristics without having to depend on unstable acids from the fruit's juice. It takes about 100 pounds of Mandarin blossoms (that's about the size of an oil drum) to do two bottlings of the Mandarin Blossom vodka. It takes someone about an hour to harvest one pound of Mandarin blossoms, & they have to be picked at the height of bloom (which also means there are lots of bees)
- so it's a pretty labour-intensive process, but the result is so worth it! Incidentally, the Mandarin Blossom vodka makes a great perfume. Bottle design may vary.

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Jorg Rupf & Lance Winters figured out how to make straight vodka taste good. First they pot-distill a vodka from expensive viognier wine. Then they blend it into an excellent column still wheat vodka. Here's the magic: there's no harsh alcoholic smell or taste, just soft beautiful purity. Hangar One's 'straight' vodka is a blend of grain (wheat) neutral spirit & a vodka crafted from viognier wine. They use the viognier vodka to diminish the alcoholic overtone found in most other vodkas. Viognier is an old varietal wine grape that makes a delicious white wine, but it's relatively new to California. Viognier grapes are hard to grow, & they don't produce a whole lot of fruit. To get the full flavour, you have to pick them when they're perfectly ripe. ' But despite, or perhaps because of, this precariousness has the most amazing clear, golden colour & the aroma of flowers & fruits at their freshest.' ...

The Hankey Bannister partnership was formed in 1757 by Messrs Hankey & Bannister. Hankey & Bannister became established as one of the finest suppliers of wines & spirits in the UK with a customer base which boasted royalty such as Prince Regent, William IV & the Dukes of Norfolk & Queensberry. Hankey Bannister also enjoyed an elevated position in Downing Street as a favourite drink of Sir Winston Churchill, the famous wartime Prime Minister. Attractively packaged in the classic Hankey Bannister bottle, this exclusive presentation reflects the traditions of Scotch whisky distilling. Generations of experience have combined to create a blended whisky of individual character & smoothness. Many factors contribute to this quality whisky, not only the distillation process but also the natural elements of Scottish water, peat & climate. Expert blending of only the finest individual malt & grain whiskies available have result in a light, subtle blend
- clean, sweet & spicy, giving a full flavour with honeyed tones & a pleasant lasting finish. Nose
- Full-bodied & smoky. Colour
- Rich golden. Taste
- Soft & sweet on the palate with a pleasant smoky character & a balanced finish.



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The traditional choice but not for the faint hearted. Hapsburg Absinthe lets you party on the wild side with a hint of mystery. Strong flavours & the classic distinctive herbal nose. Hapsburg Absinthe can be drunk mixed will iced water, or blended as a cocktail with a myriad of mixers & fruit juices. Its great over crushed ice with a sprig of mint & mixed with fresh apple & blackcurrant juice. ...

The traditional choice but not for the faint hearted. Hapsburg Absinthe lets you party on the wild side with a hint of mystery. Strong flavours & the classic distinctive herbal nose. Hapsburg Absinthe can be drunk mixed will iced water, or blended as a cocktail with a myriad of mixers & fruit juices. It's great over crushed ice with a sprig of mint & mixed with fresh apple & blackcurrant juice. ...

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