Texture: Liquid Flavour: Characteristic of white peach

Colour: Orange with slight pinkish glints ...

Renowned for its rarity, this tea variety has a strong astringency & adds a hint of sweetness thanks to its floral flavour profile. This innovation will allow you to create delicious, reduced sugar iced teas with a delicate floral flavour. It pairs well with red fruits like raspberry & blueberry, with exotic fruits such as mango or passion fruit, as well as with floral flavours like rose, hibiscus or elderflower. Its sophisticated notes will add an original touch to your cocktails, but also to mocktails or bubble teas with subtle white tea notes. ...

Texture: Liquid. Flavour: Characteristic of wild strawberry.

Colour: Red. ...

Dont be fooled by the name of this warming, spicy syrup. Not only will it work wonders in your winter tipples, it also transforms exotic cocktails, such as the Ma Ta, the classic Negroni, hot drinks & mocktails. ...

Tangy & tart with a sensual citrus fragrance, Monin Yuzu adds a unique & unforgettable flavour to refreshing cocktails or a soothing touch to a hot drink when under the weather! ...

Limited stock. Very attractive nose with typical London Gin characters & distinct Juniper & pepper notes. Crisp, fresh & fruity on the nose & equally so in the mouth. Some tangy notes in the mouth add extra freshness to the traditional characteristics. Extremely complex full bodied. Monkey 47 gets its unrivalled complexity & quality from its 47 handpicked plant ingredients, of which a third come from the Black Forest, such as spruce, elderflower, blackthorn, bramble leaves & fresh cranberries. Distilled in small batches, this Schwarzwald sloe gin is a true Monkey 47, but nevertheless a whole different one. This masterfully handcrafted & unfiltered sloe gin is unique in its complexity whilst reflecting great British traditions & the wildness of the Black Forest. The quality of ingredients is fully brought to bear through a masterful & complex distillation process involving both steam extraction & distillation of the macerate. Monkey 47 is then matured for three months in traditional earthenware containers, in which the distillate develops greater balance as it reacts with oxygen. After maturing, the distillate is diluted with extremely soft Black Forest spring water to the drinkable strength of 47 per cent & is put through a sheet filter, but to preserve its full character it does not undergo cold-stabilisation. ...

Monkey Shoulder uses only malt Scotch whisky from three of Speyside's finest distilleries. This triple malt is catching the attention of the country's leading bartenders for its smooth & rich qualities, making it ideal for mixing as well as drinking in the more traditional way. As Charlotte Voisey, of London's Apartment 195 explains, 'the atractive name & bottle spark curiosity, & once explained, bring a smile to your face.' Rooted in malt whisky lore, Monkey Shoulder is inspired by & named in honour of the malt men at William Grant, who are among the few still to turn the malting barley by hand using a sheil (wooden shovel). Monkey Shoulder was a nickname given to a temporary injury some malt men occasionaly suffered many years ago as a result of repeatedly bending over whilst turning the malt. Thankfully, working practices have now changed & the condition no longer exists. Crafted in small batches of just 27 casks, Monkey Shoulder's smooth & and rounded taste has accents of malty sweetness, vanilla, marmalade & barley sugar. The iconic bottle design, complete with three brass monkeys
- each representing one of the constituent single malts
- on the bottle's shoulder, is sure to attract confident, liberal minded people with discerning taste & ensures it's not one to hide away in the drinks cabinet!

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Monkey Shoulder uses only malt Scotch whisky from three of Speyside's finest distilleries. This triple malt is catching the attention of the country's leading bartenders for its smooth & rich qualities, making it ideal for mixing as well as drinking in the more traditional way. As Charlotte Voisey, of London's Apartment 195 explains, 'the atractive name & bottle spark curiosity, & once explained, bring a smile to your face.' Rooted in malt whisky lore, Monkey Shoulder is inspired by & named in honour of the malt men at William Grant, who are among the few still to turn the malting barley by hand using a sheil (wooden shovel). Monkey Shoulder was a nickname given to a temporary injury some malt men occasionaly suffered many years ago as a result of repeatedly bending over whilst turning the malt. Thankfully, working practices have now changed & the condition no longer exists. Crafted in small batches of just 27 casks, Monkey Shoulder's smooth & and rounded taste has accents of malty sweetness, vanilla, marmalade & barley sugar. The iconic bottle design, complete with three brass monkeys
- each representing one of the constituent single malts
- on the bottle's shoulder, is sure to attract confident, liberal minded people with discerning taste & ensures it's not one to hide away in the drinks cabinet!

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Pale lemon in the glass with a gold tint. This unoaked Chardonnay has lifted melon fruit on the nose & a nice roundness & texture on the palate. Well balanced, with citrus flavours lingering on the finish. ...

This Grenache Blanc has a lemon yellow colour in the glass. It is fresh & unoaked, & has a lovely depth of flavour that combines nicely with its attractive lifted nose. ...