A softly sweet, mineralistic gin uses botanical that were foraged on beaches aroundEdinburgh, Focus and Bladderwrack seaweed with scurvy grass and gorse flowers, to create a suberb summer tipple,sweet with a subtle salinity.

Citrus and floral dominates the nose. Oily in the mouth. Lemon peels andpine comes early, orange mixed with musky hints of jasmine flowers. Fairly long finish in angelica root and crispy pinenotes.

100% vegetarian and organic, Black Tomato Gin is a robust and powerful spirit with lots ofdifferent flavours at play. Rich dark fruits are obvious and followed by pleasant spices on the palate. The powerfulfruitiness of the tomato is balanced by its own tanginess and the peppery kick of juniper.

Red Vermouth del Professore Riserva 2017 and Campari CASK slow cooked with kombu seaweed, cloves and BoletusEdulis infusion. Home made Yuzu & Sichuan Pepper Soda.

Edinburgh Gin Small Batch, fresh sage, home made basil syrup, St.Germain, yuzu extract.

Mitcher's Straight Rye, nori seaweed, fresh wasabi, home made coconut syrup, simple soda, yuzu.

Equiano Rum infusioned with roasted pineapple, cacao beans and banana's peels, home made chocolate bitter,moscovado syrup.

Mezcal Bruxo N'4, KAH Reposada, pink Grapefruit syrup, agave honey, lime juice, shichimi togarashi.

Edinburg Gin Navy, Angostura Bitter, Chamomille Cordial, Supasawa, pink grapefruit juice, tonic water.

Distilled in 2012 from 100% Scottish barley, the 09.1 is matured full-term in top-tier ex-American whiskey casks.Ex - Jim Beam (51%), Jack Daniels (26%), Clermont (15%), Old Grand-Dad (8%)Matured entirely on Islay.

Gorgeous, mouth-filling creaminess (madam); surprisingly gentle, and for all of the flavour components: vanilla led, butthere’s a brightness about it rather than a sickliness; black tea, more Lapsang Souchong now. The velvety texture lingerssomewhat: it’s slightly cloying, it’s still filling – right at the end. A lovely umami note, balancing out. But the flavoursare mellow, they’re not bold.

Matured in virgin oak casks and bottled at 46% abv. The nose is sweet and malty, with vanilla toffee and bananaemerging. The palate is creamy with cracked pepper and sweet fruits, before a smooth and long finish.The first Soil Association-certified organic single malt.

An interesting blended whisky from Japanese producer.Laid-back notes of honey'd barley and white chocolate, with a touch of lemon drizzle cake at nose, in mouth find Layersof icing sugar, hay and orange peel.

The complex formula is created by blending more than 100 different batches of malt and grain whiskies.Bursting with character; boiled sweets, orange peel and apricot aromas with spicy oak and ripe fruit flavours.

The first ever Cognac Fine Champagne blend (using only the finest grapes).Sweet but not cloying; very fruity, with dates and ripe grapes as the featured players, supported by honey, butteredpastries (like a warm cinnamon bun) and just a hint of maple syrup, with oaky spice on the back of the palate.

Comes of refined with vinous, floral oaky notes and a hint of sugarcane in the nose. In the mouth it starts of fairly sweetfor an agicole. Spicy notes of oak, white pepper and a bit of dark chocolate emerges after.This particular version is hand selected blend of vintage rums aged in both French Limousin and American oak.Tarragon, licorice root, floral notes, then and a dry sweet brine. Dryish finish; medium long.

Matured at length in sealed white American oak barrels with special reserves of up to 21 years of aging. 40% ABV.Strong and pleasant alcohol sensation, strong scent of macerated red fruits, raisins and dates, coconut, orange peel, tonkabeans, wood, dried fruits, cinnamon and mocha, long permanence in mouth.

Ryoma is a Japanese rum made on the island of Shikoku (the southernmost of the archipelago). It is a 7 year old purecane juice, aged in oak barrels.

This is not a rum for everyone. The aroma is more akin to a whisky wort with a milky/flat beer quality or to be moreaccurate, quite like a saké. This is coupled with an aroma that is more akin to sweat. If you can get past that, you willfind some wood spices that are along the lines of cedar and incense.

The grassy sugarcane finally comes through on the palate and it feels soft as you taste. The sweet level is low while thefresh herb and tart components take over.

Chartreuse Liqueur du 9 Centenaire was created in 1984 to celebrate the ninth centenary of the foundation of themonastic order of Chartreux. Ok, I feel a bit silly to write it again, but of course there are herbs, herbs and again herbsfirst! Anise, lemon balm, mint, wormwood, rosemary, sage, fennel, even basil I can find, plus some pepper and of coursea nice honey sweetness. Compared to the 1605, it appears softer, the sweetness a little more superficial, but the typicalChartreuse character remains.

The taste,gentle, slightly softer, but still powerful with a full load of herbs, honey and a very light, aromatic whitepepper. We can feel all the 130 plants used in this recipe.

Sweet, herbal, also long lasting for the perfect final.

an “ensamble” of three different types of maguey (60% Cuishe, 30% Barril, 10% Espadín). It is produced by CaesarioRodriguez, a third generation maestro mezcalero of Las Salinas, Oaxaca.

On the nose, very vegetal. Green grass, key lime, eucalyptus, bamboo.

Round and smooth in texture. More green notes of mint leaf, cucumber. Finishes surprisingly cut and mute; doesn’treally linger save for a faintly bitter green note.

Bruxo No. 3 uses Barril maguey from San Agustin Amatengo. The mezcalero, Candido Reyes, AKA Tio Conejo (UncleRabbit), is well known in this community. The flavors of this mezcal are savory with notes of minerality. There are notesof flint that mesh with peppery herbs and dried leaves on a creamy and supple palate.