Iceberg water is made straight from glacial in the Canadian Arctic. Over the course of thousands of years snow accumulates forming enormous glacial walls that slide into the sea at 7 kilometres per year. Once the glacial reach the sea they being to break off & become icebergs. On their trip down south they being to melt & once they arrive at Newfoundland a significant part of the iceberg has melted away leaving ice that has been preserved for around 12-15 thousand years untouched by any impurities of the modern day. Iceberg water is natures most unique & truly pristine water. So pure that, even on a scale of parts per billion (p.p.b/L) nasty substances such as pesticides, herbicides & cancer causing toxins such as dioxins & furans are not detectable in comparison to regular tap water which contains about 150 (p.p.b/L) To get the ice from the iceberg the harvesters use ice choppers to break off big bits of ice, sometimes they even use loud music to break the ice through sound waves. Once the ice has been harvested it is then immediately stored in tanks to make sure no pollution gets in touch with the water. Once back at the Iceberg HQ the water is melted down & bottled giving you the purest water on the planet! ...

Ilegal Mezcal earns its name from the fact it used to be smuggled into the Cafe No Se bar in Antigua, Guatemala, where historically artists, poets & thinkers congregated for week-long parties. The varieties on offer today are based upon Espadin Agave & crafted in small batches with traditional pot stills. The agave is baked in clay ovens & ground with a stone millstone -- all traditional methods in an age of modern ovens & steel mills. The process is an art form & the result is always a beautifully balanced spirit with just a kiss of smoke, making it ideal for cocktails or as a sipping spirit. ...

Ilegal Anejo is aged for 13 months in oak & bourbon casks. It offers orange notes with hints of maple & clove. ...

Ilegal Mezcal earns its name from the fact it used to be smuggled into the Cafe No Se bar in Antigua, Guatemala, where historically artists, poets & thinkers congregated for week-long parties. The varieties on offer today are based upon Espadin Agave & crafted in small batches with traditional pot stills. The agave is baked in clay ovens & ground with a stone millstone -- all traditional methods in an age of modern ovens & steel mills. The process is an art form & the result is always a beautifully balanced spirit with just a kiss of smoke, making it ideal for cocktails or as a sipping spirit. ...

Ilegal Joven Mezcal is un-aged but boasts deep agave aromas with hints of apple & citrus. Ideal for a variety of cocktails. ...

Ilegal Reposado is aged for 4 months in American oak barrels. A velvety, sipworthy mescal with notes of fruit & vanilla. ...

Super premium grain vodka from Imjustbait. This ultra smooth is infused with fresh strawberries to create a rich, creamy finish. Ready for you to add your favourite mixer or in a cocktail. ...

Lightly sparkling medium apple cider made using 100% British apples. Perfectly balanced between sweet & dry for a lip smacking refreshment. Enjoy ice cold. ...

Part of the 2018 Diageo Special Release, this limited release is aged for 27 years in refill American Oak hogsheads, a great example of the distillery's fruity & salty spirit. Smooth, sweet-starting, clean & drying, with a coastal tang & a long fini ...

Innis & Gunn's range of oak-aged beers has a compelling back story. In 2002 a famous whisky distiller approached the Edinburgh brewery for help. They were seeking to season some of their oak casks with the sweet, malty character of a full-flavoured beer. All the previous attempts had failed. Eager to assist, Innis & Gunn created a custom-made recipe & the resulting brew was left to rest in their barrels. Thirty days on, the beer was thrown out to be replaced with the whisky. During its maturation, the Scotch acquired extra qualities from the beer-infused wood, resulting in a greatly admired dram & many repeats of the successful experiment. Then, months later & quite unexpectedly, the master brewer received an exciting call
- this time it wasn't the whisky getting rave reviews. Some inquisitive souls at the distillery had sampled the beer after its time in casks, discovering it had been transformed by the oak into a remarkably refined brew. Ever since Innis & Gunn have dedicated themselves to sharing the unique flavours of their oak-aged beers with the world, proving that a little luck can go a long way.< br />
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