This liqueur is made from 2 types of plum, on of which is the very special fruit known as the Dittisham Plum. It is a species plum & is grown in the sheltered Dart valley village, which gives it its name. On one point the many legends surrounding the arrival of these plums agree. They arrived by sea. The ship's captain dumped his cargo as he had been unable to sell it & the thrifty villagers took the plums in & gave them a good home. The orchards became famous in their day & people made special expeditions from as far away as Plymouth & Exeter (a long way by horse & cart!), to get their annual supply. The season is very short, rarely lasting more than 10 days. Free from preservatives & colourings. Use within 6 weeks of opening for freshest flavour. ...

Popular in the 17th Century, this large, yellow & fragrant fruit is a relative of the pear. The varieties used include ' Vranga' & ' Meecher's Prolific'. Delicious as an aperitif or as an after-dinner digestif this liqueur is also a great accompaniment to strong cheese. Add to a pork or chicken stir-fry sauce for an original sharp & sweet taste. Free from preservatives & colourings. Use within 3 months of opening for freshest flavour. ...

This delicious fresh-tasting liqueur retains all the unadulterated flavour of about half a kilogram of whole Scottish grown raspberries to every 35cl. bottle. Picked at optimum ripeness to capture the best natural sugar balance. Drink on its own, mixed with mineral water, or, for something really special, with champagne. Free from preservatives & colourings. Use within 8 weeks of opening for freshest flavour. ...

This is unique. The recipe was given to Bramley & Gage by devious means, but is has been made in Devon country kitchens for a very long time. Having made & bottled the Sloe Gin, they keep the highly alcoholic Sloes & infuse them in good Devon Cider (either from Whitestone Cider or from Heron Valley Cider) for six weeks. The result is a drink that tastes of apples, sloes, gin flavours, &, surprisingly, almonds. The almond flavour comes from the kernel of the sloes as they do not use almond essence or almonds in our Sloe Gin. It can be drunk neat or mixed 50/50 with soda, lemonade, or tonic, & ice cubes, cucumber & borage flowers for a long summer drink, or mulled with perhaps a little sugar, nutmeg, cinnamon, & a slice of apple or pear for a warming winter noggin. Free from preservatives & colourings. ...

Our Sloe Gin is made the traditional way by soaking whole hedgerow sloes in gin & sugar. They make it using 4oz sugar to a 70cl bottle of gin. This gives a drier style Sloe Gin in which one can really taste the fruit, without the sweetness being over-powering. The very thing for the hip flask on a cold winter's day. Try making a Sloe Gin Fizz (proportions: 1 measure Sloe Gin, 1 teaspoonful lemon juice, soda water to taste. Serve in a champagne saucer). Free from preservatives & colourings. Radio 4 Food Programme; Derek Cooper we think it's rather good, Marguerite Patten Clean, fresh, lovely, Andrew Jefford Delicious . Tamasin Day-Lewis, The best fruit liqueurs I've ever tasted. ...

Branca Menta's unique, cool & fresh taste derives from tender mint leaves, carefully blended with select blossoms, rare aromatic herbs & other natural ingredients. Perfect in every season for its refreshing, thirst quenching qualities. Drink straight, on the rocks, cold, as a long drink, use as the base of a cocktail or mixed with a soft drink. ...

Born in 1845 after a secret recipe never disclosed, up to today kept by the family & unchanged with time; it is, in fact, a case history in the trade. Always referred to as 'the digestive', it is the perfect drink to those who enjoy extending an evening's pleasures. The secret of its unique, unmistakable taste lies in the wise recipe: 27 herbs picked in 4 continents & aged in oak casks for over a year. Among these: Aloes: a natural source of a great deal of important nutritional elements. Antioxydant Aloes has revitalizing properties; Gentian root: it grows in the mountains. Dried, it is a real natural 'pick-me-up' with a characteristic bitterish taste; Rhubarb: a tonic & depurative; Gum Myrrh: anti-inflammatory, antiseptic & antibactrial properties; Red Cinchona bark: a natural tonic & other exotic spices such as Colombus, Galanga & Zedoary. ...

The nose is a rich complex of fresh juniper, followed quickly with coriander & a complexity of gin flavours. Hints of citrus mingle with oriental spices. On adding a mixer the citrus, lemon, orange & even bergamot open out as well as hints of cinnamon, clove & even saffron. Medium length on the finish leaving you ready for the next mouthful. Distilled from pure grain, combined with botanicals from the four corners of the world. Blended with water from the Beacons to create a clean spirit that is crisp, clean & exceptionally smooth. ...

Awarded Gold Best in Class at the International Wines & Spirits Competition 2011 Brecon Gin is a fine quality distilled gin using botanicals from the four corners of the world & bottled at Penderyn Distillery using water from the beautiful Brecon Beacons National Park. The clarity & purity of Brecon Gin prevails in the clear tall glass bottle which also perfectly highlights the diverse range of botanicals. The list of botanicals & the naturalness of this gin will define a new category of drinkers. Taken neat, Brecon gin is a big traditional juniper gin laced with coriander & revealing hints of spicy cinnamon. Add a mixer & the citrus freshness of oranges & lemons appear with nutmeg, liquorice & angelica in a supporting role. The characteristic flavours go well with tonic, ice & lemon on a warm summer's day with a refreshing juniper in the lead role but Brecon's traditional heritage is equally at home besides a roaring fire on a cold night & will bring back memories of long hot summers past. ...

A stunning example of premium Langhorne Creek Shiraz, showing richness & density integrated with fine elegant oak, giving ...