Spirits

From the Blackfriars Distillery in Plymouth. Produced in small batch pot stills producing a rich, oily Gin in the traditional Genever fashion. The main ingredient in the original Dry Martini.

A smooth blend of fresh citrus-forward flavours, subtle floral notes, and a burst of juniper, rounded off with a unique combination of botanicals harking from each of the major rugby nations, Blackeye is so smooth, it can be enjoyed neat or mixed to taste.

A white rum from the Martinique. This J Bally Blanc was distilled from fresh sugar cane juice in the rhum agricole style.

A blended Armagnac of which the youngest vintage in the blend is 3 years old.

A deep, amber-gold in appearance, with a heady nose of cocoa powder, allspice & toasted hazelnut. Gently nutty & textural on the palate with multiple layers of flavour including Seville orange marmalade, praline and red apple.

A great triple sec (orange liqueur) from Edmond Briottet. This Curaçao is made by double distilling sweet and bitter oranges. The result is a fantastically rich, flavoursome liqueur.

Developed by wine merchant Alexandre Le Grand in the 19th century and is flavored with twenty-seven flowers, berries, herbs, roots, and spices. Perfect neat, over ice or in a cocktail.

A traditional cider brandy made from distilled apple cider. This 3 year old is the youngest and freshest they produce and retains a delicious apple fruit and slight floral flavour.

An anise-based spirit produced from white Obeïdi grapes and green organic aniseed distilled in a traditional still.