Mastiha is a fascinating liqueur created in Greece using the resin of the rare mastiha tree grown on the Greek island of Chios. It's not often seen, but when you do, it's always worth a look. This particular expression is Kleos Mastiha, produced by master distiller Maroussa Tsaxaki using the mastiha tears (the hardened resin) and mastiha essential oils. The name comes from a Greek word meaning “fame or glory attained through good deeds and hard work” - which is clearly an admirable thing to aspire to!

Roots Mastiha Liqueur is produced using the resin of Mastic trees on the Greek island of Chios – believed to have medicinal properties – and also saw use as a breath freshener – since 5BC.

Ketel One® Oranje flavoured vodka begins with Ketel One® Vodka, infused with the essence of orange for a crisp, refreshing taste. The essential oil is comprised of Valencia oranges from Florida, providing a roundness, sweetness and unique juiciness. Valencia oranges from Brazil, providing a roundness, and juiciness and mandarin from Italy, providing floral and special fruity notes. The essential oils are blended and refined into a perfectly balanced essence by a specialist based in the home of perfume, Grasse in the South of France

By 1897, the house of Edouard Pernod boasted a reputation for crafting some of the best absinthe the world has ever known. At the time of the ban (in 1915 in France), Edouard Pernod had become the 3rd largest absinthe distiller in France. The Edouard Pernod label was considered by many absinthe connoisseurs to be one of the finest marques, certainly on par with the famed Pernod Fils, A. Junod and Fritz Duval

A Bolivian grape brandy produced in collaboration with film maker Stephen Soderbergh, as he travels the world looking for examples of "exceptional human endeavour". Singani is distilled from Muscat of Alexandria grapes in the high valleys of Bolivia and is the country's national drink, but until now has not made it far from home. Singani 63 is a clean and crisp spirit, with a touch of aromatic grape.

From the Domus range comes another intriguing Grappa - this time, the spirit is made using the Nebbiolo grape and has been matured to help develop its flavour profile. Nebbiolo grape are the core of all brilliant Barolo wines, but do they make great Grappa? Absolutely! Roasted apricot, walnut, dry cinnamon, juicy prune and a touch of brandied cherry.

A 20cl bottle of Jade's new world style absinthe, inspired by the cafes of New Orleans in the early years of the 20th century.

Jade Terminus is an homage to one of the best absinthes of the Belle Epoque: Cusenier Oxygenée. The Cusenier distillery created this absinthe in reponse to claims that absinthe was dangerous, and claimed that their proprietary oxygenation process left the absinthe free of any potentially deleterious properties. We now know that absinthe is only as harmful as any other alcoholic drink, however this unique oxygenation process lent a unique character to the absinthe, so to make Jade Terminus Oxygenee Ted Breaux decided to use a hot oxygenation process closely mirroring the original technique. This handcrafted absinthe is distilled by T.A. Breaux, to traditional french methods, aged fully for several years. Absinthe alembics from the 19th century have been used for its distillation in the Historic Combier distillery. This absinthe is made of a eau-de-vie base , unusual Alpine varieties of wormwood, and other European herbs. No sugar or artificial colours are in the recipe. This absinthe has rested for an average of 3 years before bottling.

assorted spirits / liqueurs

A blanche absinthe distilled in a pre-ban style in Pontarlier, centre of early 20th century French absinthe production. Versatile and excellent either on its own with water or in cocktails.

A blanche absinthe distilled in a pre-ban style in Pontarlier, centre of early 20th century French absinthe production. Versatile and excellent either on its own with water or in cocktails.

Roots Kanela Liqueur is a blend of cinnamon, clove, nutmeg and citrus. The brand may be new, but Kanela isn't – first being seen in Greece in the 15th century.

A 20cl bottle of Jade's VS1898 Absinthe, a 'Verte Suisse' styled after the top quality spirit of the late 19th century. This has been reverse engineered from a bottle made at the C.F. Berger distillery before it closed in 1910.

La Maison Fontaine Verte is an herby absinthe which has a naturally green colour and a flavour which is refreshed and bright with anise, fennel and spicy white pepper. Liquorice and camomile also come through on the nose and the palate has an herbal complexity especially when served with the right amount of water for a good louche. The spiced anise notes linger long after drinking and ensure La Maison Fontaine Verte sticks in your mind.

La Maison Fontaine Chocolat Absinthe Liqueur is inspired and by an old handwritten recipe and the flavour is a really distinctive and exciting taste. Its nose is rich in chocolate notes with liquorice and aniseed coming through and the taste is sweet with definite dryness and aniseed absinthe notes coming through strongly alongside lighter, milky chocolate notes. It’s the absinthe that really stands out but the chocolate adds a really interesting twist.

Zoco Pacharan Navarro Liqueur is produced in the Basque area and is one of the oldest commercial brands of Pacharan there is and it’s clear to see the flavours have been refined to absolute perfection. Zoco Pacharan is made by steeping sloe berries, coffee and vanilla in an aniseed based liqueur, delivering flavours which almost seem impossible. Complex and vibrant with fruity flavours, Zoco Pacharan definitely delivers a taste to remember.

Roots Diktamo Liqueur is a deep brown in colour and rich in a huge range of aromatic and botanical flavours. The aroma is rich in peat and herbal freshness with a flavour which is complex and multi-layered with a little fruitiness and a wonderfully velvety texture. Using an aromatic plant which was known for its medicinal and aphrodisiacal qualities in ancient times, Roots Herb Spirit Liqueur is certainly a drink that deserves at least one taste.

Pazo Licor de Hierbas is a contemporary and delicate liqueur produced in Galicia, Spain and offers a distinctive flavour which brings together elegant grape spirit and a wide range of specially selected botanicals, fruits, herbs and spices. Pazo includes flavours such as sharp lemon grass, sweet lime blossom, tea, cancella and a range of spices which combined create a sweet liqueur that doesn’t disappoint and is pleasingly smooth on the palate.

ABA Pisco is a prized Chilean creation which is produced using a double distillation method in copper pot stills. Perfect for Chile’s favourite Pisco Sour cocktail, ABA utilises the fresh, juicy grapes of the Muscat variety, grown in the Chilean Andes. Crystal clear and exceptionally flavoured, ABA Pisco offers the taste of jasmine flowers, sweet honey and tangerine creating a flavour which is soft on the palate and syrupy sweet.

Ricard Pastis is a uniquely produced aperitif which brings together three separate ingredients blended perfectly together with neutral alcohol and caramel to create a rich, intense flavour. Liquorice root, green anise and fennel are the three ingredients which deliver the traditional and complex flavours of Ricard. There’s a grassy edge to this pastis which helps it stand out from the crowd and it also has a minty citrus freshness which balances against the warm, liquorice tones.

Pernod was created to sate the appetite of the French for aniseed. Without the inclusion of notorious wormwood Pernod could be enjoyed once absinthe was banned and its strong and distinct flavour ensures it’s still enjoyed today. Turning cloudy when water is added to improve the taste, Pernod is rich with aniseed, rooty liquorice and fennel working in perfectly harmony. The herbal complexity of each drink makes it even more enjoyable and helps temper the intensity of the liquorice.

Turkey’s national drink, Raki is a sweet, clear brandy which teases the tongue and brings together spicy, hot and sweet notes in perfect harmony. Deep anise flavour is what you’ll take away from each sip of Yeni Raki but the flavour is much more complex than that with minty undertones and sugar beet sweetness. First produced in 1944 Yeni Raki is one of Turkey’s most famous Raki products and is one which can be enjoyed as an unforgettable aperitif.

The world’s first bottled Ouzo, Ouzo 12 offers up the taste of Greece. Crystal clear until you add water when it turns milky-white, Ouzo has the distinct fresh flavour of fennel, liquorice on the nose and subtle spices underneath. On tasting the strength of liquorice is released and the fresh fennel notes come through strongly with a welcome hint of sugar at the end. The long finish is intense with liquorice and it’s a flavour which you won’t’ forget in a hurry.

Sweet Agwa, a liqueur which marries together an array of tempting herbal flavours, offering a distinct and enjoyable flavour. Agwa’s key ingredients are Bolivian coca leaves, Brazilian guarana and Chinese ginseng which work together to offer a herbal, minty scent followed by a thick, syrupy mouthfeel awash with spicy notes, sweet menthol and the depth of the herbaceous ingredients. It ends on a long herbal note which encapsulates the overall flavour of this traditional liqueur.

Intense and full of fresh fruit flavours, Tosolini Moscato Grappa utilises Muscat grapes to deliver a smooth and aromatic flavour. Tosolini Moscato Grappa releases a bouquet of stunning aromas, most prominently tangy grape. The intense flavour of the grapes is closely followed and complimented by notes of fresh blossom, menthol mint and floral honeysuckle. A wonderful after dinner drink, perfectly paired with a range of indulgent desserts, the fresh tang of the grapes is what lingers longest.

Bottled at 40% abv, instead of the regular 50%, the Nardini Grappa Bianco 40 makes for a smoother, lighter sip that might crack open up the cracking would of grappa to people who wouldn't have tried it before. It still maintains the floral notes and citrus zest, but it's gentler on the palate, making this traditional Italian drink perfect for sipping.

Spring water clear and aromatically fruity, Tosolini Cividina Grappa is robust and awash with the fresh flavour of grapes. Distilled in Northern Italy in traditional copper stills, there is a Slavic and Austrian influence due to the region of the distillery. With sweet brandy undertones mixed with the pomace of the grapes, Tosolini Cividana Grappa has a mellow flavour which marries wonderfully with aromatic notes and the sweetness of grapes throughout.

An exceptionally crafted vintage-style absinthe created as a tribute to one of the world’s most famous pre-ban absinthes, Pernod Fils. Jade 1901 has a balanced flavour with a strong herbal aroma and an aftertaste rich in wormwood and aniseed. It has a distinct pale golden colour with a greenish tinge and fresh, woody aromas with notes of sage, tarragon and lime blossom. The alcohol content combined with the strength of wormwood provide the characteristic palate-numbing sensation absinthe is known for.

The original absinthe, Henri Louis Pernod founded the world’s first absinthe distillery and their modern product still uses many of the methods and ingredients of their original blend. Deceptively milder than its high proof alcohol content, Pernod Absinthe is understated and smooth to drink with the notes of aniseed and wormwood present but not overwhelming. Light green in colour is has natural herbal aromas and a distinctive touch of lemon, best enjoyed with water and sugar.

The drink which sparked a new revolution, La Fee Absinthe Parisienne was one of the first absinthes newly licensed when the drink was once again made legal. Distilled in Paris utilising a 19th century recipe, La Fee Parisienne is exclusively authenticated by Marie-Claude Delahaye, founder and curator of the absinthe museum. With classic green hues and the flavours of traditional wormwood, fennel anise and hyssop it has both an herbal aroma and sharp aniseed flavour.