It was Prosper Delord, a travelling distiller, who initially fell in love with the magnificent eau-de-vie of Armagnac. In 1893, he founded the Maison Delord which became the Armagnac Delord Brothers, when his two sons Gaston and Georges took over the alambic still and followed in their father's footsteps with the same passion for Armagnac. The ancient cellars contain treasured vintages and include more than 700 oak barrels which protect and age the Armagnac Eau-de-vie dating from the early twentieth century to the present day.

Produced exclusively from Grande Champagne, the first growth of Cognac, aged for many long years. An assemblage of old Grande Champagne Eaux de Vie, each Cognac is separately matured in well seasoned Limousin oak casks. Draped in bright, light amber robes with flashes of gold, named Pale because of its elegant clarity, and Dry because it retains only the natural sweetness of the distillate. The humid old cellars near the river infuse Delamain with intense perfumes and exceptional length of fragrance.

Brilliant, velvet gold hues. Remarkably delicate, a bouquet of elegance and distinction is characterised by the powerfulness and length of intensely floral aromas, backed by the distinctive vanilla of rancio. Its mellow roundness on the palate blossoms into a full bodied fruitiness with a slight, harmonious hint of liquorice. Floral notes with a lingering aftertaste of vanilla, a refined Cognac exhibiting mellowness and roundness, age and intense fruitiness.

Everything at Deanston is steeped in tradition, housed in an old mill established 1785, it seems as if time has passed the Distillery by, Malt making remains an ancient art and the work is all done by hand. Each bottle is crafted by hand to ensure the timeless, creamy, honey blossom palate that's recognizably Deanston. The local weaving shed, at the heart of Deanston's former life as a cotton works, makes an excellent place to mature Whisky. The Malt Master has selected pre loved American Bourbon casks for the purpose, followed by a term of age in new virgin oak.

A state of the art cotton mill was established at Deanston in 1785, it became the centre of village life and the heart of a thriving community. The ancient mill was re established as a Distillery in 1965. Two big water turbines which powered the antique cotton works were adapted to draw pure water from River Teith, the weaving shed made an ideal resting place for Whisky to quietly mature. An excruciatingly limited edition for the most discerning Malt enthusiast, aged twenty years in prior use Oloroso Sherry barrels and bottled at full Cask Strength 55%.

Being true to Highland Whisky heritage, no modern technology is used in the making of Deanston Malt. Each bottle is crafted by hand to capture the creamy honey blossom taste that's unmistakably Deanston. It was eighteen years ago, that the Malt Master realized there was a star in the making. Leaving nothing to chance, he laid down his finest stocks within the perfect environment of Deanston's 18th century warehouses and allowed nature to run its course. Bottled unchill filtered and pure, Deanston 18 Years Single Malt has come of age.

The Dean of Dunblane held feudal rights over the village of Deanston during the 1500s, at a time when the region was a center of textile manufacture. An ancient cotton mill is functional to this day, home to Deanston Distillery. Is it possible that the source of export quality cotton could also be the perfect place to make the finest Malt? Hold a dram to the light and consider its long journey. Breathe deep into the fruit aromas laden with honeycomb and creamyness, enjoy the long, balanced finale as spiced honey flavours dance upon the tongue.

Welcome to a true London Dry Gin, bone dry as the bottling asserts, crafted at the Langley Ginworks of D.J. Limbrey in Mayfair. A very British inclusion of countryside nettles to the essential narrow cut, triple Distillate of citrus and juniper, almond and cassia, liquorice, anjelica and orris, makes a remarkably refreshing white Spirit to delight the most ardent enthusiast. Daringly Dry's evocative blackcurrant bouquet precedes a palate of tropical teas and barber shop tonics, match with mint for an unforgettable experience in cocktail, the nicest Negroni, greatest Gibson and gratifying Gimlet.

Real gold? You bet, it was the Romans who discovered the true therapeutic benefits of consuming gold bullion. It clears the skin, detoxes the liver, aids the digestion, reverses the ageing proces and cures everything from haemophilia to hemorrhoids. Yes sir, not only does it make an elixir with amazing curative powers but it actually tastes great! Danziger Goldwasser is the oldest branded spirit in the world, dating back to 1598. It was a personal favourite of the Russian emperors, Ivan the Terrible, Czarina Catherine and Peter the Great.

Premium Grain Vodka with pure edible Gold leaf, Danziger is one of a kind, a prestige Vodka served at the world's most sophisticated nitespots. "Londoners are now dining on melba toast topped with foie gras and finished off with 24 carat Gold. There are also Japanese plums in a jelly containing flakes of pure Gold. And for the sweet lovers among them, Gold leaf is also used on petit fours and ice cream. Around London's bar scene, bartenders are serving Vodka with specks of Gold, as well as Gold-flecked Champagne!" Getasla Magazine.

Established in the 1890s, Dalwhinnie was taken over in 1905 by an American distiller who was looking for Malts to produce blended whiskies for the US market. The American adventure continued until prohibition in the 1920s. Dalwhinnie returned to the Scottish fold. Dalwhinnie eventually became part of another Whisky purveyor James Buchanan, best known for Black & White. Only 10% of the production is bottled and distributed as Single Malt, the remainder being a significant component of blends such as Black & White.

Distilled and infused to a recipe which can be traced back to the court of Peter the Great, served by appointment to the World Summit hosted at Konstantinovsky Palace, Czar's Original Vodka is still produced in St Petersburg from the pick of Russian hard wheat, the clear waters of Lake Ladoga and elixir of lime honey flower infusions. Today's Czar crafts a Vodka which is the first preference amongst fine Spirit enthusiasts everywhere, an essential ingredient to the most exquisite cocktails and unequivocal choice of the most artisanal bartenders.

Real Czarist Vodka, distilled from a brew of golden Russian wheat and pure water drawn from the pristine shores of Lake Ladoga. Treated to an extravagant twelve stages of filtration, steeped one full year in an infusion of honey and lime tree florals, enriched by 24 carat gold ions, bottled behind a gold embossed label. Treated to the unique birch wood charcoal filtration process demanded by the Russian Czar to ensure crystal clear purity, restorative and therapeutic qualities, elegance and finesse, this is Vodka as the Romanovs would have known.

Created by Berrys in 1923, Cutty Sark Scots Whisky was the first of the naturally coloured whiskies. For the discerning, sophisticated individual, selected from rare casks of the finest mature Speyside Malts and married at natural strength, this is a Whisky of quality and distinction. Cutty Sark 25 Years Old offers rarity and quality presented with elegance and style. The colour is deep amber, drawn from the finest selected sherry casks. The aroma is soft and lightly peated. Each bottle is exclusively numbered.

Blues Brother Dan Aykroyd and fine artist John Alexander are spiritual believers in the invisible world. They share a deep interest in one of the most enduring archealogical mysteries, thirteen crystal heads, dated between 5,000 and 35,000 years, which have been found in different parts of the globe, from the Americas to Tibet. Crystal Head Vodka is quadruple distilled for purity and triple filtered for finesse, through 500 million year old quartz known as herkimer diamonds, the very crystal from which the ancient skulls were fashioned.

Crown Royal XO is assembled around a priceless legacy of very old stocks Canadian Rye Whisky which remain after Montreal's ancient LaSalle Distillery ceased production in 2003. A sophisticated palate of dried fruit complexity and honeyed oak opulence from the oldest barrels LaSalle Whisky, seamlessly balanced against the spiced piquancy of superior Canadian Rye, finishing on a moreish, satin smooth length of raisin richness, brown sugar sweetness and maple cocoa warmth.

John Smith selected the site of the Cragganmore Distillery in 1869 for the quality of the water, the Craggan burn, and also because it was close to the Strathspey railway. John Smith loved his rail travel but was often forced to ride in goods wagons because of his weight; the passenger carriages being too narrow for him! A very experienced distiller, he had managed the Macallan, Glenlivet, Glenfarclas and Wishaw distilleries. About 30% of the production is now sold as single malt, the remaining part being used in blends like McCallum's Perfection and White Horse.

One of the world's most revered Spirits, Courvoisier XO is a luxurious blend of the finest old Cognacs. Its evocative perfumes have evolved over the course of two decades, the perfect balance of intensity and elegance have been achieved through painstaking maturation under the warm Cognac sun, within the historic humid warehouses along Charente River. Double distilled from the four finest Crus of Cognac, Courvoisier is matured in the most precious oak casks, coopered from an ancient bequest of oak tress in the Limousin region of France.

The making of Courvoisier is focused throughout every stage of the process, at infusing the utmost elegance and palate richness. Only the finest wines of Cognac are considered for inclusion. Distillation on gross sedimentery lees is a complex and meticulous part of the technique but it imparts VSOP with a luxury and excellence that are the hallmark of Courvoisier. Crafted and assembled with an intricacy and attention to detail which are without peer in the art of fine Spirit making, its sublime jasmine, peach and toasted almond complexity are a signature of the timeless VSOP style.

An assemblage of the finest eaux de vie in all Cognac, the character of each is shaped by terroir and fruit, cask and term of age. The most highly aromatic grapes are essential to the excellence of Courvoisier, distillation in bequest of smaller 25 hectolitre Alembic pots achieves a Spirit of the greatest refinement. Maturation in the pick of French coopered oak casks mellows the Spirit and infuses rich cocoa complexity, without overpowering the exquisite fruity and floral aromatic virtue.

American Bourbon is inimitable. It can only be made in the USA, and must be aged for two years in new American oak barrels that have been charred on the inside. There is also a requirement that the distillate be composed of not less than 51%, and not more than 79% corn, to be entitled to the name Bourbon. Distilled using traditional methods and aged for five years in American oak barrels, Cougar's distinctive flavour is enhanced by classic charred oak-toast flavouring giving rise to a sweet, vanilla nose. This contemporary Bourbon appeals most to those who appreciate authenticity and quality.

The smooth sweet taste and complex peat flavours make Connemarra a truly unique Irish Whiskey. No other combines rich smoky tones with delicious fruitiness and vanilla hints whilst retaining the traditional smoothness associated with the finest Irish Whiskey. Connemarra is double distilled in two small pots to ensure a Whiskey full of flavour and robust expressions. It is left to mature for many years in American oak casks, allowing you to experience the rich malt and long fruit flavours with the exquisite, underlying full bodied peat characters.

The distinguished and refined Cointreau is still produced according to a secret recipe that has remained unchanged for 150 years. Adolphe & Jean Cointreau, famous master confectioners, established a distillery in Angers to make spirit from local fruits in 1849. Jean's son Edouard formulated a unique Eaux de Vie in 1875 from sweet and bitter orange peel, with a highly crystalline robe, a major novelty of the time. He is also credited with the square, amber coloured bottle design, the modern version of which still remains the signature of Cointreau to this day.

Exceptionally fresh and elegantly smooth, a delicate wisp of citrus, Cîroc's charming lemon character is evident from first sip, as notes of crisp green grapes carry through the middle of the palate. A crisp and fresh finish, lovely viscosity and textural richness, a refinement and delicacy to balance the alcohol. Cîroc goes against the grain and affords every artisanal bartender an opportunity to create the most edifying cocktails.

Established by Benedictine Monks on the Abbey of St. Michel, the ancient vineyards of Mauzac Blanc continue to thrive at altitudes of just over 300 meters. These elevated sites form a perfect microclimate for splendid yields of the unique Mauzac et Ugni Blanc grapes, left on the vine for an extended period of ripening and harvested at cooler temperatures, precious parcels of fruit which are the essence of Cîroc.

At the very southwest of France, nestled between Roussillon and the Pyrenees, the gorges of Tarn to the east, is a small region called Gaillac. It is here, in one of the oldest wine growing regions of France, that the fruit of ancient vineyards is harvested for Cîroc. Employing a regimen of traditional 10th century methods, established by the Benedictine Monks on the Abbey St. Michel, harvests of Mauzac et Ugni Blanc are assembled for vinification and distillation into one of the world's most refined Vodka.

Cîroc is crafted exclusively from two types of grapes, grown in the centuries old vineyards of the Gaillac and Cognac regions of France, Mauzac and Ugni Blanc. Cîroc is the world's first and only Vodka made exclusively from grapes. This innovation in employs a cold fermentation, unique to the world of Vodka, preserving the vivid freshness of fruit. Distilled five times, a taste which is exceptionally fresh and elegantly smooth.