An exquisite limited release, distilled in 2002 and matured in a selection of specially prepared, seasoned American oak Bourbon casks. One head of the barrel heads is lightly toasted to infuse creamy vanilla sweetness, the other end is treated to an extensive toasting to impart dark mocha coffee richness. The distinctive nose of Islay peat, maltyness and brine, are followed by the signature piquance of Ardbeg Malt, bittersweet chocolates and caramel cr�me, coffee grounds and char. The dram of choice for Ardbeg aspirants with a taste for complexity and intrigue.

Ardbeg are honouring the precious peat bogs of Islay Isle with the launch of an extremely limited edition bottling. The first of June 2013 is hereby declared to be Ardbog Day around a theme of archaeology, it indeed represents an opportunity for Ardbeggians around the world to get together and raise a dram in honour of all things Ardbeg. Matured ten years in prior use Bourbon barrels and rare Manzanilla sherry butts, non chill filtered and bottled at 52.1%.

On the Isle of Islay, there's no rush, so sit back, wherever you are in the world, and enjoy the Ultimate Single Islay Malt Scotch Whisky. This ripening Ardbeg, distilled in 1998 and first bottled in 2004, is now released, ready to make its way in the world as we follow the peaty path to Ardbeg 10 Years Old. Bottled in 2007, Almost There is the third and final limited release with an intriguing nose of peat bogs, pine cones and birch tar, interlaced with the sweetness of fudge and caramel toffees and just a tang of salt. Another happy event from Ardbeg.

Lurking within is an Ardbeg of hidden depths. Extremely fierce charring of the cask gives Ardbeg Alligator a unique spicey bite that'll catch you unaware. This wild, untamed release has been matured in new, heavily charred casks of air seasoned American white oak, imparting additional smoky, spicy, barbecue complexity. Hot and spicy flavours grip your palate, ginger and chocolate thrash you around. Slow and long mocha espresso while cigar smoke ebbs to finish you off. Charge your glass with a splash of water, roll it around and around in your jaws!.

Pick your pewter and pour a potion of dinkum Sydney Gin, brewed to the canon of traditional old world elixirs and herb, infused through a very Australian draught of indigenous botanicals and distilled under the flight path of Kingsford Smith. A native compound of lemon myrtle and blood lime, dorrigo pepperleaf and river mint, suffuse the timeless juniper medley with the briny balmyness of a Sydney beach, the evocative pungence of feral game and arid musk of the Aussie outback.

Aperol is fashioned to prepare, stimulate and cleanse the palate for food, to pave the way for a lively evening. Aperol was launched by the Barbieri company in 1919 at the Padua Exhibition. Aperol became a major success in Italian homes and bars, eventually entering the Campari Group's portfolio. Today Aperol is enjoyed by millions of Italians making it the number one brand in Italy. Aperol is different to most liqueurs on the market today, being the first choice amongst worldly and educated, confident opinion leaders.

The Caribbean's favourite Rum, distilled through the House of Angostura's continuous column stills and aged for a minimum of five years to achieve an attractive pale gold hue. Distilled in Trinidad, using secret recipes which date back to 1824, Angostura is a fine Rum that's versatile beyond belief. It has retained its original formulation, one of the few remaining true trade secrets, an international marque which has persisted throughout the centenaries to inspire fine Rum enthusiasts around the world.

Grand Anejo Butterfly label Rum can trace it's origins to the village of Angostura in Venezuala during the South American wars of independence against colonial rule. The secret recipe migrated along with the Siegert familt to Trinidad where Angostura Bitters and the extremely fine Angostura Grand Anejos are still made. A powerful and flavoursome Caribbean Rum with pleasing dark amber hue, warranted for a minimum of seven years ageing in American oak barrels.

A rich Anejo made from a blend of light and heavy molasses Rums, aged for a minimum of eight years in charred American oak bourbon barrels. In 1932 a great fire destroyed the Trinidad & Tobago Government Rum Bond. Joseph Bento Fernandes, master blender and owner of Fernandes Distillery, seized the moment and bought the charred casks only to discover that the Rum within had aged and developed magnificently. This prize Rum was artisanally blended and called 1919 Super Premium Rum, so named for the very year it was casked.

Angostura 1824 Limited Reserve is a blend of the finest mature Rums, hand selected by the Master Blender from the choicest casks. These Rums are aged in charred American oak bourbon barrels for a minimum of twelve years before a highly skilled assemblage by hand and re-casking. Upon reaching optimal maturity, Angostura 1824 is hand drawn, filtered and hand bottled.

Amrut Distilleries, the liquor arm of the prestigious Bangalore based N.R. Jagdale Group, produces the finest Malt Whisky. The auspicious launch of Amrut Single Malt at Glasgow marks another milestone in the pursuit of uncompromising quality. Distilled from the malt of selected Indian barley grown at the feet of the Himalayas, nurtured by local waters and cultivated to traditional agricultural practices. Amrut is mashed and distilled in small batches, matured in oak barrels at an altitude of 3,000 feet above sea level at Bangalore, the garden city of India.

Amrut is best known at home for Bejois, an indigenous distillate of the famous blue grape of Bangalore, so extremely popular in the south Indian states and amongst the armed forces. Outside of India, Amrut is the pen-ultimate name in fine Malt Whisky, by virtue of the highest standards in natural ingredients, peerless expertise in refining the distillation and maturation practice, uncompromising attention to detail. A term of age in prior use Sherry oak casks, contributing vital expressions of honey and smoke, is of paramount importance to the finished Malt.

Ambra is made with plump, specially grown citrus from the South Australian Riverland. Crafted according to a centuries old formula from the wonderful Amalfi Coast using only the very best ingredients, totally free from preservatives. Owing to its fragrance, fresh taste and moderate alcoholic content it makes the ideal digestivo after a memorable meal. It is traditional to keep Ambra in the freezer and to serve it undiluted in a shot glass. However, it is equally delicious poured over a bed of crushed ice or combined with the mixer of your choice.

Limoncello, the traditional lemon Liqueur of Italy, originated on the terraced cliffs of the breathtaking Amalfi Coast, where large, plump and sweet scented lemons are still being grown from the original stock. Until recently, Limoncello was made exclusively in the home for private consumption, to jealously guarded recipes passed down through generations. Ambra Cream of Limoncello, a creamy lemon sensation, owes much of its appeal to the delicious, refreshing taste, mild alcoholic content and total absence of any artificial additive, preservative or colourant.

Made in Bologna, Amaro Montenegro uses a distinct soaking and distillation process which achieves a sweetly liqueured palate resolving on a slightly bitter finish. An exotic blend of over forty different herbs from all over the world, the secret recipe and complicated base preparation which goes into each bottle has not changed since Amaro Montenegro was introduced in 1885. Originally formulated by Stanislao Cobianchi and named after Princess Elena of Montenegro, Amaro Montenegro is the ideal accompaniement to coffee and desserts.

So what's a Bolivian Kiss? Agwa is the only distillate in the world to contain Coca leaf. Made in Amsterdam to a recipe of forty botanicals and herbs, Agwa is ideally served ice cold or in shooters with a squeeze of lime, the unique qualities of Agwa makes amazing cocktails. Squeeze a wedge of fresh lime into your mouth and down a shot, it works in the same way as the Andes practice of chewing Coca leaves, the lime changes the pH in the mouth and activates the alkaloids in the leaf to produce a heady oxygen buzz.

Absolut is the world's most popular fine Vodka. More than 400 years of tradition stands behind the Absolut label. Every bottle of Absolut is produced at Ã…hus in southern Sweden and contains over a kilo of grain. A town of 10,000 inhabitants, Ã…hus may not be big enough to show up on a world atlas, but the Vodka distilled there is enjoyed around the globe. From the hardy winter wheat that grows nearby, to the deep, well drawn water, the environs of Ã…hus provides the Absolut with all the natural ingredients to distill the world's finest Vodka.