Penderyn Icons of WalesYMA O HYD

To make this extraordinary gin, Glendalough forage wild botanicals in the Wicklow mountains all year round. Geraldine Kavanagh, our full time forager, brings the wild, fresh botanicals to the distillery within hours of foraging where small-batch slow-distillation is used to tease out the delicate botanical flavours. Glendalough Wild Botanical Irish Gin serves the taste of 'a year in every bottle' and perfectly captures a place in time, with four seasons of foraging in wild Wicklow encapsulated in each bottle.

NAGA Java Reserve is a true ode to the Asian traditions of distillation.
Produced on the island of Java, this exceptional rum combines ancestral expertise with modern innovation.
Partially distilled in traditional Chinese stills and column stills, then aged in teak and American oak barrels, it presents a rich and complex aromatic profile.
This double aging process gives NAGA Java Reserve a harmonious balance between spicy notes and exotic fruits, offering a unique sensory experience.

Etsu Yuzu Gin has been macerated for seven days using traditional botanicals such as Japanese Yuzu, juniper berries, liquorice root, angelica, coriander and matcha. After maceration, only the gin is distilled without the botanicals, which allows the oils to infuse.

The Blue Gin is produced by Hans Reisetbauer who is one of the best distillers from all over Europe.The Blue Gin is produced from 27 botanical plants from 9 countries. The springwater used to produce this gin comes from Mühlviertler Almin Austria one of the purest waters on the planet.

YuGin: a simple yet complex spirit, made from natural ingredients, with freshness and subtlety. Made in France, it draws its inspiration from Japanese traditions and heritage.

Format 20cl.

The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.

The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled. Double distillation is carried out 6 months after the fermentation has taken place. The first distillation gives the "petite eau" at 30% by volume and it is the second distillation, that of the "petite eau" which gives the Calvados.Aging: Six years minimum. In toasted 400 L oak barrels, 25% of which are new.

Distilled from the extraordinary and resilient Dasylirion plant (Sotol) born in the wild in the Chihuahua desert Nocheluna is a distinct Mexican spirit rooted in ancient traditions of this special land. The Nocheluna Sotol is inspired by ancient times and desert lands, when the ritual was deeply rooted in traditional local songs, where Sotol was a drink to celebrate, be enjoyed with good company under the moonlight.