First distilled in 1820 and still to the same recipe of James Burroughs. Spicy, fruity aromas with very dry complex flavours of mineral and juniper berry. Good on the rocks, or in a martini.

Blackwood's 60 is a limited edition 60% abv vintage dry gin with only a few bottles made each year to a total of 22,000, the same as the population of Shetland. Each bottle is individually numbered and made in small batches with the 60% volume reflecting the latitude of 60 degrees north. Attracting the true gin connoisseur who seeks the best gin experience possible either with tonic or in special cocktails. An exceptionally smooth and delicate flavour ideal for a range of gin based cocktails. Blackwoods 60 includes botanicals from Shetland including coriander, wild water mint, angelica root strain, introduced by the Viking settlers and sea pink flowers from the cliff tops and meadowsweet flowers. These botanicals are the best, first-flush pickings of the season making up the first batch of each year and whose spirit base is barley, unusual for gin, echoing Scotland's whisky heritage. A double gold 2005 international Spirit Festival Awared.

The first gin in the world using local botanical ingredients from Shetland, the islands lying at the far North of Scotland. Bracing, crisp and richly aromatic, Blackwood's Nordic Dry Gin includes wild water mint, sea pink, angelica and juniper berries picked on Shetland by local crofters as well as seven other botanicals from trading routes around the world. Gin has been smuggled, traded and illicitly distilled in the islands for centuries. This premium Dry Gin uses a local Nordic recipe reflecting the Viking origins of Shetland. Blackwood's Gin won the gold medal at the World Spirits Festival in January and the silver medal at the World Spirits Competition in March in San Francisco. Ideal in a gin & tonic, 60% of taste testers have voted Blackwood's Norse gin their number 1 choice in blind taste tests and 80% placed it in their top two. This was against Gordon's, Tanqueray, Plymouth and Bombay Sapphire. This premium Dry Gin has all the aromatic richness of these classic gins plus has a surprising extra – the hint of the sea. All natural and all original.

Bombay Sapphire has a unique distillation process: There are only four Carterhead stills working in the world today and are distinctive to Bombay Sapphire. Unlike other gins which boil their botanicals with the spirit, the Bombay spirit is distilled alone. To achieve the unique flavour, the spirit passes through the botanicals in vapour form. This allows each delicate aroma to be fully absorbed. The result is a complex, yet subtle taste sensation. Triple distilled, 100% neutral grain spirit is heated into vapour form. Vapour is sent through the rectifying column, unique to a Carterhead still. The baffle system, situated in the column, allows only the purest spirit to pass through. Purified vapour passes through a copper basket containing 10 natural botanicals and absorbs their delicate flavours. The vapour is turned into liquid and received into a spirit safe as Bombay Sapphire. The selection and balance of their botanicals is based on a recipe dating from 1761. The selection of botanicals used to create Bombay Sapphire is an extensive process with no expense is spared. Bombay Sapphire is blended with pure water from Lake Vyrnwy and bottled.

Made traditionally, like sloe gin but using only whole Damsons, Gin and Sugar, this is a fruitier plumier alternative to Sloe Gin. It is on the dry side and has an intense Damson 'nose' and taste. Delicious straight from the bottle it can be a great substitute for Sloe Gin in most situations. Free from preservatives and colourings.

Our Sloe Gin is made the traditional way by soaking whole hedgerow sloes in gin and sugar. They make it using 4oz sugar to a 70cl bottle of gin. This gives a drier style Sloe Gin in which one can really taste the fruit, without the sweetness being over-powering. The very thing for the hip flask on a cold winter`s day. Try making a 'Sloe Gin Fizz' (proportions: 1 measure Sloe Gin, 1 teaspoonful lemon juice, soda water to taste. Serve in a champagne saucer). Free from preservatives and colourings. Radio 4 Food Programme; Derek Cooper 'we think it's rather good', Marguerite Patten 'Clean, fresh, lovely', Andrew Jefford 'Delicious' Tamasin Day-Lewis, 'The best fruit liqueurs I've ever tasted'

Made in the same way as Bramley and Gage traditional Sloe Gin but a little sweeter, using 10oz sugar per bottle of gin. The quality of the ingrediants is unchanged and it will suit those who prefer a sweeter infusion. Usually drunk neat, Sloe Gin is the traditional tipple taken in hip flasks when sporting, and many a nippy winter walk has been made jollier with the addition of a nip of Sloe Gin. In addition it can be turned into a 'Sloe Gin Fizz' (proportions: 1 measure Sloe Gin, 1 teaspoonful lemon juice, soda water to taste. Serve in a champagne saucer).

Bulldog is a super premium gin containing 12 botanicals. The 5 main ones are Lotus Leaves, Lavender, Liquorice, Poppy and Dragon Eye which is a cousin of the Lychee fruit and an aphrodisiac. It is a very smooth Gin, less dry than most Gins and has been quoted as the most mixable gin for cocktails. It is made in Britain with 100% British grain and is housed in an eye catching bottle. It is quadrupled distilled in Copper Pot Stills and tripled filtered through an 8-Micron Filter. Bulldog was also voted one of the top 50 spirits by Wine Enthusiast Magazine, the only gin ever to make it into the top 50.

The recipe for Citadelle Gin was developed by a distillery in Dunkirk in 1771. Dunkirk was one of the first ports of call in Europe for many explorers sailing back from the Orient, whose ships were laden with exotic herbs and spices. Citadelle Gin is made according to principles laid down in the original recipe. Although the production techniques have improved over the centuries, we still use the same 19 botanicals listed in the original recipe. Citadelle Gin is the only gin in the world made with 19 different botanicals, giving the gin a unique, complex, well-balanced flavour. The secret recipe is known only by the master distiller. In keeping with the traditions of the first European trading captains of the 17th century, only the finest spices are used. This unrivalled variety of spices comes from many distant and diverse places: Juniper, France; Coriander, Morocco; Orange peel, Mexico; Cardamom, India; Liquorice, China; Cubeb pepper, Java; Savory, France; Fennel, Mediterranean; Iris, Italy; Cinnamon, Sri Lanka; Violets, France; Almonds, Spain; Cassia, Indochina; Angelica, Germany; Grains of paradise, West Africa; Cumin, Holland; Nutmeg, India, Lemon rind, Spain, Star anise, France. Citadelle gin is triple-distilled from wheat and spring water. Before being steeped in neutral alcohol, the botanicals are carefully selected and then placed in a specific bag. This infusion is then distilled to capture each separate aroma, so that the intermingled, complex flavours can develop independently.

Finsbury is distilled with juniper berries, exotic fruits, herbs and spices according to an elaborate method from the 18th century. The recipe is a well-kept secret and unchanged to this day. Finsbury is a particularly fine and mild representative of the flavour 'London Dry Gin', preferred both internationally and in Great Britain. Finsbury Gin has a rich aroma with a fine and elegant bouquet and is ideal for many popular long drinks and cocktails, including the great world classics; Gin and Tonic, Singapore Sling and Dry Martini.