Launched initially by The English Whisky Co. in 2008 before being retired in 2018, this bramble liqueur has now been relaunched with updated bottling as well as a slightly re-tweaked recipe that includes a medley of hedgerow blackberries and English single malt.
Rhubarb & Ginger Rum Liqueur is highly versatile in a variety of serves, from refreshing long drinks to concise sours, not to mention being downright delicious served over ice.
Dà Mhìle Orange 33 is a fresh and organic orange liqueur from the Welsh artisan distillery Dà Mhìle. After distilling their home-made orange wine into orange spirit and bringing it down in strength using spring water from their farm, it is matured in an oak cask for three months.
Aelder Fruit Liqueur combines blended Scotch whisky, wild elderberries and other foraged botanicals to make a fruity liqueur. Each of their wild Scottish ingredients is hand picked.
Haroosh originates from the North East of Scotland and has been made by the family for over 100 years. Brambleberries would be foraged every autumn then left to infuse with local honey and whisky, slowly transforming into Haroosh, which has been enjoyed by family and friends for many generations. Lost Loch Spirits have ensured that production methods are the same as they were 100 years ago and limit production to a small number of bottles every year.
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