"Boulard Calvados is the first name in super-premium Calvados, the celebrated apple-based spirit unique to the Normandy region of France. Boulard Calvados VSOP is a Calvados from Pays d'Auge. It is crafted from ciders which are produced in the geographical area of Pays d'Auge, which is included in the Appellation d'Origine Contrôlée Calvados zone. Calvados Boulard VSOP is issued of blendings of different Calvados Pays d'Auge from 4 to 10 years old. They will stay in the casks for the necessary time to obtain a perfect blend. Gold amber colour. Rich fruity nose with a light woody touch, toasted nut notes and hint of brioche. On the palate, well-balanced harmony between vanilla, wood and ripe apple compote purée due to aging in small French oak casks. Velvet, elegant and delicate lingering finish, balancing fruit and vanilla." —producer

"We are passionate about producing the finest gin possible; which is why the creation of Bombay Sapphire is truly unique. Whilst ordinary gins boil their botanicals directly in the spirit to achieve their flavour, the taste of Bombay Sapphire is created through the Vapour Infusion process. The 10 precious botanicals used in our gin are held separate from the spirit in perforated copper baskets, and when the heated vapours rise, the distinctive flavour of the botanicals are released. The result? A complex aromatic liquid that delivers a broader, more balanced flavour." —producer

"Campari is an alcoholic aperitif obtained from the infusion of bitter herbs, aromatic plants and fruit in alcohol and water. Campari is a type of bitters which was invented by Gaspare Campari between 1862 and 1867. Today the product is still composed of the same original ingredients, thanks to a formula which has remained a secret for almost 150 years." —producer

"Tito's Handmade Vodka is produced in Austin at Texas' first and oldest legal distillery. Tito's Handmade Vodka is designed to be savored by spirit connoisseurs and everyday drinkers alike. It is microdistilled in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. This time-honored method of distillation requires more skill and effort than modern column stills, but it's well worth it." —producer