Pisco Porton is produced in the heart of the Andes Mountains of Peru. Made in small batches (with 15lb of grapes needed for each bottle), it is rested for months after distillation for complexity and roundness.
A cider brandy distilled in Somerset from cider made from Somerset apples and matured in small oak casks for 10 years. Produced in the village of Martock, 20 miles to the east of Taunton *(and the same distance from Glastonbury), this is a delicious alternative to French calvados.
A bottle of Ala Raki from Yeni. The national drink of Turkey, this Raki is triple distilled with a base of raisins and then flavoured with aniseed. Traditionally served neat or mixed with chilled water.
A highly sought-after cherry spirit, Ammalia is made in the old-fashioned way using a bain marie from sour cherries as well as grapes, so resembles a kind of flavoured grappa. Ammalia is intensely-flavoured, yet very smooth and soft in the mouth, and the cherries ensure it has a distinctive almond aroma.
Domenis, perhaps the finest producer in Friuli, has produced an entry-level grappa that beats a lot of other distiller's top of the range efforts, thanks to its higher strength and delicious creamy texture.
A 50cl bottle of Dutch producer Lubberhuizen & Raaff's eau de vie made from Betuws gold apples. Based in an old fire station in the beautiful Betuwse region, the fruit comes from the orchards that surround it.
A 50cl bottle of pear eau de vie from traditional Dutch producer Lubberhuizen & Raaff. The distillery's location is actually a former fire station in the picturesque Betuwse region, the fruit coming from the orchards that surround the building.
Hacienda de Chihuahua's Anejo Sotol is a 24 month old sotol, matured in French oak barrels and made in Mexico from the Desert Spoon shrub. It picked up a Tequila.net's Best Sotol award in 2011 and is an excellent example of the 'Other Other' spirit of Mexico.