A high quality Cypriot style grappa, locally called Zibania or Zivania, which has history spanning centuries. Made by KEO, Cyprus' largest drinks company, it's excellent served ice cold alongside meze or dried fruit and nuts.
We thought this was a whisky (it used to call itself whisky anyway) but further inspection reveals it to be a 'Thai spirit', which is distilled from around 95% molasses and 5% rice, then flavoured and coloured (thanks to diffordsguide.com for the info). So really, it's closest to a flavoured rum. Best when mixed long with plenty of ice.
An excellent traditional cachaca from Velho Barreiro. Produced by double distilling sugar cane juice and then ageing in a large oak vat to enhance the complex vegetal flavours. Makes a delicious caipirinha by adding 5cl to 3 coffee spoons of refined sugar cane, a lime cut into either 4 or 8 pieces and crushed ice.
Cachaca 51 is an unaged white cachaça. Made from top quality cane varieties in Brazil's plantation heartland. It is the biggest selling brand of its type in the world (as of 2013), and indeed second best selling of all world spirits. This makes an excellent Caipirinha.
A Spanish brandy from sherry experts Gonzalez Byass. Created in the late 19th century, this is made from the most planted white wine grape in the world, Airen. Aged in old sherry barrels, Soberano 5 is the best selling brandy in the UK (as of 2013).
A delicious apple and pear brandy from Stroh of Austria. A classic combination that's popular amongst eau de vie producers, especially in German-speaking countries, as the flavours balance and complement each other perfectly. Best served chilled.
Cabana is a Brazilian cachaça distilled twice in copper potstills (rather than the normal single column-distillation) for extra purity and authentic sugarcane flavour. A massive hit at Rumfest 2009. Cabana Cachaca is suitable for vegans.