Wine

N'Rootsi is a weird and wonderful Jamaican roots wine containing fermented herbs and spices including ginger root, elderflower, rosehip, burdock root, cinnamon, nettle, St. John's Wort, rosemary, sage, dandelion and cola nut, along with honey and demerara sugar. Sounds awesome.

Wincarnis Tonic Wine is a blend of enriched wine and malt extract infused with a bewildering variety of botanicals including gentian root, mugwort, angelica root, balm mint, fennel seed, coriander seed, peppermint leaves, cardamom seeds and cassia bark. A classier alternative to Buckfast.

Crabbie's excellent green ginger wine, essential for the making of Whisky Macs.

Stone's excellent ginger wine, perfect for cocktails (including the Whisky Mac that it is mainly used for these days) or just sipping.

Buckfast, also known as 'Buckie', is the notorious wine-based fortified tonic drink, made by Devonshire monks and beloved by 'neds' and students in Ireland and Scotland. Each bottle of Buckfast contains around 280mg of caffeine, the equivalent of nearly nine cans of Coke.

A delicious mulled version of Crabbie's ruby blended with citrus, herbs and the famous ginger wine.

A delicious mulled wine from Northumberland's Holy Island.

A scrummy ginger wine from Northumberland's Lindisfarne.

Lindisfarne is well known for producing a variety of products such as liqueurs, rum, whisky, wine, and mead. Produced on the holy island of Lindsfarne at the St. Aidan's Winery in Northumberland. They describe their Rhubarb wine as "Pale, Medium Dry with a subtle flavour."

A kind of posh 'premix' Whisky Mac cocktail made by adding the under-rated (and now little seen) Glen Moray single malt to the famous and fabulous Crabbie's green ginger wine.

A honey wine made on the Holy Island of Lindisfarne by mixing honey with fermented grape juice, herbs and water, before fortifying it to 14.5%.

A Cypriot wine with history, named for the 11th century Knights of St John who it seems were fans. A sweet, oaky and richly fruity dessert wine.

A remarkable Cabernet Sauvignon-based dessert wine, made by storing sour cherries with sugar in the sun, then drawing off the juice. The cherries are then added to barrels of red grape must before fermentation, before being drained off and the sugared cherry juice returned to the wine barrels to vinify for another 6 months before bottling. Fantastic stuff on its own, and works particularly well in cocktails.

A pack of six bottles of New Zealand's most famous wine export, Cloudy Bay Sauvignon Blanc.