A ribbed sea-glass bottle of pot-still gin distilled beside the water, with lime peel and juniper over a dry, mineral finish.

Gin rested on English rosé grapes, pale pink and softly fruited. Long over ice with pink grapefruit, or short with a dry tonic.

Brut prosecco in a cut-glass bottle that throws light across a table. Green apple and white blossom, bottled dry.

A copper-house gin built on garden botanicals — rose, hibiscus and elderflower over a soft wheat spirit, printed on the glass.

A single-vintage rosé champagne in a dark bottle under a corded collar. Red fruit and brioche, disgorged late and held back.

Twelve-year blended whisky in a hand-cut crystal decanter with a faceted stopper. Dried fruit, toffee and a long oak finish.

The house red, bottled under our own seal. Blackcurrant and cedar over a soft tannin, drinking now.

A cool-climate white with citrus and cut grass, kept on its lees through the winter for the weight.

A fluted bottle of long-aged grain whisky under a gold collar. Honey, barley sugar and a dry finish.

Highland agave rested in oak, in a squat decanter with a ribbed stopper. Cooked agave, pepper, vanilla.

A ribbed sea-glass bottle of pot-still gin distilled beside the water, with lime peel and juniper over a dry, mineral finish.

Gin rested on English rosé grapes, pale pink and softly fruited. Long over ice with pink grapefruit, or short with a dry tonic.

Brut prosecco in a cut-glass bottle that throws light across a table. Green apple and white blossom, bottled dry.

A copper-house gin built on garden botanicals — rose, hibiscus and elderflower over a soft wheat spirit, printed on the glass.

A single-vintage rosé champagne in a dark bottle under a corded collar. Red fruit and brioche, disgorged late and held back.

Twelve-year blended whisky in a hand-cut crystal decanter with a faceted stopper. Dried fruit, toffee and a long oak finish.

The house red, bottled under our own seal. Blackcurrant and cedar over a soft tannin, drinking now.

A cool-climate white with citrus and cut grass, kept on its lees through the winter for the weight.

A fluted bottle of long-aged grain whisky under a gold collar. Honey, barley sugar and a dry finish.

Highland agave rested in oak, in a squat decanter with a ribbed stopper. Cooked agave, pepper, vanilla.