Merrowcask

A 40 cm spoon with a twisted stem and a teardrop weight at the end. Balanced for stirring and long enough for any mixing glass.

A slightly sweetened gin in the old style, with juniper, orange peel and liquorice root. Softer than a London dry, and the right gin for a Martinez or a Tom Collins.

A dry amontillado aged first under flor, then in contact with the air. Hazelnut, dried orange and a salty edge. Serve lightly chilled with almonds or olives.

A red blend of Tempranillo and Garnacha, rested a year in old oak. Dark cherry, plum and a touch of tobacco, with soft tannins. Good with roast meat and hard cheese.

A ten-year-old tawny port, aged in small casks until it turns the colour of old copper. Walnut, toffee and dried apricot. Pour it after dinner, slightly cool.

Two heavy rocks glasses with a deep cut base that catches the light. 300 ml each, room for a large ice cube and a good pour.

A heavy, seamless mixing glass with a diamond-cut pattern and a pouring lip. Holds 550 ml, enough for two stirred drinks at once.

A blend of pot-still rums from Jamaica and Guyana, bottled at navy strength. Molasses, banana and burnt sugar, rich enough to carry a Daiquiri or a hot toddy.

Bourbon bottled straight from the barrel without water. Caramel, cherry and vanilla up front, then a long, warm oak finish. Add a few drops of water to open it up.

A twelve-year-old malt from the Highlands, matured in sherry and bourbon casks. Dried fig, orange peel and a little smoke. One for a quiet evening, neat or with a splash of water.

A square cut-crystal decanter with a faceted stopper. Holds a full 700 ml bottle and looks right on a bar cart or a sideboard.

An unaged mezcal from Oaxaca, made from roasted espadín agave. Gentle smoke, green pepper and citrus. Sip it slowly, or swap it in for tequila in a Margarita.