Take a sensory journey through the four seasons with Roku Japanese Craft Gin, which features six unique Japanese botanicals.

The word can also be read as “brilliant” – a tribute to the craft of mastering a clear, clean, and luminous vodka. With a couple of awards under its belt El Dorado 3 Year rum is a fine example of a mixing rum which a crispness that lends itself to sharp citrus cocktails and even exotic punches. Made from a harvest of long grain indica rice which is inoculated with black kōji, fermented and then distilled into the Awamori spirit. It may not be reproduced in any way whatsoever without Zoom by Ocado's prior consent, nor without due acknowledgement.

In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. The palate is rich and mouth-filling with complex sweet rice flavours, before a smooth and sweet finish that lingers on.

The softly sweet flavour of Haku - meaning purest white - is crafted from the finest grade of sushi rice, which is gently fermented and distilled in the Japanese sake tradition before being transformed into the purest expression of vodka available. The distiller is so dedicated to this product that he will camp out in the grain fields to ensure the correct ripeness. The six Japanese botanicals include Sakura leaf and Sakura flower for spring, Sencha tea (green tea) and Gyokuro tea (refined green tea) for summer, Sansho pepper for autumn and Yuzu peel for winter. Roku, which translates as "six" in Japanese, is the House of Suntory's distinctly Japanese craft gin. It's smooth enough to serve neat or on the rocks, but also works well mixed with vermouth for the perfect vodka martini.On drinking El Dorado is surprisingly dry with notes of intense brown sugar, a nutty edge and of course that coconut coming through strongly. Perfected through generations, Ukiyo vodka celebrates the purity of traditional Japanese distilling. The use of bamboo charcoal for water filtration is one of the fundamentals of Japanese culture and goes back to ancient Japan where charcoal was said to “sweeten” the water for tea.