Defining what it takes to be top shelf, Vanguard Luxury Brands is Australia’s leading importer, marketer, and distributor of premium spirits
BarSol pisco is produced from fresh wines fermented from pisco grapes from the Southern Valley of Ica. BarSol adheres to the classic pisco pot distillation method practiced in Peru since the 1500’s. Crafted in small batches and estate bottled, BarSol is distilled to bottle proof and neither water nor other ingredients are added to the sole grape juice that is fermented into a perfect wine before it is distilled, thereby creating an exceptional spirit of exquisite purity, clarity and smoothness.
Batanga is more than tequila, it’s ritual. Crisp, bright, and full of life, it embodies the heart of Jalisco in every glass. The name is derived from the legendary Batanga cocktail, created in 1961 by Don Javier Degado Corona, owner of La Capilla (The Chapel) bar in the town of Tequila.
Becherovka Czech herbal liqueur is a 100% natural product without any colourants or artificial ingredients. It has a bitter-sweet, cinnamon-driven taste that can be appreciated alone or in cocktails.
Becherovka is produced from more than 20 different herbs imported from all over the world, quality alcohol, natural sugar, superior soft drinking water running from the hills near Karlovy Vary and other natural ingredients.
It all starts with the bean. Broke Bean Coffee Liqueur is a celebration of small-batch cold brew. Rich and naturally sweet, our cold brew is freshly crafted from specialty-grade beans, fortified with Australian vodka and blended with sugar. Enjoy on the rocks or as a highlight of an espresso martini.
Calle 23 is where science meets soul. French-born biochemist Sophie Decobecq makes Calle 23 in the highlands of Jalisco. Her philosophy is to make great tequila at an affordable price. In an industry first, Sophie distils each expression separately to its own special recipe using different combinations of yeasts in the fermentation.
Made with fresh fruit grown in the town of Majagual, Dominican Republic and perfectly balanced with natural sweetness and tropical essence. Chinola can be sipped over ice, in a Highball or works wonderfully in tropical cocktails like Hurricanes.
Located in the southwest of France, just minutes from the town of Cognac, Château de Bonbonnet is the home of Citadelle Gin, situated across from our juniper fields. It was these very juniper berries that inspired our creator, Alexandre Gabriel, in 1996 to create Citadelle Gin, making it the pioneer of craft gins in France and around the world.
Coco Lopez is the original and reigning champ of Cream of Coconut, a delicious cream made from the tender meat of sun ripened Caribbean coconuts and blended with the exact portion of natural cane sugar. Coco Lopez was used in the original Pina Colada back in 1952.
Crawley’s Syrups are a range of premium, hand-made syrups created by Australian bar guru and Simple Syrup Co. founder Jason Crawley for professional bartenders and home mixologists. The syrups are known for their high quality, consistent flavour, and the use of natural ingredients, with offerings including classic flavours like grenadine, rose, and simple syrup, as well as unique options such as ginger, luxury coconut, chilli margarita and vanilla bean.
Founded in 1824 by Alexander Ramsey, Fettercairn is one of Scotland’s earliest licenced distilleries, located at the foothills of the Cairngorms – otherwise known as ‘The Garden of Scotland’. Recently celebrating its 200th Anniversary, this Highland distillery champions innovation via its Scottish Oak project, its unique ‘Copper Cooling Ring’ distillation process, giving the whisky it’s signature tropical house style, and its sustainable approach to whisky making, with every grain of barley used to make Fettercairn farmed less than 50 miles from the distillery.
From the volcanic soils of Nicaragua, Flor de Caña is a rum shaped by nature and time. Each sip tells the story of a family’s five generations of passion, crafted sustainably and with unwavering care.
Born from a century-old distillery in Jalisco, Fortaleza is tequila in its purest, handcrafted form. Today, Tequila Fortaleza is still made using 100% stone-milled agave, entirely produced on the estate which lies right in the middle of the town of Tequila.
It all started with a marriage proposal and a corsage of four roses dating back to 1888 where in 1884 Paul Jones Jr. moved his successful bourbon business to Louisville’s “Whiskey Row” and trademarked the brand four years later, which was one of the few bourbon brands to survive Prohibition by being sold as medical whiskey. The guiding principle of quality led the distillery to perfect ten signature recipes, crafted from a combination of two mash bills and five proprietary yeast strains.
Fuji Whisky is named after the sacred symbol of Japan Mt Fuji as the distillery (established in 1973) is just 12 kilometres from the peak and exclusively uses Mt Fuji snowmelt & rainwater in all whisky-making processes. This water takes a 50-year journey from the mountain’s peak to the aquifer underneath the distillery and overall produces four different types of whiskies including a Scotch-style malt and three types of grain whiskies (American, Canadian & Scotch-style grain).
In 1947, Ronald Morrison created Glayva, a unique Scotch whisky liqueur blending Mediterranean tangerines, honey, cinnamon, and rare spices to deliver a rich and exotic flavor. Named from the Gaelic for “very good,” Glayva has won 15 International Wine and Spirit Competition awards and can be enjoyed neat, on the rocks, or in cocktails.
Based in Brunswick Melbourne, The Gospel is Australia’s only dedicated rye whiskey distillery, crafting and distilling its spirit from 100% unmalted rye sourced from a single farmer in the harsh climate of South Australia’s Murray Mallee region. This commitment to small, dense Australian grain, overseen by Master Distiller Ian Thorn, produces a whiskey that embodies the spicy characteristics of traditional American rye with a unique local flavour profile.
Founded in Bristol in 1796, Harveys became a major importer of sherry before creating its global icon, Harveys Bristol Cream, in 1882. This famous cream sherry is the result of meticulously blending over 30 varieties of Fino, Oloroso, Amontillado, and Pedro Ximénez and aged using the traditional solera system in American oak.
The House of Hine stands on the banks of the River Charente, deep in Cognac country. It is one of the oldest cognac houses in Jarnac with over 250 years of history. Dating back to 1763, six generations of the Hine family have succeeded one another at the head of Thomas Hine & Co. In 1962 the House of Hine was awarded a royal warrant by appointment to Her Majesty Queen Elizabeth II, and remains the only official supplier of cognac to the British monarchy.
Ilegal Mezcal is the taste of adventure, crafted with smoke, fire, and a rebellious spirit. Smooth yet daring, it honors Oaxaca’s history while inviting you to make your own story. It is made by a fourth generation Mezcalero and his family using 500 year old methods.
Jura is a Single Malt Scotch Whisky made by a Scottish Island community since 1810. The beachside distillery takes its name from the Isle of Jura, named from the Norse word Djura, after the more than 5000 red deer who freely roam the island. Jura’s fruity, balanced and approachable Single Malt is created from a combination of non-peated and lightly peated barley, long fermentation, 8-metre tall stills promoting elegant reflux, maturation in a variety of casks, and influence from the distillery’s coastal surroundings.
A true American icon, Laird’s Applejack is made by America’s oldest family-run distillers and was first created by William Laird in Monmouth, New Jersey in 1698. Favoured by George Washington and served in Abraham Lincoln’s tavern in 1833, Laird’s is recognised by the US government as America’s oldest native distilled beverage – older than bourbon.
Marionette Liqueurs was created by four of Melbourne’s most reputable hospitality professionals: Shaun Byrne, Nick Tesar, Hugh Leech and designer Lauren Bonkowski. They work directly with Australian farmers, bringing every last ounce of flavour from Australian seasonal produce, into their outstanding liqueurs.
Ocho captures the soul of the agave fields, with every batch revealing the unique character of its land. Hand-made by Carlos Camarena, a third generation Tequilero, in partnership with the late, world-renowned tequila authority Tomas Estes. Ocho is the first “vintage” tequila to designate both the year it was produced and the precise field from which the family-grown agaves were sourced.
For nearly a century, Casa Orendain has been shaping tequila with devotion and heart. Its spirits carry the essence of Jalisco—rooted in tradition, yet vibrant and alive with character.
Oscar.697 is a modern evolution of traditional vermouths. It adheres to the Vermouth production guidelines set by the Italian authorities and all ingredients are strictly natural. The Bianco has strong notes of Bergamot, Yarrow Muscat and Elderflower. It is 16% ABV, while the sugar level is kept relatively low at 14% to ensure the final product is drier and more bitter than other labels.
San Cosme is a mezcal born from contemporary Mexico. Elegant, smoky, and soulful, it captures the magic of Oaxaca in every lingering sip.
Ferrand Dry Curaçao was inspired by Master Blender Alexandre Gabriel’s extensive research into 19th century classic cocktails, many of which were built on a base of cognac and brightened with French triple sec orange liqueur.
Hailing from Belgium, SUPASAWA is a seriously sour cocktail mixer with a consistent pH of 1.95 and zero alcohol. It’s perfect for replacing or extending the fresh citrus in your drinks. SUPASAWA makes mixing cocktails, cordials, shrubs and pre-batching a breeze. It’s crystal clear and has no aroma and provides excellent consistency from drink to drink. SUPASAWA is meticulously crafted from distilled water, five different types of acid (citric, malic, tartaric, succinic and phosphoric), a little sugar and a pinch of salt.
Suze, the queen of French bitters since 1889, is the authentic gentian liqueur, blending a beautiful mountain plant with an aromatic bouquet whose recipe has been kept secret since its creation. Suze is made from both farmed gentian and wild gentian. Sustainable and responsible agriculture is employed to preserve this wild and precious resource. Suze’s gentian is cultivated without the use of fertiliser or irrigation. Suze is superb in a white Negroni or mixed with tonic or simply on the rocks as the perfect dry aperitif.
Tamnavulin, a relatively new Speyside distillery built in 1966 with an emphasis on efficiency and innovation, is known for its approachable signature Speyside single malt whisky. The spirit’s soft, orchard-fruit driven character is achieved using ultra-pure, limestone-filtered water from the Easterton Hills and a short, proprietary fermentation process.
Tempus Fugit Spirits recreates fine rare liquors that were once staples in classic pre-prohibition cocktails, but have been lost in time. Using historic 19th century protocols, many cross-referenced in several languages, Tempus Fugit prides itself in finding out what’s missing from the back-bar that the world’s best bartenders are searching for. The range consists of Creme de Cacao, Creme de Menthe Glaciale, Liqueur de Violettes, Crème de Banane and Gran Classico Bitter.
Handcrafted in the Yarra Valley, Vanishing Point is the epitome of purity – a vodka defined by clarity, refinement, and balance. Distilled from Australian wheat and cut with some of the purest crystalline water, it delivers a soft grain sweetness, smooth texture, and a clean finish.