Highland Park’s incomparable balance comes from a tension between the aromatic Orkney peat and the sweetness of oak casks seasoned with Oloroso sherry.

Highland Park 12 year old is lauded as “the greatest all rounder in the world of malt whisky” with its smooth rounded smokey sweetness. This award winning single malt is the perfect tipple for sharing with friends on 05 December at Towards a Fluid State.

Not yet available to the public, Williams Chase will launch their Williams apple gin at Towards a Fluid State.  A gin that is the first of its kind at a festival which is the first of its kind.

Chase use organic apples from their Herefordshire farm. They even go as far as to feed the spent mash to the cattle after fermentation and they use water (de-mineralised) drawn from a hole underneath their apple orchard.

This special spirit is distilled 5 times through their 70 foot column still with 42 bubble plates by Distiller Jamie Baxter. Rejecting the industrial scale strippers used by many large distillers Chase Distillery use a unique hand-crafted copper batch pot to produce their vodka and gin. Although this makes for a laborious process, it allows total control of the process, from seed to bottle and farm to bar.

Less than two years old, Chase Distillery has already launched a range of highly innovative spirits, ciders and liqueurs. And it is exactly that kind of boundary-pushing behaviour that makes it such a natural fit.

Try this and other hard-to-get elixirs at Towards a Fluid State on 05 December.

http://www.chasedistillery.co.uk/

The vocals are beguilingly mellow, slightly contralto. They occasionally ambush you with a leap up the scale to dizzy heights where time and space faintly adjust to contain its unpredictable eccentricities. The duo consists of Molly Carroll, vocals and kazoomaphone and Lewis Jones, guitar and ukelele.

Join us on 05 December for Plaster of Paris in the Dalston speakeasy along with other quirky and interesting acts.

http://www.myspace.com/weareplasterofparis

The range is admired and respected by whisky devotees around the world. Whisky expert, Jim Murray, said: “The breadth, depth and sophistication of The Macallan Fine Oak range is simply jaw-droppingly good”.

Towards a Fluid State is the spiritual home for The Macallan on 05 December.

http://www.themacallan.com/

Now it has gone back to basics and become Bacchus Pub & Kitchen, reviving old British values.

Real ales, music, Sunday roasts, and local virtues are back on the agenda, all being driven by Jon Bourke and his team.

On 05 December sample slow roasted pork belly, dripping potatoes and a homemade spiced apple chutney, accompanying Sipsmith’s fabulous gin!

www.bacchuspubandkitchen.com

Organic wines are made from grapes which are cultivated without synthetic fungicides, herbicides or fertilizers. To produce a quality wine it is imperative that the base product is sound and Vintage Roots believe that organically-grown grapes have a head start because they are not in a cycle of chemical dependency.

Lance and Neil started Vintage Roots back in 1986 with the help of ‘The Enterprise Allowance Scheme’, which gave budding young entrepreneurs £40 a week for a year! Since that point Vintage Roots have firmly established themselves as the UK’s leading (home delivery) supplier of carefully selected, high quality organic and biodynamic wines, beers, spirits and specialty goods.

All Vintage Roots products are certified as Organic to the standards of the UK’s Organic Food Federation.

http://www.vintageroots.co.uk

Specialising in hand-made sushi and slowcooked Japanese hot dishes, everything is made with sustainable ingredients. Stocks and sauces and sushi vinegar are made from scratch and all maki and nigiri sushi are hand-formed – after all, this is what ‘nigiri’ means – to produce outstandingly fresh, authentic Japanese food. Started by three friends with a shared fanatical interest in food to provide good Japanese dishes made using sustainable produceI .

Tsuru is owned and operated by the fabulous Emma Reynolds and Kensuke Yamada who will both be moving Towards a Fluid State on with us 05 December.

http://www.tsuru-sushi.co.uk/

Freedom Beer is Britain’s first lager only micro brewery. The beers are brewed using pure spring Burton water drawn via a bore hole. This is an off-grid totally sustainable source of water and needs no treatment for the brewing process. All lagers are hand crafted, with the Master Brewer overseeing every process from start to finish. To top it off, the brewery has Soil Association accreditation for producing organic lager.

Unpasteurised for fuller flavour. Triple filtered. A brewery based on a farm next to a deer sanctuary. Waste product from the brewery used to feed the local cattle. Doing what you want and getting the results you desire. Free spirit does not get more well-expressed than that.

Freedom Organic Lager was recently voted in the ‘Top 50 Beers of the World’ by The Independent. Be the judge yourself on 05 December.

http://www.freedombeer.com/

Demanded by Napoleon Courvoisier Cognac has been transformed for a new generation of straight sipping, jelly loving and cocktail curious.

Courvoisier have been producing the finest cognacs for centuries and are obsessive about the craft of cognac production. Towards a Fluid State shares their passion to explore the realms of flavour, in ways and settings that have never been experienced before.

Find out for yourself on 05 December.

www.courvoisier.com

www.courvoisierthefuture500.com

Daas brewed in Hainaut, are the only Belgian beer brewed in Belgium to carry the UK Soil Association Organic certification as well as the Belgian Certsys organic certification. Strictly following a Belgian brewing tradition lasting 900 years the brand Daas launched 18 months ago in the UK.

Daas Organic beers are “bottle conditioned.” This means that the beer is naturally fermented for a second time in the bottle, in a similar way to the production of Champagne. A bottle-conditioned beer will still taste superb many months after the pasteurized equivalent has become un-drinkable.

Daas are hand crafted beers and produce approx ten brews in a year, this is due only to the limited availability of the organic ingredients. We believe that using hops and barley that are grown without pesticides and chemical fertilizers makes our beers delicious and more appetizing, both for you and for the planet.

Daas is suitable for Vegetarians and Vegans but loved by all. Come and try it for yourself of the 05 December.

http://www.daasbeer.com/