Confiture d'Orange de Séville et Whisky Single Malt Adnams

The citrus hits first, then the whisky warmth lingers nicely—it’s dangerously easy to eat straight off the spoon. Spread it thick on buttered toast and you’ve got a proper weekend breakfast. The generous chunks of peel really make it feel handcrafted.

The whisky-soaked orange peel gives it a grown-up kick that's perfect on toast, and the jar is generous enough to last a good few weeks. I've already used it to glaze some roasted ham and it worked a treat.

The Seville oranges come through bright and tangy, while the whisky adds a deep, slow warmth that lingers nicely on toast. I've already finished half the jar in a week, it's that good.