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ABK6 Honey is elegant and subtle, expressing floral tones from honey and brandy at first sniff: jasmine, violet, honeysuckle and rose petals. Then come the warm sensations of spices and candied orange. These scents mingle with woody vanilla and toffee on the finish.
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Amarguinha liquor is one of the most traditional liqueurs of Portugal. Obtained from an old recipe of bitter almond liqueur, and is produced through original and traditional processes. Intensely aromatic nose of spiced almonds, hints of citrus fruit, and in a strange but cool way, bear claw pastries. Rich syrup like full body, lacking in acidity which is why the Portuguese usually add a squeeze of lemon, dessert like sweetness with a slightly bitter finish.
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Inky soy-mahogany. Flowers, fresh herbs, licorice and mince meat. Rich texture. Lovely sensuous palate of wild, alpine fresh spice and succulent flavors. Very concentrated with a firm, yet silky presence on the palate and into the very deep, lingering finish.
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The Ciociaro Amaro, a combination of natural ingredients carefully selected, is produced according to an authentic recipe from the Italian area the “Ciociaria”, created and kept by the family Paolucci since 1873. It is served straight after meals or with ice or soda as a refreshing drink or an aperitif.
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One of the lightest and gentlest amari, this amber spirit delicately mixes sarsaparilla-like herbal notes and honey sweetness with just the right bitter edge. Mix it into cocktails—mixologists love this amaro.
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Amaro is traditionally made by infusing grape brandy with a (usually secret) mix of herbs, flowers, aromatic bark, citrus peel and spicesa blend that can include anything from cardamom to elderberry flowers. Then it's sweetened with sugar syrup and aged, sometimes for years.
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It’s a liqueur made with chile — specifically, ancho chiles (poblano chiles that have been dried out). The Mexican-crafted newcomer is a recipe for a similar spirit enjoyed back in 1920s Mexico.
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Mild gold in colour. The bouquet is spicy, rich Poblano pepper with just a hint of sweet honeysuckle. Initially thick and viscous mouthfeel, the sweetness of the liqueur seems slightly warming, but it quickly grows to a roaring heat. This is the brighter, more verdant and vegetal of the Ancho Reyes chili liqueurs. Well balanced and exceptionally memorable. The finish is both sweetness and heat that go on for several minutes. Very intense, clean and expressive finish.
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A unique liquor appreciated by barmen for nearly two centuries to make cocktails, the Angostura Aromatic Bitters is a concentrate of essences prepared from a recipe kept secret. Made in Trinidad, it is composed of spices, plant extracts, natural herbs, orange peel, bitter and aromatic substances. Featuring remarkable aromatic qualities, only a few drops of Angostura Bitters are enough to make a difference and magnify your favorite cocktails.
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Angostura Orange Bitters is freshly made from oranges naturally ripened in sun-drenched Caribbean sunshine. Sourced from lush orchards in Trinidad, the oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness. With an unmatched depth of flavour, Angostura Orange Bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.
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Angostura Orange Bitters is freshly made from oranges naturally ripened in sun-drenched Caribbean sunshine. Sourced from lush orchards in Trinidad, the oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness. With an unmatched depth of flavour, Angostura Orange Bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails.
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Arran Gold is in our opinion one of the best cream liqueurs in the world. Absolutely delicious from start to finish. It is made with Arran Single Malt Whisky which makes a real difference in terms of flavour. The nose has warm, melted toffee and lashings of double cream. The taste is beautifully sweet with vanilla, toffee, cream and a hint of chocolate. Wonderful stuff.
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The elixir is made using twenty-seven herbs and spices from around the world. Bénédictine liqueur has a distinctive aroma of spices and citrus fruit, offering notes of crisp freshness, softened by a touch of honey, a truly unforgettable taste, awakening all your senses.
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Pisco is a type of Brandy that originates from South America, specifically Peru and Chile. Pisco is made by distilling grape juice into high-proof alcohol. The name ‘Pisco’ comes from the Quechua word for bird, which is thought to be because early bottles of Pisco were shaped like birds.
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Clear, virtually opaque, very dark brown. Heavily roasted coffee, freshly ground coffee beans and cacao, with walnut, light smoke, biscuit and barbecue charcoal. Bittersweet full roast espresso coffee, hickory and bitter chocolate. Hickory and faintly nutty finish with lingering milk chocolate.
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It has light-brown color, balanced but intense flavor, a refined accent. The unique blend of mint scents with over 30 herbs and spices gives the distinctive and pleasant aroma.
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Clear, light golden in colour. Rich buttered honey covered toast bouquet. Rich sweet (but not overly sweet) palate with waxy honeycomb honey. Although it could said this has a fairly one-dimensional flavour of warm honey, this does exactly what it says on the tin – it's called Brandymel after all. Warm honeyed finish.
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Produced by careful maceration of Andalusian oranges, cherries, grapes, dried fruits syrup and fine cinnamon which is then blended with selected solera brandy. Caballero is an exceptionally flavorsome liquor. A perfect way to end a meal.
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Made from an infusion of the world’s finest black and red raspberries with Madagascan vanilla and XO Cognac. It has a slightly more complex taste due to the variety of ingredients that are introduced during the infusion & blending processes.
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Founded in 1849 in France by two confectioner brothers, the distilling firm Cointreau first produced the product we know today some 22 years later. Using a base of neutral alcohol, and with the addition only of sugar and water, Cointreau produces this famous triple sec using the peel from bitter Caribbean, and sweet European oranges.
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Cointreau Noir offers the perfect balance between a liqueur and a cognac. Made from a harmonious blend of Cointreau orange liqueur and Remy Martin Cognac, it is a deliciously smooth drink with a smooth finish.
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The bright, citrus flavor, clear character and smooth finish of Original Combier is unparalleled, a testament to the painstaking process and strict traditions that still go into making each bottle today.
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By skillfully blending the finest cream and mature Rum, we are pleased to offer you this delicately flavoured liqueur. To maintain quality and taste, this product should be kept refrigeration once opened.
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Scotland’s most famous liqueur and one of the most recognised of the great classic liqueur brands, Drambuie has a fabulously complex flavour profile and a heritage which stretches back to the 18th century and the son of a deposed King of England.
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Fernet 1882 is a kind of bitter obtained from special herbs and spices. This drink is so popular in Argentina (drunk with Coca Cola and ice). This is an icon of Argentine culture.
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Dark brown with an orange cast. Fresh peppermint aromas are very distinctive. A huge blast of menthol assaults the palate with a drying, bitter herb finish. Very dry and concentrated.
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Pale amber color. Bold cinnamon red hot and pine cone aroma with a lightly syrupy sweet medium body and a pure honey and hot cinnamon and root beer candy finish. Cinnamon delivered as promised, but where's the whisky?
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Intense hazelnut aromas. Rich texture. Pronounced but delicate hazelnut flavour with hints of vanilla and dark chocolate. Smooth, long finish with fragrant back-note.
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A clear and rusty brown colour with golden highlights. The bouquet shows aromas of cracked black pepper, sweet cinnamon and nutmeg with warm cloves and red berry fruit. The palate is bitter, dry, pine, juniper with tannin and sweet fruity flavours with an aromatic liquorice finish.
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A blend of white wine liqueur, white wine, sweet orange, cinchona (quinine), Curacao distillate, cane sugar and of course, gentian roots from Lure Mountain. Served chilled or with ice and soda its a classic french aperitif. Simple yet so refreshing!
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The spirit is created from an exotic fusion of the finest aged Scotch malt whiskies, a carefully selected range of spices, Mediterranean tangerines, cinnamon, almonds and honey. Because of all these different ingredients, Glayva has a very distinctive and pleasant taste. Surprisingly smooth and sweet, with a hint of cinnamon and spices, it really tastes like nothing else!
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Cognac likewise makes appearances in more than a few superb, palm-warming coffee drinks. A genuine classic is the Café Brulot, in which cognac is united with cinnamon sticks, sugar cubes, cloves, black coffee, and the zest of orange and lemon.
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As with all the great old liqueurs, the combination of Irish whiskey, honey and spices delivers a most distinctive flavour and a wonderful taste experience.
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Jägermeister combines 56 herbs, roots and fruits to create a smooth, rich flavour, with a distinctive bitter sweet finish.
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Jack Daniel's Honey is rare commodity indeed. Not often does Jack Daniel's add new products to its range, but here we have the very exciting Jack Daniel's Honey. A smooth blend of Jack Daniel's Tennessee Whiskey and honey liqueur to deliver a taste that is authentically 'Jack'. Rich notes of natural honey, sweet molasses and roasted nut glaze with the distinctive nose of classic Jack Daniel's.
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We stoke ten-foot blazes, rake red-hot coals and char our hand-raised barrels to craft every drop of Jack Daniel’s Old No.7 Tennessee Whiskey. But that’s only the beginning. Because it’s then that we expertly blend it with fiery hot cinnamon liqueur to create Jack Daniel’s Tennessee Fire. The result is an exceptionally smooth flavour with a delicious finish. And that’s why we like to say it takes fire to make Jack, and Jack to make Fire.
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Infusion of Grappa and vermouth of spices and aromatic herbs, intense and fruity bouquet, mandarin, sweet with a pleasantly bitter finale.
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A curiously old-fashioned spirit. The yellow-tinged liqueur is botanical and citrus up front, with grappa-like heat fading into a creamy honey note on a sublime aromatic finish.
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It’s a vacation in a glass. Break out the mini umbrellas and whip up a Rum Swizzle or a Corn ‘n Oil and let vacation begin.
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Its deep brown colour is attractive and deep. Kahlúa Original offers enticing scents of bittersweet coffee bean and roasted chestnut and multilayered flavours of black coffee and sweet butter.
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Full-bodied and dark roasted coffee taste with mellow notes of dark chocolate and caramel.
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Minttu is produced by popular distillers Koskenkorva, known for their flavoured vodka. Minttu is intense without being overpowering and is a true example of a quality mint liqueur, with the sharp cooling and almost menthol flavour of mint.
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Salmiak is a very saline mineral, which is a well-known liquorice called ‘Turkish Pepper’. Salmiakki is a pre-mixed vodka cocktail, which contains Koskenkorva Vodka and pure salty liquorice.
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La Pinta is a delicious blend of pomegranate flavours and Clase Azul Plata Tequila. Deep red in colour, sweet and tart in taste. La Pinta has a deep amber hue and a subtle, earthy yet tart aroma. The initial notes of pomegranate are robust and balance out the flavors of agave and pepper in the tequila. The finish is clean and flavourful, with a burst of citrus and spice.
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Herbsaint, which loosely translates as “holy herb” is a play on the French pronunciation of absinthe, absente, and is also the French term for wormwood. The label on the bottle has always featured an image of the Old Absinthe House, a New Orleans watering hole favored by absinthe enthusiasts.
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A sweet, intense and enveloping flavor. A cream that is born from the fusion of the popular liquor with the traditional taste of a custard style cream cake. The perfect accompaniment with sublime desserts for the most demanding palate.
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Topaz in colour with green nuances, flower aroma, notes of anise flower and herbs, sweet, soft and citrus notes on the palate.
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Limoncello is a natural artisanal product: this liqueur is made by infusing the peels of Sorrento Oval PGI lemons, before adding water and sugar. This powerful and unique raw ingredient, whose luscious fragrance is infused into the alcohol, and a natural, traditional and simple production process, make Sorrento’s traditional Limoncello a symbol of Neapolitan lifestyle.
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A spirit created for an Emperor, Mandarine Napoléon is a bold blend of 10-year aged cognac and exquisite mandarins. Based on the distillate of the finest essential oils of mandarins. Its distinctive flavour comes from Sicilian oranges. Four spices, rich in essential oils and aromatics, and two plants achieve this unique composition of flavours.
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A liqueur of finesse and smoothness thanks to the subtlety of bitter almond, and roundness due to toasted aromatic notes.
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A very special liqueur with a rich recipe: an infusion of fresh and dry apricots, addition of Cognac and other eaux de vie, and the specific touch added by the Marie Brizard Liqueur Master via the distillation of other plants. Made with Cognac Gautier and Rhum de Martinique.
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Strict selection of the fruit: bananas from Ecuador, particularly appreciated for their taste and aromatic richness. A specific recipe of the Liqueur Master Marie Brizard, with a personal touch provided by the addition of pineapple juice, herbs and spices such as cocoa, vanilla or tea, to top up the flavour of this Liqueur.
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A subtle mixture of Haitian bitter oranges and sweet orange zest from Southern Spain, with the addition of aromatic plants to make the characteristic taste of Marie Brizard Blue Curaçao.
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The finesse of this Liqueur comes from the meticulous distillation of cocoa beans from Venezuela or Ivory Coast and a vanilla infusion. A final touch to add originality to this recipe by the Marie Brizard Liqueur Master: a touch of spice.
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Marie Brizard has strictly selected the best blackcurrant bays for the elaboration of Marie Brizard Cassis de Dijon. This liqueur is famous for its aroma that combines strength and roundness on the palate. The Marie Brizard top quality formula reveals a strong and fruity bouquet.
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The finesse of this liqueur comes from the meticulous distillation of cocoa beans from Venezuela or Ivory Coast and a vanilla infusion. A final touch to add originality to this recipe by the Marie Brizard Liqueur Master: a touch of spice.
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Based of essential oils extracted from fresh mint leaves, this Liqueur is made by distillation of the plant, rectified three times to purify it and give it a more powerful taste.
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We use wild fruit picked then macerated with superfine alcohol to create a blackberry infusion. The Marie Brizard Liqueur Master then refines this infusion by adding blackberry juice. This exclusive recipe makes for a Blackberry Liqueur that is well balanced and full of imagination.
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Marie Brizard Elderflower liqueur is delicate and refined. The smooth hints of the flower meet the wild flavours of the sap to create a gourmet and captivating liqueur.
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A specific recipe elaborated by the Marie Brizard Liqueur Master: An infusion of raspberries exclusively coming from the Hautes Côtes de Nuits Saint-Georges, in the Burgungy region with 2 varieties: Rose de Plombières and Lloyd George; the finishing touch: the addition of blackcurrant and cherry infusions.
Due to a warehouse relocation, as our current warehouse isn't able to keep up with demand, we will still be taking orders.
All orders placed between 12th February and Friday 1st March will be despatched from Monday 4th March onwards
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