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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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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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The liqueur comes with a 200-year-old pedigree. Its secret recipe, a blend of over 20 botanicals, was first formulated by a Czech apothecary and a British-born doctor way back in 1807 in a quest to create a healthful “elixir of life.” As is the case with most herbal liqueurs, Becherovka’s not for all tastes. But if you like your drinks bittersweet, complex, and a little spicy, you’ll want to give this cinnamon, clove, and ginger-accented liqueur a try.
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Darker in color and somewhat less sweet, making it a bit more easygoing than straight Benedictine and easier to consume, though both are quite a bit better served on the rocks. All told, B&B offers interesting citrus notes, with some vanilla, wood, and lots of complicated herbs.
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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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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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A liqueur from the Provence region of France, Farigoule was devised and perfected by monks. Made from fresh, young, wild thyme that has been picked at the beginning of summer, it has a rich and full aroma and a great flavor.
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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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This seasonal special edition has a warm taste of vanilla, cinnamon, saffron and cloves; helping you getting through the cold season.
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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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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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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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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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A liqueur of finesse and smoothness thanks to the subtlety of bitter almond, and roundness due to toasted aromatic notes.
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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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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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The ginger root is a mysterious spice which encourages self-indulgence. It offers a natural freshness as well as a hot and sensual note surprising the palate. So Marie Brizard gives us in this (Essence) Liqueur a Ginger both fresh and crystallised, strong and subtle with citrus fruit notes.
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To sublimate the spirit of the tea distilled in our Bordeaux stills, a touch of spice is added to give a Liqueur with a hint of Asian gardens. A tea Liqueur that encapsulates the subtle woody notes of tea.
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Distilled in Athens, this Ouzo is made from a combination of pressed grapes and select herbs and berries including aniseed, licorice, mint, wintergreen, fennel and hazelnut.
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Ouzo 12 is produced using a unique blend of aromatic seeds, fruits and herbs combined with alcohol from molasses and non-synthetic anethol. Double-distilled to ensure the purest and finest product, Ouzo 12 goes through 16 successive pot stills before it is poured in your glass!
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Ouzo is an important part of Greek culture analgous to Anise and Pastis in French culture. Ouzo is a clear spirit with intense aromas and flavours which turns white and opaque when ice cubes or water is added to it.
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The Ciociaro Amaro, a combination of ingredients carefully selected natural, 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. Excellent as punch when served hot with lemon peel.
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Pazo herbal liqueur made with the traditional formula of herbs of the earth, highlighting anise, chamomile, peppermint, rosemary, mint, coriander, cinnamon, licorice, orange blossom …
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Deliciously different, exceptionally smooth and velvety on the palate, Riga Black Balsam opens a whole world of sensations with its 24 ingredients. Subtle hints of linden blossom, birch bud, valerian root, raspberry, bilberry, and ginger as well as touches of nutmeg and black peppercorn tease the palate and come alive in the glass.
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The recipe for Liquore Strega is a mix of seventy herbs and spices including mint, fennel, juniper and saffron. Saffron is the key to Strega’s signature yellow color, while the mint and juniper are the most dominant aromas in the blended liqueur.
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Rich and zesty, the liqueur was created to stimulate and revivify His Majesty during morning rides in his new horseless carriage – a Daimler. It has been appreciated by bon viveurs, sporting gentlemen and high-spirited ladies ever since.
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A mix of twenty-nine herbs, flowers, fruits and roots from Calabria’s beautiful land, blended to provide an intense experience of pleasure: the bittersweet taste of oranges, the delicacy of orange blossom and chamomile, the intensity of licorice, peppermint and aniseed.
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The natural grain of aniseed and other aromatic plants are distilled in copper stills to obtain the essential oils, together with cane sugar, distilled water and top quality neutral alcohol that compose the anise. Later, the mix is lightly shaken, filtered and bottled.
