Historically, the credit for the development of liqueurs goes to the monks of the late Middle Ages and the Renaissance, who created various tonics and beverages to promote health by experimenting with combinations of roots and herbs mixed with a spirit base. Many of those products, including Chartreuse & Benedictine, have survived to this day. Read More »
Glenglassaugh like playing with their new make spirit in interesting ways and their experiments with 'Spirit Drinks' have now led to this - a liqueur made using sloes, more usually steeped in gin. Here they use the crisp barley spirit and a bit of sugar to great effect, producing a deeply flavoured and fruity liqueur.
Element 29 is a British artisanal wheat vodka. Here it is blended with salted caramel to produce a sweet and tangy flavoured vodka. Named after the 29th element in the periodic table, copper, which is essential to the distilling process.
An delicious sounding rum-based product from Ron Cubaney. Originally produced in Cuba, the family are now in exile in the Dominican Republic. This is a blend of aged rum and added caramel flavours for extra sweetness.
An intriguing rum-based product from Ron Cubaney. Originally produced in Cuba, the family are now in exile in the Dominican Republic. This is a blend of aged rum and the finest Caribbean honey - a classic combination.
A gift pack containing a bottle of Linie Aquavit and an interestingly shaped glass to drink it from. Linie Aquavit is a traditional Norwegian potato-based caraway spirit. Differing from the Danish examples, those from Norway must be matured in old sherry casks. with added aniseed, this is rich and complex.
We were blown away by this superb Sambuca from top Italian distillers Domenis. A perfectly constructed nose and palate of incedibly pure aniseed, combined with a superbly generous, luscious texture which gives the Sambuca a rich, luxuriant but not cloying or sticky mouthfeel. As the only premium sambuca on the market, Domenis is recognised as the best available and is now being served in some of London's top bars and dining establishments.
An interesting liqueur from La Maison Fontaine, combining a recipe for Crème de Cacao with some of the botanicals they use in their absinthe to create a sweet, chocolatey liqueur with a hit of anis and wormwood bitterness.
Nuvo is the world's first sparkling liqueur, it combines premium French vodka, delicate sparkling wine and passion fruit nectar to create a bright pink product. A delicious way to toast any occasion and a fruity alternative to classic champers.