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 »
Invented in Italy in 1860, Strega is a classic herb-based liqueur that achieves its bright yellow colour not from nasty e-numbers but through the addition of saffron - one of around 70 herbs in the recipe.
This Cordial-Medoc from Jourde is a brandy-based liqueur flavoured with fruits and herbs, and said to taste of orange and raspberry with a spicy complexity. Sadly, Cordial Medoc is no longer produced, so these bottles are becoming rather scarce.
Made in France with locally-produced Golden Japanese Ume plums, Prucia is made by macerating the plums in grape spirit before ageing in French oak barrels, with the end result having almond / marzipan along with the juicy plum flavours. Great in a glass of sparkling wine as an alternative Kir Royale.
A great sloe gin from Plymouth, combining their gin straight off the still with the fruit for two months, before checking and sweetening, and then two more months of maturation before bottling. A big, tangy, fruity sloe gin.
A bottle of triple sec from Warenghem distillery in Breton. Distilled from hand selected orange peels. Can be used in classic cocktails, on its own with ice or, in the Breton style, add it when flambéing pancakes.
A marvellous golden triple sec curaçao from highly-esteemed versatile cognac/gin/vodka/liqueur producer Pierre Ferrand. This is made with aged cognac and Curacao oranges, giving it a fantastic depth of flavour.
Celtic Honey Irish Whiskey Liqueur is a delicious blend of Whiskey, honey and botanicals cut with spring water, all of which come from Ireland. Made in small batches this is pleasantly sweet and can be drunk neat or in cocktails.