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 »
A bottle of Acqua de Cedro liqueur from grappa producer Nardini, who can trace their history back to 1779. Made with cedro lemons, Nardini describe this as "the noble cousin to limoncello". Although similar in flavour profile, this is drier, in part due to the tart juice from the cedro lemons.
Named for the Revelstoke mountain resort in British Columbia, this spiced Canadian whisky goes for more of a spiced rum approach than many of its competitors, layering on vanilla and caramel for a really flavoursome 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.
Trader Vic (owner of a restaurant in Oakland, San Francisco) claimed to have created the Mai Tai in 1944. The company today produces a range of rums and liqueurs and from them comes this Macademia Nut Liqueur, made in a Hawaiian style.
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.