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 type of German Bärenfang (literally ‘bear trap’) honey liqueur, Bärenjäger (‘bear hunter’) is a delicious vodka-based liqueur that can be enjoyed straight over ice, added to tea or a hot toddy, or even poured straight on vanilla ice cream.
Choya Royal Honey is an Umeshu (Japanese liqueur made with ume plums, several of which are included in the jar) flavoured with natural honey and royal jelly, believed to strengthen the body and ease stress levels.
This Choya Umeshu liqueur, fashioned with the Ume plum (some of which are included in the jar) has been flavoured with the herb Shiso, also known as Perilla. In Japanese medicine, Shiso is believed to strengthen the immune system and reduce allergic reactions.
A real innovation from liqueur producers Mozart: a chocolate spirit (essentially a vodka distilled from chocolate macerate) made with raw cacao and vanilla - and here's the good bit - the product has a sugar content of zero! Guilt-free choccy goodness?! We think this will be big.
A gift pack containing an Akvavit glass and a bottle of Aalborg Jubilaeums, created in honour of Isidor Henius, the creator of Aalborg Taffel Akvavit. This akvavit is said to be an excellent accompaniment to a fish or poultry meal. IWSC 2012 - Silver Outstanding Medal - Aquavit
This Hazelnut Espresso Liqueur is produced at Oregon's Bendistilery under their Crater Lake brand. A combination of coffee, hazelnuts, vodka and brown cane sugar. Add 1 part to 3 parts hot chocolate in the winter.
One of Merlet's special series of cognac-based liqueurs, this C2 Cassis and Cognac is a cut above your standard blackcurrant liqueur. Bottled at a generous 33% abv, this will make an awesome (and potent) Kir Royale.
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.
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.
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.