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 »
One of Merlet's special series of cognac-based liqueurs, this C2 (C squared) Cognac and Cassis is a cut above your standard blackcurrant liqueur. A combination of VSOP Cognac and macerated blackcurrants, this is 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.
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.