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 »
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.
An old bottle of Bärenjäger, a delicious vodka-based honey-flavour liqueur that can be enjoyed straight over ice, added to tea or a hot toddy, or even poured straight on vanilla ice cream. We estimate this bottle dates from the 1990s.
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.