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 Christmas 2013 limited edition new look for Drambuie - a black and white zig-zag bottle. A combination of aged scotch whiskies, heather honey and a recipe of secret ingredients, Drambuie is one of the best known whisky liqueurs worldwide.
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 (C squared) Cognac and Lemon is an enthralling proposition. A combination of VSOP Cognac and macerated lemon and lime peels, this is bottled at a sturdy 33% abv to retain plenty of body and flavour intensity.
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.
Lou Garagaï Pastis is made by the Janot distillery. Founded in 1928, this is made to the same recipe created by the founder, Alfred Maunier. Drink cold and diluted with water to release the fresh aniseed notes.
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.