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 stunning French liqueur made with top-quality VSOP & XO cognacs and flavoured with Vietnamese ginger alongside ginseng and vanilla. Domaine de Canton will introduce a deliciously intense gingery edge to all manner of cocktails and fusion cuisine.
A top-quality Cherry Brandy from De Kuyper, in small batches of 2500 bottles. This XO is made with 12yo Grande Champagne XO Cognac and a double dose of no less than four varieties of cherries (including Maraska) - as well as being packaged in a rather fabulous art deco bottle inspired by the brand's original 1920s packaging.
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 sweet (some would say almost sickly) Pedro Ximenez grapes - sounds delicious!
Clementi China Antico Elixir has been made to the same South American Indian secret recipe since 1884 using calisaya and succirubra cinchona bark. Best drunk either chilled in the summer over ice or warm with grapefruit juice and ginger ale in the winter.
An award winning Canadian Sweet Paan Liqueur. Sweet Paan is traditionally made as a Betel Leaf wrap with coconut, fruit preserves and gulkand (a sweet preserve of rose petals). Jaan Paan Liqueur is made by blending grain spirit with maple syrup and a range of exotic herbs and spices, creating a fusion of eastern and western flavours.