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 »
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.
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.
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.