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 »
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.
A new take on cherry spirits from Bold – an infusion of cherries, cassia and more, packed with sweet-and-sour cherry, spice and floral notes. It’s great chilled or over ice and also goes well served long with ginger ale and lime.