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 very rare 1960s bottle of kummel made by the Branca brothers in Italy, who today are considerably more famous for their Fernet and Menta bitter tonics. Please note that the level in this bottle is rather low.
A 1950s bottling of Liquore Strega. Created in the 1860s, Strega is made using entirely natural ingredients. 70 herbs and spices are in the recipe, including Ceylon cinnamon and Samnite mint, which is then aged in ash barrels for the flavours to marry.
A bottle of Boedeaux-based A Droz's Kirsch Fantaisie. Kirsch fantaisie indicates the cherries have been steeped in alcohol and is considered by the Germans to be superior to Kirsch-geist, where the cherries are simply dipped in alcohol. We estimate this was bottled in the 1950s.
An old litre bottling of Iperchina, A Gentile of Padova's brand of Elixir di China. Named after the Chinaroot (China Calisaya), which contains quinine, we estimate this bottle was produced in the 1960s, complete with threaded-style neck.
An old litre bottle of Marie Brizzard Anisette liqueur. Presented in a dump bottle, as opposed to sleeker 'hourglass' shaped bottles that are currently used. We estimate that this was bottled sometime in the 1960s.