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 1970s bottling of Green Chartreuse. Made using 130 plants, the recip is a closely guarded secret known by only two monks who belong to a silent order, so there's no chance of them letting it slip. In the 1970s, the liqueur's production was in operation both at Voiron in France and Tarragona in Spain.
An old litre bottling of Elixir di China from Martini & Rossi, not named after the country, but after Cinchona bark, one of the ingredients and a source of quinine, essential in the fight against malaria. We estimate this was bottled in the 1960s.
Please note this bottle has a torn label as shown in the photograph.
An old bottling of Fernet Branca, a bitter, aromatic Italian spirit. Made using a secret family recipe with 27 herbs emanating from 5 different continents and aged for a year in oak. We estimate this bottle dates from the 1960s.
A beautiful 1930s litre bottle of pastis from Berger, formerly famed in the pre-ban days as an absinthe producer. This may not contain wormwood, but it will be a slice of history for the collector or drinker.
A litre bottle of the now defunct Jourde's Cordial-Medoc liqueur. Brandy-based, this is flavoured with fruits and herbs to include a spicy complexity. This bottle was bottled in the 1930s at 32.2%, lower than the recent bottlings at 35%.