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 special Grande Cuvee from Mandarine Napoleon; just 2000 bottles of this were produced in 2008. Mandarin peels are macerated and blended with the 27 herbs and spices that make the Mandarine secret recipe. The resulting distillate is then combined with Grande Champagne XO cognac (which makes up a generous 43% of the total) to create this Grande Reserve.
An old bottling of Cherry Heering – made to a recipe dating from 1818 and matured for three years before bottling. One of the original ingredients in the first Singapore Sling created at the Raffles Hotel. We estimate this decanter dates from the early 1970s.
An old 2 litre bottling of Iperchina, an Elixir di China from A. Gentile of Padova. Named after the China Calisaya plant, which gives the liqueur quinine, we estimate this bottle, complete with delightfully coloured label, was produced in the 1960s.
A 1960s bottling of Cinzano's Amaro Savoia bitter liqueur. It's got a Swiss flag on the label so we suspect this is after the tradition of the herbal liqueurs of the Alps, with a bit of Cinzano's Italian know-how in the mix.
A rather interesting 'bottle' from French liqueur producer Benedictine. This is actually two bottles molded together in the shape of a single bottle (with two necks). We estimate that this bottled sometime in the 1950s.
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.