A brilliantly diverse category, encompassing the monastic liqueurs like Chartreuse alongside Italian classics such as Amaretto and Sambuca, cult drinks like Jagermeister and old stagers like Kummel. Many herb liqueurs contain dozens of different ingredients, the exact constitution and combination of which is invariably a jealously-guarded secret.
A bottle of Elixir di China (pronounced 'kee-ner') from Bologna based Buton. Famed for its anti-malaria qualities, one of the ingredients being Chinaroot, which gives the liqueur its name, a natural source of quinine.
A massive (yes it really is 5 litres) bottle of one of Hungary's national drinks. Unicum is a dark and bitter liqueur full of herbs and spices, perfect to sip chilled after a long dinner or as an aperitif to awake the appetite.
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.