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 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.
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.
A litre bottle of Quinquina from Distillerie Pages Le Puy en Velay in France, which we estimate was bottled in the 1970s. Quinquina is an aperitif wine which traditionally contains cinchona bark, a natural source of quinine.
A 1960s bottling of Marie Brizzard Anisette Liqueur. The company was founded in 1755 and their anisette is still made to an unchanged secret recipe today. Eleven plants and spices are used to combine with green anise from the Mediterranean.
An old Double Kummel liqueur which was produced by Martini & Rossi. This appears to have been made during the 1950s and has some crystallisation on the base of the bottle. Hence the name "Kummel Cristallizzato".
A bottle of l'anisette liqueur from Raissac, which we believe was bottled in the 1940s. L'anisette was introduced in response to the ban on absinthe in 1915 and is the precursor to many of the anise flavoured spirits we know today.