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 special edition gift pack from Disaronno, packaging up their canonical Amaretto liqueur with a combination glass/cocktail shaker - add your ingredients and ice, put on the lid, shake, remove the lid and serve.
A traditionally made Thyme liqueur from Provence, made with wild thyme and small amounts of other herbs before being sweetened with sugar. Wonderful serve iced, in coffee or poured over sorbet, it's also a useful cooking ingredient, bringing sweet herbs to fried dishes.
Invented in Italy in 1860, Strega is a classic herb-based liqueur that achieves its bright yellow colour not from nasty e-numbers but through the addition of saffron - one of around 70 herbs in the recipe.
Aalborg Jubilaeums, jubilaeums meaning jubilee, was created in honour of Isidor Henius, the creator of Aalborg Taffel Akvavit. This akvavit is said to be an excellent accompaniment to a fish or poultry meal. IWSC 2012 - Silver Outstanding Medal - Aquavit
A limited edition liqueur from the bitters specialists at Bittermens, turning an accidental cinnamon overdose in a test batch of their Amère Nouvelle into a winter warmer. An orange and gentian liqueur, heavily spiced with cinnamon and great for wintery drinks.
A bottle of Acqua de Cedro liqueur from grappa producer Nardini, who can trace their history back to 1779. Made with cedro lemons, Nardini describe this as "the noble cousin to limoncello". Although similar in flavour profile, this is drier, in part due to the tart juice from the cedro lemons.