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.
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.
A 1950s bottling of Italy's famous Liquore Strega. First released in the 1860s, the ingredients for the uniquely tasting Strega are entirely natural. A total of 70 herbs and spices are in the recipe, including Florentine Iris and Italian Apennine Juniper. The blended liqueur is then aged in ash barrels for the flavours to marry.