Other Liqueurs

The coffee liqueur from the popular Distillers, Santa Teresa. This liqueur is made from Santa Teresa Anejos with their own coffee infusion.

Similar to the regular Zuidam Speculaas but more refined and at a slightly higher 24% ABV. This is a liqueur inspired by the days when Dutch ships sailed the long trading routes to the far east and is made using the herbs and spices they would have brought back - cinnamon, ginger, cardamon, pepper, vanilla and more.

A rum based liqueur from St Maarten in the Caribbean. The 'splash' range of liqueurs are flavoured with a variety of natural fruit flavourings.

A high quality ginger liqueur from the experts at Briottet, brimming with gingery spice.

Noix de la Saint Jean is a walnut liqueur from the Forcalquier distillery in Haute Provence, where the drink is traditionally taken as an aperitif, or as an accompaniment to blue cheese. The walnuts are picked on or before St. Jean's day (24th June) as they must be harvested while still unripe, before the shells start to harden. The St. Jean in question is known to us as John the Baptist.

A sweet Portugese almond liqueur. Excellent as a post-dinner shot and with potential as a cocktail ingredient.

High quality cocoa liqueur from French artisan producer. All the Briottet range have proper 'real' fruit flavour integrity - they taste like the fruit (or bean, in this case) itself, not some confected approximation. Highly recommended.

High quality chestnut liqueur from French artisan producer. All the Briottet range have proper 'real' fruit flavour integrity - they taste like the fruit itself, not some confected approximation. Highly recommended.

High quality hazelnut liqueur from French artisan producer. All the Briottet range have proper 'real' fruit (or, in this case, nut) flavour integrity - they taste like the fruit itself, not some confected approximation. Highly recommended.

RinQuinQuin is a very smart French peach liqueur made by combining white wine with infusions and distillations of peaches and peach leaves. The term RinQuinQuin was originally a generic word. In the Provençal language it means invigorating drink (from the verb requinquilhar : to cheer up).

Legendary Italian hazlenut liqueur made to a recipe dating back around 300 years. Named after Father Angelico, a famous hermit monk of the day.

A very special variant of cult Italian liqueur Galliano with an added twist of balsamic vinegar.

An interesting combination of nationalities are behind this liqueur - Jacobsen's are Danish, the base spirit is Jamaican rum and we suspect that the cacao comes from somewhere else.

A unique liqueur from Dutch producer Zuidam, made from a secret recipe of oriental herbs and spices, and reliving the days when Dutch ships were well-known on international shipping lanes with holds full of goods from the Far East and is made using the herbs and spices they would have brought back - cinnamon, ginger, cardamon, pepper, vanilla and more. Speculaas is the name given to those delicious sweet cinnamon biscuits you get with coffee on the continent.

High quality cocoa liqueur from French artisan producer. All the Briottet range have proper 'real' fruit flavour integrity - they taste like the fruit (or bean, in this case) itself, not some confected approximation. Highly recommended.

High quality poppy liqueur (no, we didn't know there was such a thing either) from French artisan producer. Apparently poppy drops are a traditional French sweet invented in the 19th century. And don't pretend you already knew that. Unless you're French.

High quality gingerbread liqueur (yummy!)from French artisan producer. All the Briottet range have proper 'real' fruit (or in this case, cake) flavour integrity - they taste like the fruit / cake itself, not some confected approximation. Highly recommended.

A great alcoholic Falernum, based on rum and packed with the fruity and spicy flavours of the Caribbean.

A hugely popular traditional digestif, Disaronno shows intense marzipan and Battenberg cake flavours on the palate - this is definitely for anyone with a sweet tooth.

An Italian liqueur created in honour of humankind's first steps on the moon during the Apollo 11 mission. Its recipe is a secret but it's naturally pink and fruity and best enjoyed ice cold 'with three ice cubes'.