Liqueurs are now made in a staggering variety of flavours - in this section you will find some of the weirdest and most wonderful drinks from all corners of the globe, from everyday flavours such as coffe and vanuilla to the more esoteric delights of poppy, balsamico and Japanese Umeshu plum.
A real innovation from liqueur producers Mozart: a chocolate spirit (essentially a vodka distilled from chocolate macerate) made with raw cacao and vanilla - and here's the good bit - the product has a sugar content of zero! Guilt-free choccy goodness?! We think this will be big.
A gift pack containing an Akvavit glass and a bottle of Aalborg Jubilaeums, 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
Element 29 is a British artisanal wheat vodka. Here it is blended with salted caramel to produce a sweet and tangy flavoured vodka. Named after the 29th element in the periodic table, copper, which is essential to the distilling process.
An delicious sounding rum-based product from Ron Cubaney. Originally produced in Cuba, the family are now in exile in the Dominican Republic. This is a blend of aged rum and added caramel flavours for extra sweetness.
An intriguing rum-based product from Ron Cubaney. Originally produced in Cuba, the family are now in exile in the Dominican Republic. This is a blend of aged rum and the finest Caribbean honey - a classic combination.
Nuvo is the world's first sparkling liqueur, it combines premium French vodka, delicate sparkling wine and passion fruit nectar to create a bright pink product. A delicious way to toast any occasion and a fruity alternative to classic champers.
An intriguing rum-based product from Ron Cubaney. Originally produced in Cuba, the family are now in exile in the Dominican Republic. This is a blend of aged rum and sweet (some would say almost sickly) Pedro Ximenez grapes - sounds delicious!
Clementi China Antico Elixir has been made to the same South American Indian secret recipe since 1884 using calisaya and succirubra cinchona bark. Best drunk either chilled in the summer over ice or warm with grapefruit juice and ginger ale in the winter.
An award winning Canadian Sweet Paan Liqueur. Sweet Paan is traditionally made as a Betel Leaf wrap with coconut, fruit preserves and gulkand (a sweet preserve of rose petals). Jaan Paan Liqueur is made by blending grain spirit with maple syrup and a range of exotic herbs and spices, creating a fusion of eastern and western flavours.