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 coffee and vanilla to the more esoteric delights of poppy, balsamico and Japanese Umeshu plum.
Choya Royal Honey is an Umeshu (Japanese liqueur made with ume plums, several of which are included in the jar) flavoured with natural honey and royal jelly, believed to strengthen the body and ease stress levels.
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.
This Hazelnut Espresso Liqueur is produced at Oregon's Bendistilery under their Crater Lake brand. A combination of coffee, hazelnuts, vodka and brown cane sugar. Add 1 part to 3 parts hot chocolate in the winter.
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.
Trader Vic (owner of a restaurant in Oakland, San Francisco) claimed to have created the Mai Tai in 1944. The company today produces a range of rums and liqueurs and from them comes this Macademia Nut Liqueur, made in a Hawaiian style.
An old bottle of Bärenjäger, a delicious vodka-based honey-flavour liqueur that can be enjoyed straight over ice, added to tea or a hot toddy, or even poured straight on vanilla ice cream. We estimate this bottle dates from the 1990s.
An interesting liqueur from La Maison Fontaine, combining a recipe for Crème de Cacao with some of the botanicals they use in their absinthe to create a sweet, chocolatey liqueur with a hit of anis and wormwood bitterness.
A stunning French liqueur made with top-quality VSOP & XO cognacs and flavoured with Vietnamese ginger alongside ginseng and vanilla. Domaine de Canton will introduce a deliciously intense gingery edge to all manner of cocktails and fusion cuisine.
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.
A tobacco liqueur from Jade, made in very limited qualities due to their use of very rare Louisiana Perique tobacco. Made to have none of the toxic risks of home-made tobacco infusions and great as a smoky addition to cocktails.