Liqueur & Speciality

Amaretto Di Saronno

Disaronno, the amber-coloured liqueur with the incomparable taste, dates back to 1525. Original since birth, Disaronno is the Italians best selling liqueur around the world. Smooth, velvety and full of almond aromas. Smooth, velvety and full of almond aromas.

Amaretto Mascarada Tosolini

Benedictine D O M

Benedictine D O M was originally produced at the Benedictine Monastery at Fecamp on the coast of Normandy, France since 1510. The monastery was destroyed during the French revolution and has since been produced by Alexandre le Grand. Using twenty-seven ingredients of herbs and spices the D.O.M. stands for Deo Optimo Maximo which means - To God most good, most great. The complex nose offering a wealth of spice and fruit aromas. Cloves, cardamorn and liquorice mingle with honey, butterscotch, prune and orange. Pungent herbal and spicy flavours mingle with a pleasing balanced sweetness.

Chambord Black Raspberry Liqueur

70cl Chambord is inspired by a unique raspberry liqueur produced in the Loire Valley of France during the late 17th century. The liqueur was said to have been introduced to King Louis XIV during one of his visits to the Chateau de Chambord. It was common during that time for liqueurs and cognacs to be consumed with elegant meals. Chambord is crafted from the world's finest raspberries and blackberries, Madagascan vanilla, Moroccan citrus peel, honey and cognac to create a delicious natural black raspberry liqueur. Presented in an opulent, orb-shaped bottle, Chambord is guaranteed to stand out in any environment. Today, Chambord is enjoyed throughout the world. Embraced for its velvety rich taste and versatility, it is delicious as a flavourful ingredient in cocktails or with champagne. Chambord readily transforms the ordinary drinks occasion into an extraordinary experience.

Chartreuse Green

Produced at a distillery in Voiron, a couple of miles from the Carthusian monastry at Grande Chartreuse, it is said only three monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours, and they alone supervise the slow ageing in oak casks. Packaged in a traditional Chartreuse liqueur bottle with the embossed seal of La Grande Chartreuse. Sweet, very strong and very warming with aromas and flavours of herbs, spices and angelica.

Cointreau

The peel of sweet oranges comes from Spain and more bitter orange peel comes from Curacao. The bitter Carribean oranges are of the Bigarade variety and are harvested when unripe. Fine brandy is re-distilled with the peels in red copper stills. The stills release essential oils that combine with delicate aromatic flavours from the peel giving complex, piquant and totally unique flavours. Vivid aromas and flavours of zesty oranges, a light, clean body and just a touch of sweetness at the finish.

Creme De Cassis 20% Maison E. Briottet

Founded in 1836, the family business of Maison Briottet gradually moved its focus to producing fruit crèmes, liquors, brandies and marcs de Bourgogne. The current managing director, Gérard Briottet, represents the fourth generation, and maintains the traditions started by his great grandfather, It is the selection of the ripest fruit from the most suitable cultivars that provides for the finest flavours; therefore contracting the right growers to produce the correct fruit is the first step on the ladder. Subsequently, properly observed maceration with very pure neutral alcohol, and blending with the correct proportion of sugars to achieve the balance between fruit flavour, sweetness, acidity and alcohol create these excellent crèmes. The curacao alcoholate is obtained from the double distillation.

Creme De Mure Maison E.Briottet

Briotett is a family business founded in 1836. Initially a wine merchant, they later contribued to the development of the aperitif Cassis Blanc, their production began to include regional liqueurs and in particular CREME DE CASSIS DE DIJON which now represents 60% of the sales. The business has passed from generation to generation and today the Managing Director, Gérard BRIOTTET, maintains the tradition in Dijon. Magnificent vaulted cellars are used to age the liqueurs at a constant temperature, away from the light. Briottet Crème de Mure uses good quality blackberries to give the best flavour possible. Known by the Ancient Greeks and the Romans, the blackberry was not discovered in Europe until the 19th century. Picked when ripe, the fruit is black, shiny, very juicy and a little sharp

Drambuie

Drambuie is a truly unique premium spirit. It blends a precious "essence" created for a Prince, with the finest aged malt whiskies. The result is a unique, multi-layered spirit that releases the taste sensations of malt whisky with the flavours and aromas of heather, honey, herbs and spices. In 1745, Bonnie Prince Charlie gave the recipe for this essence, his last remaining possession at the time, to Captain John MacKinnon. It was a reward for saving the Prince's life and helping him escape the British government after a failed attempt to restore the throne. For over 250 years, the recipe has been passed down through the generations and remains a closely guarded secret. This premium bar-call brand has a unique flavour profile, which means that it cannot be substituted by any other spirit. Drambuie is enjoyed worldwide and is 40% ABV. Although traditionally enjoyed neat over ice, Drambuie is delicious served long on ice with soda and fresh lime. The soda unlocks the unique taste of Drambuie and the lime adds a touch of citrus that balances the heather honey, herb and spice flavours. For a refreshing and spicy alternative, serve Drambuie long over ice with ginger beer and lime wedges.

Gabriel Boudier Creme De Bananes

Many of the recipes for Gabriel Boudier liqueurs have remained unchanged since the company was founded in Dijon in 1874. there is an absolute passion for authentic real quality shunning the use of short cuts such as essence or flavours, but making liqueurs as each successive generation has done with natural fruit and ingredients and infused slowly and lovingly with good alcohol. Creme de Bananes is a versatile fruity liqueur which can be used in many cocktail and culinary receipes.

Gabriel Boudier Creme De Menthe

Many of the recipes for Gabriel Boudier liqueurs have remained unchanged since the company was founded in Dijon in 1874. there is an absolute passion for authentic real quality shunning the use of short cuts such as essence or flavours, but making liqueurs as each successive generation has done with natural fruit and ingredients and infused slowly and lovingly with good alcohol. This delicious Peppermint liqueur is made in the same way as the rest of the Gabriel Boudier range, resulting in a high quality Céme de Menthe Liqueur.

Gabriel Boudier Curacao Bleu

Many of the recipes for Gabriel Boudier liqueurs have remained unchanged since the company was founded in Dijon in 1874. there is an absolute passion for authentic real quality shunning the use of short cuts such as essence or flavours, but making liqueurs as each successive generation has done with natural fruit and ingredients and infused slowly and lovingly with good alcohol. Curacao Bleu -is a highly versatile liqueur distilled and flavoured from the dried peel of bitter oranges. It can also contain distillates of lemons and curacao fruit, sugar and wine.

Gabriel Boudier Original Apricot Brandy

Many of the recipes for Gabriel Boudier liqueurs have remained unchanged since the company was founded in Dijon in 1874. there is an absolute passion for authentic real quality shunning the use of short cuts such as essence or flavours, but making liqueurs as each successive generation has done with natural fruit and ingredients and infused slowly and lovingly with good alcohol, Gabriel Boudier has faithfully made this Apricot Brandy according to an original recipe of 1874, requiring a careful and slow maceration of fresh apricots grown in the south of France with premium French brandy, and with just a touch of sugar. A traditional apricot French brandy.

Gabriel Boudier Triple Sec

Many of the recipes for Gabriel Boudier liqueurs have remained unchanged since the company was founded in Dijon in 1874. there is an absolute passion for authentic real quality shunning the use of short cuts such as essence or flavours, but making liqueurs as each successive generation has done with natural fruit and ingredients and infused slowly and lovingly with good alcohol. Gabriel has faithfully made this Triple Sec according to an original recipe of 1974 requiring a careful distillation of the zest of small Curaçao oranges with fine alcohol, which is aged in special glass containers during five years and receive at the very end a touch of sugar

Galliano

Created in 1896 by Armando Vaccari and still sold in its distinctively tall, slim bottle. The drink is dedicated to a soldier, Guiseppe Galliano who defended a fort during the Italian invasion of Abyssinia for 44 days. Made from 40 herbs and botanicals; used in the Harvey Wallbanger cocktail. Including anise, licorice and vanilla flavours.

Glayva

Glayva is a liqueur produced by Whyte and Mackay Ltd of Leith Glasgow, Scotland. It is made from a blend of aged Scotch whiskies, anise, clove, herbs, heather honey, tangerine, other citrus fruits, and almonds. It has a deep gold color. An exotic fusion of the finest aged Scotch whiskies, a carefully selected range of spices. Mediterranean tangerines, cinnamon, almonds and honey. Surprisingly smooth and sweet. Glayva boasts a luxurious taste that tantilises the palate. It's taste has won the prestigious ISWC Award for Best Liqueur and impressive five times.

Grand Marnier

Jagermeister

Jagermeister is a German 70-proof digestif made with herbs and spices. It is the flagship product of Mast-Jägermeister AG, headquartered in Wolfenbüttel, south of Braunschweig, Germany. The Jägermeister logo, which shows the head of a stag with a glowing cross between its antlers, is a reference to the stories of Saint Hubertus and Saint Eustace. Translated literally, Jägermeister means “hunt-master,” combining Jäger (hunter) and Meister (master, in the sense of an accomplished professional). A free translation would be gamekeeper or forest supervisor. As a legal term, Jägermeister was introduced in 1934 to designate senior foresters and gamekeepers in the forestry administration. Jägermeister’s ingredients include alcohol, cane sugar, beet sugar, herbs, and spices. It is a digestif spirit similar to other central European stomach bitters, such as Gammel Dansk from Denmark, Unicum from Hungary, Becherovka from the Czech Republic, or Polish Zoladkowa gorzka. In contrast to these beverages, Jägermeister has a sweeter taste.

Kahlua

Allied Domecq, which was created in 1994 as the result of a merger between Allied Lyons and Pedro Domecq, had produced Kahlúa since 1936[1] until the company was partially acquired in 2005 by Pernod Ricard, the first largest spirits distributor in the world since the merger with the Swedish "Vin & Sprit" in March 2008. Kahlúa means "House of the Acolhua people" in the Veracruz Nahuatl language spoken before the Spanish Conquest. Kahlúa is a well known Mexican coffee-flavored liqueur. It is heavy and sweet, with a distinct taste of coffee, from which it is made. Kahlua also contains sugar, corn syrup and vanilla bean.

Kirsch De Cuisine Luxardo

Luxardo Kirsch de Cuisine, with its delicious natural flavours, is specially created for culinary use and is based on the distillate of sour cherries.

Kummel Mentzendorf

Limoncello Luxardo

Limoncello is a lemon liqueur produced tipically in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. Obtained from the infusion of lemon peels in alcohol, Limoncello is one of the most world-renowned Italian liqueurs. It stems from an ancient tradition which enhances the natural aroma and fresh taste of lemons from southern Italy. Limoncello as intensely yellow colour, a pungent fragrance of newly gathered lemons and it's taste is well-rounded and harmonious, a pleasant sensation of aromatic freshness on the palate.

Malibu

1605 Tradition suggests that rum first materialized on the Island during the 17th Century. Made in the spirit of traditional Caribbean flavoured rums, Malibu is the original coconut rum. Crafted at a beachside distillery in Barbados, Malibu is also the worlds favourite.

Mandarine Napoleon Liqueur

Antonine-Francois de Fourcroy (1775-1809), Count of the Empire and physician to Napoleon Bonaparte, was the originator of this liqueur. First bottled in 1892, the Emperor's favourite liqueur still belongs to the Fourcroy family where is recipe remains a closely guarded secret. Only the freshest mandarin peels from Sicily are used and these have a fine peel with very little pith, resulting in plenty of zest. Following the maceration in Alcohol Mandarin Napoleon Liqueur is triple distilled to produce an intense essence of mandarin. Mandarin Napoleon Liqueur's complexity derives from its secret combination of mandarin and twenty one botanicals. An elegant Belgian tangerine and cognac brandy flavoured liqueur.

Maraschino (Marasquin) Maison E.Briottet

Midori Melon Liqueur

MIDORI, developed by Suntory, was launched in the United States in 1978. Launched at Studio 54(the world's most famous nightclub) attended by the stars of Saturday Night Fever, including the young up-and-comer, John Travolta. In the year of its release, MIDORI was made the principal ingredient in "The Universe", the creatively named cocktail that won the first prize in the US Bartenders Guild Annual Competition. MIDORI has gained an outstanding reputation among leading bartenders and cocktail designers worldwide for its outstanding quality and superb versatility. Following the success in the US, MIDORI was launched in Australia and then in Europe and is now available today in more than 30 countries around the world. Midori is vibrant green in color, with a light, refreshing taste of melon, is very versatile and mixes well with juices, mixers and white spirits.

Ouzo 12

First produced in 1880 by the Kaloyannis brothers in Constantinople, the increasingly successful business moved to the Athenian port of Piraeus in 1919. The brothers produced various styles of ouzo, but the one preferred by connoisseurs came from barrel number 12. Over the years Ouzo 12 has remained true to it's original recipe. The spirit's characteristic taste comes from carefully selected herbs and spices - aniseed, star anise, fennel, nutmeg, coriander, cinnamon and cardamom. These are distilled in traditional copper pot stills and the resulting liquid is placed in barrels to marry the complex flavours until they attain the full, distinctive taste for which Ouzo 12 is famous. Ouzo 12 is best drunk either neat, on the rocks, or mixed long with water, lemonade or soda.

Passione Nera Black Sambuca Luxardo

The Luxardo family have been making their world famous liqueurs since 1821. Their Sambuca is an infusion of green Sicilian aniseed, plump Paduan elderberries and the purest grain alcohol. Luxardo Sambuca is rounded and smoothed by six months gentle maturation in Finnish wood vats. The word Sambuca derives from the Arab word Zammut (= anise).The word "zammù" still exists in the Sicilian dialect, meaning an anise drink diluted with water. As an antique tradition would have it, a tradition that to this day embraces all the countries of the Mediterranean basin, Italy too has its anise based national liqueur: This deep purple liqueur is expertly produced with multiple steps of herbal infusions. Though the dominant aroma and flavour is star anise, there are pronounced notes of cardamom, coriander, and licorice.

Pineau Des Charantes Plessis

Plymouth Sloe Gin

The making of fruit gins is a long tradition in the British countryside and Plymouth Gin keeps true to a unique 1883 recipe made at its Blackfriars Distillery. Sloe berries are slowly and gently steeped in Plymouth Gin, soft pure Dartmoor water and a small amount of sugar for approximately four months. The sugar levels are kept low to allow the full flavour of the berries to shine and allow the dry acidity of the fruit to be an important part of the taste. The result is an entirely natural product with no added flavourings or colourings. Sloe gin has a rich red colour and the taste is a beautiful balance between sweet and bitter fruit flavours, with a hint of almonds from the stone of the fruit.

Sambuca Dei Cesari Luxardo

The Luxardo family have been making their world famous liqueurs since 1821. Their Sambuca is an infusion of green Sicilian aniseed, plump Paduan elderberries and the purest grain alcohol. Luxardo Sambuca is rounded and smoothed by six months gentle maturation in Finnish wood vats. The word Sambuca derives from the Arab word Zammut (= anise).The word "zammù" still exists in the Sicilian dialect, meaning an anise drink diluted with water. As an antique tradition would have it, a tradition that to this day embraces all the countries of the Mediterranean basin, Italy too has its anise based national liqueur: Sambuca. It is a sweet and strong liqueur, containing essential oils obtained by steam distilling the seeds of star anise, which are soluble in pure alcohol. A concentrated solution of sugar and other natural aromas are added to this. You should serve Sambuca in a liqueur glass with three roasted coffee beans floating on top and set it ablaze to provide the ideal conclusion to dinner then extinguish the flame and sip the warmed drink with pleasure.

Southern Comfort

A legendary night with friends in New Orleans. The excitement and vibrancy of New Orleans is what attracted bartender Martin Wilkes Heron. In 1874, he decided that the home of Mardi Gras deserved a smoother alternative to the harsh whiskies from Kentucky and Tennessee. By adding a secret blend of fruits and spices, he struck upon the perfect combination - Southern Comfort. Later, in 1900, Southern Comfort picked up a Gold Medal for quality and taste at the Paris World Exposition. Another followed four years later at the St Louis World Fair. Today, New Orleans wouldn't be the same without Southern Comfort. Best enjoyed with lime and lemonade, its distinctive taste is shared by friends on great nights. No wonder Southern Comfort's the drink at the heart of Mardi Gras - the best party in the world.

Strega

Strega (or Liquore Strega), is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Campania, Italy. Its yellow color comes from the presence of saffron in its recipe. Liquore Strega is 80 proof (40%) and among its approximately 70 herbal ingredients are mint and fennel. Strega is considered a digestif, meant for drinking after meals. The liqueur is sometimes called "the witch" in the English-speaking world. It is slightly sweet, semi-viscous, and has a bold, complex flavor with strong minty or coniferous notes. Strega is used for flavoring torta caprese, a type of cake.

Tia Maria

The drink was invented by Dr. Evans in Jamaica just after WW2. He invited acquaintances from the Country Club in Kingston to try various formulas at his lab until the final version was accepted. Tia Maria is the brand name of an alcoholic drink produced by the industry giant Pernod Ricard through their Malibu-Kahlúa International subsidiary, Tia Maria is a "liqueur spirit" . Tia Maria is made in Jamaica using Jamaican Blue Mountain Coffee beans. The main flavor ingredients are coffee beans, cane spirit, vanilla, and sugar, fermented to an alcoholic content of 26.5% (alcoholic content as sold has been reduced to 20%). It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails, with coffee.