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Benedictine is a magnificent blend of Cognac, botanicals and herb, formulated by Dom Bernardo Vincelli in the sixteenth century and refined by Alexandre Le Grand in the nineteenth. Brewed from a painstaking infusion of thirty bespoke components, angelica and hyssop, juniper and myrrh, saffron and aloe, arnica and cinnamon, the full list is a closely guarded secret. DOM Benedictine is one of the most enduring marques in all France, it has been the first choice amongst bon vivants and discerning luxury enthusiasts for generations.
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Bergfeuer is an elixer formulated from a recipe of Tyrolean, exotic and red fruit extracts. This blaze of mountain characters tastes delicious even in a cocktail. One can never completely dilute the distinctive flavours of this wonderful drink.
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Tyrolean farmers traditionally turned fruit, herbs, roots and berries into the finest and most flavoursome spirits, elixirs of life and mystical household remedies. The secret of this fiery hot liqueur lies in the seventeen devilishly good herbs. Burnet and centaury, curaçao peel, liquorice and cinnamon rind, cloves, wormwood and sage, combined with closely guarded herbs and extracts, all gently sweetened with pure cane sugar. Blended with Fine Old Original Jamaican Rum and fashioned into a deliciously devilish liqueur. Not for the faint of heart.
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Available by the dozen
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Bärenjäger bear hunter was introduced during the 15th century by the Prussian Teucke & König bear trap company, in an effort to end the struggle between man and bear. Bärenjäger was the first commercially produced moonshine Mead Meschkinnes, brewed from honey by beekeepers and farmers. Folklore has it that Meschkinnes was formulated to aid hunters attract bears and lure them from their dwellings. Bärenjäger contains 300 grams of pure honey per litre, a subtly sweet, spicy, herb edged flavour.
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The classic Baileys Original Irish Cream, Irish whiskey, cream and fine spirits are woven together to create a perfect mix of flavours. What makes Baileys taste so good? It's about the clean green countrysides of Ireland, the dedication of the inspired people who make Bailey's and the quality of every single raw ingredient it’s made from. Irish dairy from Irish cows, wherever you enjoy your Baileys Original Irish Cream, you can be certain that you’re drinking cream that’s Irish through and through.
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What could be moreish than serving up all that smooth taste of your favourite Baileys Original Irish Cream with the rich taste of Biscotti? It's not just the delicious, melt in your mouth Biscoti flavour that makes it so delicious, the goodness of Bailey's really comes from the happiest cows in the world. Exclusively Irish cows which are kept outdoors in the fresh air for nine months of the year, fed on the finest, greenest, tastiest grass there is. Now surely after reading that, you deserve a Baileys Irish Cream Biscotti.
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Whoever said that brandy is like a medicine, undoubtedly had Travarica in mind. A highly aromatic spirit distilled from good wine and infused with Mediterranean herbs, Travarica is the stand out amongst brandies. It's golden green hue, alluring fragrances and distinctive palate will warm the hearts of fine liqueur enthusiasts.
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The most sophisticated aperitif and invigorating digestif, Averna is a metaphor for the bitter sweetness of life itself. A rich indulgence for those who crave the wickedness of chocolatey fortified wines, a fully engaging experience for the enthusiast of intricate flavours and mesmerising characters. Honey and grapefruits, Bourbon barrel, botanical and herb, a cornucopia of complexities to tantalize the palate and enthuse the senses, take Averna with you to your favourite espresso bar, or treat her to a gelateria on a sultry summer's day.
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Aperol is fashioned to prepare, stimulate and cleanse the palate for food, to pave the way for a lively evening. Aperol was launched by the Barbieri company in 1919 at the Padua Exhibition. Aperol became a major success in Italian homes and bars, eventually entering the Campari Group's portfolio. Today Aperol is enjoyed by millions of Italians making it the number one brand in Italy. Aperol is different to most liqueurs on the market today, being the first choice amongst worldly and educated, confident opinion leaders.
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Ambra is made with plump, specially grown citrus from the South Australian Riverland. Crafted according to a centuries old formula from the wonderful Amalfi Coast using only the very best ingredients, totally free from preservatives. Owing to its fragrance, fresh taste and moderate alcoholic content it makes the ideal digestivo after a memorable meal. It is traditional to keep Ambra in the freezer and to serve it undiluted in a shot glass. However, it is equally delicious poured over a bed of crushed ice or combined with the mixer of your choice.
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Limoncello, the traditional lemon Liqueur of Italy, originated on the terraced cliffs of the breathtaking Amalfi Coast, where large, plump and sweet scented lemons are still being grown from the original stock. Until recently, Limoncello was made exclusively in the home for private consumption, to jealously guarded recipes passed down through generations. Ambra Cream of Limoncello, a creamy lemon sensation, owes much of its appeal to the delicious, refreshing taste, mild alcoholic content and total absence of any artificial additive, preservative or colourant.
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Available in cartons of six
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Available in cartons of six
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Made in Bologna, Amaro Montenegro uses a distinct soaking and distillation process which achieves a sweetly liqueured palate resolving on a slightly bitter finish. An exotic blend of over forty different herbs from all over the world, the secret recipe and complicated base preparation which goes into each bottle has not changed since Amaro Montenegro was introduced in 1885. Originally formulated by Stanislao Cobianchi and named after Princess Elena of Montenegro, Amaro Montenegro is the ideal accompaniement to coffee and desserts.
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Available in cartons of six
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So what's a Bolivian Kiss? Agwa is the only distillate in the world to contain Coca leaf. Made in Amsterdam to a recipe of forty botanicals and herbs, Agwa is ideally served ice cold or in shooters with a squeeze of lime, the unique qualities of Agwa makes amazing cocktails. Squeeze a wedge of fresh lime into your mouth and down a shot, it works in the same way as the Andes practice of chewing Coca leaves, the lime changes the pH in the mouth and activates the alkaloids in the leaf to produce a heady oxygen buzz.
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