All Liqueurs

An impressive whisky liqueur from Drambuie, with the name celebrating both the legend of its creation during the Jacobite uprising of the 1740s and the company's large collection of Jacobite glassware.

A blend of 21 year old whiskies that was matured for a further 24 years in a mix of sherry and bourbon oak, for a total of 45 years, before mixing with Drambuie's secret recipe of herbs and spices.

The liqueur has been filled into an etched lead crystal decanter and is presented in a double doored wooden cabinet with a replica Spottiswoode 'Amen' glass and a leather bound book telling the story of the Jacobite collection.

40% ABV

Strikingly piquant, ultra-floral andseductively perfumed, this luxuriousliqueur is fabulously fleshy andbrimming with spice-saturated, plumand berry sweetness and laced withcassis and peppercorn characters. Plusit’s perfect with gooey blue cheese.

A fresh bright citrus hit. Pouring a grassy gold, with bright scents of gingerbread, fresh orange oil & sweet raisin. Find warm spices & a balanced level of sweetness on the palate. Ginger, cinnamon & more sweet orange close it out, leaving a similar sense of satisfaction one gets from eating a piece of freshly baked cake.

Perfect for Fancy Whisky High Balls, White Ladies, Side Cars.

500mL, 32%

An orange-based liqueur with a bittersweet flavour, Picon Club is best served as an aperitif, but is also frequently mixed in cocktails or with white wine, or sparkling wine, including champagne.

It can also be served as a highball, with lemonade. 

To the eye: Perfectly colourless. Perfect limpidity To the nose: Strong aromatic intensity, well emphasised by the alcoholic strength. The first impression is one of freshness balanced by floral notes of star aniseed essential oil. Then smooth and complex notes brought by the other essential oils and aromatic herbs. The strength and purity of the alcohol allow the lingering of these perceptions. To the mouth: The first impression is one of great smoothness, of an agreeable unctuousness resulting from the right sugar/alcohol balance. Then appear the fresh and stimulating notes of star aniseed. The aromatic complexity of green aniseed and other herbs can then be perceived, intimately mixed with the aromatic strength of star aniseed. The strength of both alcohol and aniseed notes give way to a pleasing sensation of warmth. The surprising combination of the freshness of aniseed and the warmth of alcohol linger for a long time.source: mixit.com

Basilic is a basil-flavoured liqueur from Briottet which is made by macerating basil flowers and leaves in an alcohol-water solution. This is a very pure expression of basil which makes a great addition to summery cocktails.

Made to the same base of recipes since 1821, Dolin Vermouth de Chamb?ry has long been the benchmark for fine Vermouth. Inventors of the Blanc, Dolin is equally famous for it's very light, pale Dry. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chamb?ry France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chamb?ry is made of fine wines and botanicals found in the Alpine meadows above Chamb?ry. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chamb?ry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com

Cocchi Americano means much more to Asti than a simple wine made with the infusion of herbs and spices. An aperitif par excellence. Cocchi's is widely regarded as the original Aperitivo Americano, and has been made continuously since 1891 using only natural ingredients. To aromatise the white wine a secret blend of herbs and spices, to name a few, gentian, cinchona and bitter orange peels, are added to the wine base which is then steeped over a period of time. In recent years Cocchi Americano has become a cult product in the circle of best sommelier and bartenders of the world. The complexity of this product is the first thing that surprises you. On the nose you initially detect notes of orange zest, orange flower and elderflower before more mature aromas of baked apple and pear drops emerge. Your palate will immediately appreciate the bitter/sweet balance as more bitter notes mingle with honey and citrus flavors, mainly orange and lemon zest. More wine-like characteristics become evident as the flavors develop into a long, vibrant finish, with the bitter and sweet notes remaining fresh until the end. Serve chilled with ice, a twist of orange peel and a splash of soda. 75cl, ABV 16.5%Source: www.cocchi.it

Orgeat syrup great for making Mai-Tai.

Distilled extracts of oranges and curacao fruit, delicately blended to preserve the orange flavour.  Drier and higher in alcohol strength than the curacao liqueurs.

Becherovka, formerly;Karlsbader Becherbitter, is a herbal;bitters, often drunk as a;digestive aid;that is produced in;Karlovy Vary,;Czech Republic;by the;Jan Becher company. The brand is owned by;Pernod Ricard. Becherovka is often described as having a gingery or cinnamony flavor.[citation needed];It is made from a secret recipe based on a wide variety of herbs and spices. Its alcohol content is 38%;ABV;(76 proof). It is usually served chilled, though some serve it with;tonic water, making a drink called a;beton;(becherovka and;tonic) which means "concrete" in;Czech,;German;and several other languages. The inventor of Becherbitter was Josef Vitus Becher (1769?1840). Apart from trading in spices and colonial goods in his shop, "Haus zu den drei Lerchen? ("At the Three Skylarks?), he also produced alcoholic beverages. In 1794, he rented a;stillhouse;and began to experiment with hard alcohol. Following the example of his forefathers, he also served in public office (as councillor, mayor and portreeve). Josef married twice (his first wife died of pneumonia) and had a total of 16 children, though only five daughters and two sons outlived him. Josef?s son, Johann "Jan" Nepomuk Becher, took over in 1838. From 1998 to 2003, a Slovak version was also sold, manufactured by Zdenek Hoffmann in;Doma_lice;(formerly Taus) in Bohemia, who claimed that Alfred Becher had given his grandfather the recipe in 1939, with the right to manufacture the product, as he was worried that the secret might not survive the war. Hoffmann was unable to prove this in court, and in 2007 was sentenced by the Doma_lice district court. Today, only two people know the secret of the entire production process and may enter the;Drogikamr;room?where, once a week, they mix the herbs and spices used in the drink. Some of the herbs are imported from abroad, and some grow around Karlovy Vary. Source: wikipedia.org

Introducing Stone's Special Reserve, for the ultimate in Ginger Wine. Stone's Special Reserve has an intensely rich, smooth taste which comes from the finest blend that really brings out the warmth of the ginger. Even the biggest fans of Stone's Original cannot fail to be impressed with the new Stone's Special Reserve. Stone's Special Reserve has a higher abv at 18% making it the ideal drink in its own right, or over ice. Many Stone's drinkers choose the new addition for special occasions, whilst others have become converts. The stronger Stone's drink has also introduced many new consumers to ginger wine for the first time.Source - www.stonesgingerwine.com

This cr?me de cassis uses the prestigious ?Noir de Bourgogne? variety of blackcurrant which is only grown in the C?te d'Or region in Burgundy. The fruit is macerated in a water-alcohol solution for around 10 weeks to extract the optimum flavour and aromatic intensity.