From the lemons of sorrento, an exquisite bitter-sweet liqueur was born.  The Polio family have cultivated the oval variety of lemon, succulent citrus of great value.

A taste from the Islands. The flavors of lime juice, almond and ginger. Try Falernum in a Barbados Rum Punch or a Trade Winds.

Frangelico is a traditional hazelnut liqueur - enjoyed neat, over ice, with coffee or in a wide variety of stylish cocktails.

Amaro Montenegro is a renowned Italian liqueur obtained by the careful infusion in pure alcohol of a large number of herbs originating from all over the world. It was first produced in 1885 in Bologna following extensive devoted experiments performed by a famous Italian spirits manufacturer Stanislao Cobianchi. The name of this liqueur intended to pay homage to the second queen of Italy, Princess Helen of Montenegro, on occasion of her marriage to Victor Emmanuel III, the Italian sovereign at that time.In over 100 years of history, Amaro Montenegro has seen its success constantly increase over the years and it has become, not only the most renowned, top-selling brand of Amaro in Italy, but also one of the most famous symbol of Italian liqueur tradition and culture. Source: montenegro.it

Disaronno Originale unbeknownst to most is not actually amaretto which is why it has been removed from it’s label. It is amaretto flavored, with a characteristic bittersweet almond taste. Disaronno claims its “originale” amaretto’s “secret formula” is unchanged from the year 1525, and claims the Luini tale as its own particular history. Its production remains in Saronno, but the product is sold worldwide. The company describes its amaretto as an infusion of “apricot kernel oil” with “absolute alcohol, burnt sugar, and the pure essence of seventeen selected herbs and fruits”; the product does not contain any almonds or other nuts.

The incredible story of Benedictine began in 1510 in the Abbey of F?camp, in Normandy, France, when the Benedictine monk, Dom Bernardo Vincelli, created a secret elixir that was to become famous for years to come; Benedictine is a subtle blend of twenty-seven plants and spices. Enjoy on ice with a twist of lemon zest or in countless cocktails.source: benedictinedom.com

Violet flowers are expertly infused in an alcohol-water solution, creating a floral and sweet liqueur with great intensity of flavour. Great for cocktails.

Traditionally made using the dried peel of the small Curacao orange, named after the island of Curacao in the Caribbean, Curacao liqueurs can be clear, blue or orange. The colours are purely decorative, but the bitter orange flavours are very similar. The Curacao fruits are sliced and macerated in fine neutral spirit to extract the flavours. Once the blend has been enhanced with sugar and brandy, it is then left to marry for several weeks to develop its full flavour. Rarely consumed neat, De Kuyper Orange Curacao is a vital ingredient for various eye-catching cocktails.source: in-the-spirit-shop.co.uk

Mr Black is a bittersweet blend of top-grade Arabica coffees and Australian wheat vodka. Their roasters source specialty beans from the best growing regions to create a complex liqueur that is bold, balanced and unapologetically coffee.

Stone's Original Green Ginger Wine is still made to the same recipe by blending the finest quality raisins and pure ground ginger and is enjoyed in so many ways by millions of consumers each year. Many enjoy Stone's on its own or over ice, but it is most famously drunk as a 'Whisky Mac' when mixed with whisky. The warmth of Stone's is a perfect complement to the smooth taste of the whisky. This perennial 'Winter Warmer' is the perfect way to relax on the long dark evenings.Source - www.stonesgingerwine.com

Barolo Chinato is a fortified wine which was traditionally drunk for medicinal purposes to guard against fevers and stomach upsets, but also gifted as a sign of hospitality. Today it is more commonly used as a digestif and is a wonderful way to round off a meal, as well as being unbeatable with dark chocolate. Cocchi's Barolo Chinato still follows the traditional recipe: Barolo DOCG wine (100% Nebbiolo) is infused with the bark of the Calissaja Quinine tree, rhubarb roots and cardamom seeds as well as a secret blend of herbs and spices before being laid down for lengthy maturation. The first thing you notice is the complexity, your nose picking up bitter and honeyed characteristics at the same time. Roasted orange peel, cloves, cherries, eucalyptus and dried figs are all present. These flavors evolve on the palate into a battle of bitter versus sweet characters that coat your tongue; rhubarb, date, sultana, cloves, Five Spice and orange bitters are all present to give a lovely warm mouthfeel. An incredibly long, intense finish that is both dry and sweet and will leave your mouth watering for more. 50cl, ABV 16,5% Serving Temperature 16-18? Source: www.cocchi.it

This cr?me de m?re (blackberry cream) uses the finest ingredients to create a precise and pure blackberry liqueur. Perfect mixed with a sparkling wine or in a cocktail.

Cointreau: a masterpiece crafted through the unique distillation of all-natural sweet and bitter orange peels, resulting in a crystal clear liqueur that strikes the perfect balance between sweetness and freshness. For more than 30 years, the finest orange peels are carefully selected by our Master Distiller, Carole Quinton, to create the definitive orange liqueur.

Rich and smooth, packed with delectable NZ Blackberries and lashings of sweet Vanilla. Be warned, this is divinely moreish.

Aperol is the perfect aperitif. Bright orange in colour it has aunique bitter-sweet taste deriving from a secret recipe thathas remained unchanged since its creation. Aninfusion of precious primary components, many herbs and roots in aperfectly balanced combination. 

Aperol's strength is its low alcohol content, only 11%.