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Inspired by the innovative, everchanging drinks scene, we instinctively knew how a drop of Jägermeister and a backbeat of cold brew coffee could transform any night. The enviable result? A brand-new mix. A unique fusion of Jägermeister 56 botanicals and intense cold brew coffee.
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Jägermeister combines 56 herbs, roots and fruits to create a smooth, rich flavour, with a distinctive bitter sweet finish.
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This seasonal special edition has a warm taste of vanilla, cinnamon, saffron and cloves; helping you getting through the cold season.
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Lovers of Jim Beam's famous sweet Bourbon flavours will fall head over heels with this addition to their iconic range. Jim Beam Honey is Jim Beam Bourbon infused with real honey. Delivering a smooth and silky taste, you can enjoy this Bourbon Liqueur chilled neat, on the rocks.
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What happens when you infuse the world’s finest bourbon with the rich taste of maple? our expert distillers found the answer with our newest creation: a perfect balance of warm aromas, a hint of charred oak, complete with a subtle and smooth caramel finish. Chill it, pour it on the rocks or mix it in a cocktail. need more inspiration? check out our delicious maple cocktail below.
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It’s a vacation in a glass. Break out the mini umbrellas and whip up a Rum Swizzle or a Corn ‘n Oil and let vacation begin.
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Its deep brown colour is attractive and deep. Kahlúa Original offers enticing scents of bittersweet coffee bean and roasted chestnut and multilayered flavours of black coffee and sweet butter.
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Minttu is produced by popular distillers Koskenkorva, known for their flavoured vodka. Minttu is intense without being overpowering and is a true example of a quality mint liqueur, with the sharp cooling and almost menthol flavour of mint.
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Salmiak is a very saline mineral, which is a well-known liquorice called 'Turkish Pepper'. Salmiakki is a pre-mixed vodka cocktail, which contains Koskenkorva Vodka and pure salty liquorice.
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Herbsaint, which loosely translates as “holy herb” is a play on the French pronunciation of absinthe, absente, and is also the French term for wormwood. The label on the bottle has always featured an image of the Old Absinthe House, a New Orleans watering hole favored by absinthe enthusiasts.
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A sweet, intense and enveloping flavor. A cream that is born from the fusion of the popular liquor with the traditional taste of a custard style cream cake. The perfect accompaniment with sublime desserts for the most demanding palate.
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Topaz in colour with green nuances, flower aroma, notes of anise flower and herbs, sweet, soft and citrus notes on the palate.
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The whisky is married with honey and a secret recipe of herbs and spices to create a delicate sweetness that gives way to a smoky Scotch finish. Lochan Ora translates to “golden loch liqueur” and is perfect for after dinner drinks. A sweet Scotch indulgence, Lochan Ora is certainly a delight to be savoured.
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Buttery vanilla, whisky, maple syrup and soy sauce. Faintly nutty. Lightly syrupy sweet palate, nutty whisky with maple syrup and vanilla – perhaps a tad too much syrupy sugar. Buttery nutty finish – noticeably pecan rather than peanut butter with lingering maple and scotch flavours.
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A spirit created for an Emperor, Mandarine Napoléon is a bold blend of 10-year aged cognac and exquisite mandarins. Based on the distillate of the finest essential oils of mandarins. Its distinctive flavour comes from Sicilian oranges. Four spices, rich in essential oils and aromatics, and two plants achieve this unique composition of flavours.
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A liqueur of finesse and smoothness thanks to the subtlety of bitter almond, and roundness due to toasted aromatic notes.
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A very special liqueur with a rich recipe: an infusion of fresh and dry apricots, addition of Cognac and other eaux de vie, and the specific touch added by the Marie Brizard Liqueur Master via the distillation of other plants. Made with Cognac Gautier and Rhum de Martinique.
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Strict selection of the fruit: bananas from Ecuador, particularly appreciated for their taste and aromatic richness. A specific recipe of the Liqueur Master Marie Brizard, with a personal touch provided by the addition of pineapple juice, herbs and spices such as cocoa, vanilla or tea, to top up the flavour of this Liqueur.
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A subtle mixture of Haitian bitter oranges and sweet orange zest from Southern Spain, with the addition of aromatic plants to make the characteristic taste of Marie Brizard Blue Curaçao.
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The finesse of this Liqueur comes from the meticulous distillation of cocoa beans from Venezuela or Ivory Coast and a vanilla infusion. A final touch to add originality to this recipe by the Marie Brizard Liqueur Master: a touch of spice.
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Marie Brizard has strictly selected the best blackcurrant bays for the elaboration of Marie Brizard Cassis de Dijon. This liqueur is famous for its aroma that combines strength and roundness on the palate. The Marie Brizard top quality formula reveals a strong and fruity bouquet.
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An infusion of Columbian Arabica coffee, with a balanced, very harmonious taste (smoothness combined with a certain pleasant acidity are the prerequisites of Arabica coffees). The Marie Brizard Liqueur Master adds a vanilla infusion and a touch of brandy. A generous recipe by Marie Brizard.
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The finesse of this liqueur comes from the meticulous distillation of cocoa beans from Venezuela or Ivory Coast and a vanilla infusion. A final touch to add originality to this recipe by the Marie Brizard Liqueur Master: a touch of spice.
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Based of essential oils extracted from fresh mint leaves, this Liqueur is made by distillation of the plant, rectified three times to purify it and give it a more powerful taste.
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Based of essential oils extracted from fresh mint leaves, this Liqueur is made by distillation of the plant, rectified three times to purify it and give it a more powerful taste.
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We use wild fruit picked then macerated with superfine alcohol to create a blackberry infusion. The Marie Brizard Liqueur Master then refines this infusion by adding blackberry juice. This exclusive recipe makes for a Blackberry Liqueur that is well balanced and full of imagination.
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Marie Brizard Elderflower liqueur is delicate and refined. The smooth hints of the flower meet the wild flavours of the sap to create a gourmet and captivating liqueur.
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A variety of strawberries rich in taste and colour is used to make a strawberry infusion which is then blended with concentrated strawberry juice and other red fruit to enhance the authentic taste of this fruit.
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A specific recipe elaborated by the Marie Brizard Liqueur Master: An infusion of raspberries exclusively coming from the Hautes Côtes de Nuits Saint-Georges, in the Burgungy region with 2 varieties: Rose de Plombières and Lloyd George; the finishing touch: the addition of blackcurrant and cherry infusions.
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The ginger root is a mysterious spice which encourages self-indulgence. It offers a natural freshness as well as a hot and sensual note surprising the palate. So Marie Brizard gives us in this (Essence) Liqueur a Ginger both fresh and crystallised, strong and subtle with citrus fruit notes.
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This Liqueur contains all the delicacy of carefully picked jasmine flowers evoking spring blossom.
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An infusion of cherries to which are added infusions of other red fruit, picked in Burgundy. The result is this Cherry liqueur with its unique taste. Specific recipe with the Marie Brizard liqueur Master’s finishing touch: the addition of spices. Made with Cognac Gautier.
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This Litchi Liquor carefully distilled with Marie Brizard traditional know-how will bring you right to Asia. A litchi juice elaborated with litchi from China gives a round and gourmand note to enhance the original and exotic taste of this Liqueur.
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La Manzanita Marie Brizard reveals a 100% natural aroma of green apple. A delicate and intense bouquet mixed with the particularly delicious and slightly acid taste of the green apple.
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A subtle mixture of distilled Haitian bitter oranges and sweet orange zest from Southern Spain, with the addition of aromatic plants. Carefully distilled, these ingredients are mixed with noble Cognac and other eaux de vie, giving the characteristic touch of Marie Brizard Orange Curaçao.
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The subtle, harmonious marriage between carefully-distilled sweet oranges from Spain, orange blossom and an infusion of vanilla pods.
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We work on an infusion of white peaches, a variety reputed for its rich aromas. This Liqueur full of flavours is to be enjoyed neat on ice or with Champagne.
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A careful selection of fruit of the Pear William variety, renowned for its sweet, juicy flesh. The fruit is picked in the Alsace Lorraine region in Eastern France. A creation of the Marie Brizard Liqueur Master, using a Pear William eau de vie as the basis.
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To sublimate the spirit of the tea distilled in our Bordeaux stills, a touch of spice is added to give a Liqueur with a hint of Asian gardens. A tea Liqueur that encapsulates the subtle woody notes of tea.
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A subtle combination of bitter orange skin from Haïti and sweet orange zest from the south of Spain. The addition of aromatic plants gives the characteristic touch specific to Marie Brizard Triple Sec.
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Meticulously harvested in Toulouse, the finest violet flowers are selected to prepare this Liqueur. Floral and luxurious, the Liqueur evokes memories from childhood.
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A milk chocolate cream liqueur, very creamy and full bodied; made from cream and the ingredients of gourmet chocolate. The raw materials for Mozart are well traveled. The used cocoa is a mixture of the types Forastero (west Africa) and Trinitario (Carribean). Mozart Gold contains fresh cream, conched dark chocolate from Belgium, genuine Bourbon-vanilla from Madagaskar, crystal sugar, and pure sugar cane distillate.
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A dark chocolate liqueur, the taste of fine dry and tart dark chocolate. The used cocoa is a special blend of the types Forastero (West Africa) and Trinitario (Caribbean). The vanilla used is real Bourbon vanilla from Madagascar. Mozart Black contains cocoa macerate, vanilla macerate, and sugar cane distillate.
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A combination of fine ingredients and the skill of a master chocolatier; an elegant masterpiece comprising Ghanaian cocoa, Belgian gourmet chocolate, genuine Bourbon vanilla from Madagascar, fresh cream, cocoa butter and the middle cut of sugar beet distillate.
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A white chocolate cream liqueur, the tender melting taste of white chocolate with cream, caramel and vanilla. Only the best raw materials are used for Mozart White. They are prepared elaborately for production. Mozart White contains fresh cream, precious cocoa butter, real Bourbon vanilla from Madagaskar, crystal sugar and pure distillate from sugar cane.
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Mr Black Coffee Amaro is a bitter liqueur inspired by Italy’s after-dinner drink tradition and Australia’s coffee culture. Our coffee is fortified with botanical distillates, local grapefruit and orange peel and gentian.
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Mr Black was awarded a gold medal at the International Wine & Spirits Competition in London – the highest accolade ever achieved for an Australian spirit. The bottle design is also as striking as the Liqueur is smooth. With every pour the artwork will appear as the liquid in the bottle gets lower and lower.
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A fortified wine flavoured with green walnuts made at Distilleries et Domaines de Provence in the South of France where the drink is traditionally taken as an aperitif, or as an accompaniment to blue cheese.
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Made with premium French vodka, a touch of delicate sparkling white wine and infused with passion fruit nectar, Nuvo will dazzle your taste buds and delight your palate.
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Nuvo Peach Cobbler is a decadent blend of ultra-premium French vodka, French white wine, French sparkling wine, peach cobbler flavor, and a touch of carbonation. Absolutely Delicious!
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Hailing from the far North East of Scotland, off the Caithness coast, Stroma Malt Whisky Liqueur takes its name from the windswept Caithness Isle. Stroma originates from the Norse meaning ‘island in the stream’ which also refers to the dangerous currents on the island’s shores, including the infamous ‘Swilkie’ whirlpool. Stroma’s lighthouse warns ships of these nearby powerful currents.
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Known in France as vin dorange, this wine is made by blending rose wine, sweet and bitter orange peels, cinchona, camomile, cane sugar and fortified. Served chilled its equally at home in a wine glass as an aperitif as it is as a base in a cocktail.
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Ouzo 12 is produced using a unique blend of aromatic seeds, fruits and herbs combined with alcohol from molasses and non-synthetic anethol. Double-distilled to ensure the purest and finest product, Ouzo 12 goes through 16 successive pot stills before it is poured in your glass!
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Ouzo is an important part of Greek culture analgous to Anise and Pastis in French culture. Ouzo is a clear spirit with intense aromas and flavours which turns white and opaque when ice cubes or water is added to it.
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The bouquet is appealing, ripe, fruity and berry-like. The palate entry is pomegranate-like, extremely sour, acidic and tart; the mid-palate is less aggressive and riper. Finishes tart, amazingly clean and ripe. A wonderful cocktail ingredient.
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The Ciociaro Amaro, a combination of ingredients carefully selected natural, is produced according to an authentic recipe from the Italian area the “Ciociaria”, created and kept by the family Paolucci since 1873. It is served straight after meals or with ice or soda as a refreshing drink or an aperitif. Excellent as punch when served hot with lemon peel.
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Prepared in the traditional way. Galician prepared based dairy creamer, sugar, vanilla, cocoa, caramel and a touch of our best pomace gives it its unique personality.
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Pazo herbal liqueur made with the traditional formula of herbs of the earth, highlighting anise, chamomile, peppermint, rosemary, mint, coriander, cinnamon, licorice, orange blossom …
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Originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Haiti, who settled in New Orleans, Louisiana, in 1795. He gained fame for the compounding of a liquid tonic; called bitters, which he served as an added zest to the potions of cognac brandy that he served. An essential ingredient in dozens of cocktails including the classic Sazerac cocktail. A must have product on any sophisticated backbar.
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Pierre Ferrand Dry Curaçao Ancienne Méthod, made with an infusion of the dried skins of Seville oranges in unaged, clear brandy. The spirit is redistilled and blended with Cognac, seasonings like anise and grilled sugar, and more orange peels. It is then barrel-aged and emerges smooth, veiled with orange, kissed with sweetness and hinting of juniper, almonds and vanilla.