Liquors have been widely consumed since prehistoric times by people around the world, as a component of the standard diet, for hygienic or medical reasons, for its relaxant and euphoric effects, for recreational purposes, for artistic inspiration, as aphrodisiacs, and for other reasons.
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100 recipes of soups, starters and main dishes using alcohol such as Pastis, Cognac, Gin, Sherry, Calvados, Vermouth, Whisky, and cakes and desserts using Kirsch, Malibu, Apricot brandy, Curacao, Rum, Port, Coffee liqueur
A considerable portion of the production of liqueurs was done by the monastic orders
between the fourteenth century and the early seventeenth century. Physicians believed that herb liqueurs could treat and/or prevent illnesses. Although liqueurs were entering the mainstream as a delicious drink, its medicinal roots were still much in evidence in the eighteenth century.
These 'eaux-de-vie' were in the process of passing from the domain of the monks and apothecaries into the hands of the Dutch merchants.
Liqueurs, Schnapps, Anise, and Bitters are terms that cover a wide variety of types of spirits. What they all share in common is that they are flavored spirits. Asian liqueurs including Soju, Shochu, Sake, Plum Wine and more.
An aperitif obtained from the infusion of bitter herbs, aromatic plants and fruit in alcohol and water. Bright pale cherry-pink color. Piercingly herbal with a blast of bitterness and fruity notes. Hugely bitter and zesty with a searing, tangy finish. Highly concentrated, this needs a shot of something and ice. Leaves the tastebuds very alive.
Only three brothers know the names of the 130 plants and how to blend and to distill them. They are also the only ones who know which plants they have to macerate to produce the green and yellow colors. And they alone supervise the low ageing in oak casks.
The monks control distillation, while bottling and sales are conducted by a secular company.
Drambuie is made from a unique blend of the finest scotch whiskies, many of which are 15-17 year old single malts, a hint of heather honey and a secret recipe of herbs and spices.
The liqueur is an icon among drinks, with a 260-year unbroken heritage, rich as its fulsome flavor, and as mysterious as its secret recipe - which as legend has it was handed personally by Bonnie Prince Charlie himself to Captain John MacKinnon in thanks for aiding the prince's escape after the '45.
Glayva Scotch Liqueur
The smooth and mellow Scotch whisky liqueur made in Scotland to an ancient recipe using the finest Scotch whiskies, wild heather honey and herbs. and the back label: Glayva is unique -- a blend of the finest selected Scotch whiskies, each chosen for its smoothness, mellowness and maturity, which are then married carefully with a rich variety of natural herbs, honeys and flavorings.
Secret formula created by M.W. Heron, a bartender in New Orleans in the 1880s
Full-bodied with a touch of sweetness
Known throughout the world as The Grand Old Drink of the South.
Enjoyed by itself, or mixed in traditional drinks or specialty cocktails such as the Alabama Slammer.
Domaine de Canton Ginger Liqueur
Domaine de Canton ginger liqueur was inspired by the French tradition in which sweet and fresh elixirs were fortified by fine eaux de vie and cognac.
Domaine de Canton is inspired by the subtle spiciness of the baby ginger grown locally in modern day Indochine.
Anise-Flavored Spirits can vary widely in style depending on the country of origin. They can be dry or very sweet, low or high proof, distilled from fermented aniseed or macerated in neutral spirit. Greece has a drier, grappa-like liqueur called Ouzo.
In France, Anis is produced by distilling anise and a variety of other botanicals together. Pastis is macerated, rather than distilled, and contains fewer botanicals than Anis. In Italy, Sambuca is distilled from anise and botanicals, but is then heavily sweetened to make it a liqueur. Visit our Anise Liqueur Section
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Anise Liqueurs, learn about these Distilleries, production regions...
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