"Renowned for its fine balance, Cointreau is at once intense and gentle, warming and refreshing, bitter and sweet, delivering a beguiling twist of 'je ne sais quoi' that never leaves one indifferent. Remember, taste, like beauty, is often born from contrast. Surrender to its charms..." —producer
"In 1805, Henri-Louis PERNOD first created what became the most celebrated spirit on the café terraces of 19th century Paris. The secret of PERNOD's unique taste is well guarded, its flavour being derived from a distillation of star anise with aromatic plants and herbs. Pernod, as a spirit full of character, creates a unique long drink experience by adding its originality to the mixer of your choice." -producer
"Grand Marnier Liqueur is made with Cognac and the essence of wild tropical oranges. Its subtle and distinctive taste can be enjoyed neat, or on ice, and can enhance the flavor of cocktails such as the Margarita or Cosmopolitan." —producer
"Renowned for its fine balance, Cointreau is at once intense and gentle, warming and refreshing, bitter and sweet, delivering a beguiling twist of 'je ne sais quoi' that never leaves one indifferent. Remember, taste, like beauty, is often born from contrast. Surrender to its charms..." —producer
"The Kirschwasser is distilled from sweet cherries from the foothills of the Black Forest. It has a fruit-forward cherry taste, paired with delicate almond nuances. Fruit forward cherry taste paired with delicate almond nuances. Intense, aromatic cherry bouquet, then very fine almond extract, discreetly underpinned by muscat, cinnamon and clove. Powerful and full-bodied, yet soft and round with a long finish." —producer
"The original Amaretto liqueur, Disaronno takes its name from its roots in Saronno, Italy. Distilled from a base of almonds, Disaronno Amaretto has an intense almond flavor." —producer
"Averna is an excellent liqueur with full body and smooth taste, extremely pleasant for every moment of the day. You can drink it or taste it straight, with ice or frozen. It is produced using an ancient recipe made of herbs, which has been passed down from one generation to another since 1868. Each of the most delicate phases of the production of the bitter, all of which take place in the herbalist's laboratory, are stringently checked in order to guarantee the authenticity of the ingredients and the high quality of the product. This is why Averna is one of the most famous bitters appreciated worldwide." —producer
"Baileys is a natural marriage of fresh Irish cream, the finest of spirits, and Irish whisky. Experience Baileys at its best served on ice, straight, or with coffee." —producer
"Warm amber with tints of copper and orange. Nose of candied orange with nuances of citrus zests, orange and bergamot essences. Candied orange and macerated citrus fruit flavours softened by notes of pine and Earl Grey tea. Very long finish. An intense and less sweet taste, for a contemporary experience of the warmth of Grand Marnier." —producer
"Milder and sweeter than the famous Green Chartreuse, Yellow Chartreuse was introduced to the world in 1838. It also is presented in the traditional Chartreuse liqueur bottle embossed with the seal of La Grande Chartreuse. Its colour is entirely natural with no artificial flavours or preservatives. It, too, can be enjoyed neat or in a long drink. Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks." —producer
Product is highly allocated and subject to delays in fulfillment. Due to limited availability, we can only offer 1 bottle per customer.
"Green Chartreuse is the only liqueur in the world with a completely natural green colour. It is powerful and unique. Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks." —producer