Amaretto
Typically Italian, legend has it that it was originally prepared by a widow in 1525 for Bernardo Luini, a puppil of Leonardo da Vinci, to show her appreciation for one of his paintings. Said to have seventeen ingredients in all, the bitter almond and apricot flavors predominate and mesh in a most agreeable manner.
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Orange Brandy
This is one of the most widely enjoyed liqueurs in the world. In the 1850s, Edouard Cointreau, stopped off at the island of CaraÁao in the Caribbean. He came across a native bitter orange that grew there. After tests and blends with sweet oranges and other ingredients, Triple Sec was introduced in France and was an instant hit.
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Mariner's Liquor
Grand Marnierô in lineage, this is technically an orange liqueur, but with what a difference! The Lapostolle family were liqueur producers in the early 19th century. They bought a cognac distillery in 1870 and experimented with blends of cognac and bitter oranges from Haiti. Other herbs are added to produce a unique orange flavor.
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CoConut Rum
Legend says that the connection between coconut and rum was established by the traditional marriage ceremony in the Caribbean in which a bridegroom presented a rum-filled coconut to his bride.
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Sambuca
Usually associated with French Anisette, or Italian Sambuca, this pungent liqueur has a long history. References to anise drinks have been found in a number of Latin texts, and anise cordials were used medicinally aboard ships. The name originated with the Moors who called it 'Zambur'.The flavor is derived from the essential oils of anise and fennel.
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Cherry Brandy
A typical steeped fruit liqueur, its origins are traced to Peter Heering who first made it in 1818. The cherries are crushed, and together with other herbs are steeped in spirit in large wooden vats for several months. It improves with age.
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Mexican Coffee
This is the world's second top-selling liqueur. Essential in cocktails such as Brown Cow, it is superb all by itself. It is richly flavored and full-bodied. Kahluaô, the well-known Mexican product is made from sugar, coffee and vanilla, just like ours.
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Chocolate Mint
This relatively new liqueur attracts chocolate lovers, and who is not? Developed by specialist blender Peter Hallgarten, the original: Royal Mint Chocolate, t
ook two years to develop, and, as he put it, was like composing a piece of music.
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Forest Berry Liqueur
It has long been known that the leaves and berries of the blackcurrant bush made a delicious tea, and that it had medicinal virtues. A sweet non-alcoholic blackcurrant extract used to be added to bitter aperitifs in the bistros of Paris. It was not long before and alcoholic version was available. Our version is a blend of blackcurrant with other berries, leaving a memorable taste.
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Crème de Menthe
Traditionally, it is made by steeping dried pepper-mint leaves in grain alcohol for several weeks. Peppermint leaves, from different parts of the world, each with its unique flavor are blended. This is followed by filtration and the addition of sugar. The green color comes naturally from the leaves.
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Hazelnut Brandy
In common with other nutty liqueur, hazelnut brandy is made by the maceration of grated hazelnuts in pure grain alcohol, followed by distillation and sweetening. Frequently, certain herbs are added to obtain a unique taste.
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Peach Schnapps
Everybody's modern favorite, Peach Schnapps has only recently been developed, but is already very popular. It is a complex blend of fresh and ripe peaches, not high in alcohol, and has found a place in cocktails.
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Irish Cream Liqueur
Irish Cream Liqueur has a lovely butterscotch/caramel scent. It is slightly thick when poured and has the color of coffee with extra cream. The taste is pure heaven and is made from a mix of cream, sugar, chocolate and coffee and our 20% homebrew. It is our only cream liqueur and we are very proud of it.
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Mead Liqueur
The Drink of the Gods, mead has a long history. It may well be the oldest recorded fermented beverage. Mead figures prominently in the tales of Scandinavia and the Vikings. The Celts were drinking it in 500 A.D. There are indications that the Greeks, Romans, Egyptians, Ethiopians, Scandinavians, Assyrian, Incas and Aztec used mead, both in festivals and as a religious drink. Honey, and by association, mead, have been attributed with such powers as that of an aphrodisiac, and it has been said in times gone by that it imbues the drinker with attributes such as life, wisdom, courage and strength. Enjoy Mead Liqueur (also known as Ambrosia)- a true descendant of the Drink of the Gods.