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Natural zest comes from the fragrant peel of Sfusato lemons from the Amalfi coast and infused for eight months in pure spirit. The result is an intense burst of smooth and tangy flavors. -
This classic and award-winning absinthe has been made from the same recipe since 1859. With a bold herbal spiciness, this intriguing absinthe will delight and captivate you. Enjoy this prepared in the classic manner, or try adding it to other classic cocktails.
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Grande Absente is an authentic absinthe, made after the original recipe with only the best botanicals, including fresh anise, lemon balm, star anise, mint, mugwort and other herbal notes. -
Passoã is a full-bodied passion fruit liqueur with a lovely sweet palate and a nice zesty touch. It is made with Brazilian passion fruit and presented in a distinctive black bottle.
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Infused with essential oils from rigorously picked lemons, the Villa Massa Limoncello di Sorrento is an intensely vibrant and refreshing limoncello liqueur that is second to none. The aroma offers distinct notes of lemon and a subtle serving of lime in the background. The palate reveals notes of tangy lemon zest followed by hints of molasses and burnt sugar. The Villa Massa Limoncello di Sorrento is a refreshing Italian liqueur with a sweet-tart finish that leaves just the right amount of bite on the taste buds.
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A lemon liqueur made by the cold infusion of the peel of lemons from Sorrento without the addition of color, stabilizers and flavors. This is easily distinguished by its perfume, the balance between acidity and sugar, the flavor and the presence of essential oils.
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Bright, very pale yellow color tinged with green. Good range of aromas on the nose, with delicate notes of juicy white fruit and vine peaches. Ethereal balance on the palate, initially very lively the wine then develops volume. The finish is rich and lingers with intense notes of tropical fruit (mango and pineapple), underscored by a pleasant minerality. -
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Greece - Premium Ouzo made from the finest blend of seeds and herbs, double distilled to reflect the traditional and modern Greek culture. Delightful aromas of fresh herbs and licorice. Silky texture with sweet anethol and a touch of cinnamon and nutmeg. Enjoy on the rock with water. -
Sweden’s O.P. Anderson Aquavit begins with a wheat distillate base and then adds caraway, fennel, and anise, before aging their spirits in oak barrels for six months. They’re the best-selling brand in Sweden today, where the iconic spirit is traditionally served as an aperitif. The label was inspired by the mechanical industry of the late 1800’s, when the brand was first created. Extremely savory in its taste profile, we get notes of rustic pumpernickel bread, and highly recommend it as an aperitif. -
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The unique and intense nature of Campari's vibrant red color and multi-layered, bitter taste is the trademark of a connoisseur, stimulating the senses through a captivating visual and taste experience. Appealingly complex, with herbal orange and floral notes. Pleasantly bitter with a velvety aftertaste, and intense notes of orange, herbs, and wood. -
In the early 1900s, the Metaxa distillery was in Piraeus and, like other distilleries of the time, created different styles of alcoholic drinks. Among them, the most popular Greek aperitif: Ouzo. OUZO by METAXA is based on the original recipe of that time, which includes different aromatic seeds of the Mediterranean basin and the rare mastic of Chios island. -
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St Germain Elderflower Liqueur is a French liqueur that brings a dash of joyful decadence to your cocktails. This alcohol drink is made with up to 1,000 fresh elderflowers that are hand-picked once a year. St Germain Liqueur features a subtle yet delicate flavor, a fresh, quality taste and notes of peach, pear and grapefruit that are enhanced by the endless charm of the elderflower. -
Branca Menta is the mint version of Fernet Branca. It's 30% alcohol and has a very firm herbal, bitterness, but it is supplemented by an intense mint scent. Like Fernet Branca, you can drink it mixed with cola or you can serve it straight on ice. -
Aalborg Taffel – or “Red Aalborg” among Danes – is the most iconic Danish Aquavit. Fiery taste with strong caraway notes and a distant echo of dill, orange, and a drop of sweetness to balance the pleasant and appetizing taste. Aalborg Taffel is the perfect choice to accompany a traditional Danish christmas lunch or a smorgasbord. -
This barrel-aged bottling tracks back to a 1946 launch, when it celebrated Aalborg's 100-year jubilee. Elegant and balanced taste with dill and coriander as the main forces, but with fine contributions from star anise, citrus, and caramel. It is best enjoyed chilled, but can also be enjoyed at room temperature. -
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The principal ingredient of Ricard is star anise, a rare spice that grows near the southern Chinese border and in the north of Vietnam. Others include licorice from Syria and aromatic herbs from Provence. The quality and harmony of the ingredients are the reason for its success and unique flavor. -
Cointreau is an iconic orange liqueur with crystal clear color, exceptional citrus aroma, and an instantly fresh taste that lingers. Crafted from a precise blend of sweet and bitter orange peels and meticulous distillation processes, this full-strength spirit is perfectly balanced and smooth. -
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Disaronno Amaretto is one of the world's most popular Italian liqueurs. The distinct almond flavor makes for a delicious sipping liqueur or pair perfectly in a number of cocktails. -
Kahlua, with its subtle sweetness and timeless coffee essence, becomes an ideal complement to beverages incorporating milk or cream. Originating from Veracruz, Mexico, this coffee liqueur is meticulously crafted, featuring the finest elements like 100 percent Arabica coffee beans and authentic sugarcane. -
For two centuries, the unique licorice essence found in Pernod, crafted with anise, has been a beloved choice in France. The natural flavor of Pernod, a fusion of various herbs, has transcended borders, gaining popularity in the United States. -
Fernet-Branca - 700 ml. Colors, aromas, flavors and … properties! The Fernet-Branca recipe is a special journey through the 27 herbs, roots and spices of its special secret and one of a kind formula. Every single herb represents a distinct universe, experience and discovery. -
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Pernod Absinthe - 700 milliliter. This absinthe is distilled from a wine alcohol base, in a French distillery in Thuir (not far from Perpignan). All artificial colours were banned from the previous recipe, and its now natural green colour is obtained through maceration with nettles. Pernod also uses the world renowned Pontarlier wormwood - the place where the legendary Pernod Fils distillery used to distill its absinthe. A decent absinthe with a nice variety of herbs. -
Pimm's Cup #1 - 1 liter. The original Pimm’s No.1 Cup is a gin based spirit with a fruity flavour, made from a secret recipe infusing gin with a delicate combination of herbal botanicals, caramelized orange and warm spices. Originally blended by James Pimm as an aid to digesting oysters in 1840, Pimm’s went on to be sent to soldiers at the far edges of the Empire, be served at Queen Victoria's lunches and ended up making its debut at Wimbledon in 1971. -
Dry Sack Sherry - 1 liter.