-
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.
-
Out of stockThe 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.
-
Out of stockDisaronno 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.
-
Out of stockPernod 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.