Averna has a mouth-coating and bittersweet taste, carrying hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary, and sage. It stimulates the senses, instantly transporting you to the island, and making Averna not just an amaro, but an authentic Sicilian experience.

Taste 

Averna has a mouth-coating and bittersweet taste, carrying hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary, and sage. It stimulates the senses, instantly transporting you to the island, and making Averna not just an amaro, but an authentic Sicilian experience.

The legendary liqueur with the magical flavour of the original 1875 recipe.

Made of herbs including musk yarrow, wormwood, gentian and juniper, Bràulio is rested in Slavonian oak casks. This process, combined with an alcohol content of 21° and the use of exclusively natural ingredients, gives Bràulio its unmistakable balanced flavour and aromatic bouquet.

Bottle Size: 1L

Bottle Size: 750ml

Bottle Size: 750ml

Bottle Size: 750ml

Bottle Size: 750ml

Created in 1840, this yellow liqueur is inspired by the Elixir Végétal recipe. It was so popular that Father Garnier, attorney and responsible for liqueurs at the time, subsequently decided to officially name it Chartreuse Jaune and registered the “Chartreuse” mark in 1852. It was a liqueur with a 43 ° content, produced and still made today by the Chartreux Fathers.

TASTING NOTES

An intense yellow color, a fresh and spicy nose.

A soft structure.

Scents of turmeric, citrus and anise.

Floral notes extend the tasting.

In the early 1930s in the French port city of Marseille, locals ordered anise-based liqueurs from cafes around town while these cafes sold any number of varieties, most of the liqueurs were actually illicit. Perhaps more importantly, many of these same liqueurs were also too sweet for consumers tastes, and so Paul Ricard, son of a wine merchant, diligently began working on a recipe that would more adequately suit the French people's tastes. Ricard set up an improvised laboratory in the small commune of Sainte-Marthe to experiment with new recipes, macerating Provenal plants, fennel seeds, aniseed essence and other herbs in search of the perfect recipe. In 1932, at the age of only 23, Ricard successfully found that recipe, and along with it created the first French long drink one part pastis with five parts water, finished off with ice. So confident was the young man in his product that he named the pastis Ricard, using his education in fine arts to design the product's first label himself. Ricard pastis is still made using Paul Ricard's original recipe, which has remained a secret since 1932. The main ingredient in Ricard is star anise harvested in southern China here, only the best fruits are hand-picked, sundried and distilled onsite to produce anise essential oil. Meanwhile, across the world, liquorice root is sourced from the Middle East (this ingredient is what gives Ricard pastis its legendary yellow hue) to be used in Ricard, along with the final secret ingredients which are said to come from Provenal plants. In Bessa, a small village near Bziers, all of these ingredients are purified, macerated and blended before being filtered three times before bottling. As a result, Ricard pastis offers a refreshing aroma of star anise and licorice, which leads to a medium-bodied palate filled with flavors of fresh fruits, wood and Eastern spices. The finish is long, light and pleasant. Ricard pastis remains one of France's most popular beverages today, and in 2014 earned a score of 93 points (exceptional) at the International Review of Spirits.

Following the end of the American Civil War, the Ripy Brothers returned to their native state of Kentucky and together, opened a distillery on the slopes of a hill in Lawrenceburg. The distillery operated continuously for nearly fifty years until the 18th Amendment, which prohibited the sale of alcohol in the United States, was ratified. Following the end of Prohibition, the Ripy Brothers Distillery was reopened and a distillery executive named Thomas McCarthy took samples of maturing whiskey from the distillery on a turkey hunt with a group of friends. The next year, his friends asked him to bring "some of that wild turkey whiskey"on their next hunt, giving birth to the distillery's new name. Today, Wild Turkey Distillery is stewarded by Master Distiller Jimmy Russell and his son Eddie Russell (together, the pair have over 90 years of experience producing bourbon). "I was born and raised in Lawrenceburg, Kentucky," says Jimmy, "which was a small community when I was growing up, but there were four bourbon distilleries here, and you had families working all the distilleries. You wanted to get in the business. My grandfather and my father, me, and now my son, we've all been in the business." Wild Turkey American Honey Whiskey shares Wild Turkey Real Kentucky Straight Bourbon Whiskey's high-rye mashbill and patient aging in #4 alligator charred American oak barrels (typically, the degree of charring within a cask is measured on a scale of one to four, with a #1 char referring to casks that have been lightly toasted, and a #4 char referring to casks that have been charred so heavily that the interior resembles an alligator hide). Blended with real, pure honey, Wild Turkey American Honey Whiskey was originally invented by Master Distiller Jimmy Russell three decades ago. Today, it stands the test of time with its pleasant aromas of citrus and vanilla, as well as its thick, honey-coated palate and soft finish filled with butter and caramel. Wild Turkey American Honey earned a score of 91 points from Wine Enthusiast pick up the original honey whiskey today!

Created in 1840, the "Liqueur de Santé" is the first liqueur made from the original recipe of the Elixir Végétal de la Grande Chartreuse. It was so popular that Father Garnier, attorney and responsible for the liqueurs at the time, later decided to officially name it 'Chartreuse Verte', and registered the “Chartreuse” mark in 1852. It is still produced and manufactured today by the Chartreux Fathers in their Aiguenoire distillery in Entre-Deux-Guiers (Isère - France).

TASTING NOTES

A Chartreuse green color, a powerful herbaceous, peppery nose.

A fresh palate with minty notes, pine sap and citrus fruits.

Bittersweet tea at the end of the mouth prolongs the tasting.

House Spirits Distillery was founded in 2004, based in Portland, Oregon, they are well known for their Aviation American Gin, as well as their solid line up of Liqueurs, Whiskeys, Vodkas, Rums, and Aquavits. House Spirits advocate ethically sourced ingredients, sourcing only the finest ingredients for their spirits. Specializing in Handcrafted, small-batch spirits, and using only the best ingredients, House Spirits distills their spirits, in the heart of Portland, Oregon, for the world to see. They provide tours where people can observe the spirits being crafted before their very eyes. an invitation to explore the tradition and the future of American craft distillingA leader of Portland's world-renowned maker community, we are a real distillery, where real people put their heart, soul, and artistry into crafting products that delight and inspire (House Spirits). Often seen as a gin replacement, Aquavit is a centuries-old Scandinavian liquor. Aquavit starts as a clear, neutral spirit, similar to vodka, which is then flavored with a variety of spices including caraway, anise, dill or coriander, and is most commonly served chilled, in small, icy glasses. You can often see it accompanying most Scandinavian foods, like preserved fish, or even moose. Krogstad is crafted in the spirit of adventure, the expression is inspired by the first European explorers to reach America who later passed down that adventurous spirit from generation to generation. Krogstad is distilled from naturally gluten free, American grain, and flavored with a robust blend of caraway and star anise.

In the late 1950s, the Medley Distillery began producing a bourbon named Ezra Brooks in Owensboro, Kentucky. The distillery, which was founded in 1901, traced its origins back to the birth of Kentucky bourbon; while Reverend Elijah Craig is usually credited with producing the first bourbon whiskey at his mill in Lebanon in 1789, the Medley family began distilling whiskey at the same time in the adjacent county in Kentucky. In fact, except during the thirteen years during which distillation was outlawed in the United States, a member of the Medley family has been operating a distillery continuously since 1812. Today, Ezra Brooks Straight Rye Whiskey continues to be handcrafted in the heart of Kentucky. Bottled and aged in the old fashioned way for an unmistakable, unforgettable mellow flavor. This bourbon liqueur has sweet floral notes with undertones of vanilla, cinnamon, and fine wood. The palate is subtle, with notes of vanilla, floral tones and a warm, lengthy, buttery finish. 

This Greek drink is specially made by distilling only the "tears," or droplets of resin, of the treasured mastic tree, also known as Pistacia lentiscus var. Chia. This unique tree has been highly valued for centuries. The mastic tears yield a dry, elegant, bold, aromatic spirit. The mastic distillate is notorious for its bountiful health benefits, even treasured by the ancient Romans, who used to use Mastiha to give their wines fragrance. Mastic Tears is perfect for cocktails but can also be enjoyed neat, chilled, and as a digestif. Enjoy well chilled as a shot, in cocktails or as an after dinner digestif. This sweet and refreshing spirit earned a Gold medal at the 2017 Berlin International Spirits Competition.

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicago's city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval, meaning "blacksmith," in numerous European languages, or "black sheep" in Yiddish, is one of America's premier small batch, independent spirit manufacturers. Koval is named after founder Sonat's great-grandfather, who earned Koval the nicknam when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd. "Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicago's first distillery since Prohibition in 2008. Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicago's North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family that's been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients." Koval Distillery is a grain-to-bottle operation, sourcing their grains from a local organic farmer collective in the Midwest. The grain is milled and mashed on-site, and the resultant liquid is distilled, with only the heart cut making it into the bottle. All enzymes and yeast used in production are non-GMO, and the water is sourced from Lake Michigan, purified using a natural charcoal method. This Koval handmade liqueur is made with the same amount of meticulous attention given to their higher proof expressions. This cranberry-flavored gin liqueur is crafted from 13 botanicals with incredible fruit-forward and bittersweet notes.

Made from the finest Bing cherries in California, grown on a family farm in San Joaquin County. Only the purest form of the product is used, just cherries! No sugar added. Enjoy our liqueur in your drink, with meals, desserts or however you see fit. "Stunningly deep amber and richly viscous in the glass, this versatile liqueur offers a complexity of palate and aromas. Caramelized honey, butterscotch, vanilla beans, toasted saffron, baking spices, grape leaves, coconut, candied tangerine peels, maple butter, and dark flowers are all present in this extremely approachable offering” —Ultimate Spirits Challenge

Mr Black was founded in 2012 as the passion project of designer Tom Baker and distiller Philip Moore, proprietor of Distillery Botanica, one of Australia's highest-awarded distilling houses. The premium coffee liqueur is brewed at the Distillery Botanica facility in New South Wales, nearly 50 miles up the coast north of Sydney. Mr. Black is a bittersweet blend of high-quality Arabica coffees combined with Australian wheat vodka. Their roasters source specialty beans from the highest quality growing regions to deliver a complex, premium liqueur that is bold, balanced and unapologetically coffee. Each bottle is handcrafted with half the sugar and ten times the coffee of old-world liqueurs. In essence, Mr. Black can be described as "the cold brew liqueur for coffee purists." Enjoy it neat, over ice, or in any number of your favorite coffee cocktails.