Created in 1927 by the visionary Louis-Alexandre Marnier-Lapostolle, Cuvée Du Centenaire is a celebration of the 100 years anniversary of Maison Marnier-Lapostolle, founded in 1827. Originally only given as a gift for family, friends and clients, Grand Marnier Cuvée Du Centenaire is comprised of XO cognacs, sourced from the finest growing areas in the cognac region – mostly Grande Champagne and Petite Champagne – and it is refined through the ages in tronçais oak casks at the prestigious Château Grand Marnier in Bourg-Charente.

color

Medium amber tinged with copper.

aroma

Candied orange scents subtly fused with hints of spices.

flavour

Superb, rich, fine and complex; with candied orange flavors and aromas from the old cognac (mild tobacco and balsamic essences).

Grand Marnier Cuvée Du Centenaire liqueur is best served neat in a sipping glass, with ice on the side to further reveal the nuanced tasting notes. The intriguing interplay of aged cognac and vivid bitter oranges is the perfect experience to sublimate and close a refined gourmet dinner.

The perfect expression of liquid chocolate–soft and creamy on the palate with a rich, silky finish.

Another funky expression where the proprietary Jamaican style rum brings depth and harmony to the final product while maintaining the lime and allspice notes that are expected from Falernums. This expression is a hand-crafted high quality falernum that will not only work in your classic Tiki cocktails – it will also work as a base and modifier in all kinds of cocktails.

Grade A fancy molasses, fermented using special rum yeast are blended with the spice infusion to bring the right level of Tiki to every bottle.

Our Fernet will make its mark on the current amari landscape. It is rich and complex, yet not overpowering. It is grassier and less sweet than other Fernets on the market, and its 21 roots, herbs and spices are playfully balanced for the drinker. 

The botanicals are macerated for months and the final product rests in tanks until it has reached bottling mellowness.

Our loved Glögg Liqueur has found its way into numerous cocktails across the states. Made from only seven natural ingredients, glögg liqueur captures the spicy notes from cardamom, cinnamon and cloves and obtains balance from raisins and almonds. The citrus notes come from dried Seville orange peels and the balanced sweetness from pure cane sugar. Go old school Viking and serve it heated, or mix it in a chilled cocktail California style. Either way you win!

The botanicals are macerated for a period. The spices are then distilled separately and the distillate is blended back into the macerated product (which is where the color comes from) by a production process that combines both infusion and distillation.

The orange flavor is unmistakable and the bitter orange peel creates a deeper, more complex Orange Liqueur that is balanced by pure vanilla bean. An exciting alternative to traditional orange cocktail modifiers that makes you think of British orange marmalade with rinds.

The botanicals are macerated overnight and then pot-distilled in micro batches for a truly hand-crafted spirit.

This Allspice dram inspired liqueur carries the funky notes of an Agricole style rum while putting forth the spicy notes of an Pimento liqueur with Tiki friendly spices. Our spiced liqueur plays very nicely with most base spirits and the 80 proof helps it to stand up in boozier cocktails while still providing a strong spice note.

The botanicals are macerated overnight and then pot-distilled in micro batches for a truly hand-crafted spirit.

Our Amaro is another expression that will leave a unique mark on the Amari scene. Flavors from birch bark, heather flowers and sea buckthorn gives this Amaro a distinctive Scandinavian flair. These are among the 31 botanicals making up this fresh expression.

A variety of complex production techniques, including water and alcohol macerations at different temperatures, brings you this balanced Amaro.

Basbas is the most awarded hierbas in the world—a craft-distilled herbal spirit made with only the highest quality ingredients picked at their peak. The result is an impossibly smooth floral libation that stands on its own or in a cocktail.

“Bas” means “wild” in Euskera (the Basque language), a reference to wild foraged herbs. The recipe has been protected by Ibiza's Carreró family for generations but dates back to 16th century monks living in the Isles Balearia. Often used as a remedy, the monks fermented wild anise, then extracted essential oils of other herbs like rosemary, juniper, chamomile and sage into the alcohol.

25% ABV / 50 Proof 

The History of Wuliangye

A Chinese baijiu liquor dating back to the Ming Dynasty. The ancient production process,  combined with modern techniques and with a production in a unique natural eco-environment results in a top-quality brewed spirit.Thanks to its special mingle of 5 different cereals : broomcorn, rice, glutinous rice, wheat and corn, stirred by ” Baobaoqu” (a kind of saccharified yeast starter), the Wuliangye Liquor gets its strong aromatic and lasting flavor.

 Wuliangye

This superior spirit still follows the traditional production process, from fermentation in the aged cellars & years-long brewing to a final appropriate blending. The ancient cellar group of Wuliangye is China’s oldest existing crypt-type fermentation pits group, passed down from the Ming Dynasty (1368-1644 A.D.). The Wuliangye Company Group, also known as the ‘King of Chinese Liquor Industry’, is situated on the bank of the Minjiang River, north of Yibin City, Sichuan Province in South-West China. It is known as the “First Major City along the Yangtze River”.

The Legendary spirit of China

The history of Kubo