A rich, perfumed Calvados from Henry de Querville. Made by La Ribaude at the distillerie du Houley in Moyaux. This is aged for at least 2 years before release.
It's Kahlua. Does one really need to say more?
It's a liqueur with honest-to-goodness real coffee in it. A classic and key ingredient in oh so many cocktails.
Aromatic vanilla, caramel, fresh cream and the fruity overtones of white chocolate. Fantastic if you like to stay on first name terms with your dentist.
Entirely cold extracted at 23 degrees and contains no added flavourings, caramels or vanillas. It’s a coffee liqueur that tastes like speciality coffee. Created by designer Tom Baker and Philip Moore (one of Australia’s highest awarded distillers)
This aniseed aperitif was invented in France by Jules Pernod as a relacement for the banned absinthe, and quickly became a massive successs in its own right. Serve diluted with ice-cold water.
