There 107 products in this category
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Audemus Spirits
Umami is a spirit in a class of its own, designed for dry and savoury cocktails. Hand-picked Italian capers are distilled at low temperature, then blended with a parmesan extract and two other ingredients before being left to rest in an ex-cognac barrel.
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Giffard
Redfruits taste (raspberries, blackberries, redcurrants) with a fine vanilla touch.
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Delord
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Giffard
Vanilla flavoured syrup
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Giffard
Characteristic taste of gum and orange blossom
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Giffard
Liqueur made from a subtle blend of fresh pineapples ripened under the Caribbean sun infusion, reinforced by a candied pineapples infusion, all enhanced by a 7-year-old Caribbean Rum and some spices.
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La Fee
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Delord
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Pierre Ferrand
The cellar master, Alexander Gabriel, has the the great pleasure to open for the very first time his private collection of exceptional cognacs. Premier Cru single cask 100% Grande Champagne, unique in the world! These preciously guarded treasures rest under the vaults of the Chais Paradis, in the underground passages of Mademoiselle's 19th-centuary manor. These forever inimitable vintages, from the oldest to the most recent, are made from Ugni Blanc, Folle Blanche, and Colombard grapes. Although it is impossible to reproduce them, they all have one thing in common: each of them bears witness to the extraordinary character of Grande Champagne and to the savoir-faire of the Cognac region perfected over the centuries. These extraordinary cognacs are not blended and are bottled at their natural alcohol content right out of the barrel, without filtration.
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Delord
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Pernod
Based on an original absinthe recipe from back before it was banned in France in 1915. Pernod opened the first absinthe distillery in 1805, so they know their stuff.
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Pere Magloire
Matured at least 12 years in oak barrels. Single distillation. Colour : Deep golden brown. Scent : Fresh hazelnut, banana and spices aromas, a perfect balance between wood and matured apple aromas. Palate : Fine and silky. Use : A smooth harmony with dessert, chocolate cream, nougat or ice-cream.
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Gabriel Boudier
Made from a blend of black and sour cherries.
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Romain Le Bars
Ultra smooth, barley sugar sweetness, gooseberry and crisp grape.
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Romain Le Bars
Full bodied malt, rich and smoothly mouth-filling texture, meaty with dry spices. Perfect harmony.
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Lillet
Nose: Light aromas of berries, orange blossom and grapefruit. Taste: Fresh, lively and fruity. Balanced structure.
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Monin
This is the honey… Monin Miel has an incredibly genuine, delicious honey flavour, but it's not quite as thick as actual honey - thus it's far easier to use for cocktail making, when thick honey just solidifies in an ice-filled cocktail shaker. Try shaking up a cocktail with two shots of rye whisky, a hint of grapefruit juice, some Monin Honey syrup and serve it over crushed ice (it's known as a Brown Derby).
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Giffard
Very intense and fruity nose, slightly acid fruit freshness. Acidulous mouth in attack bringing freshness and vivacity. Aromas evolve during the tasting: from the typical green taste of wild strawberries to the very ripe fruit taste characteristic of jam and marmalades. Very pleasant end of the mouth.
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Christian Drouin
Dense, rich, with notes of baked apples and tarte tatin, the nose evolves towards a subtle rancio. Gold Medal San Francisco World Spirits Competition 2019
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Edmond Briottet
Made from bitter blue oranges from the island of Curacao. Really? No. It's made from Laraha Fruit, which is like an orange, but smaller and with little to no sweetness. The spirit is dyed blue before bottling. No idea why.
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Giffard
Coconut flavoured Syrup.
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Pierre Ferrand
Nose: Initially very spicy yuzu and tangerine aromas, followed by vanilla, marzipan and a delicate hint of flowers (roses, geraniums) followed by pepper, mint and herbs Palate: a rich and round palate that initially follows the aromas on the nose. There are also hints of candied citrus fruits (yuzus, tangerines, limes) and waxy impressions of tropical fruits, along with almonds, plums, toffee, nutmeg and tea Finish: the finish is very strong long and enthusiastic with hints of citrus fruits, herbs and vanilla as well as sweet spiced pastries
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Grand Marnier
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Chambord
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Jules Clairon
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Cointreau
Cointreau - does it really need an explanation? It's French, it's orange, and it's used in cocktails.
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Edmond Briottet
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Peychauds
Peychaud’s is a complex balance of bitter orange, grapefruit sherbet and caramelised cherries, balanced with light, fragrant, herbal notes.
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Passoa
Passoã is a passion fruit liqueur made in France, with passion fruit being the main ingredient. Created in 1986
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Giffard
Almond flavoured syrup. The palate distinctly follows on from the nose and showcases flavours of almond.
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Dubonnet
A French aperitif made from fortified red wine and infused with herbs and spices.
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Chateau Pellehaut
Chateau Pellehaut was named Best Brandy Producer in the world 2020 by the International Wine and Spirits Challenge. The fruit of the Armagnac takes center stage here, melding wonderfully with the small hint of vanilla from the wood. It's all distilled from Folle Blanche fruit and it's soft, round and aromatic, but it still has that little bit of rustic brandy flavour typical of old-school Armagnac.
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Edmond Briottet
French Peach liqueur
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Edmond Briottet
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Edmond Briottet
A fig-flavoured liqueur. Yes, really.
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Gabriel Boudier
Distilled in 170-year-old alambic stills, brilliantly blue and beautifully bittersweet.
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Cointreau
Cointreau is a brand of triple sec produced in Saint-Barthélemy-d'Anjou, France. It is drunk as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called "Curaçao Blanco Triple Sec"
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Giffard
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Remy Martin
Rémy Martin VSOP embodies the perfect harmony of powerful and elegant aromas. Enjoy this versatile cognac neat, on the rocks, or in a cocktail.