There 109 products in this category
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Gabriel Boudier
Distilled in 170-year-old alambic stills, brilliantly blue and beautifully bittersweet.
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Edmond Briottet
Forget frangelico. This is all the hazelnut liqueur you'll ever need.
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Giffard
Very smooth mouth in attack, an aromatic body close to the sweet juice of ripe blueberries.
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Edmond Briottet
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Brenne
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Edmond Briottet
Morello cherries macerated for more than two months create this vibrant liqueur.
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Edmond Briottet
Briottet's Orange Curacao is made by means of alcohol distillation of bitter Seville orange zest and of aromatic plants. Vibrant
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Gabriel Boudier
Whole roasted cocoa beans are macerated and then distilled to creeate this fine rounded liqueur.
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Edmond Briottet
High quality mandarin liqueur from this French artisan producer. All the Briottet range have real fruit flavour integrity.
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Edmond Briottet
A fresh and fruity raspberry liqueur from Dijon producer Edmond Briottet, Crème de Framboise is made by macerated the fresh fruit in alcohol. The result is a fresh-tasting, aromatic and utterly delicious liqueur.
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Edmond Briottet
A brilliant floral liqueur from Dijon producer Edmond Briottet. This has a superb, authentic taste of rose petals, and it goes excellently in a variety of cocktails.
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Edmond Briottet
High quality cocoa liqueur from this French artisan producer. Genuine cocoa bean character.
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Edmond Briottet
A superb lychee liqueur. The lychee was first cultivated in Asia, and unofficial records refer to the Lychee in China as far back as 2000 BC! Great for oriental themed cocktails.
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Henri de Querville
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.
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Edmond Briottet
This Caramel liqueur combines the comfy softness of caramel with the characteristic note that fleur de sel confers on it.
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Edmond Briottet
Le Point, French news magazine: "A very distinct nose, bitter orange, delicate, an impression of fresh fruit, bitter but not overly bitter, a long and generous citrus fruit finish".
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Edmond Briottet
A timeless favourite which you should always have to hand! Great as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.
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Edmond Briottet
Manzana Verde Briottet, a digestive liqueur, brings out the sweet and fruity, heady strength of the wild apples picked in the Basque mountains. Tremendously fresh and long on the palate. Best served chilled, on ice, or in cocktails.
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Edmond Briottet
A timeless favourite which you should always have to hand! Great as an aperitif with a dry white wine such as Aligoté, with a sparkling wine or straight with an ice cube.
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Monin
Strawberry is one of the most popular and versatile flavours in the MONIN range, and truly is the quintessential taste of summer. This fruity syrup works perfectly in a whole range of drinks applications, from lemonades to milkshakes, and cocktails to cold brew. Enjoy the sweet and juicy taste of strawberries all year round
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Lauvia
Supple and fruity, this blend of young eaux-de-vie is fresh and lively. Showing only slight traces of its ageing in wood, this Fine Armagnac has an attractive aromatic complexity with white-flower notes and subtle fruit flavours. The finish is appealing in its elegance.
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Giffard
Golden yellow liqueur with fine orange shades. On the nose, very typical aromas, reminding the sweetness of apricot juice. The bouquet is revealed in stages : almonds notes at first, then the sweetness of very ripe apricot, with a vegetal touch and sweet spices in the finish reminding of one caramelized apricot marmalade.
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Edmond Briottet
An absolutely incredible wild strawberry liqueur from Edmond Briottet. This Fraise des Bois liqueur is made by macerating the fresh fruits in alcohol. Sugar is then added. And nothing else. It's that simple.
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Edmond Briottet
Favourite of Alan Titchmarsh and an essential ingredient in the classic Grasshopper. Minty fresh breath and dutch courage all in one. On the down side, it will turn your tongue blue.
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Pierre Ferrand
Grande Champagne Cognac, 10 Générations is only made with Ugni-Blanc grapes. Distilled slowly on fine lees, it is aged in French oak with 20% in Sauternes casks. With freshness, it is an opulent Cognac.
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Monin
The nut of the Hazel tree, also known as a cobnut or filbert nut depending on species, hazelnut goes well with chocolate. This makes it popular in confectionery as well as a main ingredient in the chocolate spread Nutella and the vodka-based liqueur Frangelico. It is also a popular pudding flavour used in meringues and as a paste in Viennese tortes. MONIN Roasted Hazelnut bottles the intense, smoky richness of roasting with a toffee nose and sweet praline aftertaste making it the perfect complement to coffee and a stunning ingredient for creating dessert cocktails.
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RinQuinQuin
Sweet and light, fruity and subtly feminine, Rinquinquin is the aperitif par excellence. An unexpected blend of peaches, peach leaves gathered in autumn, sugar and white wine, made following a traditional recipe. Rinquinquin is a classic aperitif that is as Provençal as a sunshiny day. In fact, the name Rinquinquin, meaning a refreshing drink, comes from a word in the local dialect-requinquilhar, to cheer up. A name commonly given to refer to ones favourite tipple.
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Romain Le Bars
A botanical single malt with a forest-like depth of taste and aroma, commencing with a bouquet of pine, juniper and coriander, along with roasted chestnut and an intriguing whisper of smoke. Upon sipping, flavour explodes in the mouth.Whirls of peppermint. Bursts of eucalyptus. Rustles of bitter orange. All floating on clouds of vanilla with intriguing hints of black liquorice. It concludes with a slow and luscious finish featuring lemon, orange and a soft hint of oak.
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Chateau de Bordeneuve
This 10 year old Bas Armagnac is unique to Brandyclassics and is superb value. It is soft and round and displays good dried fruit and sweet nut flavours. It is supplied in the traditional armagnac bottle. Aroma - Toffee, baked pear, almond and nutmeg Distillation is with an Armagnac type copper alembic still at around 60 - 62 degrees. The wines are distilled soon after the harvest in order to keep residual tiny lees in suspension Flavour - A spicy star anise with a sweet lemon tea in the middle mouth which fades to a long angelica crystalised fruit finish