Liqueur

Ripe ume fruit brings a clear sweet-and-sour balance, with brandy adding weight, warmth and a pronounced aromatic lift. The fruit remains fresh and direct on the palate, while the spirit base gives the liqueur a richer, smoother texture than a lighter umeshu. It finishes fruity and composed, with sweetness held in check by plum acidity. Serve lightly chilled or over ice, allowing the plum and brandy character to remain distinct.

Fresh sour cherry leads the aroma, joined by the fuller fragrance of darker, sweeter fruit. The palate is gently sweet and brightly defined, balancing ripe cherry richness with the natural acidity of Morello and Montmorency cherries. A smooth texture carries the fruit through a clean, lively finish without becoming heavy. Serve very well chilled, pour over ice, or lengthen with tonic for a simple aperitif that keeps the cherry character clear.

Fresh peach aromas open with the scent of ripe, just-picked fruit. The palate is lively and generously fruity, moving between juicy peach and a softer stewed-fruit richness while retaining enough brightness to stay composed. A smooth, rounded texture carries the fruit through a clean and fragrant finish. Pour over ice, lengthen with sparkling wine, or use in a Bellini and other cocktails that benefit from a clear, natural peach character.

Marasca cherry distillate gives a clear, concentrated aroma framed by roasted nuttiness. The palate is smooth yet sharply defined, moving through dark chocolate and vanilla before a bright note of orange marmalade lifts the finish. Long infusion with cherries, leaves and branches, followed by copper-pot distillation and maturation in ash-wood vats, creates a layered balance of fruit, spirit and subtle wood. Serve neat after dinner, add to classic cocktails, or use sparingly with fresh fruit and desserts.

Irish whiskey provides a warming base for rich caramel, smooth vanilla and a rounded cream-like flavour. The palate is dark, sweet and generous without losing the grain character beneath it, moving from soft toffee into vanilla and gentle whiskey spice. A silky texture carries through a lingering caramel finish. Serve chilled or over ice, add to coffee, or use in an Espresso Martini or spirit-forward cocktail where its vanilla, caramel and whiskey notes can supply both sweetness and depth.

Organic blood orange gives the palate a deep, vivid citrus core, supported by raspberry fruit and the fresh aromatic lift of lime leaf. Vacuum distillation preserves clarity and keeps the profile bright rather than cooked or marmalade-like. The texture is smooth and lightly sweet, with tart berry and green citrus details carrying into a clean, persistent finish. Serve well chilled, lengthen with prosecco for a spritz, or use in a sour where the blood orange, raspberry and lime leaf can remain clearly defined.

Pungent orange zest, mint and liquorice lead a vivid herbal profile, with aniseed and orange blossom adding lift. The palate balances bittersweet orange and honeyed softness against clove, juniper, gentian and black pepper. Twenty-nine Calabrian herbs, flowers, fruits and roots create a layered character without losing focus, while the finish is long, cooling and mentholated. Serve very well chilled, over ice, or use in cocktails that benefit from firm citrus, warming spice and a clean herbal bitterness.

Layered and bittersweet, with citrus peel, dried herbs and gentle floral notes over a dark caramel base. Gentian-like bitterness and liquorice sweetness meet spearmint, warm spice, nuts and subtle fruit, creating a broad palate that remains balanced rather than syrupy. More than thirty herbs contribute complexity, while the finish is long, cooling and softly bitter. Serve neat, over ice with orange peel, or use in a spritz and other cocktails that benefit from a measured herbal depth.

Freshly roasted coffee leads a deep, aromatic profile, with espresso, roasted cocoa and vanilla giving the palate weight. Brown sugar brings restrained sweetness, while a trace of citrus and subtle spice keeps the finish from feeling heavy. Made with locally roasted coffee, the liqueur is rich but balanced, moving from dark roast into cocoa and a lightly bitter close. Serve over ice, add to hot coffee or use in an Espresso Martini where the coffee character can remain clear and direct.

Dried herbs, chamomile and citrus peel open a gently bittersweet, wine-based amaro, followed by dried apricot, roasted nuts and warm baking spice. Cardoon and blessed thistle provide the characteristic earthy bitterness, while a Moscato base keeps the texture light and rounded. A short rest in oak adds subtle spice and structure without making the palate heavy. Serve lightly chilled as an aperitif, neat after dinner, or alongside salty cheese and charcuterie; refrigerate after opening to preserve its freshness.

Fresh elderflower gives an aromatic floral opening, followed by pear, citrus and honeysuckle. Lychee and guava add a soft tropical accent, while a clean white-fruit line keeps the sweetness poised rather than heavy. The texture is silky and generous, with enough citrus lift to carry the floral character through a long, fragrant finish. A small measure brings depth to sparkling wine, soda or a gin-based cocktail; it can also be served over ice with lemon for a simple, polished aperitif.

Golden honey leads an intense, aromatic nose, followed by linden blossom, chamomile and sweet mountain herbs. A traditional Algarve blend combines honey with medronho, the region’s arbutus-fruit brandy, creating a rich but balanced liqueur with a distinctly Portuguese character. The palate is silky and firm, carrying concentrated honey sweetness, gentle floral notes and a measured herbal warmth. Chamomile and soft spice linger through a smooth finish. Serve neat at cool room temperature, over ice or with a strip of lemon as an aperitif or digestif.

Alpine herbs lead an aromatic, mountain-fresh profile, with grassy notes and a measured floral lift. Artemisia mutellina flowers are gathered in midsummer, then macerated and distilled in a traditional copper still, giving the palate a concentrated herbal centre without losing clarity. The texture is warming and powerful, balanced by clean botanical freshness and a gently bitter edge. The finish is long, grassy and distinctly alpine. Traditionally served neat after dinner, it can also be poured over ice or used sparingly to bring herbal depth to cocktails.

Intense and deeply herbal, with wormwood, gentian and holy thistle giving the nose a firm bitter structure. A careful blend of more than thirty herbs builds aromatic breadth, moving through roots, dry spice and a restrained underlying sweetness. The palate is concentrated but composed, with the bitterness gaining definition rather than heaviness as it develops. A long, warming finish leaves persistent herbs and gentle spice. Serve neat, chilled or over ice, with orange peel if desired.

Fully ripened ume brings rich plum fruit and a bright sweet-tart line, balanced by the fresh, herbaceous character of red shiso. Slow cold extraction preserves clarity and lift, giving the palate depth without turning heavy or overly sweet. The fruit remains vivid through the middle while shiso adds a cooling, lightly savoury edge and a clean aromatic finish. Serve over ice, lengthen with soda or use to bring layered plum and herbal character to cocktails.