Spiced Liqueurs

La Fée Parisienne is a classic Absinthe Supérieure, distilled using 100% natural ingredients, in collaboration with Marie-Claude Delahaye, founde...

Brucato was founded by Sierra and James Clark. Sierra comes to the endeavor with a background in food and drink writing and academia — she holds a ...

The name Fylleangst is a playful nod to Scandinavian drinking culture. A Norwegian word basically translating as "drunk anxiety", Fylleangst ref...

Ginger was once one of the most popular spices in the world, prized for its medicinal and culinary uses. Each batch of Koval's organic Ginger Lique...

This mezcal-based liqueur is inspired by two of Mexico’s most captivating and significant cultures: the Oaxacan and Pueblan. The long leaved, succu...

This amaro from Baltimore brings together Italian tradition and Szechuan inspired flavor for a delightful take on the category. Cloves, nutmeg, cin...

Mata Hari is an authentic absinthe from Vienna, Austria that has been made continuously since 1881 by the Fischer family. Classified as a “Bohemian...

Letherbee unites with R. Franklin for a refined rendition of Malört Bësk - the relatively obscure yet infamous liqueur named after the Swedish word...

Take your senses on a spice trade journey. Exotic and fragrant from the combination of saffron, cardamom, and coriander. Hints of brightness and ci...

Swedish aquavits share some similarities with their Danish cousins. They are also made from grain-based spirit and are primarily un-aged. The main ...

A spirited liqueur made with true cinnamon and clove buds. Roots Kanela is based on revived 15th century recipes for homemade tinctures (extracts, ...

Rakomelo is a centuries old Greek recipe which, as the name implies, is made from Raki and honey. Raki is a brandy-type spirit from Crete, made fro...

Centuries back, native Mayans produced a drink from the nectar of the local Xtabentún flower. Today, the liqueur of the same name starts from a bas...

Åhus Akvavit is the culmination of over a century of locally honed distillation methods from its provenance and namesake, Åhus, a tiny seaside vill...

When you drink Milk Punch, you are a taking part in a tradition that goes back many generations. Traditionally and naturally made from spirits, swe...

Intensely aromatic, Alchermes recollects memories of long ago. On the nose, it’s warm, earthy and gently floral. A cornucopia of cinnamon, cardamom...

Letherbee’s Barrel-Aged Absinthe draws its caramel hue from a six-month stint in new, full-sized, charred, American oak casks. A straightforward wh...

The perfect balance of 65 plants and spices, one plant is the basis of Pastis: anise. Drinks based on anise were traditionally made in families fro...

Maggie's Farm Falernum is a ginger, clove, and lime cordial; their take on the Barbados original that has mostly died off to the mainstream with th...

An ode to the classic flavor pairing, Edinburgh Rhubarb & Ginger Liqueur delicately balances sweetness with warming spice. Spring-crop rhubarb ...

The berry of the Pimenta dioica tree, called pimento in the islands, aka allspice, combines the flavors of clove, cinnamon and a hint of nutmeg in ...

Giffard liqueur made from a subtle blend of fresh pineapples ripened under the Caribbean sun, reinforced by a candied pineapples infusion, and enha...

Produced in Barbados, Taylor's Velvet Falernum was first created by John D. Taylor of Bridgetown in 1890 and has since gone on to be a bar essentia...

The classic rum liqueur of Scandinavia. “Swedish Punsch” is made from batavia arrack, a pot distilled rum from Java Indonesia which ferments molass...

This is the original 1934 recipe, famous for its use as a glass rinse in the Sazerac cocktail. A deep greenish brown, flavor is a deep and rich lic...

The nose has roasted chile as well as a slightly spicy pepper. Cinnamon and sweet honey pop through so the nose leans more towards sweet than spicy...

Delicious neat cold and heated, notes of cardamom, clove and cinnamon also give depth to cocktails. Try in a Fizz, mixed with ginger beer, in a whi...