A blend of indigenous Turkish grapes, 50% Narince & 50% Emir this medium bodied, juicy white wine displays flavours & aromas of green apple & lemon. The palate is dry, with a round yet balanced refreshing feel in the mouth. 50% Narince, 50% Emir ...

A blend of indigenous Turkish grapes, 50% Narince & 50% Emir this medium bodied, juicy white wine displays flavours & aromas of green apple & lemon. The palate is dry, with a round yet balanced refreshing feel in the mouth. 50% Narince, 50% Emir ...

From the town of Sorrento, Italy, hails one of the world's most famous & iconic liqueur brands, Disaronno Amaretto.



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Disaronno, the amber-coloured liqueur with the incomparable taste, dates back to 1525. Original since birth, Disaronno is the Italians best selling liqueur around the world. Smooth, velvety & full of almond aromas. Disaronno is made from herbs & fruits steeped in crushed apricot kernel oil. Disaronno does not contain any nuts. ...

Disaronno Velvet is a distinctly smooth light creamy liqueur that seduces your senses with toasted almonds, apricot, vanilla & a hint of toffee. Brought to you from the family who discovered the world's favourite Italian liqueur Disaronno in 1525, Velvet is an innovation that will challenge & excite your taste buds. It is the romantic coming together of classic Disaronno mixed with the refreshingly silky smooth creamy texture that lingers on the tongue & on your mind long after you put the cap back on. ...

The green fairy has never been so aptly named than today with Absente 26 Fluo. Its green color will be enforced & lightened in the dark by the effect of natural B2 vitamins! The fluorescent effect in the dark will be provided by the use of a dark light. The recipe of Absente 26 FLUO, delicately sweet & herbaceous will bring a lot of freshness in the glass with nice a hint of bitterness as after taste in the mouth. ...

Absenteroux is a vermouth which combines wormword, lemon, anise, gentian & white wine from Provence (Ugni Blanc, Grenache Blanc, Vermentino & Clairette).

Colour: Light green with hints of yellow & brown. Nose: Complex & subtle with fresh notes of wormwood, gentian & spices. Mouth: A rich & powerful attack of wormwood followed by sweet, fruity, gentian spicey notes.

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In a gift box with absinthe spoon & serving instructions. Absente '55', made with the same ingredients as the best Absinthes of ' La Belle Epoque', was the first of its kind to be legalised in France where it has been produced since 1915. This liquor is prepared from an infusion & essence of absinthe herbs (1, 5 %), lemon balm & mint spirits, cane sugar & alcohol. In 1830, officers used to advise soldiers in Algeria who were not feeling well to add a few drops of Absinthe liqueur to the more-or-less pure water they were given to drink. But soldiers & officers alike preferred to increase the dose, & this beneficial liqueur also cured homesickness. & so abinthism was thus created under the African sun, & the medication became a source of inebriety. But anti-drinking campaigns sprouted up nearly everywhere in Europe, & their main target was Absinthe. Belgium banned it in 1906 & Switzerland followed suit in 1910. France simply levied a tax on it. But on January 7, 1915, Poincar confirmed these various measures; on March 4, he extended them to various limitations that applied to bars, & eventually there was a total ban on Absinthe. ...

Almond trees are native to Afghanistan, but were brought to Provence in the 5th century B.C. Almond trees adjust perfectly to the climate & soil of Haute Provence. Provencal gastronomy uses almonds in many ways. Barley water & almond liqueur are beverages made from almonds. This liqueur has a base of essence of bitter almond from Provence, cherry spirit, cherry, peach & vanilla infusions, cane sugar, & brandies of Provence. The dominant aroma is almond, but the infusions & cherry spirit heighten the product's flavour thanks to their specific walnut aroma. The peach & vanilla infusions give the Amandine its structure & make it fruity. Amandine is a liqueur that is enjoyed as a digestive. Amandine is also used for the Lou Parpaillou: 1/6 Amandine & 5/6 Bau Frizzant De Muscat. Amandine may be served over vanilla ice cream, chocolate pears & with pear tarts or Twelfth Night cakes. ...

A bold bitter made from absinthe plants, Extreme d Absente is not so much a drink in its own right but a flavour enhancer. Purists will simply add it to water Extreme d Absente, with a thujone content three times more concentrated, comes in an ambitious packaging: a bottle with its own pipette. The pipette draws the eye, adds to the thrill, excitement & mystery of Extreme d Absente; giving it an aura of mystique. Add a few drops of Extreme d Absente directly to a cocktail or a beer, or onto a sugar cube. Our tip: On a sugar cube, in Absente, beer or cola, all you need is a few drops to subtly change the flavour of the drink. A gentle change that is barely perceptible. ...