Orphaned Hyppolite Bonal spent his childhood at the monastery where Carthusian monks created their world-renowned Chartreuse green liqueur. Bonal became a doctor and pharmacist and, in 1865, formulated this herbal remedy out of... Read More
Warning: this is not dry vermouth for your classic Vodka Martini! Blanc Vermouth de Chambery is semi-sweet, fuller-bodied, and a better mixing partner with rum, agave, pisco, and bold American gin. Doiln's 200-year-old recipe... Read More
With a 200-year history, Dolin's Genepy is yet another wonderful old-fashioned alpine liqueur that should not be forgotten. It's a little like Chartreuse but without the anise: think sage and mint with light notes of rosemary,... Read More
Vermouth is fortified wine developed from a 16th-century tradition of adding Wormwood (wermut in German) to medicinal remedies. These days, the finest French and Italian vermouth comes from high-quality base wine flavored naturally... Read More
Banane de Bresil is made of ripe Brazilian bananas soaked in neutral alcohol and then blended with banana spirit, oak-aged Cognac, and beet sugar for sweetness. Unlike the cheap artificial versions, Giffard's banana liqueur... Read More
Once you taste Pamplemousse, you will want to add it to everything! It's a grapefruit liqueur from the Loire Valley made with beet sugar spirit, cane sugar, and fresh pink peels steamed to extract essential oils for an intensely... Read More
Also known as exotic-sounding mistelle and vin de liqueur, Pineau des Charentes is really just a fortified wine, like Port or Sherry, but it is from the Cognac region of France. It's made with lightly fermented white, red,... Read More
Before you spend triple the price on some ornate bottle from a mega-brand, let us tell you about this Vieille Reserve. Jacky Navarre farms several hectares of vineyards to make small amounts of old-fashioned Cognac in the Cru... Read More
There's an entire universe of Eaux-de-Vie: nearly every fruit --including tomato-- is turned into brandy, but if we're honest with ourselves, Calvados is head & shoulders above the rest. Then, there's the added historical... Read More
Lillet Blanc has been on store shelves for almost 40 years, and most people are still shocked to discover it is one of France's premiere Apéritifs. Hailing from Bordeaux, Lillet is a recipe of local wine, orange peel,... Read More
Duffau Bas-Armagnac is Cognac's country cousin with so much more character and rusticity. Starts with a gorgeous amber/copper/caramel color and a slightly vegetal nose of butterscotch, vanilla, and wood. The palate continues... Read More
The aromas of dried flowers, baked apples and macerated cherries open on a structured but delicate palette giving a finish that is perfectly robust and subtly peppery.
We're not letting this anise/licorice aperitif disappear into the back of history's liquor cabinet. The real pastis from Marseille! was introduced to the masses in 1932 by Paul Ricard as a substitute for the era's... Read More
