Liqueur

John and Courtney McKee founded Headframe Spirits in 2010, opening their tasting room doors in 2012. Since its launch, they have not only won awards and accolades for their products, but also for their impact on their community and state. In 2014 Governor Bullock recognized John and Courtney as Entrepreneurs of the Year and in 2015 as Ambassadors of the Year by the Montana Office of Tourism. The distillery was also awarded 2016 Small Business Champions of the Year by the Small Business Administration.Butte, Montana is a historical mining town with a budding local micro-distillery scene. Headframe Spirits is situated in Buttes historic Schumacher Building. The Headframe Distillery is home to some of the most cutting-edge processes in the micro-distilling industry. Their mash and ferment procedures and distillation equipment is designed to maximize quality. Their award-winning lineup is produced using a batch distillation technique with a continuous flow distillation. Their unique stills are capable of processing 1,000 gallons of fermented wash per day.Each bottle celebrates the history of a specific mine of Butte Montana and those who worked there. Their lineup includes five unique expressionsNeversweat Bourbon Whiskey, High ore vodka, Anselmo gin, destroying Angel Whiskey and orphan girl Bourbon Cream liqueureach telling the story of Butte, America, sharing its history and that spirit with the world.Orphan Girl is crafted using water sourced from the Rockies. Located to the west of town, The Orphan Girl stood away from the other mines. Now she stands as the centerpiece of the World Mining Museuma testament to Buttes legacy. Orphan Girl Bourbon Cream Liqueur makes a perfect centerpiece for your evening, with a delicate flavor thats perfect for mixing or sipping. A portion of the proceeds of every bottle of Orphan Girl are donated to the World Museum of Mining.Pick up your bottle today!

The bergamot orange is a citrus fruit that has its roots in South-East Asia but is also grown in other regions, mainly around the Ionian Sea. The Calabria region of southern Italy is a particularly notable producer with the fruit being featured as the symbol of the city. Intensely fragrant, it is often found as an ingredient in perfume, its aromatic nature working particularly well in liqueurs.Italicus Rosolio Di Bergamotto Liqueur is one such product. Crafted with Calabrian bergamot of protected origin that was chosen for its freshness and intensity, as well as a selection of Italian botanicals, its grown, harvested, and made in Italy. The liqueur is based on a historic recipe from Torino of a drink known as "The Drink of Kings" that dates back to the 1850s. Built on family tradition, the aperitif takes its inspiration from rose liqueur. The maceration of the botanicals is a 10-day process in which the bergamot and other citrus fruits are pressed together in cold water, releasing the essential oils. Natural beet sugar, neutral Italian grain spirit, and water are then added. The nose of the finished liqueur is fresh and intensely aromatic with light floral touches of rose and lavender. Refreshing citrus is on the palate along with a touch of bitterness, spice, and floral undertones. Finishes long and complex, pairing exceptionally well with Prosecco, some ice, and an olive or two.Get your bottle today!

Curt Mast created the recipe for a herbal liqueur, which he called "Jgermeister". Curt was the son of Wilhelm Mast, a vinegar manufacturer in Wolfenbttel, Germany. It was Curt who took the family vinegar business in a different direction and created Jgermeister which was first introduced in 1935. More than 80 years later, Jgermeister is still enjoyed by many in more than 140 countries. The name Jgermeister in German which means "Master Hunter," was inspired by Curts passion for hunting. This iconic German herbal liqueur is made with 56 different herbs, fruits, roots, and spices. Best enjoyed as an ice cold shot, tasting notes of star anise, ginger, orange, and citrus come to the forefront. Pick up your bottle today!

Curt Mast created the recipe for a herbal liqueur, which he called Jgermeister. Mast was the son of Wilhelm Mast a vinegar manufacturer and wine-trader in the city of Wolfenbttel, Germany. The name Jgermeister in German which means Master Hunter, was inspired by Curts passion for hunting. The term Jgermeister was actually a job title that existed for many centuries. Jgermeister was first introduced in 1935.This iconic German herbal liqueur is made with 56 different herbs, fruits, roots, and spices. Considered to be a digestif spirit throughout the world, it is high in bitter compounds and sweet with dense licorice flavors.Jgermeister Cold Brew Coffee is a unique fusion of Jgermeisters 56 botanicals and intense cold brew coffee. The perfect blend of their classic herbal liqueur with a generous helping of strong roasted Arabica coffee and a hint of chocolatey cacao. Distinctive aromatic notes lead to a delicious, sweet and rich finish. Crafted with all-natural ingredients, every element comes together to create a taste of the unexpected.Pick up your bottle today!

Jgermeister Manifest is a premium herbal liqueur and line extension in the Jgermeister family. Jgermeister Manifest is distinct in taste, character, and processes but is closely tied to original Jgermeister as it shares the same base. To create this expression, the original macerates of Jgermeister which have been refined for one year in oak barrels are combined with an additional fifth macerate and married with a wheat distillate producing the distinctive oaky character of Jgermeister Manifest. This herbal liqueur is highly complex and its distinctive finishlingers long after its been enjoyed, making Manifest a truly unique drink a shot to be savored. Best enjoyed slightly chilled.Pick up your bottle today!

The Featherbone Factory built by E.K. Warren in the 19th century to manufacture womens corsets sits on the banks of Lake Michigan just across the Indiana border in Three Oaks, Michigan. As the factory changed hands in the twentieth century, it became a production site for everything from buggy whips to pickles. Today, its home to Journeyman Distillery and Bill Welter, Journeymans master distiller.Welter, who was formerly a banker in Indiana, began his journey when his family business was sold in 2006. He moved to Scotland, where he began to learn the art of craft distillation from Greg Ramsay (master distiller at Nant Distillery) and Bill Lark (master distiller at Lark Distillery). After returning to the United States, Welter spent time producing and resting whiskey using a prominent organic and kosher distillers facility in Chicago before opening the doors of his own distillery in Three Oaks with the intention to offer grain-to-glass spirits from day one/drop one.O.C.G. Apple Cider Liqueur is a secret family recipe that has become known as "Old Country Goodness." It is made using only the best organic Michigan apple cider, apple juice and spices that are then fortified with Journeyman distillerys signature un-aged rye whiskey. Best served hot, cold, straight, mixed as a traditional liqueur with other spirits in cocktails or used for cooking.This un-aged rye whiskey is fortified with organic apple cider, organic apple juice and spices, earning 91 points from the Beverage Tasting Institute.Pick up your bottle today!

It was in 1936 that four friends, Senior Blanco, Montalvo Lara, and the Alvarez brothers laid the groundwork for Kahla. One had the idea, two brought the coffee, and the fourth was the chemist that tied it all together, creating the most famous coffee liqueur in the world. Kahla, allegedly an ancient Arabic slang word for coffee, is made in Veracruz, Mexico, using local ingredients.In 1940 Kahla migrated to the US, quickly taking the world by storm. It wasnt just the memorable ads that helped the liqueur gain popularity. Much of it is owed to the creation of classic cocktails such as the Black Russian, White Russian, and the B-52 shot. By the 1980s, Kahla had become the no. 1 coffee liqueur in the world, a title it still holds today.The coffee that is used to produce Kahla takes up to 6 years to grow. After the beans are harvested, they are left in burlap sacks for 6 months, before its ready for the next stage of the process. This is where the rum comes in. First, the juice gets extracted from the sugar cane, before being boiled and distilled. Finally, the roasted coffee beans and rum are blended at the distillery, resting for 4 weeks, which lets the aromas and flavors marry. The finished coffee liqueur is then bottled at 40 proof, ready to be drunk with some ice or mixed into a number of delicious cocktails.Get your bottle today!

Koval started its life as a craft distillery, founded in Chicago in 2008, as the first distillery in Chicagos city limits since Prohibition. Founders Robert and Sonat Birnecker left their professional lives in academia to found Koval. They have been crafting certified organic whiskeys, brandies, liqueurs and specialty spirits from scratch, ever since. Being the first distillery within city limits since the mid-1800s, Koval brings Austrian distilling traditions to America. Koval, meaning "blacksmith," in numerous European languages, or "black sheep" in Yiddish, is one of Americas premier small batch, independent spirit manufacturers. Koval is named after founder Sonats great-grandfather, who earned Koval the nicknam when, at the very early age of 17 he emigrated from Vienna to Chicago at the start of the 1900s, to start a business. Robert was bequeathed a treasure trove of distilling knowledge and expertise from his grandfather, Robert Schimd."Being a craft distiller allows us to be flexible and bring a new approach to the market," says Sonat Birnecker, the founder of Koval Distillery. "Craft can be different. Different in business model. Different in product. Craft is a way to be creative." Together with her husband, Robert, Birnecker founded Koval Distillery Chicagos first distillery since Prohibition in 2008.Koval Distillery, which is situated just a few feet away from Hollywood Beach in Chicagos North End, boasts a custom-made, 2,000 gallon, Kothe Destillationstechnik copper-pot still imported from Germany. "I come from a family thats been distilling for over a hundred years in Austria," explains Robert, who has been distilling spirits himself since he was a child. "My grandfather had a distillery in Austria and I would help him to make different eau de vies and brandies when I was growing up. He taught me the importance of having the right equipment and using fresh, organic ingredients."Koval Distillery is a grain-to-bottle operation, sourcing their grains from a local organic farmer collective in the Midwest. The grain is milled and mashed on-site, and the resultant liquid is distilled, with only the heart cut making it into the bottle. All enzymes and yeast used in production are non-GMO, and the water is sourced from Lake Michigan, purified using a natural charcoal method.This Koval handmade liqueur is made with the same amount of meticulous attention given to their higher proof expressions. This cranberry-flavored gin liqueur is crafted from 13 botanicals with incredible fruit-forward and bittersweet notes.Pick up your bottle today!

Herbsaint started out as an anise-flavored liqueur initially created to be an absinthe-substitute in New Orleans Louisiana in 1934. Created by J. Marion Legendre and Reginald Parker, the duo learned to make absinthe in France during WWI. Originally produced under the name Legendre Absinthe, the brand is now produced by Sazerac. The spirit was introduced just after Prohibition had ended, and was designed to mimic absinth, which was banned in 1912. Herbsaint was never considered absinthe, as it did not contain wormwood, absinthes signature ingredient. The Federal Alcohol Control Administration also opposed Legendres use of the word absinthe, and the name was changed to "Legendre Herbsaint, French Creole for "Herbe Sainte" (Sacred Herb), the Artemisia absinthium. Legendre Herbsaint is the vintage-styled Herbsaint, inspired by the World War I era spirit, it has more floral, herbaceous qualities. It is cut to a bold 100 proof and bottled. Pick up your bottle today!

In 1841, in Dijon, the heart of the Burgundy region of France, Auguste Denis Lagoute created the original Crme De Cassis. Elisabeth Lagoute, Augustes daughter, married Henri Lejay, who quickly made his mark in the family and entered into the family business.Lejay Crme De Cassis is made from two different varieties of cassis, more commonly known as blackcurrants. The blackcurrants are harvested once a year using a special technique that delicately harvests the berries in small trays in order to prevent crushing and fermentation. The fruit is then slowly macerated in small batch distilled French eau de vie. Following maceration, the solids are gently pressed and mixed with free-run juice to create the "virgin mixture". The "virgin mixture" is then decanted, leveraging gravity to avoid filtration and preserve flavor.After being decanted, French crystal sugar is blended with the mixture. Finally, a subtle touch of cassis bud is infused to bring out the natural aromatics of the berry. Lejay Crme De Cassis has an intense aroma on the nose of tart blackcurrant mixed with hints of plum. The palate is rich and fruity with notes of citrus, sweet cherries and caramel. The finish is long and rich with strong blackcurrant and hints of citrus.Lejay Crme De Cassis was called "The Gold Standard" and received five stars from F. Paul Pacults Spirit Journal.New Years Cocktail Suggestion: Kir RoyalIngredients:1 oz. Lejay Crme De Cassis 4 oz. ChampagneMethod:Pour Cassis in a chilled coupe or flute, top with Champagne.Pick up your bottle today!

Native of Saint-Morillon in Gironde, Jean Lillet moved to Podensac, a small village of the Graves wine region, near Sauternes, in 1680. In 1872, his descendants Raymond and Paul Lillet, fine wines, liquors and spirits merchants, funded Maison Lillet. They created the first and only aperitif from Bordeaux, the Lillet (called Kina Lillet until the 1970s), a blend of wines and fruit macerations crafted in Podensac cellars.In the 20s and 30s, Lillet was served on very special occasions and at official receptions, soon becoming the aperitif in vogue all over the world. In 1937, Lillets first major advertising campaign was designed for the American market. The campaign by French artist Robert Wolff, better known as Robys, remains famous in the USA and France to this day.After the Second World War, the small family-run company decided to focus on exporting the brand to the US market. Lillet became the star drink of every trendy New York bar. The Anglo-Saxon market really took off in 1945 with the launch of Lillet Dry, which could be mixed with gin or served in cocktails and inspired the famous Vesper. Lillet is a refreshing aperitif with a smooth, fruity taste that earned 93 points - Excellent, Highly Recommended at the Ultimate Beverage Challenge in 2011. Pick up your bottle today!

Girolamo Luxardo moved to what is today known as Zadar, Croatia in 1817 as a consular representative of Sardinia. It was his wife that became enamored with the local Dalmatian liqueur, the Rosolio Maraschino. In 1821 Girolamo opened a distillery and soon after received a certificate from the emperor of Austria that acknowledged its exceptional quality. Their liqueurs became known far and wide along with their growing and impressive range which included the Original Maraschino Cherries, Limoncello, and a cherry liqueur.By 1913 the company had grown considerably, opening a new state-of-the-art distillery. The operation along with the Luxardo bloodline barely made it through the Second World War, but a new distillery with its very own cherry orchards thrives today in Torreglia, the Veneto region of Northeast Italy. It employs traditional copper-pot stills while constantly upgrading and investing to stay at the forefront of the industry. The company remains family-owned and is ran by the fifth, sixth, and seventh generations of the Luxardo family. Their flagship Maraschino liqueur and a range of award-winning products are a cocktail staple, along with cherries, syrups, wines, brandies, and many others.Luxardo Maraschino Originale is made according to the 1821 recipe, using Luxardo marasca cherries. After they are harvested, they are placed in alcohol together with some leaves and branches and left in vats for 3 years. After that, both the liquid and solid parts are distilled with only the heart of the distillate going into ash-wood vats to mature. The final step is the addition of simple syrup, which transforms the distillate into a liqueur and brings the proof down to 64. Its perfect as a digestif, an invaluable cocktail ingredient, and goes particularly well with gelato or fruit.Grab a bottle today!

Girolamo Luxardo moved to what is today known as Zadar, Croatia in 1817 as a consular representative of Sardinia. It was his wife that became enamored with the local Dalmatian liqueur, the Rosolio Maraschino. In 1821 Girolamo opened a distillery and soon after received a certificate from the emperor of Austria that acknowledged its exceptional quality. Their liqueurs became known far and wide along with their growing and impressive range which included the Original Maraschino Cherries, Limoncello, and a cherry liqueur.By 1913 the company had grown considerably, opening a new state-of-the-art distillery. The operation along with the Luxardo bloodline barely made it through the Second World War, but a new distillery with its very own cherry orchards thrives today in Torreglia, the Veneto region of Northeast Italy. It employs traditional copper-pot stills while constantly upgrading and investing to stay at the forefront of the industry. The company remains family-owned and is ran by the fifth, sixth, and seventh generations of the Luxardo family. Their flagship Maraschino liqueur and a range of award-winning products are a cocktail staple, along with cherries, syrups, wines, brandies, and many others.Crafted with three different citrus fruits, Luxardo Triplum Triple Sec Orange is a liqueur that is made using a historic recipe that dates back to the first half of the 19th century. Bitter curaao oranges, sweet oranges, and mandarins are distilled, preserving only the heart of the distillate, which then gets distilled a second time. Several other ingredients include orange flowers, pennyroyal, vervain, and more. The distillate is then filtered, sugared, and brought to 78 proof.Get a bottle today!

The Merlet and Fils Distillery hails from Saint-Sauvant in the Cognac region. The family-owned brand has been making cognac since 1850, but were producing wine some 50 years before that. Firmin Merlet was the first to set up a still, but it wasnt until his successor Edouard got in the business that Merlet began selling their eaux-de-vie to large cognac houses such as Hennessy.It was in 1973 that Giles Merlet took over during a tough period for cognac. Planting vines was no longer an option, so Giles turned to blackcurrants. The fruit proved to be exceptional so in 1983 he ended up developing his very own Crme de Cassis de Saintonge, a blackcurrant liqueur. With it, the Merlet brand was born and a range of other acclaimed liqueurs followed. The brand grew exponentially, fueled by Giles entrepreneurial spirit.After 2005, Giles sons Pierre and Luc joined the operation. With them, the family business entered into its fifth generation. After distilling for large cognac houses for 160 years, Merlet finally ventured out to develop their own cognac in 2010, named the Merlet Brothers Blend. They have continued producing several award-winning spirits and liqueurs since.The Trois Citrus Triple Sec Liqueur is Merlets take on the famous orange liqueur. The family teamed up with renowned bartender Tony Conigiaro to develop this exquisite cocktail ingredient. It is made with three citrus fruits: bitter orange, blood orange, and lemon. The peels are macerated in alcohol, before being distilled and blended with parts that didnt get distilled. A small amount of sugar is then added and the liqueur is bottled at a high 40 percent alcohol volume. Grab your bottle today!

Mr Black was founded in 2012 as the passion project of designer Tom Baker and distiller Philip Moore, proprietor of Distillery Botanica, one of Australias highest-awarded distilling houses. The premium coffee liqueur is brewed at the Distillery Botanica facility in New South Wales, nearly 50 miles up the coast north of Sydney. Mr. Black is a bittersweet blend of high-quality Arabica coffees combined with Australian wheat vodka. Their roasters source specialty beans from the highest quality growing regions to deliver a complex, premium liqueur that is bold, balanced and unapologetically coffee. Each bottle is handcrafted with half the sugar and ten times the coffee of old-world liqueurs. In essence, Mr. Black can be described as "the cold brew liqueur for coffee purists." Enjoy it neat, over ice, or in any number of your favorite coffee cocktails.Pick up your bottle today!

2009 was the year the State of Tennessee decided to change its laws, allowing the making of moonshine for the very first time in over a century. Ole Smoky was co-founded by Joe Baker in Tennessee, and the brand has created a broad range of flavored Moonshine and more than a dozen Whiskeys, as well as canned ready-to-drink cocktails.Touting themselves as Appalachian born and bred, the Ole Smoky family was among the first to step foot in the Smoky Mountains. They craft their whiskeys using time-honored traditions of whiskey making. Quickly following Tennessees change in state law which permitted the distillation of spirits, Baker got to work crafting one of a kind, mountain-made moonshine, making Ole Smoky the first federally-licensed distillery in the history of East Tennessee. Their whiskey lineup includes Mango Habanero, Cinnamon, Root Beer, Peach, Peanut Butter, Vanilla Bean, Cookies and Cream, and several other expressions. Based on their 35-proof whiskey, the Ole Smoky Whiskey Cookies and Cream Liqueur brings the creaminess with a cookie flavor. They say that "theres not much in life that Cookies and Cream cant fix," and they are definitely on to something. Naturally, this one goes well with ice cream.Pick your bottle up today!

Made from the finest Bing cherries in California, grown on a family farm in San Joaquin County. Only the purest form of the product is used, just cherries! No sugar added. Enjoy our liqueur in your drink, with meals, desserts or however you see fit."Stunningly deep amber and richly viscous in the glass, this versatile liqueur offers a complexity of palate and aromas. Caramelized honey, butterscotch, vanilla beans, toasted saffron, baking spices, grape leaves, coconut, candied tangerine peels, maple butter, and dark flowers are all present in this extremely approachable offering Ultimate Spirits ChallengePick up your bottle today!

Rockeys Liqueur is the passion project of Eamon Rockey, a renowned mixology expert known for his work as the General Manager and author of the beverage program at Michelin-starred Betony Maison-Delloss in midtown Manhattan, New York. Rockeys is the first widely available Milk Punch in over 150 years and the first-ever in North America.A drink for the spirits enthusiast, Rockeys is rooted in tradition. Milk Punch is a four-century-old drink born in London. According to history, the first Milk Punch was made by a renowned British playwright and royal spy, Aphra Behn, in the late 1600s. Over the years, Milk Punch recipes have spanned continents and been beloved by some of the most notable legends throughout history, such as Queen Victoria, Benjamin Franklin, and more.Rockeys is a crystal clear, natural, and delicious milk punch, blended and bottled in Brooklyn. This delightful, natural liqueur is produced from a blend of green tea, black tea, pineapple, apple, and citrus. You can enjoy this incredibly versatile spirit a number of different ways: simply sipped over ice, mixed in your favorite cocktails, or paired perfectly with any spirit or sparkling wine you choose!Pick up your bottle today!

Situated in the center of historic downtown Charleston, SC, High Wire specializes in premium, handcrafted, small-batch spirits using the finest ingredients available. They like to get creative, employing their culinary expertise, when crafting their recipes. All the spirits are hand-made using German copper stills.High Wire was founded in 2013 by a husband and wife team and produces a distinctive line of small-batch gins, rums, whiskeys, and vodkas made from premium, specialized, and local ingredients. Scott Blackwell, an entrepreneur and CIA-trained baker and owner/distiller at High Wire, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates.The distillery operates out of a 6,000 square foot warehouse with a distinct vintage feel to it. The beautiful high, barrelled ceiling and the hand-hammered still can be viewed through windows that connect the distillery to the tasting room, where visitors are welcome to try the spirits and take a tour. Not long after opening the distillery, the pair managed to partner with Dr. Brian Ward from the Clemson University to get their hands on some Jimmy Red corn, which was saved from extinction by Ted Chewning. They use the unique strain of maize to produce a special edition premium whiskey, the Jimmy Red Bourbon. Amaro (Italian for "bitter") is an extremely popular Italian herbal bittersweet liqueur. High Wire Southern Amaro Liqueur is their take on the Italian classic with a distinctly Southern twist. Unlike most amaro styles that use traditional Italian recipes, its hand-crafted using local ingredients, including Charleston black tea, yaupon holly, Dancy tangerine, and mint. Its fresh, citrusy profile has a light sweetness and bitterness that is perfect for cocktails or a digestif.Grab a bottle today!

St Germain was launched in 2007 when the late Robert Cooper created the first French elderflower liqueur that was all-natural and made with fresh hand-picked elderflowers. The New York-based Cooper Spirits Co was founded in 2006 and was sold to Bacardi in 2013.With St Germain Elderflower Liqueur time is of the essence since the blossoms only have 3 to 4 weeks in late spring and early summer when their aromas and flavors are at their peak. They are meticulously picked by hand, taking special care not to damage the delicate blossoms which would impact the taste. Speed is crucial since they need to be as fresh as possible at the time of maceration. The maceration is done using slow age-old French techniques where the warm water is infused with the flavor. After the maceration is filtered and decanted, it gets thoroughly inspected before being blended with previous mixtures, and finally with eau-de-vie de vin, water, sugar, and neutral grain spirit. Up to 1,000 blossoms go into each and every bottle of this liqueur which takes its name after the famous district in Paris, reflected by the Art Deco design of the bottle. Bottled at 40 proof, it has no artificial coloring added. The original elderflower liqueur has garnered numerous awards, including a Double Gold Medal at the San Francisco World Spirits Competition. Paul Pacult has called it "maybe the best new liqueur released in the last two decades."Grab your bottle today!

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. Georges master distiller.Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (its 14 years old already).St. George NOLA Coffee Liqueur is a New Orleans Coffee Liqueur "that has been on our wishlist for years," says Winters. The liqueur is crafted using Ethiopian Yirgacheffe coffee beans, which are renown for their bright notes of fruit, cocoa, and milk chocolate. Before the beans arrive at the distillery, they are roasted medium-dark by Jewel Box Roasters, situated in Oakland, California, and then ground at a grain mill in order to extract the maximum flavor.The coffee grounds are then cold-brewed in water and vodka before being distilled. This process helps "capture the largest spectrum of aromatic top notes, mid notes, and bass notes" from the coffee, says Dave Smith, a distiller at St. George Spirits. The coffee-based spirit is then infused with French chicory root and Madagascar vanilla beans, which contribute a sweet and earthy flavor profile to the smooth liqueur.St. George NOLA Coffee Liqueur has an aroma of milk chocolate and coffee that gives way to notes of roasted nuts, espresso and a touch of brown sugar on the palate. The finish is soft, with the bitterness of the coffee beans rounded out with a sweet touch.Serious Drinks says that the liqueur has a "full coffee flavor profile," while the Los Angeles Times says that it "carries the taste of very good dark-roast coffee to an absurd length," and is "fresh and sophisticated." In addition, Imbiber says that the liqueur has a "robust and balanced" flavor profile. Pick up a bottle today!

In the summer of 1903, King Edward VII could often be found touring the English countryside in his horseless carriage a topless Daimler. At the time, the King had only recently ascended to the throne. His mother, Queen Victoria, reigned over the United Kingdom for over 63 years longer than any British monarch other than the current Queen, and the second longest reign by any female monarch in history. By the time Edward ascended to the throne, he was an ailing 62 years old and his doctor feared the effects that the cold, damp air might have on His Majesty during his morning rides. As a result, his doctor paid a visit to Berry Bros. and Rudd, Britains oldest and most prestigious wine and spirits merchant (it was established in 1698). Together with Berry Bros., the doctor began experimenting with spirits that the King could enjoy while driving in order to keep him warm and stimulated. Ultimately, the Kings doctor and Berry Bros. settled on a recipe for The Kings Ginger."When it first started, it was exclusive to the nobility," says David King, the marketing and strategy director for Berry Bros. Today, the recipe for The Kings Ginger calls for macerated ginger roots and lemon oil, which are distilled together with grains in a pot still. After distillation, the liqueur is topped off with single malt Scotch Whisky in order to balance the flavor of the citrus and ginger.The Kings Ginger Liqueur has a warming aroma of ginger, lemon, and maple syrup. On the tongue, the ginger is more sophisticated than the aroma indicates, and slightly mellower rather than edgy. The ginger slowly gives way to hints of citrus and honey, and returns in a long, lingering finish.The Kings Ginger earned a score of 94 points from Tasting Panel Magazine and a Gold Medal at the Beverage Tasting Institute Competition in 2011. Pick up a bottle and try it in a cocktail today!

Drogheda is one of the oldest Irish towns where the first written records of whiskey production date back to 1556. The town has a rich history of whiskey distilling and had 18 operating distilleries in 1774. As we know, Irish whiskey was in decline in the 20th century, due to the civil war, trade dispute with the UK, and Prohibition in the US with only a handful distilleries remaining operational, none of those in Drogheda. Boann Distillery joined the resurgence of Irish whiskey in 2019, producing the first spirit in the town in more than 160 years.The company was launched by Patrick "The Whistler" Cooney and his wife Marie with several other family members. Backed by 40 years of experience in the industry, the family has the know-how, skill, and passion to create premium Irish whiskey. On one hand, they honor the rich tradition of Irish whiskey, on the other they take innovative approaches using cutting-edge technology which includes their state-of-the-art brewhouse and unique 3 copper-pot stills that use nanotechnology all with the goal of creating some of the finest whiskey and craft gin.All the ingredients are 100 percent natural, including locally-grown barley from native farmers and water from the Boyne Valley well. The operation is overseen by Michael Walsh. Irelands youngest head distiller has accumulated a vast amount of knowledge during his Chemical Engineering studies and when getting his Certificate in Distilling in 2012, quickly rising through the ranks. They recycle their water and harness the heat that is generated during distillation, which then helps run their packaging lines and heat their restaurant, visitor center, and offices. Distillation byproducts are used as animal feed.The Whistler Blenders Select Irish Cream is a whiskey liqueur the first in the world to feature a single-pot-still Irish whiskey in its blend, combined with fresh Irish cream from grass-fed cows. This results in a depth and delicious richness with the whiskey shining through beautifully. Grab a bottle today!