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Aalborg Akuavit

An invigorating, clean and bracing spirit, Aalborg Akvavit gets its character and aroma from selected Danish herbs, the most predominant, caraway. Great with rich foods or spicier dishes. Caraway and spice make Aalborg the "secret" to great bloody marys.

Absente Liqueur

absente derives its aromatic flavor from the herbs and spices which are macerated in a spirit solution, then drawn off the liquid and distilled. The traditinal flavor and aroma of Absinthe can now be enjoyed in Absente as an apertif or in a traditional presentation by placing a sugar cube on a slooted Absente spoon and balancing the spoon on the rim of a glass containg 1 1/2 ounces of Absente. Slowly drip 4 to 5 ounces of cold water over the sugar cube to dessolve the sugar. The Absente will change color becoming opalescent and ready to drink.

Absente Wormwood 1oz.

We prepare our Wormwood Extract from the leaf & flower of Artemisia asinthium plants which are Carified Organically Grown without the use of chemical fertilizers, pesticides or herbicides. To assure optimal extraction of Wormwood's bioactive compounds, the plants are hand-harvested as they are coming into flower, are carefully shade-dried and cleaned of all stems, and are then thoroughly extracted.

Achia Clauss Ouzo

The classic Greek drink Ouzo is made from a precise combination of pressed grapes and herbs and berries including aniseed, licorice, mint, wintergreen, fennel and hazelnut. Ouzo is usually served as an aperitif, but is also used in some mixed drinks and cocktails. Achia Clauss is one of the best producers of spirits and wine in Greece. When mixing Ouzo with water it will turn whitish and opaque. The reason is that the anise oil dissolves and becomes invisible when mixed with a conventional alcohol content, but as soon as the alcohol content is reduced, the essential oils transform into white crystals, which you cannot see through.

Anice del Mondo Dolce

Anice del Mondo Seco

Basilica Black Sambuca

An Italian liqueur, flavored with anise, elderberrys, sugar and a secret combination of herbs and spices giving a licorice taste. Sambucas nigra the scientific name for the elderberry

Basilica White Sambuca

An Italian liqueur, flavored with anise, elderberrys, sugar and a secret combination of herbs and spices giving a licorice taste. Sambucas nigra the scientific name for the elderberry

Blanco Madero Aguardiente

Dekuyper Anisette

A distillate of imported aniseed is blended with fine neutral spirit to preserve the fresh flavour.

Gilka Kaiser Kummel

This is a long time spirit used for all types of ailments by many from the old country particularly in the cold winter months. K�mmel liqueur was, according to the Dutch, first distilled in Holland during the late 16th century by Erven Lucas Bols. It was then taken to Russia, who is now the principal producer and consumer of k�mmel. The Berlin-made Gilka K�mmel goes through a longer distillation process and has a smoother taste than the Russian k�mmels, and it has become the accepted standard of k�mmel quality for the past century. K�mmel is a sweet, colorless liqueur flavored with caraway seed, cumin and fennel.

Granier Pastis

The liqueur that we call pastis is the direct descendant of the infamous absinthe, the favorite drink of fin de siecle Paris. The flavor comes from licorice and seeds of the star anise plant (an important ingredient in the outlawed absinthe), whose pods resemble starfish. Anis liqueurs are the most popular liqueurs in France and the Mediterranean countries. Absinthe was the classic anis spirit. An herbalist, working with a local plant called wormwood, thought to be a magical cure for everything, made the first batch. She found the curative properties of his discovery enhanced when he steeped the herbs in 136* alcohol, which became the traditional strength for absinthe. In the 1890s, artists, poets, and society types made absinthe, "the green goddess", the drink of cafe and bistro society. They drank it with ice-cold water, added drop by drop through a special spoon and a sugar cube. By 1905, reformers and politicians jumped on a bandwagon against the evils of absinthe. In 1915 absinthe, a convenient scapegoat for France's appalling losses in World War I, was banned. Absinthe had a huge following despite its increasingly bad public reputation. Most manufacturers used a trace of wormwood, and some used none at all. When the axe fell, they simply relabeled their product anis with little or no reformulation. 45% * Pastis Granier contains much anise, extracted from badiane, and rectified according to very strict guidelines, keeping only the best, most alluring flavors. There is licorice in the infusion, as well, obtained by a cold process designed to capture the most volatitle, delicate aromas. Other ingredients include vanilla, cocoa, caraway, Tonka bean, coriander, and fennel. The care in selecting the ingredients and assembling them into Granier Mon Pastis gives the pastis its inimitable taste, loved for decades by connoisseurs in Provence. Ivory-hue with honeyish aroma that seems more licorice than anise and a subtle, straightforward, entirely pleasant flavor.

Henri Bardouin Pastis

The exceptional quality and finesse of Henri Bardouin Pastis are unmatched because our production is driven by the processes of "les grands crus." *An exceptional region Our region, the Region of Forcalquier and the Montagne de Lure, has been listed among the hundred - sites of remarkable taste - in France. *Instead of a blend of grape flavors, our variety comes from the numerous plants and spices that we use. *When all is said and done, we would be nothing without our knowledge. Like the wine-makers, we have accumulated over the centuries invaluable experience which has been passed from generation to generation. - When to harvest? - How long should it soak? - Which blends? These things cannot be improvised. These three elements are intricately interconnected and explain why Henri Bardouin Pastis is unequalled in the domain of Proven�al liquor.

Hiram Walker Sambuca

Hiram Walker Sambuca 1.0 liter

Hiram Walker White Anisette

Hiram Walker White Anisette 1.0 liter

Linie Aquavit

Legend has it that "if a man be bereft of speech in death, give him akvavit on his lips, and he shall at once regain his tongue." Aquavit (Akvavit)- A Scandinavian flavored, distilled liquor, ranging in alcohol content from about 42 to 45 percent by volume, clear to pale yellow in color, distilled from fermented potato or grain mash. Aquavit is most notably flavored with caraway seeds or cumin seed, or using lemon or orange peel, cardamom, aniseed and fennel. This high-proof spirit has a history that dates back centuries. No one knows who was first to notice that alcohol distilled from Norwegian agricultural products, flavored with herbs and spices, and stored in used sherry casks, is greatly improved by a long sea voyage. The length of the trip and the constant gentle sway of the ship combined with the fluctuation between hot and cold works a sophisticated magic ` smoothing and advancing the flavor of this legendary spirit. LINIE AQUAVIT is the most famous aquavit of all, as well as the only one that is aged in the holds of ships, undergoing the exceptional voyage of production: sailing around the world via Australia. Every bottle of this mature and mellow spirit carries the details of its voyage, sailing twice across the 'linje' -Norwegian for 'equator' -on the back of the label. Impressively personal! The light aroma of caraway, with its pleasant, well-balanced and slightly sweet flavor marks the complex perfection of the true Linie Aquavit. In the Scandinavian countries, Linie Aquavit is usually served chilled and unmixed in small glasses - often straight out of the freezer - and emptied in a single gulp. It is a traditional drink at the Christmas table along with beer. Tradition notes that Aquavit has the power of creating space for eating more.

Llords Anissette 1.0Liter

Marie Brizard Anisette

Anisette, the flagship product,is the same Anisette as the one Mademoiselle Marie Brizard and her nephew, Jean Baptiste Roger started producing in 1755. The main ingredient, green anise, comes from the sunny and windy highlands of Andalusia, where the plant benefits from both the cool nights and the unique soil. Andalusian soil produces an anise of extraordinary finesse and richness. In this Spanish province, where traditional farming practices are still employed, anise is cultivated in a number of small holdings and Marie Brizard buys 20 to 30 percent of the total production. The aniseed and 13 carefully selected aromatic plants give this 100% natural liqueur a subtle and delicate taste. Proof : 50

Pernod

Anise flavored liqeuer, also used as an absinthe substitute. With the creation and popularity of Pernod, there was, for the first time, an absinthe drink that was refreshingly pleasant. Pernod became an international smash, its charms exported not only by Pernod salesmen, but by French soldiers and colonists. But, as the 20th century rolled around, this magical healing potion was cast as the root of dementia, criminality, degeneracy and tuberculosis. After all, it did contain wormwood, a hallucinogen. Scientists, politicians and winemakers attacked absinthe, pressuring the French government to ban absinthe on January 7th, 1915. Pernod, the company manufacturing nothing but absinthe, closed down. When WW I ended, the French decided they wanted their Pernod back. In 1920, Pernod was allowed to make aniseed drinks, albeit with a changed formula. The Pernod we sell does not contain wormwood.

Ricard Liqueur

Ricard is the Number One pastis, or aniseed-flavored beverage, in the world. A refreshing aperitif, Ricard is a long-time favorite in France and the 4th largest spirit in the world. It is sold in 150 countries. The original secret recipe, composed of a blend of natural ingredients, is unaltered since its creation by Paul Ricard in 1932. The principal ingredient of Ricard is star anise, a rare spice that grows near the southern Chinese border and in the north of Vietnam. Others include licorice from Syria and aromatic herbs from Provence. The quality and harmony of the ingredients are the reason for its success and unique flavor. This refreshing beverage is traditionally served with 5 parts water and 1 part Ricard, making it "The French Milk" due to its cloudy, white appearance

Romana Black Sambuca

A liqueur produced by the infusion of Witch elder bush and licorice. The sugar and these natural aromatic plant extracts make for a delicious combination. It can be flavored with sweet anise and now can be found in different varieties. It is similar to Anisette but has a higher alcoholic level and is less sugary. Clear. Oily, fusel, sweet anise aromas. Thick, sweet and viscous with a distinctly oily note through the finish

Romana Sambuca

DESCRIPTION: Clear. Oily, fusel, sweet anise aromas. Thick, sweet and viscous with a distinctly oily note through the finish.

SCORE: 89

TASTING LOCATION: Tasted under ideal conditions at the Beverage Testing Institute Inc., in Chicago.

Strega Sambuca

Product born from the distillation in small steam heated still pots of elder flowers, coffee and other raw ingredients. Hence the Extracted essences give life to a liqueur that must then be aged in order to concur to a natural balance of the aromas. The method used to produce the SAMBUCA by STREGA, is the most ancient and effective one to extract the aromatic principles from the natural vegetable substances.