Showing 1621–1630 of 3297 resultsSorted by popularity
Wenneker Coconut (70cl, 20%)
Wenneker Caribbean Coconut takes you along an exciting Caribbean adventure. A most exquisite coconut extract gives this liqueur its exotic coconut flavour and typical character.
Wenneker Caribbean Coconut is ideal when mixed, in cocktails and also delicious when drunk straight or with ice.
Caribbean Coconut; a truly tropical liqueur.
Colour: transparent
Wenneker Peach (70cl, 20%)
Wenneker Peach is a clear and extremely refreshing liqueur.
Its velvet-smooth peach taste pleasantly surprises everyone.
The possibilities of Wenneker Peach are endless: Poured over the oh-so famous “peche melba” ice cream, as an aperitif or digestive, straight, on the rocks or in a cocktail.
Wenneker Peach has won a prestigious award:
• A bronze medal in the International Wine & Spirit Competition 2012 in the category Liqueur – Fruit
Antica Sambuca Cherry (70cl, 38%)
A classic Italian Sambuca flavoured with Cherry. Produced in the valley between The Dolomites Mountains and the historic island of Venice. An Italian speciality from Rossi D Asiago distillers since 1868.
Antica Black Liquorice (70cl, 38%)
It’s a liqueur composed of Antica Sambuca Classic and liquorice flavour
Colour: Purplish black. Aroma: Intense aroma of anise and liquorice. Flavour: Assertive and velvety, typically liquorice with light hints of anise.
Indications: Antica Sambuca Liquorice Liqueur may be enjoyed neat in shot, on the rocks, or for preparing cocktails and long drinks.
Antica Classic Sambuca (70cl, 38%)
Antica has a traditional but more pronounced and fragrant anise aroma leading to luxuriously rich, silky and sweet flavors with herbal notes on the palate. Crafted from a traditional Sambuca recipe passed down through generations, Antica combines the most fragrant, premium star anise from China with an exceptionally smooth neutral spirit, sugar and water. The result is an authentic and truly versatile Sambuca to be enjoyed after dinner, in coffee or in imaginative cocktails. Antica Sambuca is a cherished Italian specialty produced with all-natural flavor infusions and extractions.
Highland Park Freya 15 Year Old (The Valhalla Collection) (70cl, 51.2%)
For the third release in the acclaimed Valhalla Collection, Highland Park has turned its attention to the mesmerizing Norse Goddess of Love, Freya.
Continuing the tradition of reflecting the character and qualities of the Norse Gods in the whisky itself, Freya’s intriguing allure and feisty personality has inspired a full, rich and complex single malt with a lingering beguiling finish.
Number of bottles 19000
Pernod 1L, 40%
This aniseed aperitif was invented in France by Jules Pernod as a relacement for the banned absinthe, and quickly became a massive successs in its own right. Serve diluted with ice-cold water.
Old St Andrews Clubhouse Blended Scotch Whisky x2 (5cl, 40%)
A great gift for golf and whisky fans, this Clubhouse blended Scotch whisky from Old St Andrews is present in a large golf-ball shaped bottle. A mouthwatering dram, Clubhouse is made with malt and grain whiskies, with a nose sweet with toffee and vanilla followed by a warming palate of citrus and golden barley.
Ouzo Plomari (70cl, 40%)
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
Ouzo BLue Barbayannis (20cl, 43%)
Five generations of family Barbayanni create with love and knowledge, the classic Ouzo Blue, respecting the tradition that requires 100% distillation of ouzo and the family recipe brought by Efstathios Barbayannis in 1860