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It is claimed that Dom Bénédictine is made from a traditional recipe from the Dominican Order of Monks (D.O.M) of 1510, lost then later rediscovered by wine merchant Alexandre Le Gran in the 19th century. Today Dom Bénédictine is one of the worlds favourite liqueurs. Its secret recipe contains aged Cognac blended with 27 individual herbs, roots and spices with a mellow touch of honey. Best served neat, on ice, or in cocktails.

Known in France as vin dorange, this wine is made by blending rose wine, sweet and bitter orange peels, cinchona, camomile, cane sugar and fortified to 15%. Served chilled its equally at home in a wine glass as an aperitif as it is as a base in a cocktail.

During the 18th century this elixir enabled Swedish doctor, Claus Samst, to heal the poor, vagrants, workers and anyone who had difficult lives. After much research and hours of hard work he compiled a manuscript describing 46 diseases that could be healed with this elixir. In 1821, Joseph Chavasse, founder of La Maison Dolin, saved the elixir from extinction by marketing it under the name Suédois Dolin in memory of the famous doctor. Its recipe has remained unchanged.

Delicate, subtly perfumed. The best way to discover the wormwood flavour, not much known. You can use it in your cocktails, as well as on a scoop of lemon icecream.

A light and mellow herbal liqueur, very appreciated in winter, traditionally known for relieving cough. You can drink it neat, or in a grog, and also to sweeten your absinthe.

Made by French Benedictine monks at Fecamp, Dom Benedictine has as its basis the blending of 27 different plants and spices from five continents. These include a blend of herbs, spices and an infusion of saffron, honey, thyme, tea and caramel. The quality of ingredients and the maturation of Benedictine in oak casks for three months combine to produce a truly unique spirit.

Every ingredient for Domaine de Canton has been meticulously sourced. Ginger, revered for centuries for its health and mystical properties, is selected from Asia. Baby ginger is specifically used for its distinct flavor properties and viscosity. The Ginger is hand cut, rinsed, and allowed to dry for several days, in preparation for being married into the overall recipe. Additionally, hand-selected Tahitian vanilla beans and Provencal honey are sourced and added to the recipe in careful amounts. Domaine de Canton is produced without any preservatives, additives, or colorants, which results in subtle color variations in each batch.

Made from a 100% natural maceration of Victorian pineapple with a double matured Trinidad Rum. This Plantation Stiggins Fancy Pineapple Rum has a rich and delicious bouquet on the nose. Accented by smoky notes and tropical fruit aromas such as, pineapple, citrus peel, and a touch of clove. The palate opens with a structured, pleasant sensation of ripe banana, pineapple, and spices layered in a smoky finish.

While the Pays dAuge Calvados requires prolonged aging in oak barrels to flourish, a Calvados produced from apples and pears, and distilled in a column still, offers an aromatic universe dominated by fruit, palatable. from an early age. For this reason, Christian Drouin preferred to offer for entry-level a Calvados partly produced in the establishment he operates in Domfront. This calvados derives its originality from the high percentage of perry pears used in conjunction with cider apples. The soil (schist and granite) and the distillation process (a single distillation) also contribute to its typicality. It is ideal for the preparation of cooking recipes, apple granita and cocktails requiring a fruity base alcohol. La Sélection is an Appellation dOrigine Contrôlée calvados.