Colour: bright shiny cool red. Scent: smooth, bright and very fruity. Flavour: refreshing, very flavourful with pleasant acidity and a beautiful finish.

Colour: bright red. Scent: very fruity, with a fresh lemony bouquet of citrus. Flavour: a perfect Cosmopolitan with a fruity and tangy palate, melting perfectly the orange, lime and cranberry savours.

Colour : pure blackcurrant colour, dense and shiny. Scent: intense fruity aroma, the inimitable aromatic bouquet of Burgundy Black. Flavour: intense and aromatic taste, potent and elegant, fruity and wonderfully lingering

Colour: shiny brown. <br>Scent: cocoa beans, slightly toasted. <br>Flavour: melted cocoa, elegant and flavorful.

The nose is full of stewed pear with little or no oak influence. The palate has excellent intensity with toffee apple and galangal on the finish.

Colour: attractive clear colour with soft green tints. Scent: a magnificent floral and fruity bouquet, with sweet and exotic notes, finely peppered. Flavour: powerful bouquet, with slightly tangy and exotic tones of lychee. Pleasant fruity finish.

First made in 1805 by Henri-Louis Pernod, it is an unsweetened aniseed flavoured liqueur that is often enjoyed after dinner as a digestive.

Named after the 16th century dance of the peacock, Pavan celebrates the South of France. Fine muscat grapes and orange blossoms compose the heart of this delicate and complex liqueur. Refreshing in a sangria with sparkling water and ice, Pavan is also perfect with vodka, gin, tequila and champagne.

A powerfully aromatic spiced rum, Negrita makes the most mundane of cocktails exotic. The soul of the Caribbean in a bottle.

A wine-based aperitif, Byrrh has the specific characteristic of being flavoured with quinine. Its alcohol content is 18°. The basic grapes, mainly the Carignan and Grenache varieties from the hillsides of Roussillon, are transformed into mistelles (partly fermented grape juice), which are then blended with selected dry red Roussillon wines. Byrrh is drunk as an aperitif. It is best served cool, at approximately 16°, and goes well with a twist of lemon zest or a little Crème de Cassis.