Pommeau de Normandie is a blend made of three parts of fresh cider apple juice and one part of calvados. The appellation requires a minimum ageing of 14 months in oak barrels after the blend is made. However this is aged from three to four years. This extra ageing enables Comte Louis de Lauriston to obtain a better balance with no apparent alcohol. Its apple aromas, fruit exuberance and moderate sweetness make it many people's favoured aperitif.

Yuzu is one of the native citrus plants that is a cross between Mandarin and Lime. It has refreshingly citrus aromas and hint of sour and bitter flavour. Nakano BC Yuzu Umeshu is a unique blend of Yuzu juice, which was extracted from fruits in Shikoku Island. It is one of the most famous region for this fruit. This blend of Ume and Yuzu is one of the most popular blend in Japan. Drink well chilled or over ice.

The Legendary Cowboy cream liqueur combines smooth cream with the delicious rich flavour of butterscotch. Simply chill and pour into your favourite cocktail glass.

With its bright blue color and rich orange flavour, Bardinet Blue Curacao is an authentic French Liqueur. It is a high quality additive to classic cocktails like Blue Margarita or Blue lagoon and is also a great subsitute to triple sec or orange liqueurs in all other cocktails

Aperitivo Luxardo is the result of a well balanced infusion of herbs, roots and citrus. Its mild alcoholic content grants an ideal mix with several fruit juices, wines and Prosecco. Luxardo is bright orange in appearance with an orange predominant, fruity aroma. The palate is round and harmonious and the sweet orange features are well restrained by the bitter aftertaste.

Introducing Licor 43 Horchata - a fusion of Licor 43 Original and traditional Horchata from Valencia, Spain.Licor 43 Horchata is a liqueur elaborated with a 100% vegetable base, with no lactose or milk protein content and suitable for vegans. It is a creamy but light liqueur with a surprisingly refreshing taste of tiger nut in harmony with spice and citrus aromas and a subtle floral finish.Licor 43 is Gluten-Free, Dairy-Free, Nut-Free and Vegan.The Perfect serve: Licor 43 Horchata is recommended to serve chilled (from the fridge). Shake bottle and pour over ice. Please Drink Responsibly.

The almond flavor is given from the essential oils contained in the pits of cherries, peaches and apricots. Well-rounded in taste, a fragrant aroma and a hint of vanilla in the end are all characteristics that distinguish Luxardo Amaretto. Brilliantly suited to use in classic cocktails such as Amaretto Sour it can also be enjoyed neat or over ice as an after dinner drink.

Luxardos second specialty after Maraschino Originale produced since 1821. When Luxardo marasca cherries are harvested at the beginning of every summer, part of the juice is separated and left to mature until natural fermentation occurs. When a certain alcohol by volume is reached neutral alcohol is added to the juice to avoid further fermentation and it is then allowed to age in oak vats. Clear and deep red in color, the pungent aroma of freshly squeezed cherry juice. The taste is intense, thick and syrupy with sweetness partially offset by fruit tartness. Luxardo Cherry Liqueur was renamed with the curious name Sangue Morlacco (Morlacco Blood) by the famous Italian poet Gabriele DAnnunzio in 1919, at the time of the Fiume military expedition. On the front label remains the dedication that the Poet sent to the Luxardo family with his signature. Luxardo Cherry Liqueur Sangue Morlacco can be enjoyed in many classic cocktails, or neat or over ice as an after-dinner drink. You can also pair it to dark chocolate or with any kind of cheese. It is also ideal over mixed berries or over ice cream.

Product Information: Refreshing and delicate, this liqueur deftly combines the Chios Mastiha with lemon. Well integrated resinous aromas with lemon zest refresh your nose and mouth with a very good balance of sweetness and acidity. Like limoncello only more flavoursome. Τhe aftertaste is also delightful and fragrant. Enjoy well chilled as a shot, in cocktails or as an after dinner digestive drink. Mastic Tears is made by EVA Distillers in Mytilene on the Island of Lesbos, Greece, a range of distinctive mastiha liqueur. The base of this traditional Greek liqueur is Mastiha, derived from the resin of mastic trees and sweetened lightly with sugar. The resin forms droplets resembling tears and harvested using precise methods. While mastic trees grow throughout Greece, only those on the island of Chios produce this resin. Curiously attempts to replicate this resin production elsewhere have been unsuccessful, adding to its mystique. Historically, mastiha has been valued for its medicinal properties and culinary uses, even recommended by Hippocrates himself for treating indigestion. Maker: EVA distillery (Ελληνική Βιομηχανία Αποσταγμάτων - Greek Distillation Company) was founded in 1995, in Mytilene, by the Patrikopoulos brothers. The development of the company is based on the family’s love and experience in the food and beverage industry, whose history begins in Pergamon, Asia Minor, with oriental recipes, flavours and raw materials. Today, the third generation continues dynamically, delicately balancing tradition and modern technology. The distillery employs state-of-the-art copper stills and bottling machines, and houses a well-equipped laboratory as well as the Ouzo Museum. An integral part of the successful development of the company is the experienced staff and network of EVA partners that ensure the optimal production, bottling, storage, distribution and export process certified by the ISO Quality Management System: 22000 and programme HACCP. By constantly building the identity of its products, EVA is a dynamic brand name in the distillation industry and is among the top ten fastest growing in the country. The strong distribution network of EVA consistently supports its products in Greece and in 22 countries around the world. The Mastic Tree: The mastic tree (Pistacia lentiscus) is an evergreen shrub, of 2-3 metres height. Its life span is more than 100 years. Before the tree carving process, the ground around the trunk needs to be weeded. Cleaning and soil leveling take place so that any mastic tears that may fall on the ground can be easily gathered. Fine white soil, is spread on the ground to create a smooth surface ready for the mastic tears to fall on. The “kentima”, as the carving of small scars on the bark is called, is the most crucial stage in mastic production. It is done with the help of a small sharp metal tool with grooved ends, called kentitiri. Mastic is gathered before the first autumn rain and the cleaning and sorting process begins. It is sieved and diligently cleaned with olive oil soap and rain water. Large and medium sized mastic tears are cleaned one by one with a knife or a needle. Nose - Pine, Lemon, Mountain Herbs Aromas reminiscent of resinous pine, limoncello aromas, lavender. Its flavour profile is fresh and herbal. Palate - Mint, Sweet Tea, Cucumber Tastes of cucumber, mint, lemonade zesty and pithy. Finish - Fruits, Herbs, Spices This mastic spirit liqueur is elegant with a sweet & refreshing aftertaste.

Product Information: The Mastic Tears Classic boasts aromas reminiscent of pine, eucalyptus, mint, and lavender. Its flavour profile is fresh and herbal, complemented by a subtle sweetness. This mastic spirit liqueur is elegant with a sweet & refreshing aftertaste. Enjoy well chilled as a shot, in cocktails or as an after dinner digestive drink. Mastic Tears is made by EVA Distillers in Mytilene on the Island of Lesbos, Greece, a range of distinctive mastiha liqueur. The base of this traditional Greek liqueur is Mastiha, derived from the resin of mastic trees and sweetened lightly with sugar. The resin forms droplets resembling tears and harvested using precise methods. While mastic trees grow throughout Greece, only those on the island of Chios produce this resin. Curiously attempts to replicate this resin production elsewhere have been unsuccessful, adding to its mystique. Historically, mastiha has been valued for its medicinal properties and culinary uses, even recommended by Hippocrates himself for treating indigestion. Maker: EVA distillery (Ελληνική Βιομηχανία Αποσταγμάτων - Greek Distillation Company) was founded in 1995, in Mytilene, by the Patrikopoulos brothers. The development of the company is based on the family’s love and experience in the food and beverage industry, whose history begins in Pergamon, Asia Minor, with oriental recipes, flavours and raw materials. Today, the third generation continues dynamically, delicately balancing tradition and modern technology. The distillery employs state-of-the-art copper stills and bottling machines, and houses a well-equipped laboratory as well as the Ouzo Museum. An integral part of the successful development of the company is the experienced staff and network of EVA partners that ensure the optimal production, bottling, storage, distribution and export process certified by the ISO Quality Management System: 22000 and programme HACCP. By constantly building the identity of its products, EVA is a dynamic brand name in the distillation industry and is among the top ten fastest growing in the country. The strong distribution network of EVA consistently supports its products in Greece and in 22 countries around the world. The Mastic Tree: The mastic tree (Pistacia lentiscus) is an evergreen shrub, of 2-3 metres height. Its life span is more than 100 years. Before the tree carving process, the ground around the trunk needs to be weeded. Cleaning and soil leveling take place so that any mastic tears that may fall on the ground can be easily gathered. Fine white soil, is spread on the ground to create a smooth surface ready for the mastic tears to fall on. The “kentima”, as the carving of small scars on the bark is called, is the most crucial stage in mastic production. It is done with the help of a small sharp metal tool with grooved ends, called kentitiri. Mastic is gathered before the first autumn rain and the cleaning and sorting process begins. It is sieved and diligently cleaned with olive oil soap and rain water. Large and medium sized mastic tears are cleaned one by one with a knife or a needle. Nose - Pine, Eucalyptus, Lavender Aromas reminiscent of pine, eucalyptus, mint, and lavender. Its flavour profile is fresh and herbal. Palate - Mint, Sweet Tea, Cucumber Tastes of cucumber, mint, and sweet tea, feels like you're drinking a spa. Finish - Fruits, Herbs, Spices This mastic spirit liqueur is elegant with a sweet & refreshing aftertaste.