Amargo-Vallet Angostura is a 90 Proof bitter liqueur made from Angostura bark and a maceration of cherry fruits, cloves and other roots and spices. Herbal notes of bittersweet dark chocolate and citrus rind balance an earthly richness to create this delightful elixir.

Amaro CioCiaro is a digestif amaro named after an old term for the central region of Italy. Invented in 1873, the recipe is a secret, but is based on bitter orange. It is dark brown in color and moderately sweet.

A traditional amaro distilled in Bologna, Italy. It is made from a secret blend of 40 botanicals, including vanilla and orange peels. A light and lovely introduction to amari.

A grappa based amaro, infused with a blend of many herbs, spices and roots, including gentian, saffron, licorice, rhubarb, sweet and bitter orange, tamarind, quassia bark, chinchona bark, and galangal, among other things.

A Chinese rhubarb amaro that invokes a smokey-sweet flavor that still retains a dusty bitterness. An industry favorite, and good shot choice as it clocks in at half the proof of most amari.

The first impression of sweetness due to honey is then followed by an intense bitter tannic taste with a long-length finish. This roughness is corrected by fine aromas of chestnuts, honey, dried fruit, vanilla and coffee.

A refined bitter with a sweet, spicy flavor made entirely from high quality spices. Produced using carefully selected, premium spices and all-natural ingredients, with no artificial flavors added. The use of a vintage, 65 year-old spice grinder enhances the deep aromas and rich spice profile.

The minty counterpart to Fernet Branca, this interesting rendition adds more mint and menthol than Fernet Branca, providing a cooling sensation while retaining a bitter kick on the back end.

A wine based amaro flavored with the cardoon, a relative of the artichoke, and blessed thistle among other herbs and spices.

Cynar (Chee-nar) is a distinctive, 100% natural Italian Amaro made from a blend of artichoke leaves and 13 carefully-selected herbs infused in an alcohol base. It is considered a digestif, a traditional Italian spirit consumed after a meal to aid in digestion. Cynar’s unique bitter and herbal taste can be enjoyed on the rocks, with soda or in any number of complex cocktails crafted by mixologists around the world. The name Cynar comes from “cynarin,” which is a property found in artichokes.

Like its older sibling, Cynar 70 Proof is crafted from the same secret recipe of 13 infused herbs and plants. The liqueur carries distinctive herbal notes married with hints of dried fruit and rounded by caramel smoothness. The result is a pleasant surprisingly rounded taste
and smooth complex bittersweet notes.

Intensely bitter since its inception in 1845, Fernet-Branca has been produced according to the original recipe that has been handed down from generation to generation. The bitters are made from 27 herbs and other ingredients. The exact formula is a trade secret known only to the Fernet-Branca president, Niccolò Branca, who personally measures out the aromatics during the production process.

Fernet-Vallet is a 70 Proof fernet liqueur made from a maceration of aromatic plants, roots and spices including cinnamon, clove, quassia wood, gentian root and cardamom. An intensely herbal, woodsy digestif, Fernet-Vallet enjoys popular usage throughout Mexico in the preparation of both classic and modern cocktails.

Produced by a maceration of more than twenty different botanicals mostly coming from local sources. The well-balanced bittersweet taste is uniquely juicy and citrusy thanks to the components such as orange peel, lime and plum juice. The nose is a diverse component of many parts ranging from lemon to root beer.

On the palate, herbal influences dominate, especially anise, with flavors of clove, raisins and mint that fade into a slightly bitter finish.

First release in 2012, this herbal liqueur contains 27 herbs from 4 continents: aloe from South Africa, rhubarb from China, gentian from France, galangal from India, chamomile from Italy, etc. in addition to flowers, herbs, roots and plants.

Aroma balances the intense licorice fragrance with mint and toasted sugar. Bitter flavor with a well-balanced herbal and fruity taste and a pleasant licorice aftertaste.

An ancho chili liqueur with aromas of chile, spices, cinnamon, cocoa, tamarind, and wet wood; a pleasantly sweet taste with subtle heat and hints of tamarind, plum, cacao, almond, and apple.

Intense orange with herbal and woody notes. Velvety, rounded awith long lasting orange and oak finish.

Liquid Christmas in a bottle from the Czech Republic - ask if we have a bottle in the freezer for a festive shot option!

Bénédictine is an herbal liqueur produced in France, flavored with some twenty-seven flowers, berries, herbs, roots, and spices. It's a key ingredient in the classic Vieux Carré cocktail

Sweet and fruity. The aroma of ripe apricots is dominant. In the background, a hint of almond from the apricot pit is noticeable.

Slightly sweet and very flowery. The violet aroma is very subdued and natural. More blue than the usual purple color.

E**X**R Bitter Liqueur is velvety smooth while at the same time clean, aromatic and herbaceous. It embodies the caramel sweetness of port and the bitter flavors of a classic Italian Amaro.

This rum based liqueur is rich and complex in flavor.
Nose: Spicy ginger with clove and a hint of vanilla.
Taste: A more subtle ginger, followed by almond and vanilla. An allspice tingle on the tongue develops into a long finish with a zest of lime.

Sweet, spicy and very intense. Clove initially presents itself in the foreground, fading into the pure flavors of cinnamon, nutmeg and pepper which linger on the tongue.

Bonal is 32 proof, reddish brown in color, and moderately sweet. It smells and tastes strongly of red fruits like plums and cherries, but also herbs and licorice. The palate has a medium bodied texture, and has both the herbal bitterness of gentian and the chalky bitterness of chinchona intermixed with honey, plums and herbal flavors.

Icelandic's iconic caraway-flavored spirit also known as "The Black Death." Bold and beautiful.

Icelandic's iconic caraway-flavored spirit also known as "The Black Death" finished in sherry casks.

Byrrh is an original 19th Century recipe that combines mistelle (un-fermented grape juice), wine, quinquina bark from South America, and other exotic spices and botanicals that are aged in oak barrels. Sassafras, and woodsy cherry scents prevail. The flavor is ripe fruit and strawberry jam, balanced by bitter quinine and exotic spices.

A popular aperitif most often used in a classic Negroni, with a very bitter flavor and strong notes of orange peel. The color comes from carmine, a natural dye made from an insect called cochineal.

Sweet and bitter oranges are grown and harvested directly on Caffo properties then carefully blended with an infusion made of several herbs and spices: with juniper, rhubarb and gentian as the most recognizable.

Similar to other aperitifs, Cappelletti offers a vibrant and flavorful profile, complemented by bitter undertones on a traditional wine base. This yields a Negroni or Spritz that is dry and refreshing in the finish.

A unique liqueur comprised of aloe vera, cucumber, eau de vie, lemon peel, muskmelon, spearmint, sugar & water.

Only two Chartreuse monks know the identity of the 130 plants that go into this elegant beast, how to blend them and how to distill them into this world-famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colors. And they alone supervise the slow aging in oak casks. Drink some Carthusian magic.

Only two Chartreuse monks know the identity of the 130 plants that go into this elegant beast, how to blend them and how to distill them into this world-famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colors. And they alone supervise the slow aging in oak casks. Drink some Carthusian magic.

Milder and sweeter than the famous Green Chartreuse, Yellow Chartreuse was introduced to the world in 1838. It also is presented in the traditional Chartreuse liqueur bottle embossed with the seal of La Grande Chartreuse. Its color is entirely natural with no artificial flavors or preservatives.

The original cherry brandy-based liqueur, made to a recipe dating from 1818 and matured for three years before bottling. An essential ingredient in a Blood & Sand.

Genepy is famous as the primary alpine herb used to create the legendary Chartreuse. Traditionally bottled on its own by a few select producers, Chez Dolin offers this classic example dating back from their 1821 recipe. Pale green-yellow in color, the nose is dominated by the concentrated, pungent, herbaceous nature of the herb, with a sweet mouth coating on the palate that transitions to a long, warming minty, candy cane and lavender finish.

Golden Moon Crème de Violette is distilled using the finest hand-selected botanicals available, including blue violet flowers and buds. It's bottled at 30% alcohol and uses less sugar than other creme de violettes.

Génépi is an alpine flower that is used in the base of many herbal aperitif/digistif liqueurs including, we suspect, Chartreuse. Buttery like chamomile and bitter like wormwood, it is complex and refreshing at the same time.

The spirit of New Orleans, an anise-flavored liqueur originally created as an absinthe-substitute in New Orleans, Louisiana in 1934.

Created from careful fermentation of Guanabana fruit, also known as Soursop, which is pollinated by the stingless bees of the Maya. The fruit has a flavor reminiscent of strawberry and pineapple with a tart citrus taste offset by creamy coconut notes. Ripe notes
of tropical fruit, oranges grapefruit and apples. Texture of light syrup. Opulent fruit flavor showing citrus, crisp apples and tropical fruit.

Dimmi is distilled from organic wheat (like a vodka) and infused with licorice, orange peel, rhubarb, ginseng, and vanilla. Sweet, bitter, funky and awesome. Dump it in a La Croix and take your Frenchie on a walk.

Nothing but fresh wild blackberries are used for Echte Kroatzbeere. Each bottle is about half pure blackberry juice. The rest includes fine grain alcohol and other ingredients from the secret recipe. The high quality of the fruit makes this the world’s finest blackberry liqueur.

Striking aromas of chamomile and orange-peel waft from the glass, with more orange, pine, and cinnamon on the palate. A broad silky texture and pleasing sweetness lend weight to the mouth feel, before ultimately giving way to the assertive Amaro-inspired, bitter finish.

Created in the European tradition, Leopold Bros. use local ingredients to induce a flavor of the Rocky Mountains in this complex herbal liqueur. Enjoy the floral notes of its botanicals and the spice of its warming finish.

An authentic absinthe created with a grape distillate base in their case, this means imported Chilean Pisco with infused anise seed, fennel, and grande wormwood. Other botanicals are also added to their small batch copper pot still. Following distillation of this blend, they naturally color the result by steeping the distillate in coloring herbs such as lemon balm and hyssop. The result is a brilliantly emerald green spirit.

A beautiful spirit centered around the bitterness of gentian root and sweetness from cane sugar with coriander and grapefruit peels adding a bright, citrus aroma.

Sweet and bitter orange and an infusion of herbs and spices are blended with pure spirits to create a pleasantly bitter, yet refreshing aperitivo. The flavor profile is impressively complex starting with sweet citrus, moving through a bitter midpalate, and finishing with gentian, coriander, cinnamon, and clove notes.

Despite the mild licorice scent, this clear, thick liqueur is surprisingly bold on the palate, showing lots of candy-like black licorice. It feels quite fiery, especially with repeated sips.

The aroma is nutty and kernel-like with a bit of a metallic-like odor. The palate entry is nicely sweet and pea pod-like; at midpalate the pod- and seed-like flavor shows a flash of bitterness that's quickly covered by the sweetness.

Bright yellow with greenish highlights; Paolucci Limoncello has a full viscosity, yet is not syrupy. Fresh lemons and citrus aromas dominate the nose. The flavor is a well balanced combination of both sweet and tart lemons, with long smooth finish on the end.

Aromas of orange blossoms combined with candied orange zest as well as toasted wood notes reminiscent of aged Cognac. Our favorite orange liqueur that you will find in our cocktails and punches rather often.

Produced from a careful maceration of Queen Charlotte and March Violets, with cane sugar added for sweetness. Imparts a delicate, floral nose and taste along with the color of violets.

A French beverage created from the roots of Gentaine Lutea, a wild plant that grows at high altitudes. The result is a distinctive bittersweet liqueur with earthy vegetal notes complemented by hints of citrus peel, mint, and anise.

Made by roasting pinon nuts and putting them into a barrel of Silver Coyote single malt white whiskey for two months to extract the essence of their flavor. They add aromas of vanilla and pine, resulting in a bottled flavor of the Mountain West.

Dark brown, allspice-flavored rum distilled from fermented molasses. Allspice Dram combines the spice flavors of clove, cinnamon, and nutmeg with a distinctive pepper note that stimulates the palate. Made with allspice and rum from Jamaica, blended and bottled in Europe.

An authentic absinthe created with a grape distillate base in their case, this means imported Chilean Pisco with infused anise seed, fennel, and grande wormwood. Other botanicals are also added to their small batch copper pot still. Following distillation of this blend, they naturally color the result by steeping the distillate in coloring herbs such as lemon balm and hyssop. The result is a brilliantly emerald green spirit.

"Our rich and satisfying NOLA Coffee Liqueur was inspired by our love for New Orleans-style coffee. Roasted Yirgacheffe coffee beans, French chicory root, Madagascar vanilla beans, and organic cane sugar combine to create a coffee liqueur with dimension and depth. Enjoy!" -St. George Spirits

Liquid ripe Bartlett pear with lovely notes of cinnamon and clove, bearing a silky texture.

Unbelievable. Un-fucking-believable. Raspberry Heaven.

A mouth-numbing liqueur that uses the Ting flower from the Amazon to incite the tingling response you get a moment after sipping. TINGALAAAA!

"The delicious cold-brewed coffee in every small batch of our Handcrafted Arrosta Coffee Liqueur is so naturally sweet that we only need to add a touch of Pure Cane Sugar. As a result our svelte Coffee Liqueur has just half the calories of most other coffee liqueurs, more robust natural coffee flavor, and the perfect hint of Madagascar Vanilla sweetness." -Vapor Distillery

Vapor Distillery's Pumpkin King cordial is a seasonally produced, handcrafted liqueur made by blending hand-roasted, organic Baby Bear Pie pumpkins with freshly ground Organic pumpkin pie spices - Cloves, cinnamon, ginger, and nutmeg, and Madagascar Bourbon vanilla beans, with Vapor Distillery's award-winning Boulder Gin.

Zirbenz draws its hallmark pine floral aroma, flavors and reddish hues from the freshly picked fruit of the Arolla Stone Pine found high in the Alps. Smooth and mildly sweet. Generations of mountaineers practiced in the art of harvest work with Josef Hofer to create this artisinal liqueur.