1921 TEQUILA CREAM 750 1921 Tequila Cream is a blend of Blanco Tequila and cream- an absolute surprise of delicious richness with delicate Tequila nuance all the way through. The nose is full and the scents are definitely sweet-- white cake batter, arroz con leche, sweetened-condensed milk and marzipan. Amidst the copious luxury of this exquisite liqueur, flavors of cinnamon, nutmeg, coffee, roasted almond and a clean Tequila are found. 1921 Cream is a great liqueur that should be sought out and savored immediately as a perfect accompaniment to pan dulce (sweet bread) or fruit (citrus or berries) for dessert, served as a cordial, with coffee or tea (or put it in) or in a cocktail. Regularly priced $29.99.

Absinthe was the trademark drink during the heady days of 19th century Paris artists. Famous artists, writers and poets like Picasso, Baudelaire, Hemingway, Degas, Manet, Toulouse-Lautrec and Oscar Wilde all heavily indulged in it. Maybe it was the allure of "The Green Fairy", or maybe it helped inspire their creativy.

Absinthe has been banned in the United States since 1915 because of reports of strong hallucinations, however, has recently made its way back into the market. This Absente, or Absinthe Refined, is a modern version of the original Absinthe recipe. It still exhibits the same aromatic, dazzling emerald green liquer made from a combination of exotic botanicals. The difference comes in the Wormwood, the botanical that caused the initial ban, instead being replaced with a cousin called Southern Wormwood. The Absente is now a blend of Angelica, Anise, Peppermint, Southern Wormwood, and Star Anise, creating a wonderfully aromatic, flavourful liquer.

92 PROOF FROM FRANCE

Admittedly, Ouzo is no light fare. It's made of alcohol spirit, anisette, and various herbs, the latter of which typically are scarcely detectable (at least in the Ouzos you find in the U.S.). Ouzo's obvious and overwhelming characteristic is that smell- the smell of black licorice. If you don't like black licorice, you will never like Ouzo.

Admittedly, Ouzo is no light fare. It's made of alcohol spirit, anisette, and various herbs, the latter of which typically are scarcely detectable (at least in the Ouzos you find in the U.S.). Ouzo's obvious and overwhelming characteristic is that smell- the smell of black licorice. If you don't like black licorice, you will never like Ouzo.

After Shock is an 80 proof cinnamon liquer with a mass of sugar crystals at the bottom of the bottle.

Agavero is an ultra-premium spirit that is created from a blend of 100% blue agave añejo and reposado tequilas hand blended with the essence of Damiana flower for unparalleled smoothness and taste. At 64 proof, Agavero can be enjoyed straight, on the rocks, or in a number of cocktails.

Serve this Columbian distillate well-chilled, to enjoy the deep anise flavors.

Reach out and experience a coca leaf buzz from the king of high spirits; the only coca leaf liquor in the world with 32 grams of coca leaf in each bottle. Agwa, a natural herbal product can be cut to make sensational shots, marvelous martini's and classy cocktails.

Alize Bleu combines passion fruit, cherry, ginger, and other exotic juices with fine French cognac and premium French vodka...making it a one of a kind indulgence.

Created in 1984, Alize Gold Passion is the original blend of exotic passion fruit juice and French cognac.

Alize Red Passion combines France's finest cognac with the natural flavours and bright colours of cranberry, passion fruit and other tropical fruits.

Alize Rose blends passion fruit juice, roses, strawberry, a hint of lychee and premium French vodka.

Alize Wild Passion is a variation of the original blend with the addition of mango and pink grapefruits juices.

Amaretto Di Saronno is created from a recipe that is more than 500 years old. It is made using a combination of burnt sugar, alcohol, apricot kernel oil, and 17 herbs and spices. The result is a sweet, almond and apricot flavoured liquer perfect for mixing or drinking on the rocks.

Amaretto Di Saronno is created from a recipe that is more than 500 years old. It is made using a combination of burnt sugar, alcohol, apricot kernel oil, and 17 herbs and spices. The result is a sweet, almond and apricot flavoured liquer perfect for mixing or drinking on the rocks.

Amaretto Di Saronno is created from a recipe that is more than 500 years old. It is made using a combination of burnt sugar, alcohol, apricot kernel oil, and 17 herbs and spices. The result is a sweet, almond and apricot flavoured liquer perfect for mixing or drinking on the rocks.

Amaro Montenegro is a clear, amber-coloured Bitters that is somewhat sweet with a spicy, citrus taste. Somewhat less bitter than other Bitters, its bitter notes come at the end of the taste. Made from over 40 herbs from around the world, its ingredients include vanilla and orange peel. Amaro Montenegro uses a distinct soaking and distillation process which results in a liquor sweet in taste with a slightly bitter finish.

Amaro Nonino is a digestif made by the Nonino company in Fruili, Italy. It is made from grappa infused with herbs, plus grain alcohol, and ingredients that include caramelized sugar, bitter orange, cinchona, galenga, gentian, liquorice, quassia wood, rhubarb, saffron, sweet orange and tamarind.Amaro Nonino is a reddish-amber colour and has a herby fragrance, with a mildly bitter spicy taste, with a touch of liquorice and sweet, burnt orange. The taste lasts in the mouth. It is aged in oak barrels for 5 years. Amaro Nonino is 35% alcohol. Amaro Nonino is a bit less syrupy than some other Italian bitters. It is best served straight up, slightly chilled, around 53 to 59 F (12 to 15 C.)

The Marula fruit is harvested from Marula trees found only in Africa. The Marula fruits are carefully distilled, and sit for two years in small oak barrels, then blended with the finest, fresh cream. Amarula has exotic tastes of butterscotch, passion fruit, cinammon, orange, berries and cream. Rich, sweet and creamy like the milk left from a bowl of Trix. If you like Bailey's and are in the mood for something different, try out this beautiful liqueur. Great in coffee and on the rocks!

A sweet flavoured anis flavoured liquer from Catalan.

Aperol is an Italian aperitif originally created in 1919, but it took a while to get to the US-- it was well worth the wait. Some of the ingredients that shine through are bitter orange, gentian, rhubarb, and cinchona (quinine); the flavor and color is articulated by a subtle blend of the ‘known’ ingredients and a secret array of herbs and roots, using a recipe that has been unaltered since its creation. Delectable aromas of citrus, roots and herbs invite you to drink. The palate focus is oxidized grapefruit with a touch of creamy vanilla. The finish is fresh and supple with a lively citrus pith aftertaste-- gorgeous!

A dry anise flavoured liquor.

Anise flavoured liquor.

An anise flavoured liqueur.