CORDIALS

1921 TEQUILA CREAM 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 savoredimmediately 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.
Note: extra shipping cost for glasses.

The world's first and only spirit created from a distillation of Weber Blue Agave Spirit (Tequila) and Cognac. AGA VIE is a spirit unlike any other. The marriage of Agave & Cognac produce a smoothness and complex flavor.

Agavero is an ultra-premium spirit that is created from a blend of 100% blue agave anejo 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.

Agavero is now available. An organge liqueur for the ultimate margarita. Now also available in Agavero Orange, made from 100% blue agave tequila and blended with natural orange flavor and agave nectar.

Agwa De Bolivia, made from Bolvian Coca Leaf is distilled and Crafted in Amsterdam. Reach out and experience a coca leaf buzz from the king of high spirits; the only coca leaf liquor in the world with 40 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.

Vallet Amargo 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.

A delicious Italian liqueur, produced using the same recipe of 1868, this full-bodied and smooth taste is of a bittersweet digestivo.

For a touch of style at the end of a meal--it is easy to recommend Amaro Montenegro. Not familiar with Italian Amari? These spirits encompass a wide and diverse genre of liqueurs that mix aromatic and sweet elements with lightly bitter herbal finesse. In Italy, Amaro Montenegro is not only the most popular Amaro, it's actually the most widely sold spirit of any kind. The recipe is so closely guarded that Amaro Montenegro is produced in two facilities, each creating only half of the blend which is later assembled by one of a handful of master distillers. So while we will never know exactly what is inside the bottle, Amaro Montenegro is the supplest and most aromatic Amaro. It's made with over 40 secret botanicals that include black licorice, saffron and delicate incense qualities that weave a magnificent tapestry of flavor against a solid herbal foundation.

Montenegro is a perfect way to end a meal neat; it is excellent on the rocks or with coffee. We've found dozens of non-traditional uses as well; for example, a terrific, simple summer cocktail: pour 2 oz. Montenegro with 3 oz. Ginger beer, 3/4 oz. Lemon juice over the rocks and let life's trouble wash away into tasty oblivion.

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!

Spicy spirits are genuinely difficult to pull off as not everyone's idea of enjoyable spice is the same. It can also be quite difficult to capture the essence of a spicy chili pepper without it coming off artificial. Several brands have attempted to tackle the spicy spirit challenge, including Southern Comfort Fiery Pepper Stoli Hot & Sticki, and even Absolut Peppar, but none have quite managed to capture a pure and natural pepper flavor that's still enjoyable to consume.

The nose of Ancho Reyes smells wonderfully like roasted ancho chiles. The nose captures both the roasted chile essence as well as a slightly green and vegetal spicy pepper. Underneath the pepper is cinnamon and sweet honey. The balance in the nose leans more towards sweet than spicy. The entry of Ancho Reyes is also fairly sweet with strong honey notes leading the pack. The honey sustains but it's joined by roasted ancho chile, solid cinnamon, and dark chocolate. It isn't until the end of the midpalate that Ancho Reyes gets really spicy. It's a nice sharp spice that balances out the otherwise sweet character. Hot pepper spice sustains for quite a while on the palate. It's spicy but not uncomfortably so.