European Spirits and Liqueurs

Whisky or whiskey is a spirit made from fermented grains, typically corn, rye, wheat, and barley, and is always aged, predominantly in oak barrels. The story of its discovery provokes heated debates, since both Irish and Scots claim whisk... READ MORE

Scotch is the renowned whisky variety hailing from Scotland. Although it can be made with the addition of other grains or cereals, the original Scottish whisky has to be made with a base of water and malted barley—barley that has be... READ MORE

Vodka is a distillate that is mainly produced from fermented grains or potatoes, and even though many purists disagree, fruit or molasses can also be used. The base material can be distilled many times, and each distillation produces stro... READ MORE

Gin is a clear, light-bodied spirit that owes its taste profile to a variety of spices (primarily juniper) which are added to the basic grain. Most producers usually avoid distilling their base spirit and prefer to buy supplies of neutral... READ MORE

This classic French brandy is distilled from grapes in order to produce eau-de-vie, which is then aged and blended to make cognac. The drink originated when it was revealed that eau-de-vie brandy of the Charente region develops d... READ MORE

Amaro is a potent digestif with a silky, sometimes even syrupy structure that originated in the 1800s. It is traditionally produced by macerating several herbs, flowers, aromatic bark, citrus peels, and spices in alcohol, either spirits o... READ MORE

This acclaimed cream liqueur is produced with a combination of neutral alcohol, triple distilled Irish whiskey, and cream, which is supplied by small, local Irish family farms. The base of the liqueur is additionally enriched with vanilla, cocoa, ... READ MORE

Considered to be one of the first grape brandy varieties produced in France, Armagnac originated in Gascony, a historic area now divided between the regions of Nouvelle-Aquitaine and Occitanie. The first written records on Armagnac date b... READ MORE

Chartreuse is one of the oldest and most popular French liqueurs. It is believed that the drink originates from an ancient manuscript that was sent to the Grande Chartreuse monastery at the beginning of the 18th century. In 1764, the Cart... READ MORE

This classic liqueur is made with different combinations of neutral spirits, caramel, sweet or bitter almonds, various herbs, spices, and occasionally apricot kernel oil. Though its name stems from the Italian amaro, meaning bitterREAD MORE

This alcoholic beverage is produced with a base of a neutral spirit that is infused with a blend of botanicals, primarily the leaves of Artemisia absinthium, an ancient medicinal plant that is also known as wormwood or simply absinthe. Ot... READ MORE

This vibrant red, dry Italian liqueur is produced with a neutral alcohol base that is infused with an extract of various bitters and aromatics such as pomegranate, ginseng, orange peel, the bark of cascarilla trees, and citrus oil. It was invented... READ MORE

Italian grappa is distilled from fermented pomace—solid components of grapes that are left after the juice has been pressed. The taste profile of grappa varies, and each variety is distinguished for their unique character that depen... READ MORE

Ireland was presumably the first country that introduced distillation, primarily to produce a clear distillate known as uisge beatha—which is generally considered to be a predecessor of modern-day whiskey. Only produced and matured ... READ MORE

London Dry gin style is a quality designation for a specific gin variety in which all the flavors have to be natural and added through distillation. This gin is also distilled from a neutral base spirit that is enriched with various botan... READ MORE

This Italian liqueur is made with lemon zest that is left to infuse in a neutral spirit. The combination is mixed with sugar and water, and it is then filtered after a resting period. Although it is enjoyed and produced throughout Italy, limon... READ MORE

This classic triple sec was created by the Cointreau brothers, who managed to distill sweet and bitter orange peels to create a slightly sweet, fresh liqueur with incredibly concentrated flavor. The brand was first registered as triple sec in 1885... READ MORE

Created in 1880 by Louis Alexandre Marnier Lapostolle, Grand Marnier Cordon Rouge (lit. red ribbon) is a sophisticated blend of cognacs infused with the distilled essence of bitter oranges. In addition to Lapostolle's secret touc... READ MORE

Ouzo is one of the best-known Greek specialties whose large-scale production started in 1830. It is distilled from neutral alcohol that is diluted with water and flavored with a combination of aniseed and various botanicals, such as fenne... READ MORE

This popular German herbal liqueur was developed in 1934 by Curt Mast. He created the base of the drink with 56 different herbs, roots, and fruits that are macerated in a combination of alcohol and water. The procedure is repeated several times, a... READ MORE

Hailing from Padua, this Italian liqueur was invented in 1919 by the Barbieri brothers. It has been produced following the original secret infusion that combines bitter and sweet oranges, rhubarb, herbs, and alcohol. It is characterized by its com... READ MORE

Ginjinha (Ginja) is a traditional sour cherry liqueur that is mostly associated with Óbidos and Alcobaça, but the drink is enjoyed throughout the country, and it is also especially popular in Lisbon and Algarve. The creation... READ MORE

This best-selling anise-based spirit was invented by Paul Ricard. He experimented with the distillation of fennel, anise and Provençal plants until he perfected the recipe in 1932, and started to market it as the real pastis of Marseill... READ MORE

Considered to be a predecessor to gin, jenever is a Dutch spirit that was originally distilled from malt wine. Since the drink had a sharp and unusual flavor, it was often infused with various herbs, including juniper – whi... READ MORE

Triple sec is a French term for clear, orange-flavored liqueurs. They are traditionally distilled from a macerate of dried orange peels and a neutral spirit. The origin of triple sec is undoubtedly French, though it is disputed who was th... READ MORE

Starka is an alcoholic beverage that is usually based on rye spirit. It dates back to the 15th century, and it is traditionally associated with Poland, Lithuania, and Belarus. Its origin is mostly connected to Polish noble families who wo... READ MORE

This aniseed-flavored liqueur is made with a clear spirit and usually a secret combination of herbs and spices that further elevate its flavor. Luigi Manzi was the first to commercially produce sambuca in Civitavecchia, in the mid-1800s. ... READ MORE

Though most brands keep their recipe secret, this Italian-style liqueur is typically made with a blend of various spices and herbs such as saffron, juniper, rhubarb, aloe, chamomile, and mint. Because of the extensive list of ingredients, Fern... READ MORE

This French national drink is made with the potently sweet star anise—which gives pastis its unmistakable flavor—as well as herbs and spices such as sage, melissa, verbena, licorice, cinnamon, cardamom, and pepper. Its name st... READ MORE

Metaxa is a popular Greek spirit that is made from brandy (usually produced from Savatino, Sultanina, and Black Corinth grapes), a secret combination of botanicals, and the aromatic and carefully selected Muscat wines from the island of S... READ MORE

This pale gold liqueur is distilled from a hazelnut infusion which is blended with various flavoring agents such as vanilla, chocolate, or coffee. The base concentrate is then combined with alcohol, sugar, and water before it is left to age. F... READ MORE

Hailing from Saronno, this renowned amaretto brand is produced with a base spirit, apricot kernel oil, burnt sugar, and 17 different herbs, fruits, and spices. The brand claimed the invention of the original amaretto in the 16th century, and throu... READ MORE

The original Becherovka was created by a British doctor Frobrig. He passed down the recipe to Josef Becher who perfected it and initially put it on the market as a medical remedy in 1807, under the name English Bitter. Despite th... READ MORE

Calvados is a brandy distilled from apple cider or a combination of apples and pears. The fermented juice is usually double distilled to create the base of the ... READ MORE

Picon is a bittersweet orange-flavored French liqueur, officially classified as a bitter, which is commonly paired with beer. It was created in 1932 by Gaétan Picon, who was an apprentice at a distillery before he was stationed in ... READ MORE

This herbal liqueur is produced with a combination of 40 carefully selected herbs and spices, including ginger, angelica root, lemongrass, and orange peel. The blend is aged in oak casks for six months until it achieves its herbal, bittersweet fla... READ MORE

This gin-based aperitif is officially classified as fruit cup—a beverage that is meant to be mixed into a long drink. It was invented in 1840 by a London oyster bar owner James Pimm who first offered it to his guests as a health ton... READ MORE

Hungarian pálinka is a fruit brandy distilled from various fermented fruit such as plums, apricots, or cherries. The name pálinka has been protected under European Union law, and can only be produced in Hungary from fruit gr... READ MORE

This strong Greek spirit is distilled from pomace—solid components of grapes that are left after the juice has been pressed. According to some records, tsipouro was first produced in the 14th century by Orthodox monks. The drink com... READ MORE

Dubbed as the favorite drink in Poland, krupnik is based on a neutral spirit, typically vodka of fruit brandy, which is enriched with honey. The drink is commonly prepared at home, but mass-produced brands are also available on the market... READ MORE

Rakija is a universal term used for various fruit brandies produced in several Balkan countries (Southeast Europe). This strong spirit is distilled from different fruit and is sometimes additionally flavored or used as a liqueur base. The... READ MORE

The term kräuterlikör denotes different types of European herb liqueurs, predominantly German, which are also known as halbbitter (half bitters). They appeared soon after the introduction of distillation and were primar... READ MORE