Western European Spirits and Liqueurs

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

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 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

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

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

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

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

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

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

Orujo is an ancient Spanish pomace brandy that is enjoyed throughout the country, but it is usually associated with northern Spain—namely Galicia, León, and Asturias. In its basic form, orujo comes as a clear, strong spirit w... READ MORE

Hailing from Termoli, this bitter liqueur was first launched in 1952 by Angelo Dalle Molle. It is produced with a cold infusion of 13 herbs and plants, out of which artichokes provide the dominant flavor. The extract is then mixed with sugar, al... READ MORE

Extra old Cognac label is the one with a blend that has been aged the longest. Although the previous legislation stated that XO needs to be at least six years old, new categorization, which will be fully implemented by March 31, 2019, wil... READ MORE

Very superior old pale is a Cognac category whose blend is aged for at least four years—which means that the youngest brandy mixed in the blend is four years old, while the others can be aged for longer. VSOP is both lively and seri... READ MORE

Beirão is a Portuguese herbal liqueur that was first produced in the 19th century. Although the recipe is held secret, the drink is made by macerating twelve different botanicals. According to a widespread story, the history of the... READ MORE

Pommeau is a French drink that combines unfermented apple juice (apple must) and apple brandy—traditionally, Calvados is used. The drink is officially classified as a mistelle, a blend of brandy and fruit juice. The production invol... READ MORE

Strega is a vibrant yellow liqueur created with a distillation of 70 different spices, botanicals, and herbs that include Ceylon cinnamon, Florentine iris, cloves, mint, juniper, and saffron. The well-balanced blend is then aged in ash ba... READ MORE

Also known as Cuarenta y Tres, which translates as forty-three, this sweet liqueur was first produced in the 1940s by Diego Zamora and other members of the Zamora family who claim that their recipe was based on an ancient liqueur... READ MORE

Crème de cassis is a blackcurrant liqueur that has its origins in French Burgundy. Although it is believed that it first appeared in the 16th century, commercial production started in the mid-1800s. The drink is produced by macerat... READ MORE

Izarra is a herbal liqueur that comes in two versions: an aromatic, bright yellow Izarra, and peppermint-flavored green variety. Although it was modeled on an old 19th-century Basque liqueur, the current... READ MORE

Although the true origin of this French herbal liqueur is somewhat mysterious, one theory claims that Alexandre Le Grande obtained the original recipe from a Benedictine monk. Le Grande started to produce the drink under its current name in 1863, ... READ MORE

Very special Cognac is the youngest that is allowed on the market. It must be aged for at least three years, with the reference date being October 1. The fresh and lively character of these labels makes them an excellent option for cockta... READ MORE

Crème de menthe is a liqueur that is flavored with mint (menthe). Although it is typically bright green, it also comes in a colorless (white) version. While traditional technique includes steeping dried mint leaves in alcohol, some... READ MORE

Rhum agricole is a potent spirit that is mostly produced on the Caribbean islands in the French Indies, but only the version from Martinique has been granted an AOC (appellation d'origine controlee) certificate. The spirit is distilled fr... READ MORE

Nocino is an Italian liqueur that is prepared with a maceration of unripe green walnuts in a combination of alcohol and sugar, with the occasional addition of spices, predominantly cinnamon and cloves. The process results in a dark, almos... READ MORE

This Portuguese fruit brandy is distilled from fermented medronho berries that grow wild throughout the Algarve region. The production of medronho has not been completely regulated, and though many distilleries have been licensed, some pr... READ MORE

Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as I... READ MORE

Alchermes is an ancient Italian liqueur based on a combination of rosewater and orange blossom water, sugar, herbs, and spices, while the typical red hue was traditionally imparted with the addition of crushed cochineal insects. It is bel... READ MORE

Pacharán is a sloe-flavored liqueur that is mostly associated with Navarre, but it is also enjoyed in other Spanish regions. The drink is made by macerating sloes (blackthorn) in an anise-flavored spirit. Sometimes, bay leaves, roa... READ MORE

Unlike the French ratafia de Champagne that classifies as a fortified wine, ratafia liqueur is associated with Mediterranean countries, primarily Italy, Catalonia, and southern France. This versatile liqueur is typically based on... READ MORE

This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located... READ MORE