Liqueur vs Liquor

Not just ‘liquor’ with a French accent, ‘liqueur’ is made with distilled spirits and additional flavourings such as sugar, fruits, herbs, and spices to give a purposely sweet taste.

‘Liquor’ describes any distilled beverage and can serve as a base spirit for liqueurs. You can read more about its technical differences here. 

Liqueur’s sweet nature means it is often served as a dessert, enjoyed neat, chilled, or on the rocks after dinner but modern drinks enthusiasts know liqueurs are extremely versatile and can take any cocktail from simply delicious to delectable in a few flavourful drops.

Chambord Raspberry Liqueur

Founded in 1982, Chambord was inspired by raspberry liqueur made in the Loire Valley in the late 1600s, said to have been introduced to Louis XIV during one of his visits to the chateau de Chambord.

It was common during that time for liqueurs and cognacs to be consumed with elegant meals.

Chambord is made using a complex three-step process. The first stage sees black and red raspberries macerated in a neutral spirit for up to six weeks, yielding a rich, aromatic “first juice.” This liquor is removed, and a second batch of spirit is added to the fruit to extract more flavor. After two weeks of maceration, this liquor, called the “second juice,” is also removed. The berries are then lightly pressed, releasing the “third juice.”

Three stages of juice are then combined to form a “berry infusion,” which Chambord’s master blender Stéphane Cantin combines with berry essences, XO Cognac, Madagascan vanilla essence, Moroccan citrus peel extracts, and herbal and honey essences.

Try the Chambord Royale for a modern taste of royalty!

Chambord Royale
The legend of Disaronno Amaretto Liqueur

The warm, sophisticated taste of Disaronno has a lineage dating back to one of the most romantic and creative periods in Italian history – the Renaissance. In 1525, the artist Bernardino Luini, a brilliant pupil of Leonardo da Vinci – was commissioned to paint a fresco of the Madonna of the Miracles in Saronno (Madonna dei Miracoli in Saronno, where the Fresco is still displayed today).

To portray the Madonna, he chose a beautiful local innkeeper as his muse.

As a mark of her gratitude, she prepared a special gift for the artist, namely, a flask full of an amber liqueur, fragrant and delicate. That is how the legend of Disaronno arose: from a simple gesture of kindness and the unique handmade combination of secret ingredients.

From humble beginnings as a thank you gift, today Disaronno enjoys true style status as the world’s favourite Italian liqueur with over 100 perfect mixes to suit your mood.

Need a refreshing cocktail? Try the Disaronno Fizz

Disaronno-Fizz Meal
Tia Maria Coffee Liqueur

Celebrated by coffee lovers worldwide, Tia Maria dates back to the mid-17th century, when a beautiful young Spanish aristocrat fled the turmoil colonial war brought to the island of Jamaica.

Madagascar Vanilla provides a pronounced but delicate, fragrant back note while Jamaican Rum gives body, depth, and structure.

To taste the one of a kind Tia Maria’s flavour, try an Espresso Martini: simple, tasty and unique

Tia-Espresso martini
Drambuie Whisky Liqueur

A blend of aged Scotch whisky, spices, herbs & heather honey, Drambuie’s origins can be traced to a secret recipe created for Prince Charles Edward Stuart by his Royal Apothecary in the 18th Century.

The name Drambuie is derived from Scots Gaelic ‘An Dram Buidheach’ and means “The Drink that Satisfies”.

Try the Drambuie Fresco,  a welcome drink as easy as 1, 2,3!

Drambuie Fresco

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