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Transparent and brilliant. It turns out soft, sweet and delicate, but with a notable richness and aromatic complexity, fruity and distinctly floral. Pleasant sensations on the palate. Finish is well balanced.

Kanade Yuzu is created through the blending of Yuzu juice with three different types of liquor, each made by infusing and distilling Japanese Yuzu citrus pulp and peel, This liqueur embodies the characteristics of fresh Yuzu, with a refreshing citrus aroma and pleasantly bitter yet sour taste. Lush and rich mouth feel with sour citrus notes delicately complimenting the sweet Yuzu characteristics.

Hobart Whisky Tasmanian Whisky Liqueur is a beautiful blend between their Single Malt and Tasmanian Manuka and Wildflower honey, orange zest, and spice. Sweetness is driven by the honey which is balanced by plenty of zesty orange peel notes. The variety of spice drives depth and complexity without overbearing. A long finish, with the spices and orange zest pleasantly lingering. The 35% abv allows for the single malt to come through, best served with ice to chill, perfect in a cocktail with tonic, or the base of a hot toddy with warm water, honey and lemon.

Génépy is a legendary alpine herbal liqueur, unique to the Savoy region, that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is a petite and rare variety of artemisia found principally in the high mountain air and adventure. Dolin is one of the few remaining houses that still relies on local herbs foraged in summer, and distillation in a venerable old copper alembic. Today, Génépy remains a darling of both intrepid hikers and French skiers. Served on the rocks or with tonic water, and a welcome addition to hot chocolate. Le Chamois is Dolin’s oldest Génépy recipe, dating back to 1821, when Joseph Chavasse first established what is today Maison Dolin. Its gentle sweetness and heady herbal character have pronounced notes of chamomile, sage and mint. To many French consumers, the Dolin name is inextricably linked to this signature Génépy recipe and the alpine experience.

Nixta Licor de Elote Corn Liqueur is made from a base of tender, ancestral cacahuazintle (kaka-wha-sint-lay) maize, grown in the high valleys and foothills of the Nevado de Toluca volcano. Nixta is produced at the Destilería y Bodega Abasolo, where they honour the Mexican culture of corn and the ancestral craft of nixtamalization—a 4,000 year old Mesoamerican cooking technique that uncovers the deepest flavours and aromas of maize. To create Nixta, the best tender corn of the season is macerated in an exquisite corn distillate and sweetened with clarified sweet wort—both produced from ancestral cacahuazintle grown near the distillery at a height of more than 7,000 feet above sea level. Pure cacahuazintle corn is used in two different stages of development: Cacahuazintle sweet corn is macerated and prepared to extract all its delicate flavour and ripe, cacahuazintle kernels are nixtamalized to produce a sweet wort and alcohol. Together these ingredients make Nixta Licor de Elote into a flavourful, versatile liqueur that is true to its origin. Aromas of cornbread, caramel and popcorn lead to more flavours of buttery popcorn on the palate with a toasty caramel popcorn finish.