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See more Plum (gage) liqueur
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Maison Briottet is a family business, founded in 1836 by Edmond Briottet. Originally, the family were primarily Burgundy wine négociants but following the development of the...
Made with Winslow plums and flavoured with traditional Christmas spices including ginger, clove, cinnamon, and star anise.
A crème de fruit liqueur made from the maceration of cherry plums from Lorraine, France by Giffard & Cie, a fourth generation family-owned and run liqueur producer in the Loire...
Prounounced ‘wu-meh-shoo’, this is a traditional Japanese liqueur from Choya is flavoured with a type of Japanese plum, the ume. Actually a type of apricot, the Ume is only...
Shiraume (pronounced ‘shira-oo-may) is made up of two words meaning 'white' and 'plum', Ginjo refers to the style of sake and Umeshu (pronounced ‘ooh me shoe’) meaning plum,...
Crème de Noyau (also spelt noyaux) are liqueurs made by infusing apricot, peach or cherry kernels (or a combination of these fruit stones) in neutral
A historic brand of bitters originally created by Johann Gottlieb Böker in 1828 and produced until the 1920s. However, the historic notoriety of these
With the cocktail renaissance came bartenders rediscovery of aromatic bitters, their use driven by calls for drips and dashes in dusty old books. Back
Too much of anything is bad, but too much champagne is just right, said Mark Twain, and he was bang-on. Champagne is our go-to drink for celebrations,
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