The Most Wished For Liqueurs Last Week

The Distiller community was wishing for these liqueurs last week.
Feb 17, 2020
  • 10
    10 Amaro Meletti
    83
    Sweet & Spicy
    Meletti Amaro is produced by a family-owned and operated company located in Le Marche. Most of the ingredients used are sourced from the region from growers who work exclusively with the brand. Known botanicals include anise, clove, gentian, orange peel, saffron, and violet flower. The method of cold-extraction known as percolation is the method for obtaining flavors and the neutral spirit base is a blend of molasses and beetroot. Water and sugar are added as well.
  • 9
    9 Averna Amaro
    92
    Rich & Herbal
    Averna Amaro was first made in Sicily by the Averna family in 1868, after the recipe was gifted to them by Benedictine monk Frà Girolamo. Since then, descendants of the brand’s founder Salvatore Averna have passed the recipe down through the generations and grown the brand to international fame. The amaro is made with herbs and spices common throughout the Mediterranean and bottled at 29% ABV.
  • 8
    8 Pierre Ferrand Dry Curaçao
    96
    Fruity & Tart
    Pierre Ferrand Dry Curaçao is based on a 19th century recipe and made in consultation with cocktail historian David Wondrich. It's made by infusing bitter laraha orange peels for one week in grape spirit. Then this infusion is distilled. Separately, walnut skins and prunes are infused for several months in brandy and Pierre Ferrand cognac to create a vegetal infusion. Then the master blender blends the orange distillate, the vegetal infusion, along with brandy and Pierre Ferrand cognac. Toasted cane sugar, which is barrel aged for several months, is used to sweeten the blend. Finally, the Dry Curaçao is left to age for several months in French oak barrels before bottling.
  • 7
    7 Plymouth Sloe Gin
    88
    Fruity & Sweet
    Plymouth Sloe Gin is made with a recipe dating back to 1883. Sloe berries--a type of wild plum from a blackthorn tree--are macerated with still-strength Plymouth Gin for around four months. It is bottled at 26% ABV.
  • 6
    6 Boodles Mulberry Gin
    82
    Fruity & Tart
    Released Stateside in September 2015, Boodles Mulberry Gin is inspired by the British classic sloe gin, but is instead made with mulberries rather than sloe berries. Using a base of Boodles Gin, this liqueur is bottled at 30% ABV. Mulberry trees are a common sight on the English countryside, and if you haven't seen one you've certainly heard or sang the nursery rhyme "Here We Go Round..."
  • 5
    5 Hayman's Sloe Gin
    94
    Fruity
    The recipe this classic liqueur is based on has been kept in the family for many generations. It's made by steeping wild English sloe berries with Hayman's original London Dry Gin for months, before the addition of sweetener. Along with sloe berries, the botanicals include juniper, coriander, lemon peel, orange peel, angelica root, cinnamon, cassia bark, orris root, licorice, and nutmeg. Bottled at 26% ABV.
  • 4
    4 Grand Marnier Cuvée du Centenaire
    93
    Rich & Fruity
    Grand Marnier Cuvée du Centenaire was first introduced in 1927 to commemorate the 100th anniversary of the House of Marnier Lapostolle. Like the flagship Grand Marnier bottling, this is a blend of cognac and bitter orange distillate. However for this bottle, only XO cognacs from Grande and Petite Champagne crus are used.
  • 3
    3 Hochstadter's Slow & Low Rock & Rye (84 Proof)
    88
    Herbal & Sweet
    The base of this Rock & Rye is a blend of straight rye whiskies, varying in their age. There's a variety of traditional and modern flavorings, including citrus peels, rock candy, horehound, and raw honey. It is bottled at 84 proof.
  • 2
    2 Mr Black Cold Brew Coffee Liqueur
    93
    Rich & Bitter
    Mr Black Cold Brew Coffee Liqueur is made at a coffee roastery and distillery located just outside of Sydney, Australia. It uses a base spirit of Australian wheat vodka along with cold-brewed coffee made from 100% Arabica coffee beans. No caramel, vanilla, or artificial flavors added.
  • 1
    1 Amaro Montenegro
    96
    Spicy & Herbal
    Amaro Montenegro is made with 40 botanicals using three processes: boiling, maceration, and distillation. Some of these botanicals include: sweet & bitter oranges, petite dried oranges, coriander seeds, marjoram, oregano, artemista blend, cinnamon, cloves, and nutmeg. After this process, 12 mother extracts are crafted. From there, the 12 extracts are blended to form "six aromatic notes" which are blended with alcohol, sugar, and water. Lastly, a seventh ingredient called the "premio" or "prize" is crafted from 5 botanicals which are micro-distilled. One liter of "premio" is used per 15,000 bottles. Amaro Montenegro was created by Stanislao Cobianchi who had traveled the world rather than follow his family's desire for him to join the clergy. He founded his company in 1885 and named it after Princess Elena of Montenegro who went on to become Queen of Italy in 1900.