by Michael Cervin | May 2, 2025 | Liqueur
Édouard Cointreau created his eponymous liqueur in 1885 using a distillation of all-natural sweet and bitter orange peels, sugar, water and using a neutral spirit as its base. Like many triple secs, the orange on this is obvious, as it should be, but so is the... 
by Michael Cervin | May 2, 2025 | Liqueur
Cutler’s distillery was started by Ian Cutler in Santa Barbara in 2013, perhaps inheriting the distilling bug from his great-grandfather who was a bootlegger in Northern California in the gold rush days. This is exactly what you should expect from a liqueur labeled... 
by Rich Cook | Apr 18, 2025 | Liqueur
This takes the cream liqueur category in a distinctly Spanish direction, with rich chocolate cream aromas that get an interesting twist from a sherried note on the nose and in the finish that serves to deepen the cacao nib and cream character. I’m personally not... 
by Michael Cervin | Mar 14, 2025 | Liqueur
Adelaide’s Dreamsicle Liqueur is pretty eye-catching for its orangey-sunset colors, and its nose catching as well with aromas of fresh squeezed blood orange, orange blossom, and cream. The palate is filled with creamsicle notes in a way that is soft and tactile... 
by Michael Cervin | Mar 6, 2025 | Digestif, Liqueur
Sambuca’s roots can be traced to 1851 in Civitavecchia, a port town 50 miles northeast of Rome, when Luigi Manzi came up with the first commercially sold Sambuca. Yet the most well-known Sambuca brand is Molinari, which started in 1945. A sweet... 
by Michael Cervin | Nov 15, 2024 | Gin, Liqueur
As gins go, this Damson deviates quite a bit from traditional gin, as all Damson gins do. Damson gin is more of a liqueur made from damson plums macerated in a sugar and gin syrup for eight weeks or more. The plum notes are quite evident, but it lacks any specific gin...
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