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... 
by Rich Cook | Oct 4, 2024 | Liqueur
“The cream of the crop” is quite the old saw, used to describe the best of the best, regardless of category. This product fits the bill in multiple ways, taking not only best Cream Liqueur honors at the Sommelier Challenge, but also grabbing the Spirit of the Year... 
by Michael Cervin | Jul 18, 2024 | Liqueur
It might seem that coffee liqueur is fairly easy to make – brew coffee, add spirit. But seemingly simple things typically are not simple, and it is that hidden complexity that results in a superior product. Why this works is the cold brew process itself, which...
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