Liqueurs

A liqueur fit for a King- It's not new indeed it's been knocking around since 1903 when it was created by Berry Bros & Rudd for King Edward VII to warm him up on wintry drives but we think it’s time to shout about King's Ginger Liqueur, which has just had a spruce up for the 21st century. This splendidly pokey liqueur is packed with spicy dried and raw root ginger flavours and a robust 41% abv hit, which make it a great addition to long drinks such as Mojito and Mules, and in warming nips like Rusty Nail/Whisky Mac style drinks Oh and you can also tip it over ice cream, pair it with chocolate and sip it neat Classy, versatile and authentic we think it deserves to be the next St Germain.
Imbibe -  Nov 2009

Festive Tipple. No Christmas is complete without a bottle of something special to sip. The wine merchant Berry Bros created The King's Ginger liqueur in 1903 specially for King Edward VII, to stimulate and revivify His Majesty. With its delectable taste derived from macerated ginger root and lemon peel, the tipple remains a winter favourite.
The Daily Telegraph, 26 November 2011 The King’s Ginger is the emphatically ginger liqueur that was specifically formulated by Berry Bros. in 1903 for King Edward VII. Rich and zesty, it was created to stimulate and revivify His Majesty and has been appreciated by bon viveurs ever since. The King’s Ginger is created by the careful maceration of ginger root enlivened by the judicious addition of citrus in the form of lemon peel. Although warming and heartening on a cold day as originally intended, it is a splendidly uplifting tonic to be enjoyed on its own all year round as well as in any number of cocktails and long drinks. It has been described by Jonathan Ray in The Field as “opulently and sublimely gingery.”

The appearance is seductively golden. On the nose an instantly warming aroma of ginger, zesty lemon, sherbet and golden syrup leads to an initial sweetness on the palate that is followed by bite of ginger and lemon notes. The mouth feel is deliciously satisfying and warming and the finish is lingering and extremely long.

Blackcurrants have been grown on the White Heron Estate in Herefordshire by Jo’s family for 140 years. The rich soil and summer sunshine result in the most succulent barriers, pressed on the day of harvest to capture the intense flavours. 

Luxuriously sweet and opulently fruity, this traditional liqueur is a splendid way to finish an evening meal.
Rob Whitehead, Spirits Buyer

The King’s Ginger is a liqueur which was specifically formulated by Berry Bros. & Rudd in 1903 for King Edward VII. Rich and zesty, it was created to stimulate and revivify His Majesty and has been appreciated by bon viveurs ever since.  A fiery ginger spirit enlivened by a hit of zesty lemon, this is best enjoyed both on its own or in cocktails. 

Filled with flavours of the hedgerow, this deep, rusty pink spirit is the essence of autumn. The sloe-berry’s distinctive flavour mingles with a hint of rosehip; its sweetness is countered with a delicate edge of bitterness. Fruit-driven, textured and balanced, this is a wonderfully seasonal drink. 

Crafted in the heart of London in partnership with Union Hand-Roasted Coffee, our cold drip Coffee Liqueur is distilled at a higher strength for a more intense and fuller coffee flavour. Simply shake 50ml of our Coffee Liqueur with a shot of fresh espresso over ice for the simplest, best-tasting Espresso Martini.

Every spirit we distil or curate puts the spotlight firmly on taste. Whether steeped, macerated or infused, we capture and balance the purity of flavour in every ingredient to give you a unique taste experience.

A mellow, sweet liqueur flavoured with myrtle and orange and created by Carthusian monks.

The only green liqueur with completely natural colourants. One hundred and thirty plants are blended and distilled to add flavour to this powerful drink.

Twice distilled for an extra pure flavour. Made from caraway seeds, Mentzendorff Kummel is a natural digestif.

Mentzendorff Kummel is perfect digestif, made to the original 1823 recipe in ancient copper stills in Saumur.” (Jonathan Ray, Daily Telegraph - 07 July 07)