SINFONIA -

 -Original Italian Amaretto-

Perhaps one of the best known Liqueurs of Italy. Amaretto Sinfonia is bottled in Italy using only natural ingredients primarily sourced in the Piedmont region of Italy.

The meaning of "Amaretto" is “somewhat bitter”, and refers to the very slightly bitter aftertaste that remains on the palate after drinking. Initially sweet and almondy, like marzipan, it excites the drinker's  taste buds which makes our Amaretto a very enticing drink. 

Amaretto is made from a secret recipe of herbs, spices and fruits that have been steeped, in many instances, in apricot oil. It is a great way to finish off a grand dinner and, poured over ice, is a luxury to be savoured!

VECCHIO ERBORISTA

 -The Italian Bitter Aperitif-

Vecchio Erborista Bitter is prepared from a variety of herbs and citrus fruits. Bitters were formally marketed for medicinal use but are now enjoyed as an aperitif or a digestive. They are used in many of the famous cocktails requested by the younger set as it adds its own particular touch of bitterness. Including bitters in the preparation of food recipes has become a recent trend too. Bitters are derived from a distillation of aromatic herbs, barks, seeds, roots and plants to a specific, secret recipe. They tend to make the mouth water as well as enhance visual and olfactory pleasures because of their high concentration of flavour essences. A great appetite teaser.

ATHENA

 -Authentic Italian Sambuca-

Every bottle of this famous Italian aniseed flavoured liqueur is bottled in Italy. Immediately on opening a bottle of Athena Sambuca the aroma of aniseed is released and, on tasting the liqueur, the flavour of liquorice emerges. The word, "Sambuca" appears to originate from the Arabic "Zammut" and was introduced into Italy from Greece and beyond from the East.

Usually enjoyed neat or over ice, with the customary coffee bean added. The ice exalts its flavour and immediately changes its colour from a clear transparent liquid to a dense pearly hue. Sambuca is often added to coffee as a sweetener, replacing the usual addition of sugar. Try Athena by flaming it as this will allow the liqueur to create new intensified flavours.

DILMOOR

 -Cacao Cream-

Dilmoor Cacao Cream is a clear delicate cocao bean flavoured liqueur with creamy hints of vanilla. It is produced from the careful distillation of cocao beans which are purchased in Malaysia and South America. The result is a smooth lingering flavour, an ideal component for refined cocktails such as the Dusty Rose.

DILMOOR

 -Triple Sec-

In many ways Dilmoor Triple Sec is similar to Blue Curacao using only the finest selected oranges from the island of Curacao in the Caribbean. The ingredients are put through a triple distillation process which allows for a very dry orange  juice  and citrus flavours to emerge.

DILMOOR

 -Blue Curacao-

Dilmoor Blue Curacao is made using only the finest fruits from the small Caribbean island of Curacao. The fruits are sliced then allowed to macerate for 35 days in fine citrus fruit distilled spirit. This process provides the best possible extraction to encapuslate the vibrant caribbean fruit flavours of Curacao.