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Fruit spirit types

In the wine making process there is a lot of waste, or left over grape skin. This is pomace.

After the grapes have been pressed (for wine), the pomace retains a lot of moisture. These skins are mixed with water and then fermented.

This process gives pomace brandies a pronounced herbaceous and spicy aroma.

Grappa is a pomace brandy which can only be made in Italy.

They are notable for their herbaceous flavours and good ones should express the characteristics of the grapes they use.

Typically, Grappa is not matured in oak, but rather in inert vessels (such as glass or stainless steel) which imparts no flavour, but does add to a more complete mouthful and texture.

Pisco, the basis of the Pisco Sour cocktail, hails from Peru and Chile.

Pisco is a pot distilled pomace brandy, favouring the aromatic Muscat grape. Chilean Pisco can be matured (for a short period) in oak casks, however the Peruvians prefer their pisco unaged – in-fact, it is a legal requirement. This gives them a fragrant and fruity character.

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