Aalborg Jubilaeums Akvavit is golden and elegant with a few simple aromas. Dill is encountered in the refined company of coriander, the prinme characteristic of this pure, fruity aquavit. Star aniseed and citrus can also be discerned, all nicely rounded off with a piquant, burnt quality suggestive of caramel. It was introduced in1946 to celebrate the 100-year jubilee of Aalborg Taffel Akvavit. Excellent with fish, in particular, fried fatty fish. Pickled duck or chicken with a full-bodied light sauce will also be enhanced by this charming aquavit.

The classic Aalborg Taffel Akvavit has an exceedingly pure aroma of caraway, supported only by the slightest suggestion of orange. It's body and aromas open up the taste. Friends of Aalborg Taffel Akvavit could say the same in 1846, as the recipe has remained unchanged ever since – and the result likewise. A crystal-clear aquavit, full of character, best enjoyed chilled as an accompaniment to herring and other good food, and preferably in cheerful company. It is the preferred aquavit of Danes and in 2002 was elected best aquavit in the world at The International Wine and Spirits Competition held in London.

Aperol's unique flavour and colour is achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots – using a secret recipe that has been unchanged since its first creation in 1919. Aperol was launched by the Barbieri company, based in Padua, in 1919 on the occasion of the Padua Exhibition – introducing the revolutionary idea of an aperitif with an alcohol content of only 11%. After the second world war, it really took off, becoming a major success in Italian homes and bars. In the early nineties, the Barbieri company was acquired by Barbero in 1891 and Aperol has developed even further. Today it is enjoyed by over 3.4 million Italians and is available in every bar and main food retailer in the country.

An excellent, 100% natural, traditional alcoholic beverage of the best quality. For those who drink Becherovka it is no surprise that this popular classic of Czech alcoholic beverages is a 100% natural product without any chemical conservatives, artificial colours or emulsifiers. It contains only water from Karlovy Vary, quality alcohol, natural sugar and a very specific and harmonic blend of herbs and spices – that is all Becherovka is made from. Have a look at the information in small print on other liquor brands and compare. It is very important to understand this self-evident truth, because it means that no two bottles of Becherovka are absolutely identical. Of course two bottles of Becherovka filled on the same day are practically the same but the drink can vary slightly from day to day, not to mention over weeks, months or years. Like its recipe, Becherovka's production process has not changed over the last 200 years. It has been modernized only in that the company uses the most modern technologies available at the time. But the fact that Becherovka is a living, natural product necessarily causes slight changes in colour, taste and aroma. Just take our herbs and spices, which come from all over the world – strong rainfall or periods of drought, different soil, time of harvest and many other factors can cause fluctuations in the strength and taste of the herbs and spices we use. Of course, we cooperate with well-known suppliers of herbs and spices who guarantee the best quality; nevertheless, while the quality remains unchanged, the taste may vary slightly. With so many kinds of herbs and spices in Becherovka, just imagine the potential for variability! But the ingredients are not the only factor responsible for the final appearance, taste and aroma of Becherovka. The beverage's maturing process in oak barrels plays an important role in its production as well. We have many oak barrels – small, dark ones from the beginning of the 19th century, but also giant barrels only a few years old. Before final filtration and bottling, Becherovka spends several weeks in these barrels to settle a little and to become mellow and fine. During these weeks in the barrels, Becherovka slowly changes ever so slightly. It becomes darker and its taste becomes more well-rounded. This is no secret, and lovers of Becherovka who have had the opportunity to drink a glassful from an older bottle know it. The Czech Agriculture and Food Inspection knows it, too, and confirms that this process is absolutely natural and normal. Although Becherovka is a living product, it is always excellent and long-lasting. Should a consumer find a bottle of Becherovka from the end of the last century buried in his grandparents' garden, it still is Becherovka – the unmistakable features are still present in this excellent beverage. We have to admit that the discovery of an old or even very old bottle of Becherovka in one's backyard or among the old junk in the attic is a very rare event. Becherovka is usually consumed very soon after purchase, so a thorough search would be necessary to find an older bottle. Becherovka experts cannot agree on whether the time the beverage spends in the bottle makes the taste of the herbs more prominent or whether the taste of the spices dwindles away with time. Be that as it may, both professional and (the much more frequent) laymen's speculations about Becherovka's taste and ingredients are never-ending and this will not change in the future.

Branca Menta's unique, cool and fresh taste derives from tender mint leaves, carefully blended with select blossoms, rare aromatic herbs and other natural ingredients. Perfect in every season for its refreshing, thirst quenching qualities. Drink straight, on the rocks, cold, as a long drink, use as the base of a cocktail or mixed with a soft drink.

Born in 1845 after a secret recipe never disclosed, up to today kept by the family and unchanged with time; it is, in fact, a case history in the trade. Always referred to as 'the digestive', it is the perfect drink to those who enjoy extending an evening's pleasures. The secret of its unique, unmistakable taste lies in the wise recipe: 27 herbs picked in 4 continents and aged in oak casks for over a year. Among these: Aloes: a natural source of a great deal of important nutritional elements. Antioxydant Aloes has revitalizing properties; Gentian root: it grows in the mountains. Dried, it is a real natural 'pick-me-up' with a characteristic bitterish taste; Rhubarb: a tonic and depurative; Gum Myrrh: anti-inflammatory, antiseptic and antibactrial properties; Red Cinchona bark: a natural tonic and other exotic spices such as Colombus, Galanga and Zedoary.

Vieux Marc de Bourgogne Briottet is produced from the distillation of marc from grapes growing in the ote de Nuits and Cote de Beaune regions. To obtain an exceptional Marc de Bourgogne, they allow it to age in new oak barrels containing 228 litres. The result is an extreme roundness and the development of that incomparable 'taste from the soil'. It can be mixed with Creme de Cassis de Dijon (Burgundian recipe) or drunk straight after a meal.

The ingredients in Gammel Dansk are carefully selected for their aromatic, sharp and bitter qualities. The ingredients include spices from many different places around the world: roots that are reputed to have medicinal powers, and berries that are well-known particularly to children from the Roskilde area on the Danish island of Zealand. Every autumn, the company buys all the buckets of rowan-berries the children can pick. The names of every ingredient and the exact blend cannot be revealed, however. There are only two employees who know the recipe.

A refreshing amaro or bitter. Made from artichoke leaves harvested in Italy's Po valley. Ranking amongst the top one hundred spirit brands in the world, Cynar, an artichoke based liquor, is a versatile and social drink. A spirit low in alcohol, Cynar can be enjoyed straight or as a long drink with soda, cola or tonic.

The term RinQuinQuin was originally a generic word. In the Provencal language it means invigorating drink (from the verb requinquilhar : to cheer up). People used to give names to their favourite aperitifs or digestifs. Today, it is becoming synonymous with 'peach wine'. This aperitif has a base made of white wine, alcohol, infusions of peaches, peach tree leaves and sugar. Peach trees : originally found in Persia, peach trees came to Provence during the Roman era. Long ago, in Provence, peach trees were often seen as having therapeutic properties, something that has been totally forgotten today. The leaves, blossoms, stones and gum from peach trees were used as medicine. The fruit is harvested when ripe. They select several varieties of peaches, including the following three : – Cardinal peaches, with their orange-red skin and pale yellow, juicy meat. – Coronet peaches are white, juicy and flavourful. – Junegold peaches have orange-yellow skin and light yellow and tasty meat. The leaves are harvested from the peach trees sometime in September. The peaches and leaves are macerated separately in alcohol and wine in order to extract the parts that are soluble. At the end of the required maceration period (six months to one year), the infusions that are obtained are separated into two parts. The liquid part is added to the white wine. The solid part is distilled and then added. RinQuinQuin aperitif should be enjoyed straight up, chilled, and with ice cubes if you prefer. RinQuinQuin goes well with foie gras. It may also be used to flavour fruit salads (1 tablespoon; berries are suggested).