Showing 1141–1152 of 1248 results
Tempus Fugit Spirits Crème de Cacao is based on a 19th-century recipe, cross-referenced in English and French. Terroir is important for ingredients, and the original source of cacao for the best Crème de Cacao was cacao from Venezuela while the best source of vanilla was from Mexico, so it was important that these two ingredients…
28% ABV Like everything Tempus Fugit makes, this one is delicious, true to style, and made with an eye to traditional production methods. Easily the best Creme de Menthe we’ve ever had and what we use in the Frozen Brandy Stinger at the Bar. Producer Notes:Tempus Fugit Spirits Crème de Menthe is fully distilled from…
Tempus Fugit Spirits Crème de Menthe is fully distilled from botanicals and is unique in its genre. After cross-referencing manuals in three languages. The botanicals are macerated and then fully distilled; the finished distillate is reduced with spring water and cane sugar, similar to the Crème de Cacao. Oyster shell/egg white appearance; clean and pure. The…
Developed from a historic Crème de Moka recipe, dating from 1755, Tempus Fugit Spirits selects the finest coffee beans from the southern Ethiopian highlands, which are expertly distilled with neutral eau-de-vie, blended with cold brewed Ethiopian coffee, and sweetened with cane sugar – no additional flavorings or artificial coloring is added. The result is an…
Tempus Fugit Spirits Crème de Noyaux is a classic 19th-century French liqueur made with distilled apricot and cherry pit kernels, combined with bitter almonds and other botanicals. Its complex, nutty, tree fruit-sweet aroma and flavor has a slight touch of balancing bitterness on the finish. Many years of research and tests were needed to finalize…
Duplais’ recipe is based directly on the highest quality absinthe “Suisse” protocols from the important 19th-century French distiller’s manual, “Traité des Liqueurs et de la Distillation des Alcools” by P. Duplais, from whom it takes its name. Duplais uses both Pontarlier and Swiss wormwood, along with other botanicals which are grown on a Swiss plantation…
Duplais Verte was first introduced to the European market in July 2005 and has the distinction of being the first “verte” (green-colored) absinthe to be released in Switzerland since the 1910 ban was lifted in 2005. Duplais uses both Pontarlier and Swiss wormwood, along with other botanicals which are grown on a Swiss plantation reserved…
Fernet del Frate Angelico is deep-colored, almost black from the extensive recipe herb-bill, with golden reflections from the expensive addition of fine saffron; there is no additional coloring added. The saffron aromas mix with lightly mentholated and medicinal notes. The bitterness is immediately detected on the first sip but evolves with light mint, menthol flavors…
This is a bitter apéritif liqueur created following the “Italian Bitter of Turin” recipe dating from the 1860s. It was originally produced in Turin, Italy under the name Torino Gran Classico. The recipe was purchased in 1925 by the small Swiss distillery E. Luginbühl, and a version has been produced for mostly local consumption ever…
Heritage is a French absinthe with a “vintage” personality, created in the historic distilling town of Fougerolles, south of the Alsace region. Produced in a 150-year-old distillery, it follows a traditional recipe including grande wormwood, fennel, green anise and other selected herbs. 68% ABV TASTING NOTES: Deep, well-infused amber green color. Unique, dark, under-forest and honey…
The late 19th to early 20th century was the “Golden Age” of French aperitif wines known as “quinquinas” or “kinas.” Kinas were originally created to make quinine more palatable when administered to soldiers in the disease-plagued “colonies.” They took on a life of their own as producers found combinations of ingredients that delighted the public…
This unique and rare liqueur is based on a mid-19th-century French recipe and is made only in micro-batches by Swiss distiller Oliver Matter for Tempus Fugit Spirits. The protocol uses the finest French violets, traditionally hand-harvested in the sunny and historic Côte d’Azur, along the Mediterranean Sea, among the myriad of precious flowers cultivated in…