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The Dark Spice is warm and smooth, with the seductive flavours coming from the walnut. The chopped green walnuts are infused with neutral spirits, a product distilled in New Zealand from fermented whey. Then wonderful spices are added like cloves and horopito (the steeping walnuts will take on a dark-green hue) this will get darker with time.Years later, we siphon the green walnut (now almost black) concentrate off and blend the 8thTRIBE Dark Spice Liqueur, using only fresh spring water, sugars, and more spices - no artificial flavours or aromas.
From a recipe of premium coffees consisting of the better selections of Arabia and Robusta, expertly mixed in huge espresso coffee-makers, CaffŽ Borghetti even today reflects the original process of an old recipe invented by Ugo Borghetti in 1860. Drink it by itself, neat or on ice - also mixed as a base of long-drinks or sophisticated cocktails. Read More
Intense blackberry nose, rich and sweet on the palate. The Mžre Sauvage, can be used to flavour sweets, ice-creams, or can be used to make a delicous bramble cocktail. Read More
Fresh myrtilles (also known as bilberries) are macerated in a pure spirit by the Carthusian monks to create this unusual but delicious liqueur. Read More
Milder and sweeter than the famous Green Chartreuse, Yellow Chartreuse was introduced to the world in 1838. It also is presented in the traditional Chartreuse liqueur bottle embossed with the seal of La Grande Chartreuse. Its colour is entirely natural with no artificial flavours or preservatives. It, too, can be enjoyed neat or in a long drink. Read More