Results For France


40% alc./vol.

A dry blended liqueur made from Benedictine, an herb based liqueur and old Cognac. These products were created by Benedictine Monks in the 18th century.


Mouthwatering aromas of rich brown sugar, ground Colombian coffee, and subtle wood spices. The palate has primary notes of molasses, hazelnuts, and lasting spice but you’ll find secondary notes emerge as it breathes in the glass. Ténarèze Armagnacs are known for their richness and expressions of dried fruits – figs, dates – and sweet spice.

Domaine d’Aurensan has blended four single cask Armagnacs from 1990, 1981, 1978, and 1973 to make this Tenareze Armagnac. In Armagnac, the age must be the youngest brandy in the blend. Technically this is a 25 year old brandy despite the 20 year age statement. There are entire casks of 1937 and 1942 in the blend as well. Only 580 liters were produced.

Varietal: 100% Ugni Blanc.

The Rozès family has been distilling Armagnac for four generations. Domaine d’Auresan is a small estate with southwest facing vineyards situated on chalky, clay soil. The latest generation, headed by sisters Sophie and Caroline, are moving the domaine to organic and biodynamic viticulture. Trying to achieve the purest spirit possible, the fermentation is done with natural yeast, no sulphur is used, and the brandies are aged in local Gascon wood casks that are 420 liters in volume. The casks are made from trees that grow on the estate. The brandies are then bottled according to their “Triple Zero” philosophy – no sugar, no coloring, no water.

Abv: 42%


28% alc./vol.

French ginger, provencal honey, tahitian vanilla and Tunisian ginseng. Enhanced with VSOP and XO cognacs.


40% alc./vol.

The original liqueur created in 1880, by Louis-Alexandre Marnier Lapostolle. A delicate blend of fine cognacs and distilled essence of tropical oranges with the addition of the Marnier secret.” Slow aging in French oak casks gives it incomparable roundness. Bright topaz color with gold and amber tints. Complex aroma of orange flowers, combined with scents of candied zests and toffee. Bitter orange flavors that the cognac enhances with nuances of orange marmalade and hazelnuts. Long and harmonious finish.


Golden in color, the nose of this Pineau is lively and complex, with aromas of dried fruit; notes of pear-flambee and honey persist. It’s wonderfully balanced on the palate as pear and honey flavors blossom from the start. The finish shines with invigorating, complex tannins and hints of candied grapefruit.



Like Lillet Blanc, the main grape variety in Lillet Rosé is Sémillon. These wines are combined with natural liqueurs, handcrafted in Podensac from sweet and bitter oranges and berries. It is this meticulously balanced blend that gives Lillet Rosé its delicate aromas.


Originally created in 1965, Lillet Rouge is based on Cabernet Sauvignon and Merlot grapes. Like Lillet Blanc, this is aged in Yugoslav oak casks for a year before bottling. Between 1990 and 1993, Lillet Rouge was reformulated with higher-quality base wines to produce a more complex flavour.


Citrusy and spicy, with a honeyed texture and the golden color of a summer sunset, Lillet Blanc is the perfect pre-dinner patio drink for a lazy June day.

Produced in Bordeaux since 1872, this classic French wine-based aperitif is deliciously refreshing all on its own – either served chilled with a twist of orange, or poured over ice with a splash of club soda. It also pairs nicely with vodka and gin, giving a dash of zesty, bittersweet citrus flavor to summer cocktails.

Available in red as well as white formulations (“rouge” and “blanc”), and weighing in at 17% alcohol, Lillet is in many ways comparable to vermouth. So it will come as no surprise that one of the white version’s most famous cocktailian uses is in a Martini. A James Bond Martini, no less.


62% alc./vol.

Prohibition is finally over! Introducing Lucid, Absinthe Superieure. Lucid is distilled by world renowned Absinthe distiller T.A. Breaux at the historic Combier distillery in Saumur, France, in the heart of the Loire Valley, using apparatus designed by Gustav Eiffel in the mid-1800’s. Pour 1.25 – 1.5 oz of lucid into an appropriate glass. Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass (using the sugar and spoon are optional). Slowly drip 4-5 oz of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe. The cold water causes Lucid to louche (“loosh”) into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.

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