Even the shape of the bottle harks back to Ancient Greece, Tsantali Ouzo is a traditional flavour made in traditional ways using copper pot stills. As you’d expect with a good ouzo Tsantali is crystal clear and louches milky white when water is added. On tasting you’ll enjoy a surprising sweetness which pairs with the strong liquorice notes you’d expect and hints of minty freshness too. The liquorice finish on this ouzo is sweeter than average making it a popular choice.
The clue’s in the name with this one, Balvenie Doublewood Single Malt gets its name from the interesting distillation process, involving distillation in two woods. The maturation process involves moving the whisky from a traditional oak whisky cask to a Spanish oak sherry cask, adding more depth to its flavour and creating its warm, rounded character. Sweet fruit and sherry notes are apparent in its scent and the taste is mellow for a single malt, the sherry at work once more, with nuttiness and cinnamon notes building too.
The sweet flavour of milk chocolate is even better when enjoyed in liqueur form. Briottet don’t disappoint with their sweet Crème de Cacao Blanc which is rich in dairy chocolate warmth. The flavour is a delicate mixture of dairy chocolate and bitter cacao and even notes of vanilla-rich white chocolate. Faint spice ensures it’s not sickly and it’s a wonderful addition to your evening coffee or sipping before settling in for the night.