Delight in the exquisite sweetness of this premium-quality Schnapps, crafted to perfection for a refined taste experience. Whether enjoyed neat to appreciate its full flavor profile or used to elevate your favorite dessert cocktails, this Schnapps adds a touch of luxury to any occasion. Its rich, smooth character makes it an ideal choice for savoring on its own or incorporating into creative cocktail recipes.

Use this flavour essence to make a liqueur bourbon with traditional fruit and orange aroma and flavour,

Flavours 5 litres of spirits. 50ml bottle

Use this flavour essence to make a splendid Almond Liqueur. Drink on 'the rocks' or in mixed drinks

20ml bottle flavours 750ml of spirits.

Ingredients: Glycerine, Natural and identiccal to nautral aromas, Oak Extract and Vanilla Colour: E150 Caramel

Manufactured by Gert Strand, Sweden

Experience the essence of freshly roasted premium Mexican coffee expertly blended with a selection of fine rums. Perfect for those who appreciate the rich, indulgent flavors of Kahlúa.

This essence makes a green liqueur with a clean, refreshing, peppermint flavour.

Add essence and 760ml Alcohol @ 40% to Still Spirits Liqueur Base "A" (sold separately). Alternatively 200ml Sugar and 100ml Liquid Glucose. Top up to 1.125 L with water.

This essence makes a sweet, dark brown liqueur with a rich cocoa and vanilla flavour.

Add essence and 760ml Alcohol @ 40% to Still Spirits Liqueur Base "C" (sold separately). Alternatively 300ml Sugar and 120ml Liquid Glucose. Top up to 1.125 L with water.

This essence makes a rum based, coffee liqueur popularised in the Caribbean.

Add essence and 645ml Alcohol @ 40% to Still Spirits Liqueur Base "A" (sold separately). Alternatively 200ml Sugar and 80ml Liquid Glucose. Top up to 1.125 L with water.

This essence makes a bright blue liqueur with a strong citrus orange flavour.

Add essence and 850ml Alcohol @ 40% to Still Spirits Top Liqueur Base "A" (sold separately). Alternatively 200ml Sugar and 100ml Liquid Glucose. Top up to 1.125L with water.