Liqueurs

The soft gurgle as the liqueur pours into the glass. The color – dark red for currant, golden for pear, milky for hazelnut. The first sip, sweet to start and spicy to finish. Liqueurs are the marriage of fruit, craftsmanship, and the perfect moment in the evening.

Jörg Geiger Manufactory – Fruit Varieties as Spirits

At the foot of the Swabian Alb, Jörg Geiger saves old fruit varieties from oblivion – by transforming them into liqueurs, brandies, and sparkling wines. Champagne roast pear in a port cask, Nägelesbirne as a brandy, currant in a Madeira cask: Each bottle bears the name of a fruit that might soon cease to exist.

piekfeine Brände and STILVOL.

piekfeine Brände from Münsterland stand for clear, fruity distillates: Williams pear, hazelnut, raspberry. STILVOL. combines fruit brandy with modern design – the golden Williams pear is their signature product.

A good liqueur needs no occasion – just a glass and the moment.

Dr. Jaglas, Distilleria Marzadro, and Ferdinand's Spirits

Dr. Jaglas from Berlin brings elixirs with ginseng and artichoke to the world of spirits. Distilleria Marzadro from Trentino delivers creamy Crema Alpina liqueurs. Ferdinand's Spirits from Saarland stands for gin-based specialties with Riesling.

Here you will find fruit liqueurs, herbal liqueurs, cream liqueurs, advocaat, and nut liqueurs – sorted by type and producer.