{"title":"Liqueurs","description":null,"products":[{"product_id":"philippe-de-bourgogne-creme-de-cassis-700ml-nv","title":"Philippe De Bourgogne Crème De Cassis 700mL NV","description":"\u003cp\u003ePhilippe De Bourgogne Crème De Cassis is a blackcurrant liqueur from Burgundy, the classic ingredient of a kir.\u003c\/p\u003e\n\n\u003cp\u003eCrème de cassis is made by steeping blackcurrants in neutral alcohol for several weeks, then pressing the fruit and blending the infusion with sugar; French and European rules set a high minimum sugar level for anything sold as a crème, which is why the style is thick and sweet rather than spirituous. Burgundy has grown blackcurrants commercially since the nineteenth century, and the Noir de Bourgogne variety, with its small, dark berries, is the one growers there prize. The drink owes its fame to Canon Félix Kir, mayor of Dijon after the Second World War, who served white Burgundy topped with cassis at civic receptions and lent the aperitif his name.\u003c\/p\u003e\n\n\u003cp\u003eTraditionally mixed with dry white wine, Aligoté for a proper kir, or with sparkling wine for a kir royal; it also works simply over ice or with soda. And it is best kept refrigerated once opened.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Crème de Cassis \/ Burgundy \/ Philippe de Bourgogne","offer_id":44031654690875,"sku":"PHICDC706","price":59.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/philippe-de-bourgogne-creme-de-cassis-700ml-nv.png?v=1787318368"},{"product_id":"poli-distillerie-vaca-mora-amaro-veneto-700ml-nv","title":"Poli Distillerie Vaca Mora Amaro Veneto 700mL NV","description":"\u003cp\u003ePoli Distillerie Vaca Mora Amaro Veneto is a herbal amaro named after the old steam train that once climbed from Bassano del Grappa up to the Asiago plateau.\u003c\/p\u003e\n\n\u003cp\u003eThe Poli family have been distilling at Schiavon, below Bassano del Grappa in the Veneto, since 1898, and are now in their fourth generation. Locals called the locomotive the vaca mora, the dark cow, for the smoke it left behind on the climb, and the name has stuck long after the line closed. Amaro is the Italian tradition of macerating herbs, roots, barks and citrus peel to make a bitter digestive, and every region and most families once had their own recipe. Poli make theirs on the same premises as the grappa, using the botanical knowledge that goes with a distilling house of that age. The family also keep the Poli Grappa Museum at Bassano del Grappa.\u003c\/p\u003e\n\n\u003cp\u003eServe at room temperature or lightly chilled after a meal, over ice, or lengthened with soda.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Amaro \/ Veneto \/ Poli Distillerie","offer_id":44031824232507,"sku":"POLIAMA6","price":78.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/poli-distillerie-vaca-mora-amaro-veneto-700ml-nv.png?v=1787318406"},{"product_id":"stellacello-pompelmo-500ml","title":"Stellacello Pompelmo 500ml","description":"\u003cp\u003eStellacello Pompelmo is a London-made pink grapefruit aperitivo liqueur, a drier and pithier take on the Italian limoncello template.\u003c\/p\u003e\n\u003cp\u003eStellacello is a small London producer working in the Italian apéritif tradition, and Pompelmo was the first release in the range. The method is straightforward in outline: pink grapefruit peel is macerated in a high-proof neutral base spirit for up to two months, after which the liqueur is modestly sweetened with sugar syrup and cut to 29 per cent alcohol. The choice of quality pink grapefruit rather than lemon is what sets it apart, giving a racier, drier and more bitter-edged profile than a conventional limoncello, with sweet zesty aromatics and an amber colour. Stella allows that there is rather more to the recipe than the outline suggests, crediting a network of Australian-Italian nonnas for family secrets he has no intention of divulging. It has been taken up widely by London bartenders as a cocktail base and modifier.\u003c\/p\u003e\n\u003cp\u003eServe it chilled and long with tonic as an aperitivo, neat over ice as a digestif, or use it in place of triple sec in a citrus-forward sour. It works well alongside salty snacks, cured ham and bitter leaves.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Grapefruit Liqueur \/ London \/ Stellacello","offer_id":44038316130363,"sku":"15715-500","price":87.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/stellacello-pompelmo-500ml.png?v=1787584684"},{"product_id":"domaine-chermette-creme-de-cassis-500ml","title":"Domaine Chermette Crème de Cassis 500ml","description":"\u003cp\u003eDomaine Chermette Crème de Cassis is a small-batch organic blackcurrant liqueur made from estate-grown Noir de Bourgogne fruit.\u003c\/p\u003e\n\u003cp\u003eDomaine du Vissoux, the Chermette family estate, is best known for its Beaujolais, but the cassis is made with the same restraint. Noir de Bourgogne is the blackcurrant variety particular to Burgundy, much smaller and far more intensely flavoured than the common blackcurrant, and it is grown on the estate rather than bought in. The berries are macerated in alcohol and the extract drawn off; sugar is then dissolved directly into the alcoholic juice at low temperature, in limited quantity, and nothing else is added — no preservatives and no colouring. Low-temperature working is what preserves the fresh fruit character that boiled or heavily sweetened versions lose. The result is deeply coloured, thick and aromatically concentrated enough that it should be poured in small measures. The fruit is farmed organically.\u003c\/p\u003e\n\u003cp\u003eUse a short measure in a kir with Aligoté or a kir royal with crémant, or pour it over vanilla ice cream or a plain almond cake. Keep the bottle in the fridge once opened.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Crème de Cassis \/ Burgundy \/ Domaine Chermette","offer_id":44038318456891,"sku":"6151-500","price":49.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/domaine-chermette-creme-de-cassis-500ml.png?v=1787582146"},{"product_id":"champagne-egly-ouriet-ratafia-700ml","title":"Champagne Egly-Ouriet Ratafia 700ml","description":"\u003cp\u003eChampagne Egly-Ouriet Ratafia is a fortified aperitif made from grand cru Pinot Noir juice arrested with the estate's own marc spirit.\u003c\/p\u003e\n\u003cp\u003eRatafia de Champagne belongs to the same family as Pineau des Charentes: freshly pressed grape juice is fortified with grape spirit immediately after pressing so that fermentation never begins, leaving the sugar of the fruit intact. The spirit used is distilled from Champagne grape skins. Most producers make ratafia from their weakest or bought-in fruit; Francis Egly uses only perfectly ripe, estate-grown and hand-sorted Pinot Noir from grand cru vineyards, and the marc is distilled from the domaine's own pressings. This bottling comes from a single harvest, 2018, and spent four years mellowing in barrel before being bottled in 2023. The result is pure and intense rather than the sticky, oxidised thing that ratafia can be, with the concentration Egly's viticulture gives everything the estate makes.\u003c\/p\u003e\n\u003cp\u003eServe well chilled at 8–10°C, neat, over ice or lengthened with soda, and it makes an excellent kir. It keeps fresh in the fridge for months after opening, and suits foie gras, blue cheese or a fruit tart.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Ratafia \/ Champagne \/ Champagne Egly-Ouriet","offer_id":44038323077179,"sku":"20010-700","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/champagne-egly-ouriet-ratafia-700ml.png?v=1787580213"},{"product_id":"sweetdram-escubac-700ml","title":"Sweetdram Escubac 700ml","description":"\u003cp\u003eSweetdram Escubac is an Edinburgh-made botanical liqueur, a revival of usquebaugh, the spiced yellow cordial of Tudor England.\u003c\/p\u003e\n\u003cp\u003eThe original drink was a sort of ancestor of whisky; it was taken up in France, renamed escubac, and then disappeared altogether. Daniel Fisher and Andrew MacLeod Smith brought it back at Sweetdram in Edinburgh. Fourteen botanicals, among them caraway, cardamom, cubeb, lemon and bitter orange, are macerated for 72 hours and then slowly distilled in a bespoke teardrop-shaped copper still built by Vendome Copper and Brass Works of Kentucky. Designed by the Sweetdram team, it follows the logic of early French stills, the lyne arm corkscrewing upwards for maximum copper contact and reflux, which gives a light and aromatic spirit. After distillation the liquid is very lightly sweetened with golden raisins and a little sugar, roughly a quarter of what an average liqueur carries, and tinted pale straw with strands of saffron.\u003c\/p\u003e\n\u003cp\u003eServe over ice, in place of gin in a long drink with tonic, or split with a base spirit in cocktails; it also works alongside citrus desserts.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Herbal Liqueur \/ Scotland \/ Sweetdram","offer_id":44038327861307,"sku":"18906-700","price":89.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/sweetdram-escubac-700ml.png?v=1787584685"},{"product_id":"dark-matter-spiced-mocha-liqueur-500ml","title":"Dark Matter Spiced Mocha Liqueur 500ml","description":"\u003cp\u003eDark Matter Spiced Mocha Liqueur is a rum-based coffee and cacao liqueur made in Banchory, Aberdeenshire.\u003c\/p\u003e\n\u003cp\u003eDark Matter Distillers was set up by brothers John and Ewan Ewen, who built the business on rum actually distilled in Scotland rather than bought in and flavoured, and the house style runs to spice and depth rather than sweetness. This liqueur came out of their experimentation with three complementary flavours: the richness and roast of Arabica coffee, toasted South American cocoa seeds, and a dash of heat from Aji chilli peppers, all carried on the distillery's own rum. It is a long way from a standard espresso martini mixer. The texture is velvety, the coffee and chocolate are concentrated, and the chilli offsets the sweetness rather than sitting on top of it. Bottled at 500ml, it is built as much for mixing as for sipping.\u003c\/p\u003e\n\u003cp\u003eServe over ice, in an espresso martini, or poured over vanilla ice cream as an affogato; keep the bottle chilled once opened.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Mocha Liqueur \/ Scotland \/ Dark Matter Distillers","offer_id":44038327894075,"sku":"18899-500","price":42.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/dark-matter-spiced-mocha-liqueur-500ml.png?v=1787581875"},{"product_id":"stellacello-amaro-london-500ml","title":"Stellacello Amaro London 500ml","description":"\u003cp\u003eStellacello Amaro London is a bitter Italian-style liqueur made in east London by Joe Stella.\u003c\/p\u003e\n\u003cp\u003eStella traces his interest in amaro to twenty years behind bars in Melbourne, and his taste for bitterness further back still, to drinking chinotto as a boy while his friends drank Coca-Cola. After the success of Stellacello Pompelmo, his grapefruit liqueur, he set out in 2014 to make an original London amaro that could sit beside the Italian bottles he had spent years collecting. Around twenty-five ingredients go into it, among them grapefruit peel and flesh sourced through Bethnal Green, coriander seed, black peppercorn, orange zest, rosemary, Madagascan vanilla and whole fresh rhubarb, each added to a long, staggered maceration in neutral spirit. The balancing sweetness comes from sugar syrup, in the traditional way.\u003c\/p\u003e\n\u003cp\u003eServe neat over ice after dinner, or use it in a Negroni or a spritz. It sits well with dark chocolate, coffee or a plate of cheese.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Amaro \/ London \/ Stellacello","offer_id":44038335823931,"sku":"15714-500","price":85.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/stellacello-amaro-london-500ml.png?v=1787584684"},{"product_id":"domaine-chermette-creme-de-peche-de-vigne-au-gingembre-500ml","title":"Domaine Chermette Crème de Pêche de Vigne au Gingembre 500ml","description":"\u003cp\u003eThis is a vine-peach liqueur from the Beaujolais, infused with fresh ginger.\u003c\/p\u003e\n\u003cp\u003eThe vine peach is a small, white-fleshed, purple-skinned fruit long planted along the lanes leading to the vineyards of southern Burgundy and the Beaujolais, grown for its perfume rather than its size. Domaine Chermette, the family estate at Saint-Vérand better known for its Beaujolais, farms its peaches organically. The liqueur is made by hand: the fruit is macerated and distilled in the finest available alcohol, a carefully controlled quantity of sugar is added, and Martine Chermette then infuses the result with fresh ginger root for a spicier finish. No artificial colours or flavours are used, so the colour comes only from the fruit and varies a little from one bottling to the next.\u003c\/p\u003e\n\u003cp\u003eServe well chilled in a small glass, or topped with a dry sparkling wine as a variation on a Kir Royal. It also works over ice cream or beside an almond tart.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Crème de Pêche \/ Burgundy \/ Domaine Chermette","offer_id":44038339166267,"sku":"10745-500","price":52.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/domaine-chermette-creme-de-peche-de-vigne-au-gingembre-500ml.png?v=1787582162"},{"product_id":"animus-distillery-elements-coffee-noir","title":"Animus Distillery Elements Coffee Noir","description":"\u003cp\u003eAnimus Distillery Elements Coffee Noir is a coffee liqueur built on the distillery's Macedon Dry Gin.\u003c\/p\u003e\n\u003cp\u003eUsing gin as the base for a coffee liqueur is unusual and it changes the drink considerably, because the juniper, lemon myrtle and pepperberry of the Macedon Dry push through the roast and stop the whole thing going flat and sweet. Rumble Coffee supplies a Colombian and Guatemalan blend carrying orange and caramel tones, coarsely ground and steeped in the gin for twenty-four to thirty-six hours depending on batch size, then diluted back with local spring water and house-made sugar syrup. A recipe with that few moving parts leaves nowhere to hide, so ingredient quality is the whole game.\u003c\/p\u003e\n\u003cp\u003eLayers of berry fruit, dark chocolate and Christmas-cake spice run against the citrus of the gin base, and it closes clean and moreish. Chill it and pour over ice, put it to work in an Espresso Martini or an Irish coffee, or spoon it over vanilla ice cream.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Macedon Ranges \/ Animus Distillery","offer_id":44287999574075,"sku":"22261-700","price":87.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/22261-700.png?v=1790124222"},{"product_id":"animus-distillery-elements-grapefruit-triple-sec","title":"Animus Distillery Elements Grapefruit Triple Sec","description":"\u003cp\u003eAnimus Distillery Elements Grapefruit Triple Sec is a grapefruit liqueur bottled at 30 per cent.\u003c\/p\u003e\n\u003cp\u003eThe batch came about because Curly Flat Wines in Macedon had a surplus of picked grapefruit and offered it up. Peeling is done by hand, carefully, to keep pith out, and the peel steeps overnight in high-proof wheat ethanol that has been triple charcoal-filtered so the base stays neutral. In the morning the peel is lifted out and placed in a basket with the flesh, and the basket goes back over the spirit for vapour infusion, with half the flesh keeping its pith so the vapour cannot get at everything at once. Dilution is with water and house-made sugar syrup.\u003c\/p\u003e\n\u003cp\u003eFull and intensely grapefruity, with both pith and flesh in the texture and a candied-peel complexity through the middle. Keep it in the fridge. Swap it in wherever a recipe calls for triple sec, in a Margarita, a Sidecar or a White Lady, and it will reshape the drink.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Macedon Ranges \/ Animus Distillery","offer_id":44287999737915,"sku":"22263-700","price":87.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/22263-700.png?v=1790124223"},{"product_id":"animus-distillery-elements-spiced-mandarin-cello","title":"Animus Distillery Elements Spiced Mandarin-Cello","description":"\u003cp\u003eAnimus Distillery Elements Spiced Mandarin-Cello is a mandarin liqueur built on the distillery's Ambrosian Gin.\u003c\/p\u003e\n\u003cp\u003eLimoncello is the model, mandarin is the fruit, and the base is a gin, which is where this departs from the Italian original. Ambrosian, with its ginger, galangal and makrut lime leaf, gives the liqueur a spicy floor that plain spirit could not. The mandarins come mostly from Mildura, the variety shifting with the season and with what is good. Peel is taken off by hand to avoid pith and soaks in the gin for a day or so before being removed, the flesh is juiced and added to the vat, then the whole thing is cut with water and house-made sugar syrup to 30 per cent.\u003c\/p\u003e\n\u003cp\u003ePure mandarin, lifted and perfumed, with citrus zest and spice from the gin underneath and a luscious, rounded close. Serve it very cold in small glasses after dinner, or use it in a spritz with prosecco and soda. It also stands in nicely for orange liqueur in a sour.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Macedon Ranges \/ Animus Distillery","offer_id":44287999901755,"sku":"22262-700","price":87.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/22262-700.png?v=1790124223"},{"product_id":"old-kempton-apple-liqueur","title":"Old Kempton Apple Liqueur","description":"\u003cp\u003eOld Kempton Apple Liqueur is a Tasmanian apple liqueur made from distilled cider.\u003c\/p\u003e\n\u003cp\u003eThe recipe came from Lyn Lark, who took her cue from the growers who have shaped Tasmanian orchard country for generations, and it has stayed close to the team's affections ever since. Local cider goes through the distillery's copper pot stills twice, and the resulting spirit is sweetened with sugar syrup. Austrian fruit schnapps is the reference point, though the fruit itself is entirely Tasmanian. Old Kempton works out of Dysart House, north of Hobart, and the fruit liqueurs sit alongside the single malts as a way of putting the island's produce through the same stills.\u003c\/p\u003e\n\u003cp\u003eFresh apple skin and orchard sweetness, clean and not at all cloying. Serve it over ice as a digestif, or use it in place of the sugar in a mojito or a whisky sour. Straight from the fridge in a small glass after dinner works just as well.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Tasmania \/ Old Kempton Distillery","offer_id":44288204701755,"sku":"21261-700","price":86.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/21261-700.png?v=1790124307"},{"product_id":"old-kempton-apple-liqueur-50ml","title":"Old Kempton Apple Liqueur 50ml","description":"\u003cp\u003eOld Kempton Apple Liqueur 50ml is a miniature bottling of the distillery's Tasmanian apple liqueur.\u003c\/p\u003e\n\u003cp\u003eFifty millilitres is enough for a nip or a single cocktail, which makes this the sensible way to meet the liqueur before committing to a full bottle. What is inside is unchanged: Tasmanian cider double distilled through copper pot stills at Dysart House, then sweetened with sugar syrup. Lyn Lark wrote the recipe, drawing on the island's long apple-growing history, and it remains one of the products the distillery team is fondest of. The style sits close to Austrian fruit schnapps, with the fruit character kept well forward.\u003c\/p\u003e\n\u003cp\u003eApple skin, orchard fruit and a clean sweetness that stops short of syrupy. Pour it over ice after dinner, or tip the lot into a sparkling cocktail. It also suits a gift box or a tasting flight at home.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Tasmania \/ Old Kempton Distillery","offer_id":44288204963899,"sku":"21261-050","price":13.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/21261-050.png?v=1790124307"},{"product_id":"old-kempton-lavender-malt-liqueur","title":"Old Kempton Lavender Malt Liqueur","description":"\u003cp\u003eOld Kempton Lavender Malt Liqueur is a Tasmanian malt-spirit liqueur flavoured with lavender.\u003c\/p\u003e\n\u003cp\u003eDysart House stands in a field of lavender through summer, and the scent and colour of it is what prompted this bottling. The flowers come from the Port Arthur Lavender Farm, their heads steeped in Old Kempton malt spirit, the same new-make that goes into the casks for whisky, taken before it sees any wood. Sugar sweetens it and butterfly pea flower gives the colour, which shifts under acid the way that flower does. Using the whisky base means the liqueur carries a grainy weight underneath the floral character, which is not how most lavender products behave.\u003c\/p\u003e\n\u003cp\u003eLavender, obviously, but held in check by malt sweetness and a little vanilla warmth. Pour a splash into sparkling wine, or mix it with the distillery's Embezzler Gin for a lavender-tinted Aviation. Keep it cold: straight from the fridge in a small measure is best.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Tasmania \/ Old Kempton Distillery","offer_id":44288206110779,"sku":"21260-700","price":89.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/21260-700.png?v=1790124307"},{"product_id":"old-kempton-lavender-malt-liqueur-350ml","title":"Old Kempton Lavender Malt Liqueur 350ml","description":"\u003cp\u003eOld Kempton Lavender Malt Liqueur 350ml is a half-size bottling of the distillery's lavender liqueur.\u003c\/p\u003e\n\u003cp\u003eThe 350ml format is a sensible size for something used by the splash. Inside, the recipe is unchanged: lavender heads from the Port Arthur Lavender Farm steeped in Old Kempton's malt spirit, sweetened with sugar and coloured with butterfly pea flower. That malt base is the same liquid that becomes single malt once it goes into cask, which gives the liqueur a grain-driven backbone most floral liqueurs lack. The distillery sits at Dysart House at Kempton, ringed by lavender over summer, and the plant's presence on the property is what set the idea in motion.\u003c\/p\u003e\n\u003cp\u003eFloral and sweet with a malty undertow, and a colour that turns pink with a squeeze of citrus. A short pour over ice, a float on top of bubbles, or the lavender variation on an Aviation with the distillery's own gin. Serve it cold.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Tasmania \/ Old Kempton Distillery","offer_id":44288206176315,"sku":"21260-350","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/21260-350.png?v=1790124307"},{"product_id":"old-kempton-lavender-malt-liqueur-50ml","title":"Old Kempton Lavender Malt Liqueur 50ml","description":"\u003cp\u003eOld Kempton Lavender Malt Liqueur 50ml is a miniature of the distillery's lavender liqueur.\u003c\/p\u003e\n\u003cp\u003eAt 50ml this is a single serve, or the makings of one cocktail, enough to decide whether the style is for you. Rob Tyson's team steep lavender heads from the Port Arthur Lavender Farm in the distillery's own malt spirit, then sweeten with sugar and colour it with butterfly pea flower. Because the base is the same spirit that fills the whisky casks, there is real texture under the flowers. Summer at Dysart House, where lavender surrounds the buildings, explains where the idea came from in the first place.\u003c\/p\u003e\n\u003cp\u003eSweet and floral, with a grainy malt weight and a striking blue-purple colour. Enough for a splash in a glass of sparkling wine or a lavender Aviation. It slots neatly into a gift box or a home tasting set, and wants to be served cold.\u003c\/p\u003e","brand":"DiVino.com.au","offers":[{"title":"Liqueurs \/ Tasmania \/ Old Kempton Distillery","offer_id":44288206274619,"sku":"21260-050","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/0823\/1483\/files\/21260-050.png?v=1790124307"}],"url":"https:\/\/www.divino.com.au\/collections\/liqueurs.oembed","provider":"DiVino.com.au","version":"1.0","type":"link"}