Tasting Notes
"Curaao is a Carribean Island where the nearly extinct laraha orange, or bitter and sweet orange, is hand harvested and distilled to produce this tangy and fresh liqueur. The predominant flavor is mellow blood orange with tropical citrus notes. Called for by name in classic tiki cocktails and fun way to add color and that bright orange flavor into any beverage. 25 abv"

The Spirit
Bigallet has been producing handcrafted syrups and liqueurs in the French Alps since 1872. The founder, Felix Bigallet, would create and hand deliver his artisanal spirits to the pubs and inns of Lyon by horse and cart. Today, Bigallet employs the same techniques and care used in the 19th century to bring these top quality spirits to the world market (minus the horse and cart.) Enjoy!

The Distillery
Emile Giffard was a pharmacist before he was a distiller. It started in 1885, when the scorching heat of the summers in France inspired him to create something that would cool and refresh his clientele. Lucky for them (and for us), Emile was also a gourmand, and began researching the digestive properties of mint as he embarked on his endeavor. Using steam distillation of Mitcham peppermint, Emile created a liqueur that was as delicious as it was refreshing. Giffard Menthe Pastille, named after the French candies at the time (the name translates to mint drop), found instant popularity with the locals. Emile promptly turned his pharmacy into a distillery and established the tradition and quality for which Giffard is known worldwide. This was only the beginning.

Four generations and over a century later, the Giffard family continues Emiles tradition, using the finest ingredients and time-tested methods to create their liqueurs. Today, the care taken to create and produce each one remains the same.