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[ Home > Spirits > Liqueur > Nut Liqueurs ]
Products made with various types of nut such as Macadamia, Almod, Walnut, Peanut, and Hazelnut.
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|  | Arrow Amaretto
| | |  | Arrow Amaretto 1.0L
| | |  | Burnett's Coconut Vodka
| | |  | Crater Lake Hazelnut Vodka
Crater Lake Hazelnut Espresso Vodka is created from two of the most well known flavors of the Northwest: fresh-brewed coffee and hazelnuts. It is more that just a flavored vodka though. Unlike most chemically flavored vodkas, the coffee and hazelnut in Crater Lake Hazelnut Espresso are rich, strong and all natural.
Crater Lake Hazelnut Espresso is dark, rich and just a little sweet. It's perfect served chilled over ice and can be suggested as a unique alternative to Kahlua, Bailey’s or Frangelico. One bartender raves about it mixed over ice with cream and a shot of espresso as a vodka iced latte. It also complements chocolate very well. | | |  | Dekuyper Amaretto
A rich liqueur from almonds, vanilla and distillates of citrus fruits. | | |  | Dekuyper Amaretto 1.0L
A rich liqueur from almonds, vanilla and distillates of citrus fruits. | | |  | DeKuyper Creme de Almond 1.0L
| | |  | DeKuyper Hazelnut Liqueur
| | |  | Di Saronno Amaretto
DESCRIPTION: Brilliant, bright amber hue. Spirity almond and spice aromas. A lush entrance leads to a moderately full-bodied palate with moderate sweetness. Explodes in flavor on the mid palate. Precise, persistent finish.
SCORE: 92
TASTING LOCATION: Tasted under ideal conditions at the Beverage Testing Institute Inc., in Chicago. | | |  | Di Saronno Amaretto 1.0L
In 1525, Bernardino Luini, of the Leonardo da Vinci School of Art, was commissioned by the Santa Maria delle Grazie in Saronno, Italy, to paint a fresco of the Madonna. Bernardino, an extremely passionate and talented painter, first turned his efforts toward finding the perfect model – patient, poised and, most of all, beautiful. And, after weeks of tireless searching, he finally found her, a young innkeeper whose name has been lost through the ages. For the next few months they worked in intimate settings, never more than a few feet apart. The young girl fell deeply, and passionately, in love. And, as a gift of her love, she created a sweet, almond-flavored liqueur for Bernardino. It was the first bottle of Disaronno
Disaronno® is made using only the highest quality natural ingredients like absolute alcohol, burnt sugar and the pure essence of seventeen selected herbs and fruits soaked in apricot kernel oil. This special recipe hasn't changed since 1525.
Disaronno is produced according to the original secret family recipe in Saronno, Italy. The bottle is Venetian glass. | | | | Du Bouchett Amaretto 1.0L
| | | | Franciacorta Amaretto
| | |  | Frangelica Hazelnut
DESCRIPTION: Deep yellow-straw hue. Pungent, hedonistic hazelnut and vanilla aromas. A lush attack leads to a medium-bodied and extremely flavorful palate with mild sweetness. Very well balanced. Flavorful, lengthy finish. Exotic, pure and intense.
SCORE: 96
TASTING LOCATION: Tasted under ideal conditions at the Beverage Testing Institute Inc., in Chicago. | | | | Gozio Amaretto
Preparation of this fine almond-flavoured liqueur relies on a laborious production with the best quality of almonds and peach and apricot stones left in infusion for at least sixty days, the infusion is combined only with sugar in order to get the Amaretto liqueur, a refined Italian taste.
An innovative design and original design for a product that maintains the sensations and characteristics of another time. | | |  | Hiram Walker Amaretto
| | |  | Hiram Walker Amaretto & Cognac
| | | | Hiram Walker Amaretto 30 proof 1L
| | | | Hiram Walker Amaretto 50 proof 1L
| | | | Hiram Walker Crème de Noyaux
| | | | Hiram Walker Hazelnut Liqueur
| | | | Hiram Walker Hazelnut Liqueur 1L
Made from a blend of all natural hazelnut distillate and spirits, Hiram Walker® Hazelnut Liqueur is smooth and delicious. | | |  | Kahana Royale Macadamia Nut Liqueur
The rich essence of roasted macadamias is carefully blended with with exotic natural flavorings to create a Kahana Royale... a liqueur as rare and mystical as the macadamia itself. | | | | Lazzaroni Amaretto Liqueur
| | | | Lazzaroni Amaretto Liqueur 1.0L
| | | | Leroux Amaretto 1.0L
| | |  | Llords Amaretto 1.0L
| | |  | Llords Creme de Almond 1.0L
| | |  | Llords Hazelnut Liqueur 1.0L
| | | | Luxardo Amaretto
| | |  | Luxardo Amaretto Di Saschira
A classic delicate almond liqueur in an elegant bottle from Italy.
The distillery in the Veneto, our actual plant of Torreglia – Padova. Today, the sixth generation of the family continues to produce Maraschino, the cherry liqueur which made their name known world-wide, as well as a full line of classic Italian liqueurs (Sambuca, Amaretto, Grappa, Limoncello,etc.) | | |  | Marie Brizard Amaretto
Amaretto by Marie Brizard, a sunny liqueur for those who love the flavours and colours of Italy. | | |  | Mr. Boston Amaretto 1.0L
A full line of great-tasting cordials for today's most popular mixed drinks
Carries the quality and tradition of the Mr. Boston name | | |  | Nocello Walnut
For the ancient Romans, the walnut was a portrait of the human brain. The outer husk was the scalp, the shell the protective skull, and the convoluted nut itself represented the two hemispheres of the brain. The Romans had such high regard for these nuts that they called them Jugalons Regiae or nuts of Jove in honor of their chief god. Jove was also known as Jupiter.
The Romans enjoyed walnuts served as an accompaniment to fruit for dessert and claimed them as a remedy for headaches. However, historically the Romans were not the first to use these sacred nuts. Early mention of them in texts reveals that they may have been discovered some time between the existence of Babylon and Persia. Further investigation shows that they have been used for centuries around the world. Switzerland cultivated them as a food source throughout the Stone Age and the ancient Greeks pressed them for their oil. The Chinese discovered their precious meats during the reign of Emperor Wu Ti around 100 BC and they were a well-known cooking ingredient for centuries in Kashmir, India. It has also been recorded that Native Americans have eaten black walnuts since as early as 2000 BC and use the sap from the walnut tree in their cooking. This is one old nut!
Since the 4th Century in France, walnuts have been cultivated in such regions as Grenoble, which still produces the best walnuts in France and possibly the best in the world. French walnut oil remains the most highly acclaimed and irreplaceable ingredient for great salad dressings.
It is no wonder that this versatile nut is now integrated into renowned recipes across the world. In Middle Eastern victuals, especially desserts such as Baklava, walnuts are prized and widely utilized. One of Iran’s national dishes, fesenjan, is duck or chicken stew simmered with walnuts and pomegranate juice, seasoned with cardamom, and sprinkled with chopped walnuts. Bulgaria makes a walnut and cucumber soup, Soviet Georgia pounds walnuts for various sauces, while Turkey and Italy combine breadcrumbs, olive oil, butter, cream, and parsley to walnut meats for a classic cream sauce. Forget the peanut, there are one thousand and one ways to use a walnut.
Whether you stuff it, chop it, press it, or mash it, you will appreciate this lovely gift from the worldâs trees. However, there may be no other way to appreciate a walnut as much as when it is made into a liqueur. Weâve racked our brains to find the best one and there it was. Nocello, from the Emeligia-Romagna region of Italy, reigns as the pride of Modena, Italy. It was first produced by Monasteries in the Middle Ages as a medicinal curative, but was soon recognized as a sacred treat. According to local superstition, the green walnuts must be picked on Midsummerâs Day. The time of picking is essential because of the delicate and ever-changing flavor of the nut. The walnuts must be picked and shelled delicately, then they are soaked in brown oak casks of alcohol on their shells for two years. Distillation follows the aging process, secret ingredients are added, and then the Nocello is ready. When done properly, this long and delicate process creates a velvety chocolate-colored liqueur with hints of sweetness and a slightly bitter finish. It is also known as a digestive aid.
This intelligent walnut drink affords the perfect sweet ending to meals, but is not that affordable and fairly scarce. Yet, fear not! You can find a modern version of The product possesses the rich buttery-nut character of walnuts. John and I love it over ice cream, with walnut tortes, and mixed with cognac and cream. It is also delicious in coffee or right off the racks for a pleasant after-dinner cap. Or how about a Walnutini. | | |  | Praline Liqueur
New Orleans-style praline pecan liqueur. Perfect as an after-dinner treat. Praline offers the flavor of its home city’s favorite treat in an after-dinner liqueur, packaged in the traditions of The Big Easy. Praline Pecan Liqueur can be enjoyed in a variety of recipes, such as Praline and Cream, Praline Liqueur on the Rocks, Praline and Milk and in a Praline Royale (1½ ounces of Praline in a cup of hot coffee, topped with whipped cream). | | |  | Reserva Del Senor Almendrado Tequila Liqueur
Reserva del Senor Almendrado is elaborated through a careful distillation process in dedicated stainless steel tanks using a Silver Tequila. Select Natural Almond Flavoring is added during the second distillation thus creating a desirable aroma and flavor profile. With the second distillation these aromas and flavors are refined to obtain the unique quality of Reserva del Senor Almendrado. This unique process creates a fine pleasant blend of essence that results in a well-balanced and palatable product. | | | | Reserva Del Senor Premium Almendrado
| | | | Romeo Amaretto
Rich, velvety-smooth, almond-flavored liqueur made with the crushed essence of apricot. For centuries, the flavor of rich sweet almond has been enjoyed in romantic elixirs throughout Italy, Sicily, Greece, the Far and Near East. In folklore, the almond nut has been associated with
luck and romance | | | | Romeo Amaretto 1.0L
Rich, velvety-smooth, almond-flavored liqueur made with the crushed essence of apricot. For centuries, the flavor of rich sweet almond has been enjoyed in romantic elixirs throughout Italy, Sicily, Greece, the Far and Near East. In folklore, the almond nut has been associated with
luck and romance | | | | Trader Vic's Amaretto Rum
| | |  | Trader Vic's Macadamia Nut Rum
| | | | Trave Amaretto 1.0L
Takes advantage of the strong trend to good-tasting, sophisticated drinks.
The golden taste of almonds, one of the most popular liqueur flavors.
Versatility gives it extra value: delicious straight up, on the rocks, or in mixed drinks. | | | | Villa Vittoria Amaretto
| | |  | Wolfberger Coconut Splash
Take a trip to the Caribbean with this great flavor. Wolfberger Coconut Splash has all the coconut flavor without the woody rum taste making it smooth and delicate. Perfect straight up or with juices sure to give you a first class ticket to the Caribbean.
Clear with a nickel cast. Toasted coconut, passionfruit puree, and oil aromas. Smooth, oily entry off-dry medium body with ripe creamy and toasty coconut, dried papaya, and delicate spice. Long, fruity coconut and nut oil fade. Very tasty. | | |  | Wolfberger Litchini
The perfect unification of Southeast traditional style with Western modern living. Wofberger Litchini has a pure grain alcohol base with delicate Litchi fruit flavor. Whether served on the rocks or as a Martini – it is sure to stir up fun.
Clear with a faint pink cast. Very spicy, lychee and mangosteen aromas have a perfume, dried violet edge. Lightly texture, off-dry, and medium bodied with heavily perfumed violet, sassafras, and lychee nut flavors. Finishes with a long perfumed potpourri and spice fade. | |
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