Liqueur: A derivative of the Latin word for melt or dissolve, liqueurs  can be made with a variety of fruits, herbs, spices, and plants. They are enjoyed both on their own and in cockails. Check out our some of our recipes here.

Leopold Bros.

American Orange

Liqueur

First released in 2011

40% Alc. by Vol. 80 Proof

Leopold Bros. steeps Curaçao and Bergamot oranges in spirit, then carefully distills the oranges in a forty gallon still, separating the clean citrus aromas from the bitterness that is inherent in the citrus pith. The resulting distillate rests in glass carboys, which softens the flavors and relaxes the mouthfeel. The liqueur is then sweetened with agave, but remains drier than other orange liqueurs. The Belgian candy sugar gives it a bit of a lasting confectioner’s finish. Leopold Bros. American Orange enlivens spirits of all varieties from whiskey, to tequila, to fernet, to gin, and more.

 

Gold Medal (90 Points), Beverage Tasting Institute

 
 

Leopold Bros.

Maraschino

Liqueur

First released in 2011

30% Alc. by Vol. 60 Proof

In the tradition of fruit brandies, we start by macerating and fermenting small Marasca cherries from Croatia and distill the resulting cherry mash. We then add coriander and Montmorency cherry distillate and sweeten the blend with honey to create a soft and subtle liqueur with mild almond-like notes that are derived from the cherry pits. You will find the beauty of this liqueur in the nose when it adding it to classic cocktails. 

 

Winner, Good Food Awards 2012

 

 

Leopold Bros.

New England

Cranberry Liqueur

First released in 2003

20% Alc. by Vol. 40 Proof

We use two different varieties of cranberries grown primarily in famous cranberry bogs when making the award-winning Leopold Bros. New England Cranberry Liqueur. We juice the cranberries and blend them with our eaux-de-vie. A small amount of sugar cane is added is balance out the tartness of the real cranberry flavor. To preserve the integrity of flavor and vibrant red color, we bottle our cranberry liqueur by hand.

 

Best In Show, San Francisco World Spirits Competiton. The first non-French fruit liqueur to receive the award.

 

Double Gold Medal, San Francisco World Spirits Competition

 

Leopold Bros.

Michigan Tart

Cherry Liqueur

First released in 2002

20% Alc. by Vol. 40 Proof

Created from one-of-a-kind Montmorency cherries, Leopold Bros. Michigan Tart Cherry Liqueur brings something new to classic cocktails like Manhattans, Singapore Slings, and Gin & Tonics. While most cherries are categorized as sweet or tart, Montmorency cherries maintain a unique balance between the two flavors that is not found in any other varietal. The result is a versatile liqueur with exceptional flavor in both cocktails and cooking.

 

Gold Medal (91 Points), Beverage Tasting Institute

 

Gold Medal, San Francisco World Spirits Competition

 

Winner, Good Food Awards 2012

 

Leopold Bros.

Rocky Mountain BlackberryLiqueur

First released in 2003

20% Alc. by Vol. 40 Proof

Using blackberries from the northwestern region of the Rocky Mountains, Leopold Bros. creates a rich and complex liqueur that can be used in cocktails, as a digestive, and even in cooking. The deep purple color is derived from the juice of the blackberries themselves rather than food coloring or artificial additives. To preserve the integrity of the spirit, Leopold Bros. bottles the liqueur by hand.

 

Gold Medal (95 Points), Beverage Tasting Institute

 

Exceptional (5 Stars), diffordsguide.com

 

Leopold Bros.

Three Pins Alpine

Herbal Liqueur

First released in 2004

35% Alc. by Vol. 70 Proof

Traditionally, distillers in mountainous regions forage their local valleys and forests for the herbs, roots, and flowers to produce herbal liqueurs. Leopold Bros. uses a blend of botanicals found throughout the Rocky Mountains to create a complex herbal liqueur with warming spice and floral notes. Three Pins Alpine Herbal Liqueur derives its name from old fashioned telemark ski bindings that were secured by exactly three pins, and thus is intended as a nod to the traditions of the Rocky Mountains.

 

Gold Medal (90 Points), Beverage Tasting Institute

 

 

 

Leopold Bros.

Frenchpress-Style American

Coffee Liqueur

First released in 2002

20% Alc. by Vol. 40 Proof

We begin by pressing a proprietary blend of freshly roasted coffee beans in our twenty-five litre waterpress. The press acts like a sieve, preserving the full-bodied, natural flavor of the beans once the coffee has been added to our spirit. We then add a touch of raw cane sugar to balance the acidity, and bottle the blend while it is still warm to lock in the fragrant coffee aroma. The result is perfect for classic cocktails or any dessert menu.

 

 

Leopold Bros.

New York Sour Apple

Liqueur

First released in 2004

20% Alc. by Vol. 40 Proof

Created from a blend of apples from the state of New York, we mix these apples with cane sugar and naturally produced lactic acid, which adds a refreshing tartness to the to the finish of this liqueur.

 

It's ideal for when acidity is needed, but not citrus in a cocktail. Nicely paired with vodka, and it blends perfectly with any sherry cocktail. 

 

Gold Medal (94 Points), Beverage Tasting Institute

 

 

Leopold Bros.

Rocky Mountain

Peach Liqueur

First released in 2003

20% Alc. by Vol. 40 Proof

We use a variety of peaches from the Western Slope of Colorado, and blend it with our eaux-de-vie and cane sugar to bring out the rich, peach flavor. 

 

It is wonderful with iced tea, or mix with sparkling wine. 

 

Gold Medal (91 Points), Beverage Tasting Institute

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