liqueurs

1.Deep, saturated ruby.Explosive bouquet of blackberry liqueur, candied cherry, boysenberry and dark chocolate.

深红宝石晶莹色泽，散发莓利口酒、成熟樱桃、杂交草莓克力酒香。

2.The recipe for making the liqueur has been handed down from generation to generation.

这种酿酒方法世代相传。

3.Leaves strong floral pastille and berry liqueur notes behind, finishing with excellent cut and precision.

轻晃酒杯，有热克力的鼻息，草、烟叶、皮革调渐渐升腾。

4.Anisette: a liqueur flavored with anise.

用茴芹配味的烈性酒。

5.Full-bodied with trademark sweet mid-palate 'evolved' fruits - concentrated cherry liqueur and brandied fruits – fused with dark, bittersweet chocolate.

口感 Palate： 酒体厚，口感有的樱桃果香、甜的克力味。

6.BOLS Coffee delivers a full coffee flavour built on a rum distillate base, making BOLS Coffee arguably the most mixable of all coffee liqueurs.

波士咖啡以朗姆酒为基酒,散发出的咖啡香味,波士咖啡利口无疑可以取代所有的咖啡利口酒.

7.An interestingly caraway-flavoured vodka collins, the flavor courtesy of kummel. Kummel liqueur is caraway flavored, and was the first-ever liqueur produced by Lucas Bols.

一款美味的的香芹籽香味伏特加科林斯，带有一点莳萝甜酒风味。莳萝甜酒是香芹籽味，是由卢卡斯波士第一次生产的酒。