The use of twenty-seven ingredients of herbs and spices the D.O.M. stands for Deo Optimo Maximo this means that – To God most good, most great.

Close to its 500th birthday and produced at the Benedictine Monastery at Fecamp at the coast of Normandy, France since 1510. The monastery used to be destroyed throughout the French revolution and has since been produced by Alexandre le Grand.

Don Bernado Vincelli at first designed the ‘elixir’ to sustain the monks in their work, and as a probably unnecessary defence against malaria, as they were on the subject of large marshlands, and used to be the first branded liqueur medicine.

Medium to deep amber with a greenish-gold rim.

Nose: Pronounced and complex nose offering a wealth of spice and fruit aromas. Cloves, cardamorn and liquorice mingle with honey, butterscotch, prune and orange.

Palate: Pungent herbal and spicy flavours mingle with a pleasing balanced sweetness.

It is intensely at the palate but displays real complexity.
In accordance with brandy and flavoured with 56 different herbs and spices
A distinctive aroma and spices and citrus
Hints of fresh flavour notes mellowed by a touch of honey
Serve neat, over ice or in intriguing cocktails