This liqueur is a mixture of over 27 plants, and alcohol made by Benedictine Monks since at least the middle ages (around 1510 A.D.)
Note: This liqueur is a mixture of over 27 plants, and alcohol made by Benedictine Monks since at least the middle ages (around 1510 A.D.) the monastery it was made in was looted during the French Revolution and the book containing the secret recipe was sold to a local notable.The book was then resold to Alexandre Le Grande who found and deciphered the recipe for Bénédictine Liqueur. Also, it is the base for B&B (Bénédictine and Brandy).
First Impression: Honey and spices-lots of spices- spicy jam with a slightly syrupy notes and the cognac whispering around the edges.The myrrh and honey seem to play off each other along with the nutmeg, mace, and cardamom.
Appearance: Golden color, (caramel added). Thick-bodied with a few legs here and there on swirling.
Taste: Thick oily entry at first sweet then rapidly getting spicy in a sweetish way (think spice jellybeans) and has pronounced notes of marzipan (almonds), cinnamon, nutmeg, and a host of other spices. It has a taste that is felt as much as tasted. Finish is medium-long and spiciness stays with you to the end.
Drinks: Used in a number of drinks in a style similar to a bitter but in larger quantities. Mostly things like Singapore slings or in a combination with Scotch. A rather heavy specific gravity so shake or mix a drink using it well.
Bottle: School handbell shaped bottle, dark green/brown in color.With a crest on the collar in front and Bénédictine in raised letters on the back collar. Neck foil/cap is cream/champagne colored with raised lettering
Final Thoughts: A decently made spirit of some complexity, caramel coloring (and resulting taste). I am not a fan of caramel, but otherwise, kudos for an interesting spirit.
Nicely laid out, lots of pictures and information.