The secret of Benedictine lies in the careful selection and blending of 27 different plants and spices from the five continents. The quality of the ingrediants and the maturation in oak casks combine to produce an unrivalled and unique flavour.
Originally crafted by monk Dom Bernardo Vincelli in France's Normandy region, the recipe for this herbal spirit could have been lost forever had it not been passed along to a local family during the French Revolution when the monks were extricated from their Abbey.
Almost a half-century after the Abbey was destroyed, wine merchant Alexandre le Grande rediscovered the recipe gifted to his family and set about meticulously re-creating the secret elixir.
Calling on 27 different herbs and spices, including angelica, hyssop, cinnamon and thyme, Benedictine warms with its amber-y golden hue and sweet flavors of tangerine peel, fennel and honey. Its unique profile and timeless flavor have inspired bartenders for centuries.