Perhaps Scotland's
most famous liqueur, Drambuie is based on scotch whiskey, usually 15-17
year old malts that are blended with heather honey essence and, as is usual with most such liqueurs, a
"secret" herbal infusion.
Playing on the rich Scottish heritage, it is said that Bonny Prince Charlie himself handed the recipe to one Captain MacKinnon of Strathaird in 1746 in gratitude for his support during the Jacobite rebellion.
Commercial production didn't start until 1906 by a descendant - Malcolm MacKinnon. The name is taken from the Gaelic phrase "an dram buidheach" that translates as "the drink that satisfied."
More recent range extensions include Drambuie Black Ribbon, which is a premium version aimed at the duty-free market, and Drambuie Cream, launched in 2000. The aroma of the latter has been described as "hospital ward/elostoplast." Cotton plasters! It isn't terribly inviting but the flavour is creamy vanilla custard with cocoa powder and dark chocolate and honey.
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