Drambuie Liqueur, also known as "Prince Charles Edwards Liqueur" is 40%abv / 80 proof and was first made on the Isle of Skye . Now it is made In Edinburgh, Scotland and in other areas. In the mid to strong range in liqueurs, with a medium body, this is a beautiful, rich, golden colored liqueur that both satisfies upon first glance, and draws you in for a taste. Because it has a nice alcohol level the aroma starts out a bit warm, with the smooth smell of Highlands Scotch that is buoyed up with touches of honey, nutmeg, and a complex and intriguing blend of other spices, possibly including mint, followed up with the barest hint of tangy citrus deep in your nose. Even as a child I have always enjoyed the flavors of honey and nutmeg, as well as the mild but penetrating aroma of saffron.

As I got older I fell in love with fine single malt Scotch whisky. I think this must be why I count Drambuie as my favorite liqueur. The taste of mellow and sweet whisky is first noticed on your tongue, and then you find the sweetness rounding out to a floral honey, which is complexly rounded out with a hint of nutmeg, saffron, and a slew of other aromatic, but subdued spices. The overall sensation is of warm, spicy, liquid gold that first shimmers on the tongue, then evolves to a brown velvet nectar that seeps down your throat and into your whole head, filling it with soft warmth.

The Drambuie story goes like this:

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.