At
the Scottish Liqueur Centre we make by hand our own-recipe, original
Scottish liqueurs using the finest natural ingredients,
At the Scottish
Liqueur Centre we make by hand our own-recipe, original Scottish
liqueurs using the finest natural ingredients we can get our hands
on, from Highland Malt Whisky, honey, cream and real fruit to the
soft Perthshire water in which we carefully blend our products.
We are proud that all of the main ingredients of our liqueurs can
be distinguished on the palate. They say the proof of the pudding
is in the eating - we are confident that our products are second
to none and we therefore offer free tastings to all who visit us.
The Scottish Liqueur Centre
is wholly owned by a family Company
originally from the Island of Mull
off the west coast of Scotland: indeed the family home is still
there, overlooking the fine silver sands and jade-green waters
of Calgary Bay.
This island, which with its neighbour Iona is so steeped in history,
has played an important part in the development of our original
product, Columba Cream.
Our liqueur is named after St Columba,
who in 564AD founded the Christian monastery
on the Island of Iona, which has since been used as the burial
place of Scottish Kings.
Columba Cream is a quite delectable concoction based on a centuries-old
family recipe for brose, a traditional Scots drink which was made
daily (until the advent of refrigerators) using ingredients readily
available on the crofts - whisky, oatmeal, cream, sometimes honey,
sometimes fruit. While there is no official record that St Columba
ever tasted our brose it is more than likely that he and his monks
brewed up something similar on a regular basis.
Every
clan had its own recipe, and until the arrival of the excise man
the
whisky used in this exceedingly palatable libation often came from
illicit stills which proliferated amidst the hidden glens, the rugged
and inaccessible coastlines and the midges of the western Highlands
and Islands.
Sadly, the government taxes on whisky which directly led to so much
illicit production also paid for the routing-out and destruction
of most of these enterprising initiatives.
Fair enough - some of them did produce a very rough spirit which
blinded and maimed - but ours was good!
Indeed our brose was so good that we decided to produce it commercially
and in 1982 formed ourselves into a Company which holds as its main
aim the production of unique, original, Scottish liqueurs.
