Each bottle of Hebridean Liqueur is filled by hand, the special tapered cork inserted with care, then black sealing wax slowly dripped onto the top of the cork, just at the right temperature so that the Hebridean Whisky Liqueur seal can then be pressed into the wax.The now gone Liqueur page of "The Tryst" wrote:
Because it is a hand made product, each one is slightly different.
The history of making Scotch whisky shows that in the past it was made at home in stills all over Scotland and to make this rather raw spirit drinkable, it was mixed with either orange juice or burnt sugar-caramel. It is this caramel flavour that is used for the basis of the special Hebridean Whisky Liqueur taste - along with some spices to give the drink that extra something
Hebridean Whisky Liqueur was inspired by these frequent visits to the Outer Hebrides and the unique recipe was found in a cookery book describing traditional Hebrides recipes.
The Hebrides are one of the wildest frontiers of Europe, rugged and rich in wildlife. No other region in the world attracts so many different seabirds in such vast numbers.
This liqueur exhibits a combination of caramel flavours, spices and Scotch whisky. The inspiration for the unique taste was a recipe for a Scottish dish from a book of traditional Hebridean recipes.
Picture of the bottle: JPEG-format (4.5 kb)
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