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Opening hours
Monday to Friday: 9am to 5pm
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- Warehouse/Logistic Enquiries:
Rafael Rostran
rafael@mindspirits.com.au
0413 594 778
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- Mikael (National Sales/ Owner):
mikael@mindspirits.com.au
0449 570 166
- Arturo (National Sales/ Owner):
arturo@mindspirits.com.au
0424 899 292
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Liqueur
Australian Liqueurs from local distilleries.
We are working towards more sustainibility.
Briottet’s Blue Curacao is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants.
For Crème de Cerise Griotte Briottet or Morello cherry liqueur, we macerate cherries in a water-alcohol mix for more than two months. Morello cherries are ideal for making liqueurs, due to their acidity.
Passion fruit or “maracuja” come from the Passiflora edulis vine species, a climbing plant which originated in Paraguay, Brazil and in the north-east of Argentina. Briottet’s flavoursome liqueur marries perfectly with all types of fruit juice and more especially with orange juice and with apple j...
Mangoes come from mango trees, large trees which originate in the forests of Pakistan and Myanmar.More than 800 species of mango exist, most of which taste like peaches and have a floral note. The flesh of mangoes is delicious and sweet.
Our Mango Liqueur, which is both soft and a great way of tr...
Our Mango Liqueur, which is both soft and a great way of tr...
Briottet’s Triple Sec Curacao is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants.It’s an alternative to Triple Sec 40%, still intense but with less alcohol. It constitutes the irreplacable basic ingredient in many cocktails.
Whole roasted cocoa beans which are macerated and then distilled confer on our White Cocoa liqueur its roundness and its finesse.
The poppy is a bright red wild flower, in the subfamily Papaveroideae of the family Papaveraceae.In 1872, the master confectioner Desserey started making poppy pastilles which became a Nemours (northern France) speciality.Our Poppy Liqueur is generous, a real treat, fruity, with a little “je ne s...