<h3 style="text-align:justify;"><strong><span class="tm7">Frangelico</span></strong> <span class="tm8"> is a brand of liquor that is produced in Canale, Italy. It was launched in 1978, gaining attention mainly because of its unusual packaging: the bottle was designed to look like a friar, even with the rope tied at the waist, and the lid imitating a bald. It is marketed basically in two sizes: the 750ml and the 375ml packaging.</span> <span class="tm8">The origin of Frangelico dates back more than 300 years, from the existence of the first Christian monks living in the mountains of northern Italy. According to the Italian manufacturer, the name of the liqueur is based on the legend of a hermit named Frei Angelico, who "created unusual recipes for liqueurs." The bottle, however, recalls the habit of a Franciscan friar; while the "namesake" of liquor, the famous painter Fra Angelico, was domonic, whose robes would have been white and without the rope.</span><strong><span class="tm7"></span></strong></h3><p></p><p></p>

<h3 style="text-align:justify;"><span class="tm7"><strong>Fernet</strong> was created in 1845 by Bernardino Branca in Milan - Italy. The preparation was stirred with an iron bar that was brilliant with the use, possibly by the action of substance contained in the vegetables used; hence the name of the<strong> Fernet</strong> drink in the Milanese dialect of Italian means clean iron). </span>The use of <strong>Fernet</strong> became popular from the cholera epidemic of 1865, which adid in Mediterranean Europe, because it is anti-choleric. Despite being invented in Italy <strong>Fernet is</strong> practically seen as an Argentine drink, mainly due to the great immigration of Italians to that country and because it is there the most consumer country in the world of drink. The Italians<strong> use Fernet</strong> the mixed in the café.</h3> <p></p> <p></p>

<h3 style="text-align:justify;"><span class="tm7">The first and most famous Limoncello in the world. Based on a family recipe, it is produced exclusively through the infusion of fresh peels of the botanical species "Limone di Sorrento", rich fruit with demarcated production in the region of Sorrento, Italy, where the microclimate provides a unique system of cultivation.</span></h3><p></p><p></p>

<h3 style="text-align:justify;"><span class="tm7">The story of Licor <strong>43</strong> began more than 2000 years ago, legend has it that when the Romans conquered New Carthage, now Cartagena, southern Spain, they found an aromatic and golden elixir produced from fruits and herbs of the region, </span> <em>the Liqvor Mirabilis</em> <span class="tm7"> ("Wonderful Liquor") as called at the time.</span> Seeing the impact of the elixir on the behavior and morality of the locals, the Romans ordered the total destruction of their stock banned its production and consumption. But the Carthaginians continued to produce it in secret. However, this recipe was passed down from generation to generation and the result was Licor <strong>43</strong> <strong>(Cuarenta y Tres),</strong>which became by far the most popular liqueur in Spain. <span class="tm7">In 1946, Mr. Diego Zamora with his brothers, Angel and Josefina Zamora, with the support of Emilio Restoy, Josefina's husband, gathered everything they owned and, with hard work and tireless enthusiasm, began to produce and sell the liquor. A humble beginning, driven by pure passion, ushered in the history of the Zamora Company. Consumption of the product grew throughout the 1950s, and gained the world in the 1960s with </span> <em>Spain's</em> <span class="tm7"> tourism boom. Currently, Licor <strong>43 is the</strong> best-selling Spanish liqueur in the world.</span></h3><p></p>

<h3 style="text-align:justify;"><span class="tm6">In 1849 Adolphe and Edouard-Jean </span> <strong><span class="tm7">Cointreau</span></strong><span class="tm6">established their distillery in Angers, France. The goal was to take advantage of the quality of local fruits to produce a good distillate. After several attempts and experiments, it was in 1875 that they finally released a distillate made with orange skin inside a square bottle of amber color:</span> <strong><span class="tm7"> Cointreau had been born.</span></strong><span class="tm6"> This perfect marriage between sweet and bitter orange peels defines the characteristic taste of </span> <strong><span class="tm7">Cointreau.</span></strong><span class="tm6"> The properly selected orange peels are completely dried, macerated and finally distilled into polished copper stills to extract every drop of the precious oils. The other ingredients - alcohol, sugar and water - which are also natural - give </span> <strong><span class="tm7">cointreau liqueur</span></strong> <span class="tm6"> its creamy and aromatic aroma, while intense and soft, bitter and sweet, which never leaves anyone indifferent. True, taste, like beauty, is often born of contrasts. Drunk pure, only on ice or based on several famous cocktails, </span> <strong><span class="tm7">cointreau</span></strong> <span class="tm6"> is always sure to a pleasure for the senses.</span></h3><h3 style="text-align:justify;"></h3><p></p>

<h3 style="text-align:justify;"><span class="tm6">Founded in 1942, </span> <strong>FERREIRA DUQUE</strong> is a<span class="tm6"> company, cohesive and with sustained growth through the commitment to new technologies and investment in new control methods, which has allowed us a gradual increase in market share.</span> Its Products are produced from the transformation of its ingredients, using traditional methods of infusion, macedecation and distillation ensuring the tastes and aromas of each of the ingredients, based on our Family Recipes improved over generations. <span class="tm6">The </span> <strong>FERREIRA DUQUE brand</strong> has been in the market for over<span class="tm6"> 70 years, however, as a dynamic company that we are, we never stop innovating and for that reason, it has bet on the creation of New Products based, always based on the careful selection of each of the ingredients, fruits, plants and aromas for the full use of its properties, this method of manufacture, combined with the wisdom of experience, results in a range of Syrups, Liqueurs and Spirits with unique tastes and aromas!</span> Over the years it has bet on the constant renewal of the image and the development of new products, never neglecting the rigor and quality that characterize them.</h3><p></p><p></p>

<h3 style="text-align:justify;"><strong><span class="tm6">The company J. Carranca Redondo Lda producer of Licor Beirão, was born in 1940, but the history of this liquor is much older. Still without the nickname Beirão, the liquor was already manufactured, in the village of Lousã, in a pharmacy, more than a century ago.</span></strong></h3><h3 style="text-align:justify;"><span class="tm7">But the story is told like this: at the end of the 19th century, a traveling wine salesman from Porto, passing through Lousã, fell in love with the daughter of a pharmacist, ending their relationship in marriage. In the pharmacy, in addition to the usual medicines, "natural liquors" were marketed according to old formulas kept secret. However, a law prohibiting the allocation of medicinal properties to alcoholic beverages enters into force. Taking advantage of the opportunity, the young man from the north carries out the autonomization of the production of nectars, by the same artisanal processes, in a small manufacture. But the name of Licor Beirão does not appear by chance. In 1929 a Beirão Congress was held in Castelo Branco and the liquor was named after the meeting. It is the difficulties brought by World War II that cause the factory to be sold in 1940 to a young native of Lousã, José Carranca Redondo, who worked there for some time. With just over twenty years and in the meantime married, decides to invest his savings by buying the house and the secret, dedicating body and soul to the liquor that came to be manufactured by the woman. Since then sales have continued to grow, becoming, at present, a very successful liqueur.</span></h3><h3 style="text-align:justify;"><span class="tm7">Currently, Licor Beirão is manufactured in Quinta do Meiral in Lousã (Coimbra district, Portugal). With more than 12 hectares, part of the plants and aromatic seeds used in their manufacture are produced here, thus allowing greater quality control. The remaining ingredients are imported from as far away as India, Sri Lanka, Brazil and Turkey, among others.</span></h3><p></p><p></p>

<p class="Normal tm5"><span class="tm6">"We Portuguese are by nature restless people! Land of brave sailors, pioneer explorers on the spice route, we gave new flavors to the world. Following this motto were born the liqueurs "<strong>CANTARES DE PORTUGAL</strong>". Each liqueur reflects a little of the history of the flavors of Portugal."</span></p> <p></p> <p></p>

<h3 style="text-align:justify;"><span class="tm6">"We Portuguese are by nature restless people! Land of brave sailors, pioneer explorers on the spice route, we gave new flavors to the world. Following this motto were born the liqueurs "CANTARES DE PORTUGAL". Each liqueur reflects a little of the history of the flavors of Portugal."</span></h3> <h3 style="text-align:justify;"></h3> <p class="Normal tm5"></p> <h3 style="text-align:justify;"></h3> <p></p>

<h3 style="text-align:justify;"><span class="tm7">Irish </span> <strong><span class="tm8">Cream Liqueur</span></strong> <span class="tm7"> is </span> <em><span class="tm9"></span></em> a<span class="tm7"> cream liqueur based on Irish whiskey, cream and other aromas. It usually has an alcohol content of 15 to 20% and is served simply or in mixed drinks, most often the Café Iralandês (Irish Coffe). Its largest markets are the United Kingdom, Canada, and the United States. It is not a traditional Irish product, since the first version of it, Baileys, was invented by a product creation agency that worked for the Dublin office of the International Distillers &amp; Wintners in 1973. In the European Union, Irish cream is a product with a protected geographical indicator that requires it to be produced exclusively in Ireland. </span></h3> <p></p> <p></p>

<h3 style="text-align:justify;"><span class="tm7">The history of <strong>AMARULA CREAM</strong> began in October 1983 when a sophisticated liqueur, distilled from the exotic fruit of a tree in sub-Saharan Africa, called maruleira (Sclerocarrya birrea), and which resulted in a light, stable, rich and soft drink, was introduced to the South African market by the small company Southern Liqueur Company of South Africa. The fruit was harvested in February and March, its seeds were completely removed, the pulp underwent a fermentation process, similar to that of wine making and then by distillation in copper stills and then aged for two years in oak barrels.</span></h3><h3 style="text-align:justify;"><span class="tm7">The Maruleira Tree, a true botanical treasure of the African continent, is known as </span> <span class="tm8">"ELEPHANT TREE"</span><span class="tm7">, thus called by the predilection of animals for this fruit, which explains the elephant on the label of the bottle of the product. Initially extremely limited to the South African market and without much commercial appeal, only in September 1989 was the product line increased with the launch of a new version of the drink based on fresh cream, </span> <strong><span class="tm9">AMARULA CREAM.</span></strong><span class="tm7"> The success of the product was so rampant that shortly after the company discontinued the first version of the drink in favor of the new creamy liqueur.</span></h3><h3 style="text-align:justify;"><span class="tm7">Two years later the company was already exporting the product to meet growing demand in several markets, such as Brazil, Canada, Germany and the United Kingdom, and more recently the United States. And it didn't take long for AMARULA to be considered one of the best liquors in the world by respectable associations</span></h3><p></p><p></p>