Wine Enthusiast Magazine

SPIRITS

Think of cream liqueurs as the comfort food equivalent of the spirits world: cozy, slightly indulgent and a treat to enjoy when you need a little lift—as we all do these days.

“I like to think of cream liqueurs as a reward,” says Brian Facquet, founder/distiller of upstate New York’s Prohibition Distillery, which makes the Beaverkill Bourbon Cream. “The world still likes simple and sweet, the fattiness and richness of the cream, and a little bit of buzz.”

A good cream liqueur feels like a luxe

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