Review – Benedictine D.O.M. Liqueur
With the international transport networks so much a part of everyday life, we are accustomed to enjoying food and drink containing ingredients from right around the world. Back in the 1700’s however when Benedictine was first produced by a Venetian monk, sourcing 27 botanicals including angelica, hyssop, juniper, myrrh, saffron, aloe, arnica and cinnamon must have been quite the challenge. A half-Century or so gap in production at the beginning of the 19th Century followed, before the original recipe was re-discovered, modernised and put back into production. Today the exact recipe is a closely guarded secret, but we know that it is distilled in copper pot stills and aged in oak barrels for at least a little while.
Nose: Those who have failed to note this liqueur ways in at 40% abv are soon reminded when they plunge their nose into the glass. After the initial alcohol hit subsides, a delightfully understated aroma of lavender honey and complex herbal spice dotted by a range of botanicals that intermingle to create a complex and enjoyable aroma.
Neat: This is not liqueur that does anything by halves; Its high (for a liqueur) abv, intense sweetness and robust herbal palate are all big on the palate. A few ice cubes helps to loosen things up a little, revealing the true beauty of this liqueur; And what a beauty it is. As the initial honeyed sweetness fades, a mix of Christmas spice, summer fruits and gin-like aromatics offer up a deliciously complex and herbal profile. There is not a hint of the ‘medicinal’ taste that often is present in herbal spirits, and as such this is a liqueur with wide appeal. The finish ends with a lovely marzipan note that will keep you coming back for more.
Mixing: From the ridiculously simple but delicious Benedictine and Brandy, to the more complex Singapore Sling, Benedictine works wonders in mixed drinks. The complexity offered by the vast array of botanicals means that it pairs very well with a wide range of spirits and drink styles, making it a versatile ingredient to have on the shelf. From the gin-based Jubilant, to the classic bourbon and cognac Vieux Carre, this is a liqueur that likes to get in on the action whatever the base spirit. The high level of sweetness does make it a tricky proposition in larger amounts, but it is easily balanced by citrus and drinks such as the Between the Sheets work very well when the balance is struck right. Although many recipes call for Benedictine to be used in a pleasantly subtle way to accent other ingredients, it really shines when mixed in the classic Bobby Burns (recipe below), where the combination of Benedictine, whisky and vermouth is quite simply sublime. The versatility of this liqueur is rounded off perfectly by the finding that it also sits very well in champagne cocktails such as the Benediction (recipe below),in which it offers a wonderful sweet and aromatic complexity that is as delicious in taste as it is easy to make.
Signature Cocktail – Bobby Burns
30ml blended Scotch whisky, 15ml Benedictine, 30ml sweet vermouth
Stir ingredients with ice and strain into a chilled glass. Garnish with an lemon twist.
Signature Cocktail – Benediction
25ml Benedictine, dash orange bitters, Champagne
Add Benedictine and bitters to Champagne flute, top with Champagne and garnish with a lemon twist.
Benedictine D.O.M. has been around for nearly 300 years for very good reason. Its full-on and complex flavour profile makes it a versatile and successful ingredient in all manner of cocktails. Whatever your preference, there will be Benedictine cocktail for you. A must have ingredient for the home bar.
Rating: ★★★★★
Benedictine D.O.M. is available to buy from Master of Malt.
★: Terrible, only drink for a dare.
★★: Meh, not undrinkable but best left alone.
★★★: Reasonable, middle of the road.
★★★★: Tasty stuff, well worth seeking out.
★★★★★: Incredible, booze doesn’t get better than this. You need a bottle in your life.
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i travel regularly in the past and each time i will purchase DOM liquor and had been drinking it until i was diagnose with hepatitis B and the doctor advise against drinking.
i love DOM and now i am confuse if i could continue to drink DOM. i need your help.
Qn 1. i have in store several bottle of DOM which had been purchased a while ago like more than 20 years. Can i still drink them or can these bottles of DOM of more than 20 years be consumed.
QN 2. can one who has heptatis B consume DOM.
i really love DOM and i earnestly and sincerely look forward to hear from you on the above question. Thank you and all the very best.
Hi Sumana,
Lucky you having a bottle of Benedictine that old! I see no reason why it couldn’t be drunk but I would recommend seeking advice from a medical practitioner regarding whether you should consume it given your medical history.
Mark
The older the Beneictine is – the smoother it becomes. I drank a bottle of Benedictine bought in 1950 in 1974 and it was wonderful.
I used to be able to go to my local supermarket (Ralph’s, Albertson’s, Vons) and find it there but for some reason they do not stock it anymore. However, I did look in an old established liquor store that I knew had a fine selection and there it was! This is a splurge for me. One of those special occasion drinks so I’m glad I still know where to find it!
Benedictine is one of the finest of botanical liquors, right up there with Chartreuse and the best Absinthes. Unfortunately it is most available pre-mixed with Brandy as B&B.
Lots of ice and lemon in it.
tastes good with brandy
“Dirty Martini. It’s different from the usual, sweet-tasting martini. It’s made with olives and olive juice…so it’s actually salty. I prefer Grey Goose” Ah so you know nothing about alcohol and just buy what looks trendy. Vodka martinis aren’t really martinis, and grey goose isn’t real vodka, as it’s made from grain. “Premium” vodka is a laughable notion, as it almost never from slavic countries. All vodka is is ethanol diluted with water, so when you spring for the top shelf stuff, you pay for marketting and sometimes a little bit of filtration. Education of pretentious wankers aside, My favorite cocktail is the classic: A perfect manhattan: 1 jigger each of sweet/dry vermouth, a generous amount of rye whiskey, a dash of bitters. Pour into an ice filled shaker, shake, strain, and pour into a chilled glass.
I went to Fecamp on the ferry from Brighton many years ago and visited the monastery, it no longer runs, what a shame. Love Benedictine with a little ginger ale and a slug of Brandy.
Lovely drink mmmmm
The Frisco Sour is my favourite way of using Benedictine. It is basically the same as a Whisky sour but uses blended whisky and benedictine as its base along with lemon and lime juice for a mouth corners up sort of cocktail!
With Brandy, ice and slice of lemon. Fabulous.
I love a tot of benedictine with my coffee that is the best way to have it.
Dear Sir,
I have few bottles of BENEDICTINE D.O.M.
It has been with me for more than 5 years and some even longer.
All the seal is still intact,how long can I still leave it unopened .
Will it expire ? Hope any one can help me,thanks!
Drink it!
1930 or 1940 s bottle of DOM benedictnine, not open . Is it safe to use it ?
yep
How do I know what year my DOM was made. Any indications on the bottle.
I have come across a very old bottle of don Benedictine and it appears to have no date on it. the cork is covered with a paper and wax seal on top with a lead like soder sealing the top and a ribbon of the soder going down to another red wax seal. anybody have any idea how old this might be or how to determine how old it is.
I’m trying it tonight for the first time. How should I consume it? Simple over ice, in a coffee, with ginger ale?
I have a same question with Amy. My family have a bottle benedictine D.O.M . What year was made. I can sent you a picture. This bottle from my grandparents
i found a B and B (dom) Le Directeur produit par Benedictine S.A. FE CAMP unopened bottle (86 proof), contents 25/32 quart. i don’t know how old this product is? i don’t drink much so i want to sell it. is there a market for this one bottle?
While it is excellent after you open the bottle, the quality vanishes about a week after the bottle is opened and the experience is anything but good at that point.
Use a wine preserver on it and, perhaps, refrigerate it after opening.
Inherited a bottle and have no clue. For comparison I like ROn Zacapo straight, I like most umbrella drinks and pinot grigio. Any suggestions as to how best to indoctrinate my palate to Benedictine?