Designed for the margarita, but its rich, full taste is great for all your cocktailing needs! We start with a mix of neutral cane spirit (white rum), neutral grain spirit (vodka) and an aged 2 year French brandy.

Overall, this is a relatively dry and lean take on orange liqueur, with the citrus dialed way down. A mild cinnamon fragrance is echoed on the palate, alongside vanilla, chamomile tea and cedar, with fleeting honeyed sweetness and a spiced exit that hints at bergamot.

With a recipe developed over more than a decade, we are thrilled to release our highly anticipated herbal liqueur. It’s the first product in our new Alpine Liqueur range. It’s 55% ABV, with matched BRIX and pH, and an Alpine flavor profile with the influence of the Pacific Northwest.

While typically rather sweet, some examples are herbaceous or tart and pair exceptionally well with desserts or act as a delightful addition to cocktails. BroVo Orange Curacao Liqueur from …

We started with Boomerang, a spiced cherry liqueur, authored by Micah Melton and Lucky Falernum, authored by Danny Shapiro. Soon after that we added our signature Orange Curacao and finally in 2019, we added Tacoma Punk, a hybrid product that married one of our amari with one of our liqueurs.

We move this into tanks and add three types of dried orange peel- a sweet orange from California’s Central Valley, a bitter Laranha orange from Curacao and a Seville orange from Spain. We add in coriander, hibiscus, and vanilla.

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Brovo Orange Curaçao is a masterfully crafted liqueur that pays homage to the exotic laraha citrus fruit, native to the island. Carefully made with the dried peel of the laraha, this Curaçao embodies the vibrant essence of the fruit.

It combines neutral cane spirit, with a 2 year old French brandy and a little neutral grain spirit for edge. We add three orange types- sweet from California’s central valley, laraha oranges from Curacao and Valencia oranges from Spain.

Washington's BroVo Spirits masterfully combines ingredients to fashion their Orange Curacao. A blend of white rum, vodka, and a 2-year French brandy are added to tanks with three types of dried orange peel. Sweet California oranges, bitter Laranha oranges from Curacao, and Seville oranges from Spain.