FiGee Fine Goods is the official importer and distributor in Switzerland of premium spirits and wine from around the world. We specialize in artisanal, exclusive, limited edition, rarities and independent bottlers.
La Gentiane is the lightest of the Carthusian spirits — an apéritif at 27% volume, designed for the start of the meal rather than the end.
BOTANICALS: built on a beetroot neutral spirit infused with wild gentian root harvested in the French Alps, then blended with the monks' secret herbal selection. The gentian leads — that earthy, structurally bitter root that forms the spine of every serious gentian-based liqueur — supported by lemon and grapefruit pith for parallel citrus bitterness, dried chamomile for floral lift, and white pepper for warmth. Sweetening with honey is restrained, allowing the gentian to read its full bitterness.
SERVING: chilled neat in a small glass before the meal — the classic French apéritif build, the gentian preparing the stomach for what's coming. For a long mix, build a Bianco-style aperitif (La Gentiane, Antica Torino Bianco, soda, lemon peel). Equally with tonic and a slice of grapefruit for a serious alternative to the standard G&T. Pairs with charcuterie, olives, and salted almonds — the table that opens a meal.
The bar’s liqueur. Crafted by women's hands, created at the iconic Olé Olé Bar in Zurich Langstrasse. Olé Olé Liq is the first house-made sour-cherry liqueur of the venue—created under the direction of owners Sonja Huwiler and Elena Nierlich.
They pressed the cherries to get the juice and aroma. What ferments for a long time becomes sweet in the end. That’s the secret—more or less. Everything else: top secret, sealed under a screw cap. The “Swiss recipe secret” lives on.
So: made from cherries, not from “women’s hands.” Because Zurich’s Olé Olé Bar has always been women-run—an island of matriarchy on Langstrasse. Plus, the previous owners, Rita, Helen, and Walthi—well - yes, also the son of a woman - poured their guests the famous “Herzwässerli.” Now it’s back: the bar’s liqueur.
Produced according to traditional liqueur-making methods, selected sour cherries are macerated in alcohol and sugar, then filtered and refined in steel barrels.
A premium coffee liquor by Dwersteg, made according to old traditional methods and certified organic ingredients. Freshly roasted Arabica coffee beans and whole cane sugar give to this clear café liqueur its fine aroma and smoothness.
Chartreuse Liquor D'Elixir 1605 is composed of a unique blend of 130 botanicals.
Created in 2005 to celebrate the 400th anniversary of Marshal d'Estrées handing over the " Elixir de Longue Vie Manuscript" to the Chartreuse de Vauvert.
The recipe is inspired by the "liqueur de santé" or "Elixir de table' dating back to the beginning of the 19th century, which became the "Chartreuse Verte" in 1840.
Elixir Liqueur 1605 is presented in a bottle embossed with the symbol of the Carthusian Order, characteristic of Chartreuse liqueurs.
In 2008, the Carthusians Monks, in close collaboration with the Meilleur Ouvriers de France Sommeliers (M.O.F), brought all their know-how and finest craftsmanship to create a spirit that highlights the freshness and liveliness of the botanicals present in the traditional Chartreuse Jaune liquors
Génépi des Pères Chartreux is a traditional digestive liqueur, made from natural ingredients sourced from the Alps.
The Carthusian monks have been using a secret recipe dating back to the 16th century to patiently elaborate and perfect the liqueur with several macerations and meticulous distillation to achieve the ideal aromatic profile.
Pomelle is a premium aperitif, handcrafted in small batches in England. This blend combines the zesty bitterness of pomelo and grapefruit with the fragrant elegance of elderflower, balanced by subtle earthy notes of ginseng.
With an 18% ABV, Pomelle is designed to be served as a spritz, poured over ice, or served over sparkling wine with a twist of fresh grapefruit.
Great for cocktails – try it in a Margarita, Sour, or Paloma.
Braulio Amaro Riserva is composed of a blend of 100% natural medicinal herbs such as wormwood, yarrow, juniper gentian and other secret roots and berries found in Stelvio Park, northern Italy.
These botanicals are carefully dried, milled and aged for two years in Slovenian oak barrels.
Nixta Licor de Elote is a Mexican corn liqueur made from the tender kernels of an ancestral maize variety named "cacahuazintle", grown in the high valleys and foothills of the Nevado de Toluca volcano.
Produced at the Destilería & Bodega Abasolo using a 4,000-year-old Mesoamerican cooking technique of nixtamalization. This method brings out the most intense flavours and aromas of the maize.
Nixta is a versatile liquor full of flavour that adds a soft texture to cocktails and can be served neat or over ice.
Muyu Vetiver Gris is a modern liqueur made with natural ingredients, created by Alex Kratena.
Vetiver Gris from the Bartender's Edition is a collaboration between Monica Berg, Simone Caporale, Alex Kratena and De Kuyper Royal Distillers. These exceptional liqueurs are intended to inspire bartenders worldwide.
Muyu Chinotto Nero Liquor is a modern liqueur made with natural ingredients, created by Simone Caporale.
Chinotto Nero is part of the Bartender's Edition - a collaborative effort between Monica Berg, Simone Caporale, Alex Kratena and De Kuyper Royal Distillers. These exceptional liqueurs areintended to inspire bartenders worldwide.
Ancho Reyes Original is a unique liquor handcrafted according to traditional methods with chiles native to Puebla, cultivated in volcano-enriched soils.
The chiles are sundried between 15 to 20 days, mashed by hand, macerated in neutral cane spirit for half a year and finally blended. After the harvest, the soil rest for three years before growing chiles again.
