Remarkable Cream Liqueurs

A new standard in cream liqueurs made using the finest New Zealand dairy.

Fresh cream-based liqueurs are a positive indulgence, but creating them isn't straightforward. It comes down to a stable emulsion, the skill of the producer and the quality of the ingredients. Cream liqueurs first appeared in the 1970s with Baileys leading the charge. Since then there have been plenty of imitators - some better than others. One brand that is hugely popular in New Zealand raises the bar by employing more fresh cream and less sugar. The result is a superior taste and texture that's hard to replicate with cheaper ingredients like vegetable oil, cream powder and compound emulsifiers. Remarkable Cream's success is also due to the use of New Zealand whey vodka. Whey is the liquid remaining after milk has been turned to curd and strained. It contains proteins, minerals and importantly lactose, which is concentrated, fermented and then distilled multiple times to achieve a high level of purity. The gently sweet spirit has a super smooth texture that makes a perfect base for liqueurs. Finally, to emulsify liquids that won't mix, like spirit and cream, you need specialist machinery and lots of experience, or large amounts of artificial emulsifiers. Remarkable Creams have perfected a natural way.