During the Renaissance, a Venetian monk named Dom Bernardo Vincelli, created an elixir from twenty-seven different herbs and spices from all around the world. The elixir became popular among the royal court, and was produced by the Benedictine monks until the end of the 18th Century. The recipe was lost in the French Revolution, but was rediscovered in 1863 by Alexandre Le Grand, a descendant of a French nobleman. He modernized the recipe, and created a beautiful palace to house the distillery, where the liqueur is still produced today.
Although the exact recipe is kept secret from the public, some of the ingredients that give Benedictine it's unique characteristics are angelica, hyssop, juniper, myrrh, saffron, aloe, arnica, and cinnamon. Its precise recipe and lengthy production process, results in a luxurious, quality spirit that is perfect for a variety of cocktails. It can also be enjoyed neat, over ice, or in coffee.