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By Diageo

Bailey's

Baileys Chocolat Luxe is chocolate in a glass. Using over 30g of real Belgian chocolate per bottle creates an award-winning taste. In 2014, Baileys Chocolat Luxe won a Gold medal at the San Francisco Spirits Competition. Baileys has always had innovation at its heart.

Baileys Chocolat Luxe took over three years to develop. Anthony Wilson, the son of the man behind Bailey Original Irish Cream, tested over 200 chocolates and 800 formulations before perfecting the first fusion of real Belgian chocolate with alcohol.

Baileys Chocolat Luxe combines the bitter aftertaste of cocoa with the rich, caramel tones of Baileys Original Irish Cream to give you an overwhelming experience of luxury and indulgence. The Rococco serve sees Baileys Chocolat Luxe poured over ice and finished with a fresh raspberry. Swirl, sip and savour.

You see, our founders wanted to take two simple treasures that their country was known for, delicious dairy cream and world-renowned Irish whiskey, and combine them.

It took two years of trial and error but by 1974 we had added the finest spirits, rich chocolate and vanilla flavors (with some other flavors and ingredients) along with a little magic, to create the Baileys recipe we now know and love.

Sheridan's

Sheridan's is a liqueur first introduced in 1994. It is produced in Dublin by Thomas Sheridan & Sons.
The idea was originally conceived in the 1980s by Pat Rigney (director of Research and Development for Bailey), to add another product to the single branded company. Production started in 1989 and the new facilities were built for the production at the cost of 2 million (As of 1996).
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