The liqueur, a mix of cream and St-Rémy French brandy, was first launched in North America in 2011.
Matthew Hodges, marketing and business development director, Rémy Cointreau GTR, said: “St-Rémy à la Crème was introduced on a trial basis in North America and was such a success that we were persuaded to release it elsewhere in travel retail.
“This unique French liqueur cream is a most unusual drink – fresh, delicate, smooth and creamy with a strength of character rarely found in a cream liqueur.”
Cellar master Martine Pain recommends that it is enjoyed neat, on ice or as a long drink with coffee.
The price and abv were unavailable at time of publishing.
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