Butter, brown sugar and a quarter of treacle. That’s all you need to make some good old-fashioned butterscotch. But if you now think it should be evenly easy to create a butterscotch liqueur, think again. For just adding spirits simply won’t do. You want to keep that buttery caramel sensation, but leave out the sticky sauce part. Distil the taste, not the waste. Some challenge, but so we did.