Wajos Vanilla Liqueur with Orange. Cream liqueur with bourbon vanilla and orange, 17 percent, 350 ml – the creamy digestif that tastes like dessert.

Wajos Vanilla Liqueur with Orange is a creamy liqueur with bourbon vanilla and the taste of orange, 17 percent alcohol, 350 ml from Dohr on the Moselle. Not a clear fruit liqueur, not an egg liqueur, and not a spirit to toss back, but a soft, sweet liqueur for sipping slowly – vanilla up front, orange behind it. Contains dairy products. For ages 18 and up.

Vanilla Liqueur with Orange by Wajos sits between two glasses that everyone knows. On one side, egg liqueur, thick and yellow, which you find at Easter. On the other, a clear orange liqueur, which belongs in a cocktail rather than in a glass afterward. This one takes a little from both: the creaminess of cream, the warmth of bourbon vanilla – and then the orange, which brightens everything up and ensures that the liqueur remains light. One glass after a meal, chilled, and dessert is done.

Creamy and sweet, vanilla first, then orange, then warmth

The liqueur is light and viscous; it coats the glass like a film. On the tongue, you get the cream first, then the vanilla – bourbon vanilla, round and slightly spicy rather than the flat sweetness of vanilla sugar. The orange follows as fruit and as a light bitterness, like the peel rather than the juice, keeping the sweetness in check. Finally, the warmth of the 17 percent, soft and mild. To be honest, this must be said: This is a sweet cream liqueur; a small glass is the right dose. It contains dairy products and is therefore not suitable for vegans or those with lactose intolerance. It is not intended for those expecting a clear, non-creamy fruit liqueur – in that case, the Absacker, a fruity herbal liqueur with 28 percent, is the better bottle.

Chilled from the fridge, over vanilla ice cream, in coffee and in desserts

The simplest way is the best way. Keep the bottle in the fridge, have a small glass after a meal, neat or with an ice cube. As a digestif after a Sunday roast, it replaces dessert; with coffee in the afternoon, it replaces cake. Two tablespoons over vanilla ice cream or strawberries, a splash in an espresso or hot chocolate, a spoonful in the whipped cream for apple pie – the orange makes it more versatile than pure vanilla liqueurs. In tiramisu, it replaces amaretto; in crème brûlée, it is added to the mixture before baking. One glass instead of three; it is sweet and creamy, and it is easy to have too much. It is not suitable for mixing with citrus juice or tonic: the cream will curdle. Once opened, the bottle belongs in the fridge.

Our tip: A glass of vanilla-orange liqueur with two Old Hazelnut Liqueur Pralines after a meal – our Christmas Eve finale when dessert would be too much.

Liqueur is Wajos’ oldest product

Everything started with liqueur. Walter Josef Oster, whose initials form the name Wajos, founded a liqueur manufactory in the 1980s alongside his family's winery in Ediger-Eller on the Moselle – 15 generations of winemakers, then liqueur. His son Peter Oster and Ulf Schwichtenberg turned it into the brand located in Dohr near Cochem, which today has over 80 employees, around 900 items, its own laboratory, and stores all over Germany. A cream liqueur with vanilla is a core craft for this company, not a side product.

The liqueur for a winter evening and for people who like egg liqueur but want something different

The vanilla-orange liqueur is the bottle for everyone who prefers to drink something creamy rather than something sharp after a meal. And for households where egg liqueur belongs at Easter and cream liqueur at Christmas. 350 milliliters are enough for about ten small glasses. As a gift, it is perfect for people who enjoy baking – paired with the Vanilla Crescent Cream Liqueur as a winter set; all liqueurs are on our Wajos page. It is not suitable for anyone under 18, for people who avoid alcohol, or for anyone who avoids cream in their glass.

Cream, bourbon vanilla, and orange, 17 percent, chilled in a small glass – the creamy liqueur from the Moselle that replaces dessert.