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Bénédictine

 French liqueur invented about 1510 by the monks of the Benedictine Abbey of Fécamp in France. The Abbey was closed, and the recipe lost after the French revolution, then rediscovered about 1863. It is based on double-distilled brandy, flavoured with some 75 herbs and spices; 40% alcohol by volume and 30% sugar; 1.3MJ (300kcal)/100mL.