There's exactly one place on earth this liqueur gets made: the Palais Bénédictine in Fécamp, Normandy, where a secret recipe of 27 plants and spices still runs through the original copper pot stills. Only a handful of the ingredients can be named (saffron among them), and they come from as far off as Greece, Africa, Indonesia and India. The botanicals are split into four separate recipes and each is processed on its own. The four batches then spend eight months in oak before they're blended with honey and saffron. The origin story is half the fun. Legend credits a Benedictine monk, Dom Bernardo Vincelli, with creating the original elixir at Fécamp Abbey in 1510. In 1863 a Fécamp wine trader named Alexandre Le Grand discovered the composition of the elixir. (The D.O.M. on the label is the Benedictine motto, Deo Optimo Maximo: "God infinitely good, infinitely great.") Five centuries of history is no excuse to leave it gathering dust at the back of the bar. Pour it neat or over ice after dinner, use a splash in a cocktail, or cook with it.