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Digestifs & Aperitifs

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- 92
Distilleries et Domaines de Provence Vermouth Forcalquier (750ml)

FRANCE

$48. 99
Bottle
$587.88 Dozen

ABV: 18%

Tasting note: Gold coloured with lifted, bittersweet herbal aromas including grapefruit, pineapple fruit juice and minted peas. Medium bodied with semi-sweet, fruity-herbal flavours and a root vegetable-like finish. Ends lively, refreshing, gently bitter, grapefruity, herbal and long. Serve chilled. 18% Alc./Vol.

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Dolin Blanc Vermouth (750ml)

Chambery, FRANCE

$29. 99
Bottle
$359.88 Dozen

ABV: 16%

Produced from an Ugni Blanc wine base, Dolin's Blanc is a lighter, drier alternative to its commercial counterparts. Expect complex aromas and flavours of mountain plants, camphor, citrus and elderberry giving way to fresh almond and peach, and just enough bitterness to whet the appetite. Ideal as an aperitif or in cocktails. 16% Alc./Vol.

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- 90
Dolin Dry Vermouth (750ml)

Chambery, FRANCE

$29. 99
Bottle
$359.88 Dozen

ABV: 17.5%

Closure: Screw Cap

Dolin is among the few remaining independent producers of Vermouth and the last producing Vermouth de Chambéry, still made according to the principles which earned Chambéry France's only A.O. for Vermouth back in 1932. Production involves maceration of real plants rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweeteners. The finished Vermouth contains 75-80% base wine, much more than that employed by many international brands, with the majority of grapes sourced from the Armagnac vineyards of the Gers in addition to local/regional producers. Enjoy as an aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails.

Tasting notes... Clear with a very pale green tinge. Moderate, Fino Sherry-like aromatics include yeasty, nutty notes with a hint of quince. The palate is again reminiscent of dry flor sherry, though heavier and with a slightly oily texture. Flavours of almond, dried apricot and flor yeast-like characteristics are evident. Finishes bone dry with a persistent salted hazelnut and dried apricot aftertaste. Very refreshing. 17.5% Alc./Vol.

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- 93
Dolin Rouge Vermouth (750ml)

Chambery, FRANCE

$29. 99
Bottle
$359.88 Dozen

ABV: 16%

Closure: Screw Cap

Dolin is among the few remaining independent producers of Vermouth and the last producing Vermouth de Chambéry, still made according to the principles which earned Chambéry France's only A.O. for Vermouth back in 1932. Production involves maceration of real plants rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweeteners. The finished Vermouth contains 75-80% base wine, much more than that employed by many international brands, with the majority of grapes sourced from the Armagnac vineyards of the Gers in addition to local/regional producers. Enjoy as an aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails.

Tasting note: Sienna brown colour with a dark copper hue. Powerful aromas include sarsaparilla, dried citrus peel, stewed fruits, quince paste, clove and cinnamon. Entry is pure and silky and initially semi sweet with concentrated flavours of sarsaparilla, citrus peel and quinine. Gently warming spirit. Nice bitter-sweet balance leads into a long, dry, pleasantly bitter aftertaste of orange rind, stewed fruit and cinnamon followed by a subtle quinine fade. Lacks the luxurious texture, intensity and length of the best examples - but it’s not far off. Top value in the genre. 16% Alc./Vol.

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- 88
Dolin Suedois Bitter Liqueur (500ml)

FRANCE

$69. 99
Bottle
$839.88 Dozen

ABV: 30%

A traditional digestif from the French Alps that started life as a medical elixir capable of "remedying over 46 diseases". Joseph Chavasse, founder of La Maison Dolin, saved the recipe from oblivion and decided to market it under the name "Suédois Dolin" in memory of the doctor who first used it to help his patients.
Tasting note: Impenetrable and thick raw umber with sienna brown edges. Bitter aromatics are earthy / herbal, hinting at gentian, raw root vegetables plus hints of dried peel. Creamy and sweet; mid palate introduces the bitter herbal edge of the bouquet; finishes faintly bitter with quinine, dried peel and late added sweetness. 30% Alc./Vol.

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Doppelganger Aperitivo (700ml)

London, UNITED KINGDOM

$54. 99
Bottle
$659.88 Dozen

ABV: 20%

With a label design inspired by house music, this deep ruby-red apertivo starts with hints of citrus and aromatic roots on the nose and follows with a bitter-sweet palate led by citrus and rosella (hibiscus), underlaid by earthy and herbaceous flavours. Try it in a Brit Spritz served with elderflower cordial, strawberries and topped with champagne. Also ideal in a Negroni. 20% Alc./Vol.
Silver Medal at the 2022 ISWC Awards.

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Dubonnet Rouge Aperitif Liqueur (750ml)

FRANCE

$33. 99
Bottle
$407.88 Dozen

ABV: 14.8%

In an attempt to discover a way for soldiers in North Africa to consume quinine to prevent malaria, the Parisian chemist, Joseph Dubonnet created this lightly fortified herb wine which is sometimes simply called “the cat.” The story behind the cat which appears on the label is far from clear, however one report has it that it is testimony to the many nights Dr. Dubonnet spent researching his creation, leaving his wife to the sole company of her feline. Dubonnet is produced by fortifying both red and white wines from the Rousillon region of France and blending them with local herbs and spices, then aging the product for three years. Key ingredients are quinine, orange peel, coffee beans, cinnamon and camomile. Best served on ice with a slice of lemon. 14.8% Alc./Vol.

Tasting notes: Tawny color like an old Burgundy. Bouquet is vinegary and tart, with nuances of pine, underripe grapes and fruit stone. Fresh and clean on palate; thin flavor displays tastes of tart cranberry. Try it with some club soda and a slice of orange.
Rating: 80-84 - tasting note sourced from www.wineenthusiast.com

One of history's greatest cocktail creators, Frank Meier, used Dubonnet to make his B.V.D.:

In a mixing glass: one third of each of the following;
Bacardi Rum
Noilly Prat Dry
Dubonnet; stir well and serve.

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Egly-Ouriet Ratafia de Champagne

Champagne, FRANCE

$140. 00
Bottle
$1680.00 Dozen

ABV: 17%

Ratafia de Champagne is liqueur apéritif, made with the juice of freshly-picked Champagne grapes, and fortified immediately after pressing (to prevent fermentation commencing) with grape spirit distilled from Champagne grape skins. It belongs to the same family as Cognac's Pineau des Charentes.

As with anything that is bottled by this great grower, this is not your average example of the genre! Apart from the renowned work in the vineyard, Egly uses only 100% Grand Cru, Estate-grown Pinot Noir. The fruit is sorted and pressed gently and only the finest grape spirit is added.

When you consider that most Ratafia comes from a Champagne producer's weakest fruit, you can begin to understand that we are not talking about a standard example here! As we have come to expect, this perfectionist grower refuses to aim for anything less than greatness. It comes from a particular harvest and after four years mellowing in barrel, it is a stunningly pure and intense expression of this rare style that can be drunk on its own, over ice, with soda or used to make a wonderful alternative to a kir. It also stays fresh in the fridge for months.

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- 91
Sweetdram Escubac Aperitif (700ml)

FRANCE

$89. 99
Bottle
$1079.88 Dozen

ABV: 34%

As the gin sector continues to saturate, Escubac offers the discerning drinker and bartender something genuinely original and genuinely delicious to use. Aside from the addictive E&T (see below), this modern spirit is delicious served on the rocks, while its citrusy, spicy personality and deceptive dryness, brings enormous versatility. It can be handled like a gin or a vodka etc., be poured as a base spirit or it can be 'base split' with countless other spirits.
A modern twist on an old drink, Escubac is a reinvention of an old style of spicy yellow liqueur that originated in Tudor England as 'usquebaugh' (a sort of ancestor of whisky). After being adopted by the French, and renamed Escubac, the drink eventually vanished into the ether. Enter Daniel Fisher and Andrew MacLeod Smith. Drawing on the so-called 'Gypsy Brewing' movement in the US, the Sweetdram team distills in small batches using the ancient copper alembics of the historic Combier Distillery in the Loire Valley, France.
To start, Sweetdram macerate 14 botanicals, including caraway, cardamom, cubeb, lemon and bitter orange and citrus for 72 hours, then slowly distill them using Combier's antique stills. Following distillation, the spirit is then very lightly sweetened with golden raisin and a small amount of sugar (Escubac contains four times less sugar than the average liqueur), and tinted a light straw-yellow with strands of saffron. The recipe alone took 18 months to perfect in the team's Dalston workshop, and was clearly time well spent.
Try an Escubac & Tonic (E&T): Fill a highball glass up with ice cubes. Pour in a 30ml measure of Escubac. Top off with tonic water to taste. Garnish with a wedge of lemon or a lemon twist. 34% Alc./Vol.
Tasting note: Brilliant gold. Kind of like a quality dry vermouth on the nose; herbal, fresh and delicately bitter with hints of fennel developing. Follows through in a silky, medium weight profile with an interesting combination of anise, citrus and caraway. Subtle mint freshness on the finish. Reminiscent of dilute absinthe. Delicious on its own over ice. 34% Alc./Vol.
Other reviews... 4.5 stars - diffordsguide.com

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Fernet Branca Digestif Liqueur (1000ml)

ITALY

$94. 99
Bottle
$1139.88 Dozen

ABV: 40%

Closure: Cork

Fernet Branca has been produced according to a secret family prescription at the Fratelli Branca Distillery in Milan since 1845. Over forty aromatic herbs, blossoms and spices such as enzian, safron, myrrh and camomile are used in its production. Although Fernet goes well over ice or with gin, it's often prescribed as a drink to prevent hangovers. According to Esquire's Handbook for Hosts from 1949, when mixed with rye, a few dashes of Pernod, and a lump of ice, Fernet Branca makes for an ideal pick-me-up. The health-enhancing properties of Fernet have made it the favoured "digestivo" at dinner tables across the world; traditionally served straight up at the end of a meal, it aids in digestion and cleanses the palate. This versatile liqueur can also be used to spike espresso to make the famous "caffè corretto" (literally, "spiked coffee") which is served all over the world. In recent years, as a new generation has discovered this invigorating liqueur, many have begun to serve it with cola, fruit juice, Grenadine, Energy drinks and even beer!

Tasting Notes: Dark brown with an orange cast. Fresh peppermint aromas are very distinctive. A huge blast of menthol assaults the palate with a drying, bitter herb finish. Very dry and concentrated. 40%Alc./Vol.RATED: 91 points (Exceptional)
- Tasting note sourced from www.tastings.com size>

Click here to learn more about Liqueurs.
Click here for Classic Cocktails.

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Fernet Italiano Digestif Liqueur (700ml)

ITALY

$59. 99
Bottle
$719.88 Dozen

ABV: 40%

The health-enhancing properties of Fernet have made it the favoured "digestivo" at dinner tables across the world; traditionally served straight up at the end of a meal, it aids in digestion and cleanses the palate. This versatile liqueur can also be used to spike espressos to make the famous "caffè corretto" (literally, "spiked coffee"). In recent years, as a new generation has discovered this invigorating liqueur, many have begun to serve it with cola, fruit juice, grenadine, energy drinks and even beer! 40% Alc./Vol.

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Francois Voyer Pineau Des Charentes Blanc (750ml)

Cognac, FRANCE

$49. 99
Bottle
$599.88 Dozen

ABV: 17.5%

A specialty of Cognac, Pineau des Charentes is generally categorised as a fortified wine (aka 'mistelle' or 'vin de liqueur' in France). However, being a blend of unfermented or only lightly-fermented grape must and Cognac eau-de-vie it could be argued that the genre is more akin to a liqueur. The net effect is a disjointed blend of grape juice and spirit that needs at least a year in cask in order to integrate. Franois Voyer's expression is composed of two thirds grape juice and one third of young Cognac, aged in oak barrels more for than 18 months. These styles typically present aromas of fresh orchard fruits with hints of honey, figs, vanilla and flowers. A fabulous aperitif, Pineau des Charentes will also work with some desserts, for example, fresh fruit tarts and fruit salads, or try it with a goose liver paté. 17.5% Alc./Vol.

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Giori Ferro China (700ml)

ITALY

$39. 99
Bottle
$479.88 Dozen

ABV: 16%

A famous recipe of mixed herbs and liqueur, Giori Ferro China has the same appetite stimulating benefits as other reputed brands. 16% Alc./Vol.
No tasting notes available.

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- 89
Herbal Park Natural Balsam (500ml)

UKRAINE

$39. 99
Bottle
$479.88 Dozen

ABV: 35%

Tasting note: Transluscent raw umber with gold ochre edges. Evolves with frail aromas suggestive of liquorice root, dried citrus peel, white pepper and sarsaparilla / cola-like scents. Semi sweet entry; mid palate features pleasantly spiced liquorice bullet flavours followed by a delicately warming / gently bitter finish and a dried herb / liquorice confectionary aftertaste. 35% Alc./Vol.

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Imperial Measures Scarlet Sweet Vermouth (375ml)

South Australia, AUSTRALIA

$26. 99
Bottle
$323.88 Dozen

ABV: 18%

A revision of the traditional vermouth concept. Designed for cocktails, with the Negroni as a focus, this vermouth also suits the classic stir-down formats such as the Manhattan, Boulevardier and Vieux Carré. Scarlet is also at home in an Americano or served with soda. A total of 40 botanicals are employed with Wormwood – a key component of any Vermouth - supported by citrus, nuts, roots, herbs, fruits and spices. Working in collaboration with Michael Downer of Murdoch Hill Wines, a blend of Adelaide Hills Chardonnay and Pinot Noir was chosen as the base wine. Botanicals were individually vacuum sealed with spirit and gently heated in a water bath to infuse and extract flavour. This process retains all the delicate notes otherwise lost in traditional methods of production. Bottled in 375ml 'hand grenades', the smaller bottle allows the product to remain as vibrant and fresh as possible after opening by limiting air exposure. 18% Alc./vol.

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- 92
Imperial Measures Single Batch Ruby Bitter Aperitif (700ml)

South Australia, AUSTRALIA

$69. 99
Bottle
$839.88 Dozen

ABV: 25%

Tasting note: [30ml sample] A take on their house Amaro, Imperial Measures employ twelve botanicals including ruby red grapefruit, gentian, rhubarb and ginseng. The stunning ruby colour follows with bitter citrus peel and gentian on the nose. It's slightly fuller and richer than bar standards like Campari, with the gentian checked by ripe grapefruit and mixed citrus notes, including hints of blood orange through the finish. Intended as an aperitif or digestif, but consider it in Negronis too. 25% Alc./Vol.

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- 93
Kamm & Sons British Aperitif (700ml)

UNITED KINGDOM

$69. 99
Bottle
$839.88 Dozen

ABV: 33%

The creation of Alex Kammerling, a bartender and former brand ambassador for Grey Goose vodka. Composed of 45 ingredients including herbs, spices, fruits, berries, nuts, peels, barks, roots, leaves and flowers, this is produced in a similar fashion to gin. The recipe is a closely guarded family secret, but a few of the key botanicals are ginseng, grapefruit peel and manuka honey.
Tasting note: Topaz / copper appearance. Pleasantly bitter aromas are rooty / earthy / dried herb-like in the initial pass. Air contact adds suggestions of grapefruit, liquorice root, fennel, ginger and light menthol. Like a vermouth-meets-bitters, this follows through with flavours of grapefruit, gentian and bittersweet herbs followed by a touch of honey. Ends refreshing, mildly bitter and medium long. Enjoy neat over ice, or served with simple mixers. 33% Alc./Vol.

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La Canellese Extra Dry Vermouth (750ml)

ITALY

$54. 99
Bottle
$659.88 Dozen

ABV: 18%

This extra dry style includes aromatic herbs and spices such as costmary, wormwood, ginger, sage, juniper and chamomile.
The La Canellese property is surrounded by the beautiful world heritage wine landscapes of Piedmont, on the border between Langhe and Monferrato. In an area traditionally devoted to wine, the family has been working for a century to create aperitifs, spirits and bitters.
Naturally fragrant and delicate, Rosa Bertello’s old artisan recipe can be found in every bottle of La Canellese vermouth, enriched and modernized in order to meet contemporary tastes. 18% Alc./Vol.

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- Packaging may vary
La Canellese Vermut di Torino Vermouth (750ml)

ITALY

$54. 99
Bottle
$659.88 Dozen

ABV: 16%

Vermut di Torino follows the oldest tradition of “La Canellese”, keeping to an original recipe. Its melange of selected Italian white wines, sugar and top quality alcohol, enriched by a selection of 30 aromatic plants including absinthe, Alpine and Roman wormwood, licorice, orange, allspice and nutmeg makes for a vermouth to be enjoyed on the rocks, garnished with an orange twist. 16% Alc./Vol.

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- 88
Lacerba Vermouth (700ml)

ITALY

$69. 99
Bottle
$839.88 Dozen

ABV: 17%

Massimo Farimbella, a Bartender/Cigar aficionado from the city of Brescia has worked in the drinks industry for the last 20 years using his knowledge and contacts to produce this style of Vermouth using all the products from around the Lake Garda region. The labels are a tribute to Futurism and Fortunato Depero.
Tasting note: Bright gold. Mildly oxidised, sweet winey notes followed by dried apricots, unleavened bread as well as hints of grapefruit, potpourri and ruby port-like aromas and flavours. Medium-sweet with a delicately bitter finish. Light bodied, graceful sipping vermouth to enjoy over ice. 17% Alc./Vol.

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- 91
Lillet Rose Aperitif (750ml)

Podensac, Bordeaux, FRANCE

$44. 99
Bottle
$539.88 Dozen

ABV: 17%

Closure: Cork

Lillet (pronounced lee-lay) is an aperitif wine, a type of drink traditionally enjoyed before a meal. It originated in 1887 in the Bordeaux region of France, by the Lillet brothers, Paul and Raymond, distillers and merchants of spirits, soda, and candies. It was one of the first tonic wines, and became increasingly popular around the turn of the 20th century when tonic drinks were touted as good for the health. The ban against absinthe in 1915 also contributed to the popularity of the drink. In the 1950s and 60s, the golden age of cocktails, Lillet became the centerpiece of a number of drinks served in the fashionable bars and restaurants of New York City, where it was sometimes served flambé. It was also popularly served with gin in England.

Lillet Rosé is the latest addition to the existing mix on offer which finds itself in-between the Blanc and Rouge with its fresh floral aroma and its dry fruity flavours. It has so far been awarded the winner of the 2011 Chairman’s Trophy for Apéritif with a mark of 94 out of 100 at the International Wine & Spirits Competition. Garnish with strawberries, oranges and all female related letters of apology.

Tasting note: Pretty pale salmon pink appearance. Enticing aroma includes notes of rose water, plum and ripe cherry / strawberry along side hints of ripe grapefruit. A clean, fresh delivery offers a light to medium bodied palate of plum and cherry flavours supported by soft, cleansing acidity. Cherry glace finish is delightfully fresh and deceptively long as hints of rose petal emerge late in the aftertaste. Know someone who enjoys fuller style Rose wines? Introduce them to this. 17% Alc./Vol.

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Lillet Rouge Aperitif (750ml)

Podensac, Bordeaux, FRANCE

$44. 99
Bottle
$539.88 Dozen

ABV: 17%

Closure: Cork

Lillet (pronounced lee-lay) is an aperitif wine; a type of drink traditionally enjoyed before a meal. It originated in 1887 in the Bordeaux region of France, by the Lillet brothers, Paul and Raymond, distillers and merchants of spirits, soda, and candies. It was one of the first tonic wines, and became increasingly popular around the turn of the 20th century when tonic drinks were touted as good for the health. The ban against absinthe in 1915 also contributed to the popularity of the drink. In the 1950s and 60s, the golden age of cocktails, Lillet became the centerpiece of a number of drinks served in the fashionable bars and restaurants of New York City, where it was sometimes served flambé. It was also popularly served with gin in England.

While Lillet was originally a bitter tonic drink, the quinine content has now been reduced. There are now two types made - Lillet Blanc and Lillet Rouge. The Rouge version, made with red wine, appeared on the market in 1962. There are a number of options when serving Lillet. Lillet Blanc can be used in a Martini with gin and vodka and a lemon peel garnish; this drink, called a Vesper, was invented by the character James Bond in Ian Fleming's 1953 novel Casino Royale. Both can be served plain over ice or as the main ingredient in a number of cocktails. Serve Chilled. 17% Alc./Vol.
No tasting notes available.

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- 96
Lillet Blanc Aperitif (750ml)

Podensac, Bordeaux, FRANCE

$44. 99
Bottle
$539.88 Dozen

ABV: 17%

Closure: Cork

Lillet (pronounced lee-lay) is an aperitif wine; a type of drink traditionally enjoyed before a meal. It originated in 1887 in the Bordeaux region of France, a creation of the Lillet brothers, Paul and Raymond, distillers and merchants of spirits, soda, and candies. It was one of the first tonic wines, and became increasingly popular around the turn of the 20th century when tonic drinks were touted as good for the health. The ban against absinthe in 1915 also contributed to the popularity of the drink. In the 1950s and 60s, the golden age of cocktails, Lillet became the centerpiece of a number of drinks served in the fashionable bars and restaurants of New York City, where it was sometimes served flambé. It was also popularly served with gin in England.

While Lillet was originally a bitter tonic drink, the quinine content has now been reduced. There are now two types made - Lillet Blanc and Lillet Rouge. The Rouge version, made with red wine, appeared on the market in 1962. There are a number of options when serving Lillet. Lillet Blanc can be used in a Martini with gin and vodka and a lemon peel garnish; this drink, called a Vesper, was invented by the character James Bond in Ian Fleming's 1953 novel Casino Royale. Both can be served plain over ice or as the main ingredient in a number of cocktails.

After months of hard work we have secured good reliable stocks in time for summer and we are thrilled to have ended the Lillet drought in Australia. However, it's among the hottest items in town and it won't last forever. We advise you to stock up now to avoid disappointment. We are aware of this sounding like a cliche, but we can't think of the last time we made such a statement.
Tasting Notes: Brilliant pale straw colour with water like hue. Top notes of candied lime and orange blossom, above honey, ripe peach and apricot with subtle hints of strawberry and talc emerging. The palate delivers flavours of lime, marmalade, very ripe peaches and apricot above a layer of honey. Creamy mouthfeel. Back palate flavours of marmalade, peach and apricot persist through the crisp clean finish. Terrific length, depth and balance. Superb! Serve Chilled. 17% Alc./Vol.

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- 92
Liquore delle Sirene Canto Amaro Digestif Liqueur (700ml)

ITALY

$89. 99
Bottle
$1079.88 Dozen

ABV: 27%

Tasting note: The Liquori delle Sirene are a collection of bitters and liqueurs made by Elisa Carta, a trained sommelier, olive oil taster and passionate herbalist. Her terroir inspired amaro is made primarily with infusions from Lake Garda botanicals such as lemons, thistle, rose berries and sweet and bitter orange. It also includes kina, vanilla, and timut pepper (similar to Sichuan pepper). The result is a deeply coloured Amaro with lifted scents of orange peel, gentian and hints of orchard flowers and a silky, pure delivery including gently bittersweet flavours of citrus peel, vanilla, incense(?) as well as hints of pepper and potpourri. Serve it neat or with tonic and a lemon twist. 27% Alc./Vol.

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- 92
Liquore delle Sirene Bitters (700ml)

ITALY

$79. 99
Bottle
$959.88 Dozen

ABV: 23%

A bitters inspired by tradition, employing herbs, flowers, fruit and roots carefully selected for their aromas and special characteristics, each extracted by way of long, separate infusions in alcohol before water and sugar complete the recipe. The final result is rested in small barrels before bottling. No artificial colours, flavours or preservatives.
Tasting note: Glossy rust-red / autumn leaf gold. Aromas of ruby grapefruit, bitter herbs, gentian and earthy, root-like notes. Viscous with delicately bittersweet herbal-citrus peel flavours ending gently bitter and quinine-like through the finish. Lingers. 23% Alc.Vol.

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Lorenzo Inga Selection Antico Amaro Di Serravalle (500ml)

ITALY

$69. 99
Bottle
$839.88 Dozen

ABV: 20%

Made from more than twenty different herbs, roots and tree barks infused in alcohol for 40 days, based on a recipe found in 1832. It was first created by a Capucine monk, Vincislao, who prepared the elixir to treat epidemics of cholera in India in the 18th century. Ideal after a meal as a digestive, otherwise enjoy it with soda or in cocktails. Also very popular in Italy mixed with 'Red Bull'. 20% Alc./Vol.

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Lucano Amaro Digestif Liqueur (700ml)

ITALY

$54. 99
Bottle
$659.88 Dozen

ABV: 28%

“Amaro is the cherry on top of the perfect Italian meal,” says Alessio Liberatore, who runs the popular, family-run Taverna dei Fori Imperiali restaurant near the Colosseum in Rome. It represents a much-loved excuse to prolong the eating experience among friends and family.
This version is from the Basilicata region in southern Italy (the word “Lucano” is derived from Lucania, the ancient Latin name for Basilicata). According to www.wineenthusiast.com, this Amaro "opens with a slightly lighter color enhanced by deep aromatic intensity. There’s a pungent herbal note here followed by chocolate, root beer and mouth-cleansing bit-terness." 28% Alc./Vol.

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- 95
Lustau Blanco Vermut (750ml)

Jerez, SPAIN

$36. 99
Bottle
$443.88 Dozen

ABV: 15%

As well as having a long history of making sherry and local specialties, like Ponche, there's a tradition of producing vermouth in Jerez. Lustau's is based on an old recipe, starting with high quality sherries to get a more 'natural' character than vermouths fortified with raw alcohol. This Blanco is a perfect example. A blend of two wines - a dry, minerally and crisp Fino sherry and a sweet and floral Moscatel resulting in a Summer sipping vermouth that's brimming with flavour.
Tasting note: Brilliant gold. Fragrant, mildly bitter aroma with a strong herbal accent (gentian, wormwood and thyme) as well as hints of old roses, grapefruit, dried apricot, mixed citrus peel and a touch of cinnamon. Full and fresh in the mouth with a grapey / citrus burst and delicately bitter medley of grassy, herbaceous flavours drying towards the finish. Vibrant and refreshing. Like a dry and a sweet in one. 15% Alc./Vol.

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Maidenii 7 Year Old Classic Vermouth (500ml)

Victoria, AUSTRALIA

$94. 99
Bottle
$1139.88 Dozen

ABV: 19%

Not exactly cheap, but how many vermouths are aged for seven years in a French oak? A completely unique take on the Maidenii's classic that sees rancio and almost flor-like sherry characters layered into what was already a wonderful aperitif. Arguably the perfect vermouth for drinking neat. Bottled unfiltered. 19% Alc./Vol.

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- 93
Maidenii Kina Quinquina (750ml)

Victoria, AUSTRALIA

$47. 99
Bottle
$575.88 Dozen

ABV: 17.5%

A logical extension to the outstanding Maidenii range comes in this Quinquina aperitif. Produced from Heathcote Viognier grapes as well as fragrant botanicals and citrus, rounded off with the bitter edge of cinchona bark.
Tasting note: Brilliant pale straw colour with water like edges. A lovely lift to the aroma with bright notes of grapefruit, thyme, cool mint and delicate quinine. Fresh and breezy entry followed by racy flavours of semi-ripe apricot, pink grapefruit and a delicately bitter, vibrant dried herb / quinine / mint finish that's remarkably long for the genre. Very appetising, this should mix brilliantly. 17.5% Alc./Vol.

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- 95
Maidenii Nocturne Amer (500ml)

Victoria, AUSTRALIA

$67. 99
Bottle
$815.88 Dozen

ABV: 21.5%

This is Maidenii's super premium line of "Amaro", a more intense digestif to act as counterpoint to their current line of Apertifs. Extremely limited stocks.
Tasting note: [2016 edition / taken from a 30ml sample] Pale, slightly cloudy salmon pink / autumn leaf orange. Pure and intense aromas of pink grapefruit and a gently bitter medley of fresh herbal notes; just as complex in the mouth, and seamlessly integrated, this ups the bitterness on last year's release and lingers even longer in the aftertaste. Impressive. 21.5% Alc./Vol.
[2015 edition / taken from a 30ml sample] Cloudy / translucent autumn leaf brown with fine sediment. Aromas of grapefruit / plum / pepper / curry leaf? Entry is dried herb-like yet fruity building with prune, sweet spice and lively acidity. Finish adds an superb bitter-herb power wave. Ends delicately bitter, grapefruit-like and long. 93 points 21.5% Alc./Vol.
Other reviews... My “wine” of the weekend, though, was Nocturne, a new amaro (or bitter fortified digestif liqueur) from Victorian vermouth producer Maidenii. This incredibly complex, startlingly original drink started life as a barrel-aged rose, with layers of flavour then built up through additions of botanicals such as quandong, pepper, munthurri berries and black truffle, and a mouth-hugging bitterness provided by gentian and angelica. It’s very limited — just one barrel, or 300 bottles of this first release were produced... it’s one of the most remarkable fluids to have flowed across my tongue all year. - Max Allen

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- 89
Maidenii Sweet Vermouth (750ml)

Victoria, AUSTRALIA

$47. 99
Bottle
$575.88 Dozen

ABV: 16%

Closure: Cork

Maidenii Vermouth is a collaboration between French wine maker Gilles Lapalus and Australian bartender Shaun Byrne. In the creation of Maidenii they have sourced leaves, flowers, fruits, herbs, seeds, spices and roots from the gardens of both the old world and the new. The vital components, wormwood and wine, are plucked fresh from Victoria. Other key ingredients include strawberry gum, river mint, sea parsley and wattle seed.

Shaun has been tinkering behind the bar of Melbourne martini haven Gin Palace for over 5 years. This has helped him nurture his interest in capturing and enhancing natural flavours, arising in house-made concoctions and a sophisticated understanding of palates.

Born of a French wine family, Gilles has wine flowing through his veins. He crossed the globe to take over the position of Winemaker at the dynamic Sutton Grange Winery.

The two were bought together by their love of Vermouth; Gilles bringing with him the traditional alchemy of pastoral Europe to complement Shaun’s knowledge of the vibrant food and drink culture of Australia’s young cities.

Tasting note: Bright crimson / cherry appearance. Moderate aroma issues an attractive combination of citrus peel and black fruits with subtle herbaceous undertones. A soft, silky entry is followed by a light to medium bodied mid palate with semi sweet flavours of blood orange and sweet spices. Finish is gently acidic and cleansing - certainly not overly sweet by any measure. Nicely balanced. Concludes with refreshing grape fruit and dried berry notes followed by a gently bitter fade. A welcome entry into a category that of late has become excessively sweet. 16% Alc./Vol.

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- 96
Maidenii Dry Vermouth (750ml)

Victoria, AUSTRALIA

$47. 99
Bottle
$575.88 Dozen

ABV: 19%

This is the latest offering from a collaboration between French wine maker Gilles Lapalus and Australian bartender Shaun Byrne. In the creation of these world class Vermouths, they have sourced leaves, flowers, fruits, herbs, seeds, spices and roots from the gardens of both the old world and the new. The vital components, wormwood and wine, are plucked fresh from Victoria. Other key ingredients include strawberry gum, river mint, sea parsley and wattle seed.
The 'Dry' completes a superb triptych of Vermouths and represents their finest effort to date.
Tasting note: Pale straw gold colour. Perfumed aromatics open with a fruity / herbaceous burst that includes bay leaf, clove, indian spices and more over a fresh and fruity base wine. The fruitiness comes to the fore after exposure leaning towards stewed apricot / fruit mince pie. Exceptional complexity. The palate is lean, light yet with good depth opening spicy with a dried citrus peel and apricot burst before turning deliciously nutty, spicy and refreshingly acidic towards the finish. Concludes bone dry and delicately bitter as the gentian asserts itself with hints of clove and a medley of flavours reverberating into the lengthy fade. Beautifully composed. A superb drink in its own right, it will take your Martinis to the next level. 19% Alc./Vol.

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- 93
Maidenii Classic Vermouth (750ml)

Victoria, AUSTRALIA

$47. 99
Bottle
$575.88 Dozen

ABV: 16%

Closure: Cork

Maidenii Vermouth is a collaboration between French wine maker Gilles Lapalus and Australian bartender Shaun Byrne. In the creation of Maidenii they have sourced leaves, flowers, fruits, herbs, seeds, spices and roots from the gardens of both the old world and the new. The vital components, wormwood and wine, are plucked fresh from Victoria. Other key ingredients include strawberry gum, river mint, sea parsley and wattle seed.

Shaun has been tinkering behind the bar of Melbourne martini haven Gin Palace for over 5 years. This has helped him nurture his interest in capturing and enhancing natural flavours, arising in house-made concoctions and a sophisticated understanding of palates.

Born of a French wine family, Gilles has wine flowing through his veins. He crossed the globe to take over the position of Winemaker at the dynamic Sutton Grange Winery.

The two were bought together by their love of Vermouth; Gilles bringing with him the traditional alchemy of pastoral Europe to complement Shaun’s knowledge of the vibrant food and drink culture of Australia’s young cities.

Tasting note: Deep copper / mahogany colour. A powerful aroma reveals scents of clove, bay leaf and cherry with hints of anise adding freshness. A slightly tart, bitter entry leads into a medium bodied, almost off-dry profile of stewed fruits and sweet spices counterpointed by pleasantly bitter, herbal, earthy, root like flavours and cleansing acidity. Excellent balance. Spicy blackberry finish. Concludes clean, fresh and mildly tart with bay leaf and clove persisting. A moreish aperitif. 16% Alc./Vol.

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Mancino Chinato Vermouth (500ml)

ITALY

$52. 99
Bottle
$635.88 Dozen

ABV: 17.5%

A bartender by trade, in 2011, Giancarlo Mancino started working with a small family operated distillery in Piedmont. His aim was to create a range of high quality vermouths. Using a range of botanicals ground in a traditional mill, the ingredients were then steeped in sugar beet spirit to extract the aromas and flavours, before being blended with a local wine base.
Another product that stemmed from these efforts is "Chinato". It is Giancarlo’s hybrid of his three Mancino Vermouths (Secco, Bianco and Rosso) centered on Erede di Chiappone Armando Barbera d’Asti D.O.C.G, with added pure quinine bark. Considered by some as a new tier for the category, it's built on a rich, deep, red, bitter wine base, making for a notable digestive/aperitif. Serve it as an after dinner pairing with fine cheese or dessert, otherwise, perfect chilled, straight up as a digestive, warmed like mulled wine or used as an addition to any Hot Toddy.

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Maurin Quina Le Puy Aperitif (1000ml)

Burgundy, FRANCE

$59. 99
Bottle
$719.88 Dozen

ABV: 16%

Closure: Stelvin

This aromatised white wine includes a maceration of wild cherries, cinchona bark (quinine), lemon and cherry juice in neutral spirit with measured amounts of cherry brandy. Created in 1884 by Mr. Auguste Maurin in Le Puy, an Italian artist later designed the smirking green devil as a feature on the label (he seems very satisfied to have procured a bottle!) Expect wild berry and lemon flavours finishing with a tart display of bitter, earthy, floral notes. Try it chilled, on ice, with soda or add to cocktails (e.g. substitute it for Campari in a Negroni). 16% Alc./Vol

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- 90
Meletti Fernet (750ml)

ITALY

$79. 99
Bottle
$959.88 Dozen

ABV: 40%

Centuries-old and rooted in medicine, Fernet are a kind of sub-category of Amaro that are typically less sweet, or more bittersweet. Like Amaros, they're usually consumed at the end of a meal to aid digestion and are flavoured with locally grown plants and herbs so as to represent the flavours of a given region. The Branca brand has long held the top position in the Fernet world, but that hasn't stopped countless distilleries, both in Italy and beyond from making proprietary variations of their own. Meletti's expression is described as a 'moderately bitter' style, offering hints of dark chocolate, coffee and mint, finishing with bitter gentian root, while the ingredients are said to include cardamom, myrrh, rhubarb, chamomile and saffron, among others. 40% Alc./Vol.
Other reviews... A stomach settler and a breath freshener, this liqueur is full-on minty from first sip straight through to exhale. The moderately bitter midpalate offers hints of dark chocolate, espresso and allspice. There's a passing resemblance to thin-mint cookies if you squint. 90 points - Kara Newman - wineenthusiast.com

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- 93
Meletti Amaro Liqueur (700ml)

ITALY

$64. 99
Bottle
$779.88 Dozen

ABV: 32%

This classic Italian liqueur is an infusion of aromatic herbs using an old family recipe. Offering distinctive hints of anise, saffron and violets plus an array of other less subtle spices, it's less bitter than many counterparts. Great served after dinner as a digestif or over soda. It can also substitute when vermouths are called for in drinks like Manhattans. 32% Alc./Vol.
Other reviews... The brisk, invigorating scent of this amaro hovers between herbal and medicinal. On the palate, it skews sweeter, with rich caramel and hazelnut flavors and just enough bitterness and baking spice to keep things interesting. 93 points - Kara Newman - Wine Enthusiast

Delivery Information
- Organic
Mouzon Leroux L'exaltant Ratafia de Saignee (500ml)

Champagne, FRANCE

$105. 00
Bottle
$1260.00 Dozen

ABV: 18%

Closure: Cork

Sébastien Mouzon is a dynamic, ninth-generation grower producing exciting and terroir driven wines at his domaine, Mouzon-Leroux. Based in the Grand Cru village of Verzy, Sébastien farms eight hectares of vines spread across 60 separate plots. While much of the vineyard area is planted to Pinot Noir, there are additional small parcels planted to the remaining six varietals legally allowed in Champagne; Chardonnay, Arbane, Pinot Gris, Pinot Blanc, Pinot Meunier and Petit Meslier. Aiming to bring further translation of site to his wines, Sébastien works with very low yields in his certified organic vineyards, with fermentation and élevage then completed in a mix of steel tanks and older 500L barrels. Sulphur additions are also kept to a minimum.
L’Exaltant is made 100% of Grand Cru Verzy Pinot Noir grapes, that received just a day of skin contact for a blush of colour before the juice was fortified with grape spirit. No fermentation, no sugar addition, no fining and no filtration. A thrilling, pure-fruited aperitif. Served chilled over ice.

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Negro Ferro China (700ml)

AUSTRALIA

$24. 99
Bottle
$299.88 Dozen

ABV: 18%

A herb infused fortified wine aperitif. Best served before a meal. A famous source of iron and appetite stimulant. 18% Alc./Vol.
No tasting notes available.

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Never Never Distilling Co. Fancy Fruit Cup (500ml)

South Australia, AUSTRALIA

$64. 99
Bottle
$779.88 Dozen

ABV: 27%

New from the boys at Never Never is this Aussie take on Pimms, described as "Summer in a glass". English fruit cups are traditionally gin-based. This one uses Never Never’s award-winning Triple Juniper Gin combined with Marionette’s barrel-aged Orange Curaçao (a blend of navel, Seville and blood oranges).
The addition of local and exotic spices, plus Earl Grey tea for tannin structure, creates a uniquely Australian aperitif, all about taking what the English started and doing it better. The classic serve is long, topped with lemonade, ginger ale and fresh fruits such as strawberry, orange or garnishes like cucumber and mint. 27% Alc./Vol.

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Noilly Prat Dry Vermouth (750ml)

Marsiellan, FRANCE

$35. 99
Bottle
$431.88 Dozen

ABV: 18%

Closure: Cork

In 1800, Joseph Noilly decided to break with tradition. He began producing the first ever Dry Vermouth to compete with the sweet Italian ‘Turin’ styles. He achieved this by making three fundamental changes to the method of vermouth production. The first change involved the addition of local flowers and fruits to his original recipe of 20 herbs. The second saw to the use of dry wines made from the Picpoul and Clairette grapes from the Languedoc. After macerating and blending, the third point of difference was to adopt a ‘new’ method of ageing which was known locally as "vin cuit" (‘cooked wine’.) This essentially involved transferring the wine into small oak barrels to be left outdoors. This exposure to climatic extremes lasts 12 months and actually speeds the wines aging process by up to four times. The barrels are finally emptied into huge blending vats, fortified and then left a further twelve months to marry before bottling.
18% Alc./Vol.

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- 93
Nonino Amaro Riserva Digestif Liqueur (700ml)

Udine, Friuli, ITALY

$139. 99
Bottle
$1679.88 Dozen

ABV: 35%

'Riserva' is the premium expression of grandfather Antonio Nonino’s ancient Amaro recipe, softened by aging in barriques and small casks for 24 months. Extended maturation was something of a family tradition - partly to create an alternative style and partly because the cost of stainless steel vats was prohibitive. The resulting deep gold coloured Amaro sports an aged-grappa like bouquet that's fresher than most. Soft aromas of fruit bread, dried apricots, raisins, quinine and a whisp of white pepper follow in a silky, medium bodied palate that's fruity and zesty more than bittersweet. The grappa base spirit comes through, while the finish ups the complexity adding suggestions of chamomile tea, gentian, bergamot, apple mint and warming spices. Being a lighter, less assertive style means this is both accessible and versatile. Pair it with cream based desserts, cheeses or Tiramisu and chocolate. Also recommended in an Old-Fashioned, but leave other bitters out. The beautiful, decoratively labeled 'apothecary' style bottle is an added bonus. 35% Alc./Vol.
Other reviews... Strong notes of eau-de-vie are wrapped up in toasted spice aromatics of dried blood orange peel, sandalwood, and cassia bark. On the palate, this is quite dry, with notes of kola nut, pine, and orange liqueur. The finish is wonderfully complex and long. 96 points - Ultimate Spirits Challenge 2022
The Nonino family have devoted themselves to the art of distillation since 1897 with each generation actively improving and innovating to change the perception of ‘Grappa’, Italy’s ancient and best known distillate. In 1973 Nonino became the first producer to create a single varietal Grappa, using the rare and indigenous Picolit grape, setting a trend which the rest of Italy’s distillers followed. This was to be the beginning of a campaign for the preservation of their local Friulian varieties. In 1984, Nonino again set the standard with their ‘ÙE’, distilling from whole grapes to preserve each varieties unique aroma and flavour.

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Nonino Amaro Digestif Liqueur (700ml)

Udine, Friuli, ITALY

$99. 99
Bottle
$1199.88 Dozen

ABV: 35%

Closure: Cork

The Nonino family have devoted themselves to the art of distillation since 1897 with each generation actively improving and innovating to change the perception of ‘Grappa’, Italy’s ancient and best known distillate. In 1973 Nonino became the first producer to create a single varietal Grappa, using the rare and indigenous Picolit grape, setting a trend which the rest of Italy’s distillers followed. This was to be the beginning of a campaign for the preservation of their local Friulian varieties. In 1984, Nonino again set the standard with their ‘ÙE’, distilling from whole grapes to preserve each varieties unique aroma and flavour.

This last forms the spirit base for Nonino’s Amaro liqueur (Amaro means "bitter" in Italian). Like other classic Amaris this herbal liqueur is traditionally drunk as an after-dinner digestif. Dozens of varieties are commercially produced, the most commonly available of which are Averna, Ramazzotti and Montenegro. Nonino’s is infused with alpine herbs and tangerines, aged in barriques of Nevers, Limousin and old Sherry wood. It makes a great aperitif over ice or chilled from the fridge with a wedge of orange. 35% Alc./Vol.

No tasting notes available.

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- 91
Olave Rojo Vermouth (750ml)

SPAIN

$19. 99
Bottle
$239.88 Dozen

ABV: 16%

A classic red vermouth from Spain prepared following traditional methods by blending wines with up to 80 different herbs and botanicals that have been macerated for more than 2 months. A further 3 months in oak casks adds another layer of flavour.

Tasting note: Translucent sienna brown with ochre edges. Lifted and fresh bouquet offers a medley of pink grapefruit, cola, clove, cardamom, liquorice root and quinine. Medium bodied, svelte textured with mildly bitter flavours of dried herb, cola and dried apricot. Finishes gently acidic, fresh and grapefruit-like with the bitter herbal qualities echoed in the aftertaste. 16% Alc./Vol.

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Oscar.697 Bianco Vermouth (750ml)

ITALY

$39. 99
Bottle
$479.88 Dozen

ABV: 16%

Produced in Canelli, in the province of Asti in the Piedmont region in Italy’s north-west, this fairly new Vermouth brand is the brainchild of three drinks experts: Stefano di Dio, Oscar Quagliarini (the brand’s namesake who created the recipe for the vermouth) and Oreste Sconfienza, a vermuttista who’s been making Italian vermouth since the late 1950s. Sleek contemporary packaging belies a traditional production method that follows the guidelines for Vermouth set out by the Italian authorities. Trebbiano di Romagna, a white variety from central Italy (selected for its neutrality) makes up 75% of the mix with the remaining 25% being a maceration of botanicals in high ABV neutral spirit.
The Bianco offers strong notes of bergamot, yarrow muscat and elderflower. The sugar level is kept relatively low (14%) to ensure the final product is drier and slightly more bitter than most other examples. Recommended in a spritz or with white spirits such as gin, tequila and pisco.
Other reviews... 5 stars - diffordsguide.com

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Oscar.697 Rosso Vermouth (750ml)

ITALY

$39. 99
Bottle
$479.88 Dozen

ABV: 16%

Produced in Canelli, in the province of Asti in the Piedmont region in Italy’s north-west, this fairly new Vermouth brand is the brainchild of three drinks experts: Stefano di Dio, Oscar Quagliarini (the brand’s namesake who created the recipe for the vermouth) and Oreste Sconfienza, a vermuttista who’s been making Italian vermouth since the late 1950s. Sleek contemporary packaging belies a traditional production method that follows the guidelines for Vermouth set out by the Italian authorities.
Oscar.697 Rosso is described as having strong notes of absinthe, rhubarb and liquorice while cinchona, a botanical normally associated with rosso vermouths is absent. All the ingredients are natural with no colouring added. Try it in an Americanos or Manhattans.
Other reviews... 4.5 stars - diffordsguide.com

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- Nick's Import
Picon Amer Aperitif (1000ml)

BELGIUM

$69. 99
Bottle
$839.88 Dozen

ABV: 21%

A much desired cocktail ingredient but generally hard to find is Picon Amer, with distribution for a long time limited to France. Despite being produced since 1837, making it a bar standard in early cocktail guides, it remains elusive outside of Europe. The proprietary recipe has no doubt changed slightly over the years, as has the ABV. However, orange remains the dominant flavour. Quinine, cinchona and gentian are also known ingredients (not surprising as "Amer" translates to "bitter".)
Although it was popularised as a key element in cocktails like the "Liberal", the "Brooklyn" and the "Picon Punch", Amer is traditionally enjoyed straight up or over ice as an aperitif. It reportedly has more bitterness than Picon Club and Picon Biere. While bartenders often cite alternatives, such as Amaros, cross tastings suggest nothing quite equates to the distinctive taste of Picon Amer - if you can find it! 21% Alc./Vol.

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