Digestifs & Aperitifs

Following the successful release of Carpano Antica Formula vermouth, we had several customers searching for another of Carpano's creations, Punt e Mes.

Like Antica Formula, Punt e Mes is a vermouth of outstanding quality, but features a dramatically different flavour profile. Whilst the two share a similar, sweet luxurious palate entry, Carpano's back palate is sweet, soft and luscious, while the back palate of Punt e Mes offers very bitter flavours similar to Campari.

Best consumed in cocktails that require some bitterness and spice to balance sweetness, or with ice and soda before dinner.

An Italian Herbal liqueur, Ramazzotti is classed as a medium style amaro, meaning bitter.
The style indicates a balance of bitter, sweet and citrus elements with the alcoholic content varying around 30%. Made from a blend of roots, herbs, orange peel and anise, serve this traditional liqueur straight, on the rocks, or soda twist for a great summer drink.

Note: Label may vary based on stock and it might say Ausano, Felsina or Fratelli Ramazzotti. Product is no different.

There are a number of Vins de Liqueurs (aka 'mistelles') produced around France. These sweet to semi-sweet wines made with unfermented grape must and fortified with the brandy of the given region are often little known outside their place of origin. As with many liqueurs and spirits, their beginnings are murky. Where Pineau des Charentes is concerned, Cognac legend has it that it was created by accident centuries ago when a farmer dumped grape must into a barrel that contained eau de vie. He later he found the blend to be delicious. Word spread and Pineau des Charentes became a local specialty. Raymond Ragnaud is one producer who proudly continues the category. The family has grown grapes since 1860; in 1920, Paul Ragnaud settled at the Château de Ambleville. He was succeeded in 1941 by his son Raymond who oversaw the vineyards and began to market the cognacs he had inherited. Francoise Ragnaud-Bricq, has carried the family tradition of producing high quality cognac and Pineau des Charentes. Combining two-thirds unfermented grape must with one-third young cognac - the alcohol prevents fermentation - the mixture is aged for various periods of time, but at least twelve months, depending on the desired style. Over that time it picks up its distinctive aromas and flavours. These include semi-sweet notes of fresh apricot, figs, vanilla, honey, fruit nectar, almond and spice. Typically arriving at around 17% ABV and consumed chilled, this classic French aperitif can also be incorporated into cocktails or thickening sauces. 17% Alc./Vol.

Created in 1932 by the twenty three year old entrepreneur, Paul Ricard, founder of what is today one of the biggest drink empires in the world – Pernod-Ricard. The Ricard company’s commitment to providing both trade partners and consumers with a consistently high-quality spirit starts with the selection of ingredients. Every year, a team of experts from Ricard travels to southern China where badian or star anis grows. They choose the best fruit during the harvest, carefully following the production process up to the first distillation. That takes place on site, the better to capture the badian’s rich flavour, which is turned into oil of aniseed. Liquorice is the other natural ingredient that brings out the anise flavour. Their search for the best plants often leads Ricard’s flavour specialists to the banks of the Euphrates. It’s vital to choose the plants with the most intense aromas. Only the roots are kept, which are dried in the sun and then cut up into sticks. The oil of aniseed and liquorice sticks are sent to Ricard’s flavour preparation centre in Bessan, a small village near Béziers in south west France. There, the oil of aniseed is purified and the liquorice undergoes a three-stage hot maceration process. The essential oils and blend of natural extracts of liquorice and aromatic Provençal plants are then delivered to the various production centres. The different ingredients are carefully combined using a closely-guarded technique that ensures the consistency of Ricard’s taste and aroma.To fully appreciate the unique blend of anise, liquorice and the herbs of Provence, mix one part Ricard with five parts water and ice.

Other reviews...The first aromatic blast is seductively anise-like, then it mellows, turning softer, more herbal, and plumper. At palate entry the intensely bitter taste of anise both enlivens and cleanses the palate; at midpalate the pleasant sting of alcohol and the zest of rooty/woodsy botanicals make for memorable imbibing. Finishes elegant and smooth. 90-95 points 45% alc./vol. - wineenthusiast.com

Rinquiquin is the quintessential Provencal aperitif, made from a maceration of 3 varieties of peaches : Cardinale, Coronet and Junegold, as well as peach leaves harvested just before fall, macerated in a blend of white wine and alcohol.

Like many aperitives in France , Rinquinquin was used for its therapeutic properties well before becoming a staple of the Provencal diet, the name itself is derived from "requinquer" or invigorating in english. Virtually every family had its own recipes, the most sought after being made with the now virtually disappeared "peche de vignes".The resulting infusions of peaches and leaves are always matured and Rinquinquin typically spends 6 months in barrels to harmonise this subtle blend.

Other reviews... Straw-yellow color. Bouquet is dry, fruity and soft, with a trace of peach pit bitterness. On palate, the peach flavor is delicate, yet ripe; by midpalate, the ripe peach taste dominates. Aftertaste is fruity, but carries enough acidity to maintain crispness. Serve slightly chilled at 50°-55°F. Best Buy. 15% Alc./Vol.
85-89 points -www.wineenthusiast.com

Sardino calls itself a maritime vermouth and includes twenty four wild plants and herbs. Produced on the west coast of Spain where fishing traditions continue, the flavours are faintly saline alongside notes of dried fruits, zesty peels, sage, thyme and in particular, lingering cinnamon. Being neither too sweet, dry or bitter makes this a broad-appeal option. Serve over ice with a slice of citrus, or pair with olives and seafood dishes. 15% Alc./Vol.

Master Distiller, Elio Carta employs a selection of Sardinian flora cultivated in his father's garden. St John's Wort, Santolina, Thyme, Mugwort (Artemisia) and rare Sardinian Corbezzolo honey are just some of the botanicals that go into this deep sienna-coloured liqueur. Citrus peel, menthol, gentian, bitter herb, cocoa and baking spices are suggested on the nose, then echoed on the palate. By Amaro standards, this is robust; Medium to full-bodied flavours of bittersweet herbs and dried fruits are rounded off in a complex medley of peppermint tea, citrus zest, pepper, potpourri and warming alcohol. Others will note even more. Serve after dinner with a cube of ice. 33% Alc./Vol.

Notes from the importers... Intense dark brown in colour, it smells of resins, pine nuts and sea plants, with important and deep balsamic veins: mint, eucalyptus and bitter chocolate blend with dark honey and spices, all seasoned with Mediterranean scrub. It has a powerful taste, with a marked bitter vein of officinal herbs, essences of myrtle, juniper and cloves. Impressive is the long persistence, which encompasses tastes that are mineral, saline, balsamic and toasted which leave the mouth purring for several minutes after swallowing. Bottles are wrapped and labelled by hand.

'Suze' was created in 1889, at the Rousseau, Laurens and Moureaux distillery in the outskirts of Paris. To differentiate his product from the many wine based aperitifs of the day, Fernand Moureaux decided to create an aperitif from the Gentian plant, a yellow Alpine flower with massive roots that dig deeply into the flanks of mountains. It is these same roots that are used to prepare the base material of the liqueur.

Legend has it that Moureaux bought the formula from an old distiller in the Canton de Bern on the Swiss Jura Mountains where Gentian thrives, and where the river Suze flows. Here, Hans Kappeler had been selling "Or des Alpes" to the locals for years as a remedial tonic. Late in his life, sick and almost financially ruined, Kappeler may well have taken the opportunity to sell his creation to the French negociant. The story goes he convinced Moureaux that one day his liqueur "would flow in France like the Suze", in reference to the river passing through the village.

A more prosaic version has it that the aperitif was named after Fernand Moureaux's sister in law, Suzanne Jaspart, who enjoyed the drink during sessions of tennis. Regardless, Suze became a sensation due to its original flavour. A testament to its popularity is the plethora of advertising material that was produced around the brand by illustrious artists including Pablo Picasso, and the nickname it received from fans - "The Yellow Fairy!"

In the present day production of Suze, wild Gentian is still sourced from Jura, but also from Auvergne where other famous brands of Gentian liqueur are still produced. The modern-day Suze is much sweeter than the original recipe, but still includes all of the aromatic plants in its formula, though exactly which remains closely guarded.

The gentle alliance of sweetness and bitterness is the trademark of this aperitif, which continues to be the biggest selling in its category. Suze can be consumed neat or on ice, but can also be used as the bitter component for many cocktails. 20% Alc./Vol.

This is the more mature. higher alcohol version of the Langhe classic, 'Toccasana', taking on a deep copper colour from approximately thirty months of ageing in oak barrels. Like its sibling, it's created from 37 herbs, flowers, roots and spices, dried and cut, mixed and placed in a macerator, then covered with a water and alcohol solution. Pleasantly bitter and best consumed at room temperature, its digestive properties make it perfect at the end of a meal. Botanicals include green anise, wormwood, basil, gentian, peppermint, lemon balm, sage, rosemary and many more. 30% Alc./Vol.

The story of Teodoro Negro’s Toccasana has deep historical roots in the Asti area, where herbal knowledge and domestic pharmacopoeia have always been widespread. Teodoro Negro was born two months premature and the seventh of 12 children, on 22 February 1910, in Cessole (AT). According to popular tradition, babies born during the 7th month of pregnancy are endowed with extraordinary sensitivity and Teodoro was no exception: his uncommon empathy enabled him to establish a deep connection with people and identify their problems at a glance. Fond of herbs, he began to study them, collecting them and compiling detailed catalogues, until he opened an herbalist shop of his own. With the aim to learn more about the healing properties of herbs, he began training at the monastery of the Priarist Fathers in Carcare, and then continued his studies at the University of Pavia, where he obtained his herbalist diploma in 1940. Back home, he started developing the blend that would eventually lead him to produce Toccasana in 1970.

Naked Kina is a take on a quinquina, a bittersweet wine based liqueur designed to be served chilled as an aperitif or mixed in a number of classic cocktails. This refreshing drink starts its life as a small batch Sauvignon Blanc, which is then fortified with a combination of sugar cane spirit and distilled wine. It's then infused with fresh local orange peels, cinnamon myrtle, strawberry gum and a handful of earthy herbs. The remaining orange hearts are given away to a local cafe manager who presses them into fresh orange juice. Zero filtration takes place before bottling, so you may notice some sediment in the bottle. Once opened, keep it in the fridge to maintain optimal freshness. No artificial colours, flavours or preservatives. Vegan friendly and Gluten free. 20% Alc./Vol.

From Sicily's oldest distillery, this deep ruby red amaro is created from local artichokes combined with blood orange peel. Aromas of orange cake, peel and ripe pulp combine with hints of bitter herbs. Silky and mouthfilling; pith, peel and warming alcohol feature before orange spice cake and light herbal notes complete the finish. Shows excellent bittersweet balance. 30% Alc./Vol.

A delicious digestive from Sicily's oldest distillery made with indigenous wild artichokes grown on volcanic slopes. Translucent ochre / sienna brown. Engaging aromas of orange spice cake, fruit mince pie, sage, tarragon and oregano. A superb, semi-sweet, spiced orange cake burst; finishes drier, balanced, and super pure with a delicately bitter herbal, gingerbread, cinnamon and orange peel fade. Very moreish. 30% Alc./Vol.

Apart from crafting fine Whisky and Gin, Applewood Distillery, located in South Australia's Adealide Hills also dabble in experimental small-batch distilling - be it diluting Gin with Saké, torpedo-ing it with Lavender, smoking barley grain with Applewood or re-inventing refreshing 'old world' classics like this local take on Amaro.

The label takes a phonetic spin on the word 'Ochre' and is inspired by the bitter/herbal aperitifs which have been popular for centuries in Europe, like Aperol or Campari.
"It just so happens" add Applewood, "that seemingly - 90% of all native Australian botanicals are also intensely bitter. Probably something to do with the harshness of our climate - and one native ingredient stood head-and-shoulders above the rest when it came to Økar - Riberries. Otherwise known as Lilly Pilly. Historians have noted that indigenous Australians used to use these as a form of 'candy' - although contemporary palates might be surprised! The Riberry's cranberry-tartness, hints of clove and bark-like bitterness make it well-suited for an Australian aperitif."

Other reviews... The Red Okar is stronger, bolder, more bitter, with a lifted, herbal, eucalypt perfume; the Okar is lighter, softer, with citrusy, almost pink grapefruit character. Both the liquids were cloudy: Brendan Carter tells me he’s still fine tuning the recipe and ultimately aims to make them crystal clear; the flavour is not affected, only the aesthetic appeal.
- Max Allen, The Australian, Jan 16, 2016

Apart from crafting fine Whisky and Gin, Applewood Distillery, located in South Australia's Adealide Hills, also dabble in experimental small-batch distilling - be it diluting Gin with Saké, torpedo-ing it with Lavender, smoking barley grain with Applewood or re-inventing refreshing 'old world' classics like this local take on Amaro.

The label takes a phonetic spin on the word 'Ochre' and is inspired by the bitter/herbal aperitifs which have been popular for centuries in Europe, like Aperol or Campari.
"It just so happens" add Applewood, "that seemingly - 90% of all native Australian botanicals are also intensely bitter. Probably something to do with the harshness of our climate - and one native ingredient stood head-and-shoulders above the rest when it came to Økar - Riberries. Otherwise known as Lilly Pilly. Historians have noted that indigenous Australians used to use these as a form of 'candy' - although contemporary palates might be surprised! The Riberry's cranberry-tartness, hints of clove and bark-like bitterness make it well-suited for an Australian aperitif."

Other reviews... The Red Okar is stronger, bolder, more bitter, with a lifted, herbal, eucalypt perfume; the Okar is lighter, softer, with citrusy, almost pink grapefruit character. Both the liquids were cloudy: Brendan Carter tells me he’s still fine tuning the recipe and ultimately aims to make them crystal clear; the flavour is not affected, only the aesthetic appeal.
- Max Allen, The Australian, Jan 16, 2016

You might think of Pastis as a French specialty, but anise has been used by Mediterranean civilizations as an ingredient in alcoholic beverages since ancient times. Its cultural connections with the Piedmont region are also strong. Produced by Bordiga for nearly a century, their version is described as light and dry, with a defined salinity and herbaceousness. Some go as far to say that very few of the commercial French versions - or even the artisanal ones - match it for complexity and quality. Derived from a blend of botanicals including star anise, licorice root, wild fennel seed, gentiana lutea (roots), gentiana acaulis (flowers) and wild thyme flowers, the fruity / herbal / floral notes work to balance its pronounced anis character. Traditionally consumed as an aperitif with a ratio of 4:1 water (sometimes with the addition of a drop of mint, barley or grenadine syrup), or use it as a sub for absinthe. 45% Alc./Vol.

A Bianco based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. The flavour is complex and vivid enough to easily stand alone, with an excellent balance of sweetness and bitterness that includes notes of coriander, black pepper, nutmeg, ginger and citrus. All of the herbal infusions are done individually and in-house, blended so that no single botanical stands out. Add it to your favourite cocktail, but not before you try it on the rocks with a splash of soda! 18% Alc./Vol.

The secret of this Vermouth is the mix of Piedmont’s Nebbiolo - whence the well-known Barolo and Barbaresco are produced - with white wines like Moscato, carefully selected and combined with herbal infusions, spices and roots including wormwood, lime, marjoram, mint, cinchona bark, cardamon, vanilla, carnation berries, gentian root, sage, citrus peel, fennel and coriander - many of them grown in the Occitan Alps near the winery. While it's reported to be slightly lighter in style than many other Italian Rossos, a tinge of cola sweetness on the finish is complexed by bitterness and spice. Especially recommended in a Martinez, otherwise, delicious on the rocks with an orange peel garnish and a splash of tonic. 18% Alc./Vol.

This tempered and citrusy bitters is made following an original regional recipe, although Bordiga have adapted and rebalanced it to better appeal to current tastes. In other words, it's a little less bitter than an earlier incarnation from the 1950s. While the Verde variation is based around Alpine herbs and mint, the Rosso expression accents bitter orange and gentian. It should pair effortlessly with a number of tasty gins and will be perfect in a Negroni or over ice with a dash of soda. 21% Alc./Vol.

Boasting similar herbal complexity and concentration as Bordiga's popular Bianco, the point of difference here is simply less sweetness. Piedmontese white varietals make up the base wine, infused with more than thirty different botanicals - many grown in the Occitan Alps near the winery. These include absinthe, lime, coriander, marjoram, fennel, gentile absinth, cinchona (quinine), cardamom, quassia, Madagascan bourbon vanilla, gentian root, sage and citrus peel. All are macerated separately in triple-distilled grain spirit before the infusions are blended into the wine base, accented with a little Moscato. 18% Alc./Vol.

Other reviews... "This vermouth is aggressive, with grassy notes of lemongrass, chamomile and white blossom. You should use if you want to boost the botanicals in a juniper-forward gin.'" - Punch,  The Essential Vermouths for Mixing 2022

Founded in 1888, Bordiga's motto, 'tradition is our future', neatly sums up this great artisan distiller from near Cuneo, in the foothills of the Maritime Alps. Pietro Bordiga was a bar owner in Turin before he relocated to Cuneo at the end of the 19th century, with the distillery just out of town on a road leading into the mountains. This location was essential for Pietro, as the Occitan valleys are home to a vast array of herbs and other botanical ingredients, essential to making traditional vermouth, aperitivi and amaro, as well as wild juniper that became the basis of Italy's oldest continuously produced gin. Even today, most of Bordiga's botanicals grow wild in the varying valleys of the Maritime Alps, with the unique, elevated environment ideally suited to developing and retaining the essential oils. All the wild, and naturally organic, botanicals are still collected by hand at distinctly different moments, so as to capture the best expression of their individual natures, whether they be the root, leaves or flowers.

They are then dried either in the open or on drying racks, with the elevation and cool of the macroclimate preserving pristine aromatics. Extraction of these aromatics is achieved through maceration in triple-distilled grain alcohol in Bordiga's original wood-burning copper still, with each botanical steeped separately, so as to ensure the optimal expression, as timing differs to target the sweet spot for each.

From the Piedmontese Alps, Chiot Amaro captures the refreshingly bracing qualities of the mountains. Ingredients are macerated individually, imparting the ideal amount of extraction from each. Mint and genepy bring cooling qualities, while red liquorice, yarrow and black currant add balancing sweetness. The result is all mountain meadows: floral and herbal on the nose, with satisfying root bitterness in the finish curbed by a touch of cocoa. 18% Alc./Vol.

Situated in the historic town of Cuneo in the foothills of Italy's southern Alps, Bordiga is an artisan distillery devoted to producing Amari, vermouth, and liqueurs. Their Aperitivo is a delightfully complex alternative to more mass-produced examples, made with only locally harvested ingredients and not a single imported botanical in sight. Expect notes of bitter orange, rhubarb and alpine herbs, with a beautifully balanced sweetness and lingering bitterness. Fantastic in a spritz, or over ice with a wedge of orange. 16% Alc./vol.

A particularly herbaceous liqueur from Bordiga, made with a selection of Alpine herbs and other 'delicacies'. Enjoy with ice-cold water for a refreshing aperitif on warm evenings. 20% Alc./Vol.

A superb Amaro from Bormio in the Italian Alps, a town famous for its skiing and the Stelvio Pass, a spectacular & dramatic alpine road which will be familiar to viewers of 'Top Gear'. This sienna brown colourerd elixir offers a wonderful way to conclude a meal and tastes all the better if you've had a day on the slopes. The initial pass offers top notes of fresh spearmint and chamomile above a layer of florals and sandalwood followed by hints of liqourice and citrus. Rich and supple, early mint and spice flavours complement chamomile before warming and letting the bittersweet complexities promised by the nose take over. The balance of sweetness, bitterness and fruit flavours is wonderfully maintained through the lengthy tea leaf and honey aftertaste. Consumed straight, with soda over ice or even warm, whichever way, this is a simply delicious digestif. 24.7% Alc./Vol.

A superb Amaro liqueur from Bormio in the Italian Alps, a town famous for its skiing and the Stelvio Pass, a spectacular & dramatic alpine road which will be familiar to viewers of 'Top Gear'. Braulio offers a wonderful way to conclude a meal and tastes all the better if you've had a day on the slopes. Serve on ice with a dash of soda.

Tasting Notes: Sienna brown colour with gold ochre hue. A remarkable nose. Top notes of fresh spearmint and chamomile above a layer of florals and sandalwood, a touch of liqourice and citrus. The palate is rich and supple, initially delivering fresh mint and spice flavours complementing the chamomile before warming and letting the bittersweet complexities promised by the nose take the reins. The balance of sweetness, bitterness and fruit flavours is wonderfully maintained throughout. Clean finish. Very long aftertaste of tea leaf and honey. Consume straight over ice or even warm. A delicious digestif. 21.0% Alc./Vol.

A wine-based aperitif, Byrrh is made mainly from Carignan and Grenache grapes from the hillsides of Roussillon in Southern France. The grape must is macerated with neutral spirit in order to stop the fermentation process. This gives a particularly fruity and syrupy mixture, called "mistelle". After a preliminary ageing, the mistelles are blended with dry red Roussillon wines. The blend is then cold-flavoured with dried crushed quinine bark, and aged for 3 years in large wooden barrels called "foudres".

Simon Violet and a pharmacist friend, both from Thuir, in the Pyrénées invented this new quinine-based aperitif in 1856. Benefiting from the then fashion for quinine tonic wines, Byrrh soon became popular throughout France. Starting in 1903, advertising poster competitions were launched to promote the brand. Boosted by extensive advertising campaigns, Byrrh was a huge hit in the 1930s and by 1935 was the leading aperitif in France, with sales reaching 35 million litres. The brand became part of Pernod Ricard in 1976.

Tasting note: Deep crimson colour with brick red hue. Aromas of cranberry and pomegranate are married with a subtle quinine note and herbaceous undertones. Light to medium bodied and mildly fruity in a semi ripe raspberry way, with slightly more of a bitter herbal element entering towards the finish. Concludes with a pleasant dried cranberry / quinine aftertaste but overall, relatively sweet for an aperitif. 17% Alc./Vol.
[Note: tasted at room temperature. The addition of ice and a slice of lemon makes a world of difference.]