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Harmonious taste is characterised by a unique balance. With just the right amount of sweetness, an intense colour and scent and a well-balanced flavour.
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Aperol is a lively drink that evokes the sociable Italian lifestyle, from pre-dinner conversation to an evening with friends and family in the piazza. An infusion of high-quality herbs and roots, together with orange peel and rhubarb, Aperol is the perfect apéritivo.
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Jaffa Cakes filling, dried apricot, honey and white grapes with nectarine zest, cinnamon and chamomile. The palate is dry, lightly bitter with white wine acidity. Coriander, bitter orange marmalade, lemon zest and chamomile. White wine acidity fading with gentian and wormwood bitterness and warming spice on the finish.
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Jammy red berries, dried fruits, plums, pine, earthy liquorice with potpourri, nutmeg, clove and cinnamon spice. The palate is bittersweet, raspberry, strawberry and plum jam with liquorice, vanilla, orange peel, chocolate, clove and cinnamon spice. Bark, jammy fruit and clove spice and lingering bitter tannins on the finish.
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White grape, raspberry and peach with subtle herbal and floral notes. The palate shows honeyed sweetness partially balanced by vinous acidity with rose petal, raspberry, pink grapefruit, orange zest, ripe peach and light clove spice. Tannic red grape skin, raspberry and clove with black pepper and bitter barky notes. on the finish.
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Honey, white grapes, peach, green apple and orange zest with almond, vanilla, clove, cardamom and garam marsala. The palate shows honey, vanilla and lightly sweet with not quiet balancing white wine acidity, bitter orange, underlying wormwood bitterness and Christmassy spice. Citrus acidity with wormwood bitterness and clove spice on the finish.
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Made from grape must, bark and gentian (from the mountains of the Grande Chartreuse), created in 1865 by a monk, doctor, brother Raphael (whose real name was Hippolyte Bonal). Traditionally consumed as a digestive or as a mixer in a cocktail. This is a bitter herb mix and one of the original great cocktail mixers!
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Cherry-red in color. The bouquet is snappy and expectedly bitter in a woody, earthy, quinine-like way. The palate is mild in a sweet-sour fruity manner; mid-palate is sweet and only moderately bitter. Finishes long and mildly quinine-like.
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Carpano had been inspired by a German aromatised wine and was a fan of German poetry. As a result, he named his new product after the German word for wormwood, wermut, which was frequently used to flavour wine at the time. Antica Formula is richer and more complex than most red vermouths and will make an excellent Bronx, Manhattan or Negroni.
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Punt e Mes is an Italian vermouth, dark brown in color and has a bitter flavour. Punt e Mes literally means “point and a half” in Piedmontese, referring to the flavor being characterised as one ”point” of sweetness and half a point of bitterness. It can be used as a substitute for regular rosso vermouth in drinks such as the Manhattan. Punt e Mes has a strong, distinctive flavour, half-way between regular rosso vermouth and Campari.
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Clear, deep mahogany amber with ruby red highlights. Floral and strongly citrusy – Naval orange zest with herbal eucalyptus and spruce needles. The palate shows bitter-sweet and syrupy with strong orange zest, quinine and candied fruit. Hints of liquorice, espresso and spice. Orange zest with quinine and hints of anise and liquorice on the finish.
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Xarel·lo and Macabeo grapes are macerated with 50 herb extracts such as clove, cinnamon and bitter orange. After fortifying the wine, it is given a touch of caramel and balanced in Solera oak barrels for two months.
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White Grenache and Xarel.lo macerated with more than 40 herb extracts including vanilla, wormwood and clove. It is given a sweet touch with must nectar and then it is balanced in a tank for two months.
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Soft straw in colour with gold tinges. It`s bouquet is intense, with a sweet, rounded smoothness and the clear presence of vanilla. On the palate, an artful marriage of sweet and bitter, balanced in perfect proportion.
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A straw coloured vermouth with a sharper perfume, it reveals raspberry, lemon and the subtler hints of iris. This aromatic wine is dry without being bitter; with a white wine base it allows the aromas to come alive.
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Over 150 years in the making. A new Vermouth di Torino, proudly harking back to the days of craftsmanship in blending local aromatic herbs and spices. From the fields of Pancalieri, master herbalists gather the beautiful Roman chamomile to infuse a balance of sweet and bitter.
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Martini Bitter offers a lighter, more refreshing style than other bitters and being from the same Martini family it’s over 100% complementary to Martini Rosso. From a taste perspective, both products are entirely balanced, so when you use them to make classic Italian cocktails like the Americano and Negroni, it brings harmonious, perfectly balanced sensations to the drink.
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Nebbiolo wine and sandalwood deliver the bright ruby colour to our Vermouth di Torino, inspiring the name Rubino. A wonderful combination of artemisias and the rich warmth of red sandalwood fills the whole palate with sensations in this fine and rare liquid.
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Soft pink in colour. As the only Martini to use red and white wine as its base, Rosato has a strong and spicy aroma that’s powerful enough to add a little extra excitement to any party. Rosato is bold, fearless and full of intense flavour.
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The amber-brown colour comes from traditional caramel. Martini Vermouth is a careful blend of dry white wine and infused aromatic herbs.
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OSCAR.697 is a unique brand that highlights the contemporaneity of a product of the Italian tradition. All ingredients are strictly natural, most of which are already certified organic. This choice makes Oscar 697 a very fresh, balanced and delicate vermouth.
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OSCAR.697 is a unique brand that highlights the contemporaneity of a product of the Italian tradition. All ingredients are strictly natural, most of which are already certified organic. This choice makes Oscar 697 a very fresh, balanced and delicate vermouth.
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Crafted on the banks of the River Charente in the Cognac region of France, Pampelle Ruby l’Apero is an artisanal, versitile liqueur capturing the bittersweet essences of the Ruby Red Grapefruit – the world’s first.
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The traditional Apertivo originates from Italy but this one is brought to us by the Sazerac team from New Orleans! This is juicy and zesty . A full flavoured apertif with notes of bitter lemon running throughout.
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An Amer from French producers Picon. Amer is French aperitif which is usually flavoured with Bitter Orange and Gentian Root. Usually drunk at the beginning of a meal to help stimulate the appetite.
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Picon is a flavoured bitters drunk as an apéritif, which traditionally accompanies beer in the east and north of France. Its bittersweet flavour is made from a base of fresh lemons which are dried and mixed with a solution of alcohol. Picon also contains gentian and quinquina in equal measures. It's meant to be mixed with beer (or drunk with beer as a chaser.)
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Picon is a flavoured bitters drunk as an apéritif, which traditionally accompanies beer in the east and north of France. Its bittersweet flavour is made from a base of fresh oranges which are dried and mixed with a solution of alcohol. Picon also contains gentian and quinquina in equal measures. It's meant to be mixed with beer (or drunk with beer as a chaser.)
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Picon Club is darker and noticeably more intense on the flavour front, displaying a heady combination between Empyreumatic (burnt her) and Torrefied (roasted wood) characters with heavy orange peel on the finish.
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Starting from the base wine, which must be an excellent one. As per the 1837 recipe, we use the DOGC Asti Muscat and the DOGC Caluso Erbaluce, the latter produced in a very limited quantity, almost impossible to find. To this superb base, we add 43 botanical elements: herbs, berries, spices, flowers and fruits selected and infused in 45° alcohol for 40 days. Afterward, we lightly filter the steeping and decant it in Piedmont barrels for approximately 3 to 6 months, regularly testing for the perfect ripening of the matrix before bottling. This Vermut can be tasted similarly to Carlo Alberto’s way who sipped it straight as an aperitif, 10 minutes before meals. Otherwise, it expresses its best characters in cocktails.
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Starting from the base wine, which must be an excellent one. As per the 1837 recipe, we use the DOGC Asti Muscat and the DOGC Caluso Erbaluce, the latter produced in a very limited quantity, almost impossible to find. To this superb base, we add 43 botanical elements: herbs, berries, spices, flowers and fruits selected and infused in 45° alcohol for 40 days. Afterward, we lightly filter the steeping and decant it in Piedmont barrels for approximately 3 to 6 months, regularly testing for the perfect ripening of the matrix before bottling. This Vermut can be tasted similarly to Carlo Alberto’s way who sipped it straight as an aperitif, 10 minutes before meals. Otherwise, it expresses its best characters in cocktails.
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Details
Starting from the base wine, which must be an excellent one. As per the 1837 recipe, we use the DOGC Asti Muscat and the DOGC Caluso Erbaluce, the latter produced in a very limited quantity, almost impossible to find. To this superb base, we add 43 botanical elements: herbs, berries, spices, flowers and fruits selected and infused in 45° alcohol for 40 days. Afterward, we lightly filter the steeping and decant it in Piedmont barrels for approximately 3 to 6 months, regularly testing for the perfect ripening of the matrix before bottling. This Vermut can be tasted similarly to Carlo Alberto’s way who sipped it straight as an aperitif, 10 minutes before meals. Otherwise, it expresses its best characters in cocktails.
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Translated literally as “Ancient Red”, Rosso Antico is an aromatised, lightly fortified wine made from neutral grape alcohol, 32 herbs and spices including sage, thyme, elder, rhubarb, china bark and rosemary. Ruby red in colour, bittersweet on the palate with an aftertaste of peels and spices, Rosso Antico is excellent when served with ice and a slice of lemon to make the perfect aperitif.
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Suze is an aperitif based on the maceration in alcohol of gentiane roots from the Auvergne, citrus flavors and aromatic plants. Golden in color, mouth-puckering and earthy in taste, it's refreshing and absolutely addictive. It is a bittersweet beverage with a subtle flavor.
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The Wingfield was named after an innovator, a pioneer, a maverick who wanted to change things. “No more croquet!” – Walt cried – “Instead we will have these bats (they called them bats) balls and net. Together we shall make the British summer GREAT! A punchy, refreshing aperitif with notes from an array of botanicals with intense pink grapefruit, elderflower and ginger on the finish.
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Opening aromas merely hint at quinine, herbs and botanicals; later on, with further air contact, the quinine becomes the dominant factor. Palate entry is stone-dry, tart, herbal and winey; at mid palate, the wine quality takes a back seat to the herbs and botanicals. Vya Vermouths are as good as they get.
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The botanicals in Vya Sweet come from those parts of plants where energy is concentrated: seeds, bark, and roots. These components tend to have bitter elements which in the taste of Vya Sweet are balanced with sweetness. The balance of bitter and sweet, and the warm energy from the botanicals pair fantastically with whiskey, especially with rye.
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Delicate with balance: a subtle impression of fresh botanicals in a French Colombard base wine. Try Vya Whisper Dry simply chilled, as an aperitif it is delicious. Vya Whisper Dry added to vodka makes a tantalizing vodka martini.
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The bouquet is marked by intense and expressive aromas of herbs and cinnamon combined with notes of fine wood and pine nuts. The palate is well-balanced and velvety, with a slight acidic taste, a hint of bitterness and a lingering finish.
