Apéritifs, Vermouth, Liqueurs

With their 'La Copa', González Byass has revived the tradition of producing a vermouth using original recipes from their historic archives dating back to 1896. La Copa was one of the first brands registered by Gon...(read more)

Angostura Orange Bitters bursts with zesty orange peel, aromatic spices, and herbal notes. Bright and tangy on the palate, with balanced bitterness and warming spice, it adds lively citrus complexity to cocktails and cul...(read more)

Angostura Cocoa Bitters combines rich, dark chocolate aromas with warm spice and earthy bitterness. On the palate, deep cocoa notes mingle with cinnamon, nutmeg, and subtle citrus, adding depth and complexity to cocktail...(read more)

An all time classic with alleged properties that can help with indigestion (Gentian), but is mainly used in cocktails such as a Pink Gin, a Bloody Mary or an Old Fashioned.

Our Tokubetsu Honjozo is a lighter-bodied sake to which the sake master adds a small amount of alcohol prior to the filtering stage. This technique brings out the clean and savoury flavours elicited through the brewing p...(read more)

Aperol is an Italian aperitif originally produced by the Barbieri company, based in Padua. Aperol has stuck to it's secret recipe since first created in 1919, and has acheived huge popularity since the end of the second...(read more)

A unique and unmistakable recipe has characterised Campari, the aperitif par excellence, for over 150 years.
The inimitable Campari recipe, used as the basis of many cocktails served worldwide, has been kept the...(read more)

The King's Ginger is a fabulous liqueur specifically formulated in 1903 for King Edward VII. Rich and zesty, the liqueur was created to stimulate and revivify His Majesty during morning rides in his new horseless carriag...(read more)

Cointreau is a classic French triple sec with intense aromas of fresh and candied orange peel. The palate is vibrant, combining sweet citrus and subtle bitterness, with a smooth, clean finish that’s refreshing and versat...(read more)

One of the great Pastis, perfect as an aperitif with or without water or chuck some in to your next fish soup for that delicious thwack of aniseed.

Briottet’s Triple Sec Curacao is made by means of alcohol distillation of bitter orange zest or Seville orange zest and of aromatic plants. It constitutes the irreplacable basic ingredient in many cocktails.

The original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour of brown the beautiful clear wine. In order to emphasize its amber tone, the addition of sugar browned on...(read more)