L'amaro Nepèta is made a selvatic type of mint, called Nepitella and Siracusa IGP lemon   An extraordinary wild mint aroma with herbaceous scents, ennobled by a slightly bitter aftertaste on the bottom of the palate, as the result of the...

Made with the same original secret recipe since 1824, the world famous Angostura® aromatic bitters remains the quintessential and definitive ingredient for classic and contemporary cocktails.

THE QUINTESSENTIAL APERITIF:  Aperol SpritzStart by adding ice into the glass then pour in the Prosecco, the Aperol and add a splash of soda, top with a slice of orange. This serving avoids the Aperol settling at the bottom.

Bordiga's Bitter is a style of bitter liqueur that is a little higher in alcohol than the Aperitivo (21% by volume), more bitter, and less sweet. Bordiga’s artisanal version is made entirely in their distillery, with no purchased infusions;...

Byrrh Grand Quinquina is made to the original late-19th century recipe that earned worldwide fame and inspired fifty years of evocative poster art. Byrrh combines a generous, port-like wine and mistelle base with a firm backbone of natural quinine to...

Tasting Note:Intensely aromatic, this amaro from Capelletti infuses herbs, macerated flowers, and roots into wine and adds a touch of sweetness from tree sap. The bitterness and complex flavors linger long after your first sip. Drink after a meal.

Cascadia American Bitter Liqueur is our Pacific Northwest interpretation of traditional European herbal liqueurs, inspired by the flora found in the Cascade Mountain Range. This bittersweet liqueur is the first product of several years of experimenting...

Cointreau l'Unique is an orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. It is consumed as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called...

The best liqueurs in Italy are inspired by local ingredients. Distilleria Alpe is a small producer of locally-inspired infusions and distillations located in the tiny town of Hône, in the Val d’Aosta, in the far north-west of Italy. They use...

ABOUT: Génépy (sometimes spelled Génépi) is a legendary alpine herbal liqueur that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is Génépy, a petite...

BARATHIER LIQUEUR A blend of 7 botanicals, most notably local, wild Juniper Berries, Angelica, Milfoil (sunflower family), and Gentian, both root and flower. All the herbs are gathered high in the Piedmontese Alps, dried naturally and macerated in...

Our friend and winemaker from the Amalfi Coast, Luigi Reale, introduced us to Valentino Esposito and Mario Anastasio, who make our liqueurs under the label ‘Il Gusto di Amalfi.’  Their small facility, which looks like a large kitchen, is...

Fernet Leopold Highland Amaro embraces the herbal notes of traditional fernets, while offering a pronounced and entirely unique mint quality. We achieve this by steeping a flight of bitter roots in our spirit, followed by rose petals, elderflower,...

Il Gusto di Amalfi makes fine liqueurs from local products in the Amalfi Coast town of Praiano. The area is famous for growing citrus, and proprietors Valentino Esposito and Mario Anastasio take organically grown local lemons and hand peel them with...

Patron XO Cafe is an extraordinary blend of ultra-premium Patron Silver tequila and the pure, natural essence of fine coffee. The taste is dry, not sweet as with most low-proof coffee liqueurs with notes of chocolate and vanilla. Patron XO Cafe is...

The name translates to "point and a half" and, so the story goes, it's one part vermouth and half a part intensely herbal-bitter quina liqueur. Regardless of whether that's accurate, it describes the flavor nicely: It's got the body and the rich...