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...

Near the base of active Mt. Etna—where the richness and diversity of soil type and high elevation has resulted in an abundance of vibrant microclimates—sweet mandarins, bitter Sicilian oranges, and almonds are harvested and made into separate...

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.

A long-time cult product, this Icelandic aquavit is uniquely flavored only with caraway. Not as dry as other aquavits, with a viscous mouthfeel, deliciously complex despite only one botanical. A soft finish courtesy of very high PH Icelandic water.

Bourbon Cream is handcrafted using Buffalo Trace Kentucky Straight Bourbon, making it a perfect marriage of rich delicious cream and smooth Kentucky bourbon.You can enjoy it chilled, on the rocks, or pour it in a cup of coffee for an indulgent after...

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 first Contratto Vermouth recipes date back to the 1890s. They were the base for a Vermouth that was only consumed locally. In the 1920s, the Vermouth production was extended and recipes were modified. Most of the Vermouth was exported as Vermouth...

A bitter aperitif for use in cocktails such as a Negroni, Boulevardier, Old Pal or Americano that will also work well in a spritz with wine and soda. Contratto use wormwood, orange peel, clove, cardamom, gentian, hibiscus, juniper, mint, rhubarb, sage,...

The first Contratto Vermouth recipes date back to the 1890s. They were the base for a Vermouth that was only consumed locally. In the 1920s, the Vermouth production was extended and recipes were modified. Most of the Vermouth was exported as Vermouth...

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...

The essence of the kumquats is extracted through a maceration process. Kumquats are mainly grown in Southeast Asia. The plant symbolizes good luck. Modern research has found kumquat to be rich in antioxidants and vitamin C. The sugar used in FAIR...

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,...

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...

Produced at the historic Antica Distilleria Quaglia in Castenuovo Don Bosco, Piedmonte, by the modern vermouth master, Federico Ricatto, Volume Primo is a fresh, Mediterranean-styled Vermouth. A blend of 95% moscato d'asti and 5%...

Renato Vicario and Janette Wesley own and operate 2 organic and sustainable farms on both sides of the Atlantic Ocean, in Tuscany and South Carolina.  The spirits are crafted and sourced only from grains and fruits that are not genetically...

A garden of earthly delights is captured in bottle like a magic potion, bursting to get out and one that will have you under its spell once it does. Vicario is a dedicated student of ancient old world liqueurs traditions and after spending countless...

Renato Vicario and Janette Wesley own and operate 2 organic and sustainable farms on both sides of the Atlantic Ocean, in Tuscany and South Carolina.  The spirits are crafted and sourced only from grains and fruits that are not genetically...