Cynar Ricetta Originale 16.5% 0.70cl
Cynar Ricetta Originale was first created in 1949. It is an Italian aperitif that is flavoured with artichoke leaves. However this product tastes nothing like artichoke. Cynar is made with 13 different herbs, that is giving this drink its unique taste and aromas.
Recently, Cynar has been raising the wave of interest in bitter liqueurs among craft bartenders, and now it's enjoying much more prominence in British bars. Mixed with rye whiskey and sweet vermouth instead of Campari for a twist on the classic Negroni. Cynar substitutes remarkably well for other bitter liqueurs in a number of cocktails, and others have been built around its complex flavour.
Braulio Amaro Alpino Bormio 21% 1L
Braulio Amaro Alpino Bormio is a distinguished Lombardian amaro, originally crafted in Bormio in 1875 by pharmacist Francesco Peloni, an expert in medicinal aromatic herbs. This exceptional liqueur features a blend of thirteen herbs sourced from the Valtellina mountain region, including gentian, juniper, peppermint, star anise, wormwood, bitter orange, and yarrow. After the infusion process, it matures in Slavonian oak barrels for two years, making it the only amaro in the world to undergo this unique aging.
- Alcohol Content: 21%
- Size: 1L
- Production Zone: Lombardy, Italy
- Produced By: Peloni
SOFT AMARETTO BISCUITS WITH PISTACHIO FALCONE 1 KG (Copy)
SOFT AMARETTO BISCUITS WITH PISTACHIO FALCONE 1 KG
Calappiano Vin Santo Del Chianti DOC 15% 0.50CL
Calappiano Vin Santo del Chianti DOC (15% 0.50cl) is a quintessential Italian dessert wine crafted from meticulously dried grapes. This exceptional Italian dessert wine boasts rich flavours of honey and dried fruits, beautifully complemented by delightful nutty notes. With an alcohol content of 15%, this sweet wine for sipping is perfect for enjoying after a meal. Traditionally, Calappiano Vin Santo del Chianti pairs wonderfully with cantucci biscuits, making it an ideal choice for dessert lovers seeking an authentic taste of Tuscany. Indulge in this exquisite wine experience and savour the essence of Calappiano Vin Santo del Chianti DOC with every sip.
Vecchia Romagna Riserva 18 Year Old 43.8% 0.70cl
Vecchia Romagna Riserva 18 Year Old 43.8% 0.70cl is a luxurious Italian brandy renowned for its rich, smooth flavour and exquisite complexity. With an alcohol content of 43.8 per cent, this premium brandy is best enjoyed neat, at room temperature, or with a splash of water to enhance its aromas. It pairs beautifully with dark chocolate, aged cheeses, or a fine cigar, making it an ideal choice for special occasions.
Grappa Libarna Bianca Cristallo 40% 070CL
Grappa Librana Di Moscato 41% 0.70CL
Vivir Cafe VS 30% 0.70CL Tequila-based liqueur
VIVIR Café VS is a tequila-based coffee liqueur made with award-winning VIVIR Tequila Blanco and Mexican coffee beans. Sweetened with natural Piloncillo sugar, it offers a rich coffee taste with a smooth agave finish. Enjoy it neat or in cocktails like an Espresso Martini for a true taste of Mexico.
Sancerre Domaine La Perriere 12,5%
Sancere Domaine La Perriere has a bright appearance with green highlights. Well-balanced and fruity on the nose with aromas of white flowers, vineyard peach and acacia. On the palate, this wine is supple and well-structured and develops mineral and white fruit notes.
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Pepe Albarino 12,5%
Albariño is the main protagonist of D.O. Rías Baixas and one of the most important and well-known of Galicia. With small bunches and berries, they have an early ripening. This is a grape with high levels of sugar and acidity that guarantee a great freshness for the wines. It is one of the most important symbols of Galicia.
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Sangiovese Appassimento Romagna D.O.C. 14,5°
The Sangiovese grapes designated for drying are picked by hand into crates, around the middle of September, after careful selection and quality checks. Then the grapes are left to dry in a fruit cellar with controlled temperature and humidity, for at least sixty days. After the grapes are lightly pressed, fermentation is temperature-controlled at 25°C, complete with skins. Pumping over and punching down processes are performed to help the colour to dissolve and the aromas to develop. Then racking is used to separate the skins from the wine must. Malolactic fermentation is carried out as part of the aging process, in order to make the wine rounder and softer on the palate. Then, some of the wine is put in barriques for a minimum of nine months.
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