Structure, persistence, elegance and comprehensibility characterize LAB#106, this 100% Arabica blend with aromas of vanilla and shortcrust pastry. Excellent for introducing you to the world of 100% Arabica blends created from single plantation coffees. The initial sweetness gives way to a pleasant aftertaste of dark chocolate, making this coffee perfect to accompany a traditional Italian breakfast. This coffee comes from the following plantations: 1 Brazil – Fazenda Monte Alegre 2 Brazil – Fazenda Samambaia 3 India – Vellakadai estate
WATER DECAF The water decaffeination process avoids the use of solvents and preserves the organoleptic properties of the coffee. To eliminate the caffeine, the raw coffee is subjected to steam baths, washing in water (saturated with the components to be preserved), filtered on a bed of charcoal and dried in the oven. Our decaffeinated has a sweet and delicate taste and is devoid of the negative scents that often characterize the taste of decaffeinated coffees in the cup.
We have decided to take you into the world of coffee... you will be able to taste the various coffee specialties. Weekly we will have some surprises for you.
The warm macchiato is the espresso that allows itself a little sweetness, to crown a pleasant break or to start the day with an extra gear. The velvety cream is the brief and exquisite prelude to the intense taste of the coffee. The right compromise between the strength of the espresso and the delicacy of our Maremma Bio milk.
The origin of the Cappuccino is not exactly local: it would seem that already in 1660 Johan Nieuhof, a Dutch ambassador in China, experimented with a new drink, adding a little milk to the coffee. Another possible ancestor of the cappuccino is Franciszek Jerzy Kulczycki, a soldier remembered in history for having made possible the liberation of Vienna from the Ottoman siege in 1683. During the retreat of the Turks, a large number of sacks of coffee were left in the camps, which Kulchitzky took as the only reward for the heroic gesture, opening the first European coffee shop, called "Il Fiasco Blu". However, the Viennese didn't really like "Turkish coffee", especially a certain Father D'Aviano, passing by the cafeteria. The Capuchin friar just couldn't drink that bitter and dusty drink, so as to push him to add a few drops of milk to it. He then began to filter the coffee so that it could become clearer and added some spices and sugar. In honor of the Capuchin friar, the new drink was called "kapuziner". Other sources instead attribute to a famous French doctor, Sieur Monin, the conception of the café au lait, a drink composed of milk, coffee and sugar. However, none of these preparations listed above can be associated with our Italian cappuccino. In fact, by definition, the cappuccino is that drink made up of milk and espresso. Therefore, before the invention of the espresso coffee machine, there could be no cappuccino. Cappuccino is the blend of milk and coffee par excellence, but we must remember that it does not exist without a perfect espresso. According to Italian tradition, it is made up of 100-140 ml of fresh whole milk, skimmed to perfection and poured in equal parts of liquid and cream over 25-30 ml of espresso contained in a 150-200 ml cup. Our cappuccino is made up of a 100% Arabica espresso and Maremma organic milk cream (our organic milk is that product that comes from cows raised only in Maremma and according to an organic regime. This means that for the physical well-being of the animals he is left with a vast territory on which to move and a healthy diet free of GMOs, chemicals and everything that can be dangerous is guaranteed)
A macchiatone is neither a latte macchiato nor a cappuccino. But it is their fusion. This drink was born in Veneto between the 80s and 90s and combines the taste of latte macchiato but shorter than cappuccino. At the beginning it was born as a variant of the latter, but then it became increasingly popular until it became a traditional recipe in many bars in Italy. At the base is coffee and frothed milk. Given its similarity to the cappuccino, many also call it short cappuccino or macchiato with lots of milk. It is served in a cappuccino cup with a lot of cream added. The result is a drink with the same amount of coffee as a latte macchiato and frothed milk (although there's less of it than you'd find in a cappuccino). The difference with the cappuccino lies precisely in the calories: the macchiatone - being prepared with less milk cream - has only 35 calories, while the cappuccino has 100-120.
Latte Macchiato is prepared in a glass with a capacity of 250ml where we are going to pour the frothed milk correctly and after a few seconds an espresso extracted on the spot. Latte Macchiato is therefore a much more "milky" drink than cappuccino given the different milk/espresso ratio which is much more unbalanced towards milk. Once the espresso is poured into the milk, a real magic takes place, in a few seconds layers of different colors form in the drink, a very scenic result that fascinates customers. If a student of fluid dynamics orders a Latte Macchiato, this scenic function of the drink can easily be transformed into a university research. Nan Xue, a researcher at the American University of Princeton, New Jersey, has begun to study why these two liquids organize themselves in layers by initially transforming into a barista and preparing lattes in his laboratory to understand and describe the physics that takes place inside the drink. After testing with milk and espresso he switched to using a heated colored water that simulated espresso and warm, relatively thick salt water to replace the milk. What Nan Xue and her team discovered is a process called double diffusion convention, the same phenomenon that creates the layers of water in the oceans. In this process, when liquids of different temperatures and densities, such as hot espresso and hot milk, are mixed together, they do not mix completely. Only the outer parts of these liquids mix: the hotter liquid heats some of the colder, denser liquid (such as milk) causing it to rise slightly, and the cooler denser layer cools a less dense layer (coffee) causing it sink slightly. This process creates "convection cells" that flow horizontally, not vertically (which would destroy the layers), resulting in a series of color bands. This mixing is surprisingly stable and, in coffee at least, can last for hours or even days, as long as it stays hotter than the surrounding air.
The flat white is a specialty coffee that can easily be mistaken for a cappuccino at first glance. It too is in fact covered with a thin milk foam and served in the same cups as the cappuccino. Often it is also elaborately decorated with latte art with small motifs artfully drawn on the milk foam. Yet it is not simply the same drink with two different names. The flat white differs from the cappuccino mainly in the following points: • Intense aroma: a flat white is prepared using a double dose of espresso. This is why it has a more intense and stronger flavor than cappuccino. • Fewer layers: while a real cappuccino is made up of three layers, the flat white has only two. • Flat foam layer: the foam layer in the flat white is lower than that of the cappuccino. The foam is perfectly aligned with the rim of the cup. • Finer foam: even the flat white is served with milk foam, but it is nonetheless more fluid and finer. The crown of milk foam of the cappuccino is instead more airy and denser. With its special combination of intense aroma and fine, creamy foam, the flat white offers a special symbiosis of coffee and milk aroma that you can enjoy.
Cappuccino Freddo is prepared with an extraction of cold coffee (cold brew) or with our classic plantation espresso and a thick Maremma skimmed milk cream, perfect for summer breakfasts.
This drink differs from latte macchiato only in the presence of milk cream, inffati coffee&milk is devoid of milk emulsion, this means that the dose of milk is slightly more abundant and that it can be served with both cold and hot milk. The dose of coffee is that of an espresso #Lab106 25/30 ml that of fresh whole organic milk is 300ml.
The barley or ginseng cappuccino follows the same steps as the traditional cappuccino, in the case of barley it is caffeine-free while in the ginseng-based preparation we have a smaller quantity than the classic cappuccino
This type of drink is obtained through the infusion of roasted and ground barley. In spite of the name, in fact, it has nothing to do with coffee (which, let us remember, is the seed of a plant, the coffea, of the rubiaceae family) and therefore does not contain the slightest trace of caffeine.
The drink has a characteristic sweet and velvety taste, which makes it a highly appreciated alternative to other hot drinks for breakfast or breaks, such as traditional coffee or hot tea. In its appearance, it appears very similar to a latte, with a typical light ocher colour. The portion is slightly larger than an espresso coffee, while the "large cup" version is also typical, which is larger in quantity than a long coffee. pure ginseng: derived directly from the ginseng root Milk cream: in the finest blends it is of vegetable origin Instant coffee: in variable percentage, in the decaffeinated variants Sugar: 9.30 per 100g
Corrected coffee with grappa Corrected coffee was born in Northern Italy (probably due to the need to "strengthen" it with the right amount of alcohol during the cold winters): to reinvigorate it, the symbolic liqueur of those areas was used, grappa. Even today, coffee laced with grappa is a great classic (connoisseurs advise against using monovarietal grappas, due to their too intense flavor, which would cover the taste of the blend). Coffee corrected with sambuca This variant of the normal espresso is one of the most loved and widespread throughout Italy: the very particular taste of sambuca (sweet and bitter at the same time, extremely spicy, difficult to describe), according to many manages to create a perfect combination with the aroma of coffee. On the other hand, it will certainly not be a coincidence if abroad, coffee with sambuca is considered a typical product of the Belpaese. Anise-corrected coffee In Southern Italy, anise-corrected coffee reigns supreme, whose fresh and pungent aftertaste, similar to sambuca, goes perfectly with the creaminess and smoothness of the espresso. In many Salento bars it is not uncommon for the bartenders to leave a bottle of aniseed liqueur on the counter, so that patrons can correct their coffee to their liking. Of course, the list of liqueurs certainly doesn't stop here! The combinations are practically infinite, as many as the tastes of the lovers of corrected coffee: Those who love a full-bodied and mellow coffee, and prefer sweet flavours, can correct it with brandy or Baileys. Those who prefer more decisive and intense flavors can correct it with whiskey or rum.
One of the simplest coffee drinks is the espresso americano, also known simply as an Americano, made by pouring hot water into a double shot espresso cup. Curiosity American coffee was born during the Second World War: the American soldiers who fought in Italy resented the strong taste of espresso coffee. The solution? Stretch it with water
The warm Moroccan is an escalation of deep colors, creamy textures and intense flavours. From the glass in which it is served, the admirable visual architecture of this specialty shines through: the chocolate foundations, the coffee and milk on the middle floor, an attic of velvety cream. An experience to be enjoyed layer by layer. INGREDIENTS OF HOT MOROCCAN 20-25 ml of espresso 10-15 ml of hot chocolate 25 ml of fresh whole milk Low-fat cocoa powder
Cold shaken espresso, commonly called shaken coffee, is the most elegant of cold coffees and is a summer must-have. Prepared in a shaker with sugar and a few ice cubes, the espresso conquers a soft irresistible cream. A delicacy to sip with a straw, preferably during a long relaxing break, perhaps accompanied by a few biscuits. INGREDIENTS OF COLD SHAKEN ESPRESSO 40-50 ml of espresso 10 ml of liquid sugar Ice cubes
Matcha latte is a modern variation of the traditional Japanese tea matcha, which is widely appreciated for its many health benefits. The idea of making matcha into a drink by adding milk, combining it with sweet ingredients of your choice, probably comes from Western coffee culture. In this way, matcha latte creates a blend of the health benefits of green tea and the creaminess of milk.
Beetroot contains many valuable vitamins, minerals and plant ingredients that have, among other things, detoxifying and hypotensive effects. Is that still not enough? Both beetroot and cocoa release “happy hormones” in our body. This makes our FONTE BEETROOT CACAO LATTE the perfect drink at any time.
Turmeric has a very positive effect on our health in many ways. The root, for example, contains antioxidants, is anti-inflammatory and also has a calming effect on our body. You will love our FONTE GOLDEN TURMERIC LATTE and your body will thank you!
What's better than a hot chocolate on a cold afternoon? Enjoy it individually, in its classic version or with white chocolate. For the more greedy, add cream!
Rum, cognac and sugar as per tradition. From an idea of union and sharing, II Ponce was born: the first preparation of the iconic drink that everyone agrees on!
Just as yin has its yang, Ponce also has its dark side. Rum & cognac mixed at 40 degrees alcohol: the Black Edition is ready to warm even the coldest hearts!
Another great classic of the Tuscan tradition, a liqueur that is born from the maceration of mandarin peels and a mix of other spices, to be drunk hot to best savour every single nuance!
It's the refreshing breakfast that reminds us of our grandmothers, sweet and nutritious: bread, butter and jam. Few and simple ingredients, for a complete start to the day that gives energy with a low glycemic impact.
Mate or mate is a drink made from the infusion of leaves of the mate herb, a plant native to South America. It is also called Paraguayan tea, and following the same process as tea, the mate herb is dried, cut and chopped. Its flavor goes well with both sweet and savory foods. The charm of Mate is linked to the presence of xanthines (including caffeine, theophylline and theobromine, stimulants also present in tea, coffee and chocolate) to which it owes its vasodilatory, relaxing and concentration-stimulating properties, without the sleep-depriving effect typical of caffeine. The stimulation of metabolism, the reduction of appetite and the increase in the sense of satiety mean that Mate is widely used as a supplement in slimming diets.
Non-alcoholic drink with Chinotto infusion from Calabria is a refreshing and aromatically complex drink that combines the distinctive taste of Chinotto. This drink is based on the infusion of chinotto, a bitter citrus fruit typical of the Calabrian region.
The bergamot drink is prepared with real Bergamot juice from Reggio Calabria, a typical and prized citrus fruit of the region. Bergamot, known for its lively and slightly bitter aroma, gives the drink a distinctive and satisfying taste.
Cedrata is made with real infusion from the Riviera dei Cedri. Made using fresh cedar from the region, this drink captures the vibrant essence and distinctive scent of this citrus fruit.
The Sicilian pomegranate soft drink is a fresh drink with a unique flavor that captures the sweet and fruity essence of the pomegranate grown on the Sicilian island.
Produced with real green mandarin juice from Calabria. Green mandarin juice, obtained from still unripe mandarins, offers a delicate sweetness and a still fresh aroma. This combination creates a drink that is both refreshing and full of flavor.
Sicilian Blood Orange Soft Drink is a refreshing and tasty beverage inspired by the tradition and flavors of the southern Italian region. Made with blood oranges grown in the lush Sicilian soil, it offers a unique balance of sweetness and acidity, characteristic of the oranges of the area.
Whether classic, revisited or alternative, the caprese salad has always met with the same success over the years. We serve it with raw ham and buffalo mozzarella.
In Valtellina, land of typical and genuine cured meats, one of the local excellences is the Bresaola carpaccio: a quality beef product is in fact the most prized cut of the beef leg, i.e. the hip tip, and follows a particular manufacturing process, which combines the tradition of artisanal knowledge with the modernity of technological innovation. The result is a gluten-free and dairy-free meat, extremely tender and equally tasty, a food rich in mineral salts and proteins. We serve it with fresh rocket, cherry tomatoes and parmesan flakes
Tuna carpaccio is a refined and tasty dish, ideal for those who love fish and simple but flavorful preparations. The tuna, cut into thin slices, can be marinated with lemon juice, extra virgin olive oil, salt and pepper. Tuna carpaccio is a healthy and light choice, perfect for a fresh and quick lunch. It is served on a bed of salad and garnished with red datterini tomatoes and Taggiasca olives.
For this preparation we use smoked or marinated salmon, depending on the availability of the day, which will be served with fresh mixed salad, red datterino tomatoes, olives and fresh lemon wedges.
Tuna salad is especially suitable as a single dish in the warm months because it is fresh but at the same time rich and nutritious. It is a simple dish with a light taste, which will delight your palate with a mix of flavors and consistencies. Tuna salad will bring a touch of joy and lightheartedness to the table, thanks also to the colors of the vegetables: from the green of the salads, to the white of the mozzarella balls, to the red of the tomatoes. For our salad we use an excellent tuna fillet, accompanied by a base of salad, red datterino tomatoes, mozzarella balls, julien carrots and very tasty Taggiasca olives.
It is a simple dish with a delicious taste, which will delight your palate with a mix of flavors and textures. Anchovy salad will bring a touch of joy and lightheartedness to the table, thanks also to the colors of the vegetables: from the green of the salads, to the white of the mozzarella, to the red of the tomatoes. For our salad we use excellent anchovies in oil, accompanied by a salad base, red datterino tomatoes, mozzarella, julien carrots and tasty Taggiasca olives.
Our trio of bruschettas is a fresh, tasty and delicious appetizer. We use wholemeal bread with extra virgin olive oil. Toasted on the spot, each of the three bruschettas is seasoned with different, simple but tasty ingredients - red datterino tomatoes seasoned with salt, oil, pepper, oregano. - spreadable cheese, smoked salmon - classic Cantabrian butter and anchovies
Creamy pea soup flavored with mint, with slow-cooked shrimp and feta. A fresh summer dish with a delicate balsamic note and an engaging flavor. Try it also in our vegetarian or vegan options!
Variable according to the season and the freshest products, composed of great classics and signature cocktails. Consult the drink list or our staff to find out more!
In 2011, Aperol Spritz was included among the official cocktails of the IBA, the International Bartenders Association, but its origins date back to 1800 when in the Lombard-Veneto Kingdom the troops of the Austrian Empire used to dilute local wines, which for them were too alcoholic in strength, with a splash of sparkling water. Its name in fact derives from spritzen, the German verb that describes this gesture... when then, in the middle of the last century, Spritz meets Aperol, the marriage is sealed!
Bitter version of the famous Spritz. In this specific case, the Prosecco bubble is accompanied by the American flavor of the Italian Bitter par excellence, Campari.
Hugo is a slightly alcoholic aperitif, much loved by women because it combines the light alcohol content of prosecco with the sweetness of elderberry and the refreshing note of mint leaves. The resulting cocktail can be considered almost a drink, thus emphasizing its sweet, light and refreshing note. The pronunciation of the name of this cocktail is in the Italian style with the accent on the initial H and not in the French style with the accent on the final o... contrary to popular belief, it does not in fact take its name from Victor Hugo, the 19th century French writer and poet. Hugo cocktail According to some sources, Hugo was the name of a regular at the bar in Trentino Alto Adige where the cocktail was created in 2005 by barman Roland Gruber who, looking for a short but effective name, paid homage to one of the regular customers. According to other sources, the cocktail was already created in the late 90s in a refuge in Val di Fassa. It seems that an elderly client of the refuge used to bring a gift of a syrup made with elderflowers that he had collected himself. Filippo Debertol, son of the family that runs the refuge, then decided to call the cocktail Hugo, as it was created with his syrup. According to other sources, the cocktail takes its name from the Italian designer Hugo Boss who created this refreshing drink in the 1930s.
The origins of Spritz date back to the end of the 19th century, when Austro-Hungarian soldiers used to "spray" (spritzen in German) the local white wine with sparkling water to make it less strong. In 1919, in the post-war period, two young entrepreneurs from Bologna, Mario and Vittorio Pilla, founded Fratelli Pilla & C. in Venice. A year later the company, specialized in the art of liqueur, created the Select aperitif in the Castello district. In the memoirs of a famous noblewoman of the time, Maria Damerini, it is said that Vittorio Pilla obtained the name Select from the famous poet Gabriele D'Annunzio during a prestigious dinner on the Giudecca Canal for the Feast of the Redeemer. On that occasion the poet wanted to praise the product by immediately coining the name, a truncated form of the Latin selectus, which means selected, to underline his favorite choice
The Americano is a cocktail made with bitters and red vermouth, ideal for an aperitif. The drink is an official IBA cocktail and is characterized by its pleasantly bitter and citrusy taste. An easy-to-prepare recipe with a medium alcohol content. Establishing how and when the American was born is practically impossible. There are two most widespread theses on the birth of the cocktail: the first wants it to be a variation of the classic Milan-Turin (bitter and vermouth) in which American tourists asked for the addition of soda, while in the second hypothesis the drink would be a tribute to Primo Carnera, boxer also famous for his successes in the United States. In any case, even if it is not possible to define a precise date, the Americano was born between the second half of the 19th century and the early years of the 20th century. Il Piccinino proposes it by mixing Cocchi vermouth and Bitter Pallini
For over a hundred years it has been the aperitif cocktail par excellence. Its recipe has been studied and revisited in many ways, but the classic Negroni remains one of the most loved cocktails in the world. For over a hundred years it has been the aperitif cocktail par excellence. Its recipe has been studied and revisited in many ways, but the classic Negroni remains one of the most loved cocktails in the world. Born in Florence in 1919, he has a really interesting story. It was in fact Count Camillo Negroni who had the idea of creating a cocktail that was similar to the Americano, but reinforced by gin. According to legend, the count would have gone to a young shop boy, Fosco Scarselli, who at the time worked in a grocery store in via de' Tornabuoni, Casoni, where the count loved to sit and drink his favorite drinks. Right here, returning from one of his trips, the count asked his friend for a change to his usual drink, a mix of bitters and red vermouth. He wanted it to be more robust, perhaps adding a distillate he had fallen in love with on his countless London trips, gin. Thus was born the Negroni. From Florence, the cocktail quickly spread under the name "Americano in the manner of Count Negroni", only to then take the simpler name Negroni over time. The ingredients of the Negroni We have said that the Negroni was born as an American cocktail, in which the soda was replaced by gin. Simple to make, it comes from the skilful blend of bitters, red Vermouth and gin. Bitter is a bitter, therefore a distillate which is then flavored in various ways, depending on the taste of who produces it. Far from the alcohol content of real distillates, it is a real aperitif liqueur. Not for nothing its most faithful lover in this aperitif is Vermouth, bitter but sweet at the same time. Composed of 75% wine, Vermouth is what the ancient Greeks called a "Hippocratic Wine", a wine-based drink to which ethyl alcohol is added, as well as various spices, aromatic herbs and aromas. The Vermouth used to mix the Negroni is the red one, a sweet Vermouth, made up of a quantity of sugar equal to or greater than 130 grams. The only Vermouth in which the use of caramel as a coloring is allowed, in this product the sweet taste is perfectly balanced by a herbaceous bittering note. The Negroni: traditional recipe To prepare the negroni, the secret is that it remains very simple as it is composed of 3 equal parts of: bitter, gin and a part of red vermouth, the latter, being a fortified and flavored wine, must be calibrated sparingly as it has a bitter, liqueury taste and contains a variable sugar content. The "Star" of Negroni: Gin Considering that gin is the distillate that contributed to the birth of the Negroni cocktail, it deserved a separate chapter. As you surely know, just like bitters and vermouths, each gin is different from the other and, based on the botanicals that characterize it, which will always give a different tone to your drink. Apium gin is a London dry with marked aromatic notes of lavender, which are combined with more classic botanicals such as juniper, rosemary, cubeb pepper, angelica, verbena, coriander. And finally, we too wanted to do our part. Negroni and gin Apium, a unique flavour, reinforced, as Count Camillo Negroni teaches us, with good gin. And here is our reinterpretation: 3 cl of Pallini red Bitter 3 cl of Apium gin 3 cl of Cocchi red Vermouth Slice of orange.
The story of the Negroni Sbagliato is the classic example of a mistake that ended well, very well! When and where it was born It all happened in Milan, at Bar Basso, a central and well-known place in the city. We are in 1972, when the very famous bartender Mirko Stocchetto is about to prepare the now classic Negroni for a regular customer. During the preparation, Mirko confuses the bottle of Gin with that of Prosecco and when he realizes it, the drink is already in the hands of the man. He tries to save himself in the corner and tells the customer a phrase that has remained in the minds of many, namely "it's hot today, I made you a lighter negroni". The man appreciates the drink and asks the barman for the name of the cocktail, and the Negroni Sbagliato comes to life. The difference with the classic Negroni Thanks to the presence of Prosecco which has replaced Gin, the Sbagliato is obviously fresher and lighter, and it is precisely for this reason that it has also taken flight outside of Italy. In fact, it is not uncommon to find yourself faced with a menu that says “Wrong Negroni” or “Mistaken Negroni”. Ingredients 3 cL of brut sparkling wine 3 cL of red Vermouth (Cocchi) 3 cL of Bitter (Pallini) Slice of orange
In a cup or on the rocks? The MiTo, as the Milano Torino is sometimes called, is a historic cocktail of great importance in the world of mixology. In addition to being a drink that accompanied the habits of Italians throughout the 20th century, its recipe has given rise to cocktails that are the history of modern mixology. The name indicates the origin of the two alcoholic products that make up the cocktail when mixed: Turin vermouth and Milan bitter. It is no coincidence that the two Italian cities are still among the most important and innovative in the world of international mixology. The drink is as simple as it is balanced and in perfect harmony. It is served both with and without ice: it should be remembered that between the 19th and 20th centuries, refrigeration and ice were not common in all establishments. Trying a Milano Torino at different temperatures can be an interesting experience and a good experiment to sharpen the senses. Vermouth and bitter have complex recipes that include many herbs, spices, aromas and fruits. At very low temperatures the sweet notes are accentuated, at less cold temperatures the spices. 1 1/2 oz | 4.5 cl Cocchi vermouth 1 1/2 oz | 4.5 cl Bitter Pallini
The Vodka Martini is one of the tastiest cocktails ever and is made simply with Vodka and dry Vermouth. It owes its fame to the secret agent with a license to kill, James Bond, who in most of the films orders a “Vodka Martini, shaken and not stirred”. According to the IBA Official Cocktails list, it is considered a pre-dinner, or rather recommended as an aperitif. There are many variations of the Vodka Martini and they mainly depend on the decorations and preparation techniques. There are two most famous versions: in the first case, the two mixed ingredients are left together and in the second, known as in&out, the ice is flavoured with Vermouth and then removed from the glass before adding vodka, which only takes on its aroma. It is a cocktail that only seems simple to make. In reality, it requires a lot of attention, speed in the movements and technique.4cl vodka 1 dash Vermouth
This very well-known drink is nothing more than gin diluted with dry vermouth and chilled. The technique used is called Stir & Strain: the cocktail is mixed in the mixing glass with ice, and then filtered into the chilled glass. There are different versions of the origin of the Dry Martini: the creator is said to be the Italian Martini from Arma di Taggia (in Liguria), who first served the drink in 1910 in New York, at the Knickerbocker Hotel in honor of John D. Rockefeller. Other schools of thought maintain that the drink was served even earlier, around the end of 1800 in the USA, in the Californian city of Martinez, or in New Orleans by the barman Martinez.
It seems that the cocktail was invented by Dick Bradsell, probably one of the most influential contemporary bartenders, who has more than one drink under his belt forming part of the official IBA list in the New Era Drinks section. The story goes that in 1980 in London, at the Fred' Club, a model ordered the barman something that could "awaken her", asking for something that could "wake me up and then fuck me up". This narrative is also confirmed by the official website of Kalhua, a fundamental ingredient of the cocktail. However, the company indicates 1984 as the birth date of the drink. Dick Bradsell, while not revealing the woman's identity, later stated that the model subsequently became a well-known professional throughout the world. The use of the famous Martini is not contemplated in the recipe: it is present in the name due to the glass in which the drink is served, known by some as Coppa Martini. It is possible to find the drink garnished with three coffee beans, although the decoration is not present in the official recipe.
Imagine yourself in a swanky London bar in 1919, where a legendary cocktail was first poured: the White Lady. With a history of change and adaptation, this drink is more than just a drink; it’s a journey through mixology time. From an unexpected combination of ingredients to a perfected recipe, how has the White Lady maintained its allure through the years? In this article, we’ll take you on a journey through its origins, evolution, and why it continues to be a mainstay in bars around the world.
According to an initial version, the cocktail was created by George Jessel around 1939: “Half tomato juice, half vodka,” reports New York Herald Tribune journalist Lucius Beebe. However, Jessel is disputed as the creator of the recipe by Frenchman Fernand Petiot, bartender at the St. Regis Hotel in New York, who claims to have developed the definitive recipe (with spices, Tabasco and everything else in the recipe that has survived to this day) as early as 1934. What is certain is that it was he who brought it to worldwide success, and some think that the name of the cocktail comes from one of his excellent admirers: Hollywood star Mary Pickford, who already had a drink that bore her name (also red) but who “betrayed” it when the Bloody Mary was born. The classic celery stick as a garnish arrived only in the 1960s, thanks to an anonymous guest at a party in the "Pump Room" of the Ambassador East Hotel in Chicago who mixed his Bloody Mary with an appetizer.
A beautiful summer sun, the beaches of Mexico, the scent of the sea. These are the immediate sensations evoked by the Margarita, a tequila-based cocktail of Mexican origin. An internationally renowned drink, perfect as an aperitif, but at the same time very versatile. Let's see together how the myth of the Margarita was born, the cocktail recipe and the best pairings with food. HISTORY OF THE MARGARITA As with most cocktails, even in the case of the Margarita it is difficult - if not impossible - to trace a certain date of birth. As well as the name of the inventor. Some sources suggest that a similar drink was already widespread in Mexico in the thirties. However, a widespread and certainly more suggestive story places the birth of the drink around 1947. When the barman Carlos Herrera dedicated the cocktail to the American actress Marjorie King (Margarita, in Spanish) who apparently was allergic to all distillates except tequila . MARGARITA COCKTAIL: INGREDIENTS The Margarita is an all day cocktail, therefore good at any time of the day: both as an aperitif and after dinner. Among the categories of cocktails, it falls into the large family of sour drinks, or those that include a distillate, lemon juice and a sweet element that balances everything. There are three ingredients for the Margarita cocktail: tequila, a Mexican distillate obtained from agave triple sec, an orange flavored liqueur; fresh lemon or lime juice. To these must be added a fourth element, the salt on the edge of the glass. But since not everyone might like it, it is usually only applied to half a cup, so that you can choose whether to sip it or not. We like to serve it by adding a drop of agave syrup.
It seems that Tommy's Margarita is a creation of Julio Bermejo considered by many as a world expert on Tequila and as well as "ambassador" of Tequila in the United States. This particular variation of the more famous Margarita began to be served in 1980 at his father's restaurant, the legendary Tommy's Restaurant and World's Best Tequila Bar in San Francisco. This restaurant was opened by Tommy Bermejo and his wife, Elmy, way back in 1965. They were committed to serving guests true Mexican and Yucatan cuisine, but most importantly, the place houses the largest collection of 100% agave Tequila outside of Mexico (nearly 300 bottles!).
The Paloma cocktail is to Mexicans what the Gin Tonic is to the English, in simple terms it is the most drunk and appreciated Mexican cocktail in Mexico, thanks to its astonishing pleasantness, which manifests itself in clear sensations of freshness and aroma. The ingredients for making the Paloma cocktail are few and easy to find: tequila, lime juice and grapefruit soda. Usually a pinch of salt is also added to make the cocktail even tastier. The Paloma is a classic Mexican aperitif cocktail, an all day cocktail to be sipped at any time, just dose the tequila accordingly, exactly like the Gin Tonic: you can make a very light cocktail to drink as a thirst-quenching drink for the afternoon, or go heavier with the dose of tequila, if you want to savor a more intense and alcoholic aperitif. There is no codified classic recipe, the original recipe of the Paloma cocktail, the variations include adding salt to the lime juice or using a yellow or pink grapefruit soda. They are small nuances which however make the cocktail totally different. For example, if you use pink grapefruit soda, the cocktail will be more delicate and aromatic and certainly aggressive on the acid-bitter front, given that yellow grapefruit is much more grumpy.
Cuba Libre is a long drink of Cuban origin suitable to be consumed on any occasion, both as a pre-dinner and as an after-dinner drink. It is a Rum and Coca Cola Based Cocktail recognized by the IBA (International Bartenders Association) which however differs from the classic Rum and Cola recipe due to the presence of lime juice.
The invention of the Rum Cooler is due to a true rum lover: Marino Sandon, a great barman with a boundless passion for Cuba and Cuban rum. Creator of the renowned Sandon's Yachting Club in Alassio, he decided to innovate the list of many cocktails he offered by including many of his own creation, among which the most famous remains the Rum Cooler. The Rum Cooler dates back to the early 1980s, when Italy was beginning to discover rum and rum-based cocktails, thanks above all to barmen who had worked on cruises with the Americans and who then opened clubs especially in Liguria. Sandon, a great lover of mixology, began a series of trips to Cuban territory in the 1960s which led him to enter the culture of the place and even to meet Fidel Castro, also managing to be among the first importers of Havana Club rum. As a true enthusiast, he also created one of the most well-stocked cellars of Cuban rum in the world, kept in his club in Alassio. The love of rum and cocktails is testified by the legacy of the Rum Cooler and many other fantastic cocktails that he has left us.
The Long Island ice tea is made of vodka, tequila, white rum, triple sec and finally gin in equal parts, 1/2 ounce. The whole thing is then seasoned with sugar syrup, fresh lemon juice and cola, for a balanced result and, despite the many alcoholic ingredients, very drinkable!
The Cubano is the most classic of the revisited Cuba Libre. The ingredients are in fact the same with the addition of granulated sugar. The latter is "crushed" together with pieces of lime, making the cocktail more aromatic. The whole thing is finished with light rum with a top of Coca Cola.
A classic sour, where the structure of the whiskey is softened by the acidity of the lemon and the sweetness of the sugar. To be enjoyed on the rocks but also in a cup.
The Old Fashioned is a cocktail for whiskey enthusiasts and has a long and exciting history. It is a drink classified by the IBA among the unforgettables and was born in New York at the end of the nineteenth century. Hence its name but also for the "old fashioned" glasses in which it is served. It can be prepared with Bourbon or Rye Whiskey, a sugar cube dissolved in the glass, two drops of angostura bitters and ice.
The daiquiri is a Caribbean cocktail made with white rum, lime juice and sugar syrup that is included in sour cocktails, those based on distillate, lemon juice and sweetener. A long drink that is therefore made with a few ingredients that give it a pure and essential flavor, ideal for an aperitif or after dinner. The origins of the daiquiri are not clear, in fact two different stories are attributed to its birth. The first dates back to 1898: during the war between Spain and the United States, after the sinking of the Maine ship in the port of Havana, a marine lands in Daiquiri, a Cuban village, enters a bar and asks for something to quench his thirst, unfortunately the bar only offered rum. The sailor decides to dilute it with lime juice and sugar, creating the first daiquiri. The second legend about the birth of the daiquiri moves the date a few years forward, to 1905: it is said that the cocktail was invented by American engineers who worked in an iron mine. At the end of the day, to recover from the hard work, they decided to have a drink, but they only had rum, lime and sugar, which they mixed in a shaker with ice. Initially they called the cocktail "rum sour", but it was considered too simple, and later changed to daiquiri.
The Mojito is a delicious cocktail of Cuban origin perfect for an aperitif and after dinner; made with white rum, sugar syrup, lime juice, mint leaves and soda; which mixed together, with the addition of ice, give life to a fresh, sparkling, highly fragrant, sweet alcoholic drink with bitter notes! In short, a goodness to be loved at the first sip that was born in the 1930s in Cuba and made famous also thanks to the writer Hemingway; who used to consume it during his stay in the 1950s. Piccinino presents it in a version that uses its own syrup instead of granulated sugar to make it cleaner and ensure that the sugar mixes better with the other ingredients. The quality of mint is called "hierba buena", particularly scented and fragrant.
Too bad the “Moscow Mule” has nothing to do with the Kremlin, except for the base distillate, vodka: it all started in 1941 in a New York bar, the Chatham, where two desperate entrepreneurs met to try to revive their businesses. On this side of the table was John G. Martin, who was unable to distribute Sminoff vodka, a still little-loved 'Soviet' alcoholic beverage, in the United States. On the other side was Jack Morgan, owner of the Cock'n'Bull Tavern on Sunset Boulevard, the coolest place in Hollywood, who was trying unsuccessfully to launch his own brand of Ginger Beer (a ginger-based soft drink). The two had an idea: why not combine the two ingredients together? They also added a little lime and thus a cocktail was born that, with that hint of sourness, “kicked like a mule” in the throat. Here perhaps we got too caught up in the legend, because the official version once again associates the origin of the name with a virtue of necessity: at that table in the Chatham in fact sat a third entrepreneur, or rather a female entrepreneur, who had to dispose of an entire warehouse full of copper objects... in particular an entire stock of 5-ounce mugs with a cute little donkey engraved on them, from which the first experimental concoction was drunk and from that moment on all the others. The mule's ride Initially, however, the cocktail was known as Vodka Buck, since it was part of the Buck Cocktail family, drinks based on Ginger Ale or Ginger Beer. But if the name struggled to take off, the same could not be said of the drink: in fact, in the '50s, a lot of Moscow Mules were drunk, and from Los Angeles the trend spread to Manhattan, bringing with it the success of vodka, which finally managed to conquer America. And to the cocktail that made the fortune of that small company that it was at the time, Smirnoff gave back once and for all its true name by launching a special dedicated glass, a copper mug with a mule on top in honor of the inventors. The mystery of the missing cucumber Vodka, Ginger Beer, lime. There was nothing else in John and Jack's glass that evening. But where did the cucumber come from? It is most likely the "Russian" touch that some original bartender wanted to give to the Moscow Mule: an Eastern European alcoholic tradition is in fact that of downing shots of straight vodka while occasionally munching on pickled gherkins. Ingredients: 4.5 cl Vodka 12 cl Ginger Beer 0.5 cl Fresh lime juice 1 slice of lime
Gin-Fizz is a variant of Gin Tonic, which reached the peak of success during the twenties and thirties of the twentieth century, the era of the Charleston, and whose origins date back almost a century earlier. The history of Gin Fizz According to some, we can in fact place the birth of Gin Fizz towards the end of the eighteenth century, when the officers of the English Navy, who used Gin to fight fever, decided to add lemon to preserve vitamin C, and thus prevent scurvy. The success of this miraculous elixir was extraordinary, but upon returning home the recipe underwent a small variation: the addition of soda (which made the drink fizz). From here, according to various legends, the famous GIN FIZZ was born. According to others, the cocktail was born towards the end of the nineteenth century, and more precisely during the Second Industrial Revolution, when the urbanization process contributed to the centralization of the population in the cities and of workers in the factories. Precisely within this last context, the after-work culture was born: the workers, after the long day of work, before returning home, allowed themselves a short refreshment stop in bars and pubs, and between a chat and other, nothing better than a few sips of refreshing drinks. On this occasion, the Gin Fizz represented the perfect cocktail: thirst-quenching, regenerating, fresh and acidic at the right point. So much so that the drink became very popular, even among black workers and Charleston dancers, the wild and folkloristic dance of the dockworkers of the early twentieth century, who, with their throats parched after the various dances, loved to quench their thirst with a few gin fizz
The English term “screwdriver” means screwdriver. The Screwdriver was born in the early 1950s in a bar at the Park Hotel in New York. There, Turkish secret agents who had fled from the Balkans and American engineers used to mix vodka with canned orange juice. To mix the two ingredients, not having more suitable tools, they used a screwdriver, hence the name of the cocktail. Even today, this cocktail is mixed with orange juice and vodka and we personally use Moskovskaya vodka, a vodka derived from grain alcohol, triple distillation, mixing with pure artesian water, filtering through quartz sand and coal.
Orsadrinks offers a syrup specially created to recreate the taste of spritz, which you can mix with sparkling water and ice for an alcohol-free aperitif.
Non-Alcoholic Gin Fizz Gin Fizz is another great traditional classic. To make a non-alcoholic version, simply use zero-proof Gin, lemon juice, grapefruit soda and a little lemon zest to garnish.
The non-alcoholic Paloma is a fresh and thirst-quenching version of the classic Mexican cocktail, prepared without alcohol but maintaining all the lively flavor of the original. It is a sparkling and citrusy drink, perfect for summer or as a light alternative during an aperitif.
The non-alcoholic Paloma is a fresh and thirst-quenching version of the classic Mexican cocktail, prepared without alcohol but maintaining all the lively flavor of the original. It is a sparkling and citrusy drink, perfect for summer or as a light alternative during an aperitif.
The non-alcoholic gin we use has an intense and persistent aroma, characterized by the typical scent of juniper and spicy and citrus notes. On the palate, the gin is soft and round, with a final bitter note that recalls that of traditional gin. It contains no alcohol and is low in calories.
The Virgin Colada is the non-alcoholic variant of the Piña Colada, the fresh and summery cocktail made with pineapple juice, coconut milk and white rum, from which the alcohol is removed and a squeeze of lime is added for a more sour and acidic note.
Corona is a bright straw-yellow lager that generates a thin and evanescent foam. Moderately alcoholic and rather effervescent, it is a light-bodied beer with a delicate taste: the fruity notes and hops are just mentioned.
Ichnusa beer, an unfiltered Italian beer comes directly from Sardinia and, precisely, from the Assemini brewery, near Cagliari. Passion, dedication and love for one's land have made the beers produced by Sardinian master brewers unique and well-known in Italy and abroad. 33cl
Traditional Bavarian beer, light straw colour, light and drinkable, delicate and finely malted taste on the palate. Helles is the abbreviation of Hellesbier (German for "light beer") to distinguish it from dunkel ("dark beer"), a type of beer typical of the region, but darker and sweeter than Hell.
Red doppelbock beer for connoisseurs, with a rich and intense flavour, finely hopped, very drinkable thanks to its sweet notes and its elegant perlage. Twelve weeks of maturation. Bottom fermentation.
Session Pale Ale. Strong amber beer, characterized by aromas of citrus and tropical fruits on the nose, velvety and enveloping in the mouth. Light and with a dry finish. Malts: Maris Otter, Crystal and Cara. Cold hopping. Alc: 4.0% Vol.
Honey Strong Ale. Deep red colour. Honey, added before fermentation, characterizes its aroma. Roasted malts define its taste and body. Malts: Pilsner and Cara. Subtle and balanced hopping. Alc: 7.3% Vol.
Chiara Strong Ale with orange peel. Beer with amber shades. Citrus and fruit aroma. Our sweetest and full-bodied. Malts: Pilsner, Munich and Weizen, essential but not intrusive hopping. Alc: 7.7% Vol.
Valdobbiadene Prosecco Superiore Extra Dry DOCG Spanish
Valdobbiadene Prosecco Superiore Extra Dry DOCG Spagnol
The Prosecco Superiore di Conegliano Valdobbiadene DOCG Extra Dry "Col Del Sas" by Azienda Agricola Spagnol is made from grapes grown in the various company-owned vineyards in the Conegliano Valdobbiadene DOCG area. The Glera grape variety gives rise to this DOCG prosecco and thanks to its strong personality it has managed to conquer the taste of the modern consumer, satisfying the most diverse palates. Its fermentation takes place in an autoclave according to the Italian Method, followed by an aging period of at least 45 days.
Brut Terre d'Aenòr was created to be shared with the people you love. Enjoyable, fresh and lively, it is a product for the whole meal that accompanies from the aperitif to the second course. The perfect accompaniment for convivial occasions and repeated toasts, it is particularly striking for its softness in the mouth and for its straw yellow color to the eye.
Pale straw color with greenish reflections, lively, fine and elegant perlage, minute and continuous. The aroma is intense, varietal with light sensations of green apple that give it particular finesse. Savoury and salty to the taste, but at the same time lively and elegant. Like any classy Trentodoc, it is an excellent aperitif and can be enjoyed throughout the meal.
This Alta Langa is a “rosé de saignée”, whose colour comes from the lightly macerated and pressed Pinot Noir. The first fermentation takes place in steel vats and the wine rests until spring, when it is bottled for refermentation. The second fermentation is completed with a long maturation in a cool and dark place for 36 months during which the character of this Alta Langa takes shape. The remuage is done by hand on pupitres; the dégorgement à la glace is usually done twice a year in spring and autumn. With its characteristic delicate colour, Rösa is a low-dosage brut sparkling wine, decidedly fresh and savoury, made rigorous and fascinating by the liqueur d'expédition. Its spicy style becomes more pronounced over time. Its volume, combined with a good balance of matter, expresses a wine with intense fruit.
Spumante Metodo Classico Pas Dosè by Cantine Fina is a high-quality Sicilian sparkling wine that combines the winemaking experience and passion of the historic Sicilian winery with the tradition of Spumante Metodo Classico. This refined wine is the result of a meticulous selection of grapes and a cutting-edge winemaking process that enhances its essence and distinctive character. Technical Sheet: Name: Spumante Metodo Classico Pas Dosè Producer: Cantine Fina Region: Sicily, Italy Grape variety: Blend of native Sicilian grape varieties Production method: Classic Method Dosage: Pas Dosè (without adding sugar at the time of disgorgement) Alcohol content: % vol (to be specified based on the product) Ageing: Minimum 24 months on the lees Tasting: View: Spumante Metodo Classico Pas Dosè by Cantine Fina has a straw yellow color with golden reflections, accompanied by a fine and persistent perlage. Smell: The aroma is characterized by notes of white-fleshed fruit, bread crust, white flowers and hints of yeast, which intertwine in a complex and elegant aromatic bouquet. Taste: On the palate, this sparkling wine reveals a balanced structure and a pleasant freshness, with a long and persistent finish, which allows nuances of citrus and almond to emerge.
It has a pale straw yellow color, with herbaceous and vegetal aromas of green pepper, tomato leaf and cut grass. Intense fruity notes that evoke exotic fruits such as pineapple and banana, and floral notes that recall elderberry, broom and hawthorn.
Kikè is a Sicilian white wine with a rich and exuberant aromatic profile, obtained from Traminer Aromatico and Sauvignon and endowed with a typically island expressiveness. Its scent is played on nuances of exotic and candied fruit, citrus fruits, aromatic herbs and orange blossom flowers, with a mineral and marine counterpoint. On the palate it is soft, seductive, tasty, fresh and fruity
The white wine Taif di Fina is a pleasant and very expressive Zibibbo Secco from western Sicily, produced with vinification only in steel. Aromatic scents of ripe citrus, yellow fruit, flowers, sage and herbs accompany a warm, round, enveloping, harmonious, savory, fresh and pleasant sip
Colombia Bianco is the result of a selection of Trebbiano coming exclusively from estate vineyards and with an average age of over fifty years. A native and historic vine of our area, Trebbiano gives Colombia characteristic citrus notes. On the palate it presents itself with a marked acidity and beautiful structure. A wine for the whole meal, excellent with fresh cheeses, legume-based dishes and fish in general.
The etymology of its name is inspired by a distant era in which, in the properties of rich Roman landowners in Matelica, the presence of "lands vineyards" was attested, that is, dedicated to the cultivation of vines. Terravignata expresses to the maximum the freshness and minerality typical of Verdicchio di Matelica in its declination of vintage wine, in fact they come from a vineyard exposed to the west and are harvested at a not high degree of ripeness. Vinification and maturation of 4 months in steel. Everything played on freshness already from the floral notes of broom, hawthorn and white pulp fruit and almond. Full sip, tasty with an important fresh-savoury trail.
LA BIAGIOLA Maremma Toscana DOC Vermentino Superiore
LA BIAGIOLA Maremma Toscana DOC Vermentino Superiore
The volcanic soil, the exposure open to the sea, the careful care of the vineyard allow to obtain a Vermentino at the full of its characteristics, giving a structure and minerality to this superior quality wine. The natural freshness is accompanied by hints of jasmine, exotic tones, aromatic herbs. Bottled 18 months after the harvest
ILGHIZZANOBIANCO was created to be a very drinkable wine, to be paired, in the spring and summer seasons, with an aperitif, fish dishes or white meats. We vinified 60% in the traditional way by pressing the grapes and immediately removing the wine from the skins and fermenting it, always with indigenous yeasts, at a temperature of 15/18°, while we left the remaining 40% to macerate on the skins for 24 hours, assembling the two wines at the end of fermentation. The blend is characterized by the local grapes typical of our territories: TREBBIANO, VERMENTINO and MALVASIA BIANCA. Company location: loc. Ghizzano - Municipality of Peccioli (Pisa) - Italy Grapes: 50% Vermentino, 30% Trebbiano, 20% Malvasia Bianca Vineyard location: Il Mulino: 180m. above sea level; south/east exposure Santa Maddalena; south/west exposure Training system: spurred cordon Density of vines per hectare: 5,000 plants Harvest: by hand, selecting only the ripest bunches Vinification: with indigenous yeasts in steel vats and partially macerated on the skins for 24 hours Annual production: 12,000 bottles
When tasted it has a straw yellow color. Aroma of calm white flowers and crunchy fruit. The taste is fresh and dry. It pairs well with various appetizers, soft cheeses, fish, egg-based dishes.
ESTATE PALTUSA Vermentino di Gallura Superiore DOCG PALTUSA
TENUTA PALTUSA Vermentino di Gallura Superiore DOCG PALTUSA
The first of the three Vermentinos I will tell you about takes the name of the estate, let's get rid of the concept of "base wine" or "vintage wine" because this is not really the case. In fact, it is a wine that contains the different characteristics of the estate vineyards, 4 hectares trained to Guyot, with a yield of 50/60 q/Ha, with particular attention to thinning to bring the best possible grapes, harvested late, to the cellar. As I have already written in the company profile, the soils are of granite nature, rich in skeleton, minerals and with numerous aquifers. Fermentation takes place in steel silos at a controlled temperature of 11-12 ° C for about 20 days. It is followed by refinement on the yeasts for 6/7 months with frequent bâtonnages.
Chateau Moulin de Corneil is a family-run winery for eight generations. Today Jean Marie and Jérémy Bonneau manage the vineyards under the supervision of their grandfather Jean. All this heritage of traditions does not exclude the use of the most modern equipment. The rigorous care of the vine, a selected harvest and careful winemaking allow us to offer harmonious and warm wines. At sight the wine has a very pale yellow colour. On the nose the bouquet is rich in fruit and flowers. In the mouth the flavor is simple and fresh but at the same time very fruity and persistent.
MIMESI VERMENTINO Vermentino IGT Costa Toscana - Limited Edition
MIMESI VERMENTINO Vermentino I.G.T. Costa Toscana - Edizione Limitata
Vermentino IGT Costa Toscana - Limited Edition For the Mimesi Vermentino we chose the 2009 vineyard called “Il Mulino”, in the portion where the soil is more clayey. The freshness and acidity of the wine we obtain is toned down by the terracotta of the Tava wine vessels that hosts it for 4 months, in contact with the fine lees, obtaining a pleasantness and a complex and intense aromatic bouquet. Tenuta di Ghizzano is located in the lands of Pisa and has been managed by the Venerosi Pesciolini family since 1370. With around 280 hectares of land, of which 18 are vineyards, the company is known for its organic and biodynamic management, and stands out as the only one in the area certified Demeter. This approach reflects a commitment to sustainable and environmentally friendly agricultural practices. The Mimesi Bianco is a pure Vermentino produced from the historic vineyards of the Mulino area. The grapes are destemmed and macerated in small vats for 48 hours. It then ferments in steel with indigenous yeasts and ages for 4 months in terracotta amphorae on the fine lees, with bâtonnage. In the glass, the wine has a straw-yellow color with greenish reflections. On the nose, it expresses notes of Mediterranean scrub and sweet fruit, with iodine and mineral tones. On the palate, Mimesi Bianco combines freshness and depth, with a mineral and floral sip that recalls the earth and the sea wind. The sensations of stone, myrtle, caper and juniper blend together for a complex and enveloping experience.
Pale straw yellow in color with greenish reflections. Very personal aroma that combines floral and spicy notes with vegetal and mineral notes still evolving. Fresh and decisive on the palate, pleasantly acidic and light in structure, it faithfully brings back the characteristics of Nordic environments.
On the nose, subtle, mineral and floral, lively attack that evokes citrus fruits, then completing the finish with notes of acacia flowers and honey, full and long flavour.
Ruby red color with garnet reflections. On the nose the bouquet expresses aromas of cherry, red fruit and notes of jam. On the palate it has good body and structure with a nice balance between tannins and acidity. The finish is persistent. The Toscana IGT Colombaia Rosso from Tenuta Colombaia is perfect to pair with roasted or grilled red meats.
It is the wine that “introduces” the company to wine bars, wine shops and restaurants around the world. It is obtained from Sangiovese grapes with a small percentage of Merlot, mainly from our youngest vineyards. The philosophy with which we conceived ILGHIZZANO is to offer the consumer a fresh, fruity, very drinkable wine where the sweetness of the Sangiovese of our territory can be perceived. Company location: loc. Ghizzano - Peccioli - Pisa - Italy Grapes: Sangiovese 95%, Merlot 5% depending on the vintage Location of vineyards: Il Monte: 200 m above sea level; exposure: south S. Maria: 150 m above sea level; exposure: South/East Training system: Spurred cordon Density of vines per hectare: 6,000 plants Harvest: carried out by hand with selection of the bunches on the sorting table before destemming and further selection of the grapes on the 2nd vibrating table. Fermentation: with indigenous yeasts Maturation and Refinement: in steel and cement vats and 4 months in the bottle Annual production: approximately 35,000 bottles Organic certification: Suolo e Salute Biodynamic certification: Demeter
It is the company's historic wine and the most representative of the Tenuta di Ghizzano. The first production year was 1985 and since then it has interpreted, with its elegant and ripe fruit, the characteristics of the territory from which it comes. Mainly from Sangiovese grapes with a small percentage of Cabernet Sauvignon, it has become a point of reference for the wine-growing area from which it comes.
At sight the wine has a purple red color with violet reflections. Perfume Intense and fruity bouquet. Elegance and softness are already evident on the nose, which will follow on the palate. Taste Elegant and fine flavor with soft and silky tannins, a ready-to-drink wine that gives emotions at the first sip.
Cirò rosato DOC Noveno was selected by Abracalabria, among the many Calabrian labels, for its structure and the balance of aromas that make it a wine of exceptional value, a bottle that manages to enclose all the aromas of a magical land. With its 13° it pairs perfectly with delicate dishes, white meats and fish.
Fresh and mineral like Alpine spring water, Amaro Leonardelli stands out for its sweet and citrusy taste. Created with 17 botanicals expertly selected to aid digestion, thanks to the absence of sucrose it is suitable for people who are careful about the glycemic index. To be enjoyed neat or on the rocks and perfect for the most complex mixology.
RAME, Distilleria Perugia Urbana, was born in 2023, a micro artisanal distillery that produces spirits and liqueurs with a two-hundred-liter still. In the heart of the historic center of Perugia, above the acre of the medieval aqueduct, along Via Appia, stands the distillery, where you can visit the cellar, the production laboratory and taste high-quality cocktails. RAME products are born from the collection of local wild herbs and botanicals, which we then transform in an urban context, to guarantee their traceability, quality and connection with the territory. We are open to sharing experiences together to be able to create new recipes and products for third parties. RAME bitter on the nose is characterized by sweet notes of laurel and licorice. Great balance in the mouth enhanced by the very low sugar dosage. It can be drunk alone but can surprise when mixed.
RAME, Distilleria Perugia Urbana, was born in 2023, a micro artisanal distillery that produces spirits and liqueurs with a two-hundred-liter still. In the heart of the historic center of Perugia, above the acre of the medieval aqueduct, along Via Appia, stands the distillery, where you can visit the cellar, the production laboratory and taste high-quality cocktails. RAME products are born from the collection of local wild herbs and botanicals, which we then transform in an urban context, to guarantee their traceability, quality and connection with the territory. Fernet RAME stands out on the nose for its balsamic (mint, wild fennel seeds), combined with the typical aroma of rhubarb. In the mouth the bitterness is marked and persistent, accompanied by a strong aroma, deriving from the abundant blend of spices.
Amaronauta is designed with the aim of spreading awareness about nature conservation by celebrating it through the flavours of the world. It is the first net-zero certified bitter in the world and, for every bottle sold, it contributes to the removal of plastic dispersed in the environment. Aroma: Citrus with light balsamic hints. Taste: Orange and lemon aromas balanced by bitter and slightly smoky notes. Aftertaste: Round with a fresh and spicy finish. Botanicals: Tarocco Orange, Lemon, Bitter Orange, Alpine Gentian, Ginger, Pink Rhubarb, Cocoa Beans.
Whistler's Storm uses only the finest natural ingredients. The unrivaled taste is developed by using a premium whole grain spirit and infusing it with premium loose leaf teas. The meticulous artisanal cold brew process gives us the innovative spirit we see today. Plus, our spirit range is gluten-free and vegan! Available in four flavors: Earl Grey, Lapsang Souchong, Masala Chai, Assam Black.
Amaro Santoni is a very high quality liqueur based on 34 herbs, inspired by one of the most traditional and at the same time personal recipes of Gabriello Santoni, created in 1961. The 34 botanicals are Chinese Rhubarb, Rose, Ireos, Elderflowers, Ginseng, Pepper, Cardamom, Nutmeg, Cloves, Mint, Sweet Orange, Bitter Orange, Cumin, Artichoke, Coriander, Melissa, Sage, Angelica root, Rosehip, Lime, Wormwood, Cinchona, Lavender, Karkade, Cassia, Galangal, Quassio, Centaurea, Gentian, Juniper, Ginger, Olive leaf, Laurel, Wild fennel.
Suze is a bitter made from golden gentian, produced in France by the Rousseau distillery in Maisons-Alfort. It is a registered trademark owned by the Pernod Ricard group.
Black Wave by Duck Dive is a strong bitter, certainly not suitable for those looking for a sweet and reassuring taste but perfect for those who can appreciate a digestive with character obtained by hand from the infusion of over forty selected herbs of Italian origin. The addition of Australian Lemon Myrtle brings the particular citrus note that is the trademark of Duck Dive. The alcoholic note is notable and well harmonized by the herbs, which give a clean finish to this uncompromising bitter.
Bodriga's rhubarb elixir is a softer and more rounded alternative to the classic rhubarb-flavored bitters. A gentle, enveloping taste that does not lose the bitter character of the root.
This Amaro is part of a line called “Giochi di Spiaggia” which has the characteristic of being produced with the maceration in alcohol and distilled sea water of botanicals from the Mediterranean coast such as pine buds, myrtle berries and leaves, heather etc… It has balsamic and spicy notes; when drunk it is balanced with a pleasant aftertaste. Excellent refreshing and digestive.
Herbal liqueur resulting from an ancient Calabrese recipe. The old Amaro del Capo contains the active ingredients of 29 beneficial herbs. Served iced it is an excellent digestive, thanks also to its main ingredients: Bitter orange, Juniper, Licorice, Honey
Amaro Montenegro is an Italian liqueur with a unique and unmistakable flavor, created from the original recipe by Stanislao Cobianchi in 1885. It is a harmonious combination of forty aromatic herbs from all over the world, which give the amaro a rich and complex olfactory and gustatory profile. Among the ingredients you can recognize vanilla, orange peel and eucalyptus. Amaro Montenegro is still produced today faithfully following the secret formula of Cobianchi, jealously guarded in a safe.
Jägermeister is a German herbal bitter produced in Wolfenbüttel since 1934, which is part of the digestive tradition. Its formula combines 56 varieties of herbs, roots, fruits and spices macerated in alcohol, and the recipe, unchanged since its birth, is a trade secret. It has an alcohol content of 35%.
The Italian distillate par excellence, a completely local pride obtained from the grape marc, which is nothing other than the waste of the grapes used for the production of wine.
Belonging to the larger Fernet family, Fernet Branca is a bitter created in 1845 and composed of 27 spices, including rhubarb, myrrh, cinchona, chamomile and cinnamon. A bitter and rounded flavour, enveloping the palate, ideal for drinking alone but also for being enjoyed in mixes
Sicilian from Caltanissetta, Averna is the herbal bitter par excellence. A classic handed down over time and that rarely disappoints the palate, with its mix of contrasting flavors that live in perfect harmony
Born in 1948 and popularized in the 60s thanks to intensive advertising, Cynar is the famous artichoke liqueur that we all know today. Its preparation is based on artichoke leaves and 13 medicinal plants, perfectly infused and balanced. Born as a digestive after a meal, today it also finds space in mixing
Amaro Ramazzotti is a liqueur composed of the perfect mix of 33 spices, flowers, fruits and herbs from all over the world, whose recipe is still kept secret and passed down from generation to generation. An intense and harmonious taste, which enchants the eye with its intense amber color and golden shades. Fill the glass and enjoy Amaro Ramazzotti at any time, neat or with ice.
Considered a great classic both among aperitifs and after meals, Rabarbaro Zucca takes its name from the characterizing ingredient (rhubarb) and from its inventor, Ettore Zucca, a great lover of the digestive and liqueurs in general, so much so that he decided to create one tailor-made for his own needs.
Natural liqueur produced by Pallini since 1875, this Limoncello is obtained from the infusion of peels of IGP Costa d'Amalfi lemons, grown with traditional methods and hand-picked on the terraces of the Amalfi Coast. The lemons, immediately after harvesting, are left to macerate immediately, so that their freshness and flavor are enclosed in each bottle; gluten-free, this Limoncello is a real delight for after a meal, a refreshing and tasty digestive perfect for summer evenings!
"And the pine has a sound, and the myrtle another sound, and the juniper yet another, different instruments under countless fingers..." An intuition, a poem, a lot of research and study: this is how Pineto was born, an organic Tuscan gin produced with the London Dry method. An exceptional base alcohol, from soft wheat, a classic bouquet of botanicals in the full style of Anglo-Saxon gins, the addition of pine needles and myrtle berries to celebrate the coast and the pine forest of the Tuscan coast, to which Gabriele D'Annunzio dedicated the famous poem "The rain in the pine forest". On the nose, the balsamic notes of juniper, pine and fresh and delicate citrus stand out, in the mouth it is straight and dry, slightly astringent, and every sip invites another. The finish veers towards the subtle, but not invasive, sweetness of the myrtle berry. It is as if D'Annunzio himself, during a summer walk in the pine forest between Marina di Pisa and San Piero a Grado, had knocked on the mind of the person who, caught in a sudden rain, then decided to give life to these timeless verses. Produced in small batches of 200 bottles, Pineto wants to present itself as a traditional and versatile gin, with modern notes that honor the territory on which it took shape.
In 2023 RAME, Distilleria Perugia Urbana, was born, a micro artisanal distillery that produces spirits and liqueurs with a two-hundred-liter still. In the heart of the historic center of Perugia, above the acre of the medieval aqueduct, along Via Appia, stands the distillery, where you can visit the cellar, the production laboratory and taste high-quality cocktails, craft beers, natural wines and selected food. RAME products are born from the collection of local wild herbs and botanicals, which we then transform in an urban context, to guarantee their traceability, quality and connection with the territory. The London Dry gin RAME is characterized by marked notes of juniper, spicy hints and marked pepper. Dry and persistent in the mouth where the spicy notes of the different peppers used in distillation are found.
In 2023 RAME, Distilleria Perugia Urbana, was born, a micro artisanal distillery that produces spirits and liqueurs with a two-hundred-liter still. In the heart of the historic center of Perugia, above the acre of the medieval aqueduct, along Via Appia, stands the distillery, where you can visit the cellar, the production laboratory and taste high-quality cocktails, craft beers, natural wines and selected food. RAME products are born from the collection of local wild herbs and botanicals, which we then transform in an urban context, to guarantee their traceability, quality and connection with the territory. Italian dry gin RAME has balsamic, citrus and herbaceous notes linked to the Mediterranean scrub (rosemary, thyme, absinthe and bitter orange), remaining soft to drink.
Pangea is the harmonious dance of the continents, which come together thanks to a selection of botanicals from every corner of the planet. This balanced combination gives our gin enigmatic and complementary aromas, enriched by the freshness of Eucalyptus and Green Cardamom. The mix of other botanicals is carefully studied to give our gin a unique and distinctive personality, making it a true sensory experience. Explore the fusion of flavors of Pangea and let yourself be transported on a journey of discovery across the continents.
Gin Foglia is a tribute to the two lands of the master distiller, Argentina and Italy, which reveal themselves to the palate thanks first of all to juniper, Argentine mate and Sardinian myrtle, but also to blackberry leaves, blueberry leaves, woodruff leaves and stevia leaves.
Gin Scorza is a love song to the Mediterranean, with its fresh, citrusy and thirst-quenching flavour. Created with wheat alcohol and juniper, it is a gin as seductive as summer, thanks to the use of Sicilian mandarin peels.
Gin Brace is a London Dry Gin that will amaze you but that, despite its complexity, maintains a balanced, savory, slightly smoky and tasty taste. Paired with a dry and slightly aromatic tonic, it will express its best. It was born with the intent of bringing the world of mixology closer to that of catering and its recipe draws inspiration from my past as a grill chef. Gin Brace is in fact created with unconventional ingredients, tomato, mustard, cooked beer must, onion, garlic and salt smoked with beech wood, are some of the ingredients that make up the recipe for my personal BBQ sauce, which for this occasion I have broken down by dosing, and meticulously distilling, each element. With every sip of Gin Brace, salivation calls for another to accompany a bite of speck, aged cheese or grilled vegetables, meat or fish.
97 Ethan's is an exclusive gin born from the passion of three friends for the authentic Tuscan experience. With a mix of selected botanicals, such as angelica, iris and green cardamom, this gin offers a unique aromatic profile and is full of natural benefits. The salt added after distillation gives a distinctive flavour, ideal to be enjoyed neat. Each bottle is numbered and sealed by hand, guaranteeing a high-quality artisanal product. Perfect for those looking for a refined and authentic gin
We have distilled and bottled our history, our talent, our land, and finally our spirit. The true essence of Emilianità is perfectly expressed in every bottle of GINB, handcrafted with dedication and care. Because this is how great works are made in Emilia. From the distinct and typical notes of pink grapefruit, to the unmistakable intense, delicate and original Bouquet. It is made starting from the use of refined and selected raw materials, with a botanical infusion project, which determines and characterizes its character, and its very particular taste. The juice obtained from the infusion is evaluated, tested in a very meticulous way, eliminating impurities and perfecting the intensity of its aroma, the exclusivity of its flavor.
Moka's® Gin is a top-quality artisanal dry gin, ideal for moments of meditation. Carefully distilled, this gin has a soft and balsamic profile, making it perfect for those seeking a refined and engaging experience. Key Features Aroma and Taste: The predominant notes of Moka's Gin include the warm spice of cinnamon, the intensity of cloves and the freshness of wild fennel, creating a unique and enveloping aromatic bouquet. Selected Botanicals: Each bottle is made using the highest quality botanicals, sourced from organic and certified cultivation, guaranteeing a pure and natural product.
Gin Laguna is inspired by a special territory, that of the salt marsh. Here grows, with its roots immersed in the water, our botanical par excellence, the salicornia or sea asparagus, the protagonist of this contemporary gin. Laguna has a fresh and unusual taste, it is a gin that surprises both the nose and the palate, for the balance between the salty part of the salicornia and that of the juniper, with the addition of green and herbaceous notes of the botanicals. It is the result of a surprising mix of 16 botanicals, selected for the intensity of their aromas. In this gin, leaves and flowers are used, picked exclusively by hand, at the peak of their fragrance, with intense aromas and a unique quality. We DO NOT add sugar, artificial flavors or preservatives. Top notes: Salicornia Heart notes: Green and herbaceous hints Base notes: Salty and at the same time, fresh
IDDU: HIM This is the name given to Stromboli, the volcano par excellence. Made with botanicals that grow on this magical volcanic island, IDDU Gin is the elixir of Stromboli. From the sweetness of prickly pear, to the scent of Sicilian cedar; from the freshness of fennel, to the flavor of cucunci, this London Dry Gin expresses the love for a land and tells its scents through an explosion of flavor.
MIO Gin is a personal tribute to Tasmania, a symphony of flavours that awakens the senses. The pungent aroma of the protagonist - Tasmanian pepper - envelops you, while the fresh and vibrant notes of ginger and kaffir lime dance on the palate. Tonka bean adds a touch of exotic sweetness, with a finish reminiscent of vanilla, leaving a trail of elegance and mystery. MIO Gin is an invitation to explore, to lose yourself in a sensory journey. Experience the essence of a distant, exotic and surprising land, in every drop.
QUALITY THAT THUNDERS A selection of natural botanicals is macerated for a long time in organic grain alcohol and perfectly balanced with modern low-temperature distillation. Our ingredients are all here. That's why quality also thunders.
Discover our gin with a unique character, evoking the freshness of sea breezes and the aroma of coastal pines. Every sip takes you on a journey through the waves, surrounded by the scents of the Mediterranean scrub and the saltiness. Ideal for those who love freedom, life on a boat and carefree moments on holiday. A celebration of nature, perfect for any occasion. Olfactory Our gin opens with a symphony of intense and refined aromas. The balsamic and resinous notes of juniper and pine emerge on the nose, followed by the herbaceous hints of dandelion. A delicate whiff of helichrysum adds a floral component, while the fresh and citrusy scent of lemon and lemongrass completes the olfactory experience, evoking the essence of Mediterranean nature. Taste On the palate, this gin offers a perfect balance between complex and harmonious flavours. The main notes of juniper are enriched by the herbaceous freshness of fennel and the slightly bitter touch of dandelion. Helichrysum adds a delicately spicy nuance, while pine provides a resinous persistence. The slightly salty flavor adds a unique dimension, amplified by the vivacity of lemon and lemongrass that leave a sensation of cleanliness and freshness on the finish.
WOW GIN is a handcrafted Dry Distelled that comes from the union of Finger Lime and Bergamot as the main botanicals. We grow them in a citrus grove nestled in a marine area of Calabria between the wind of the Ionian Sea and the wild character of the Aspromonte. The fruits of our organic citrus grove are combined with Tuscan juniper, and 5 other secret natural botanicals, thus giving the gin a rare and unexplored aroma and taste as well as a seductive color. Finger Lime is a very prized citrus fruit, of Australian origin, with a very particular shape whose fruits resemble the fingers of a hand. In Italy it is also known as caviar lemon because, once opened, it appears in the form of pearls that are a real concentrate of flavor.
Crystalline. The nose features citrus notes, tones of botanical herbs and floral hints of chamomile. The palate is fresh, enveloping and slightly spicy.
Ambrosia Gin takes its name from mythology: Ambrosia was in fact the “nectar of the Gods”, brought to them as a gift by Doves, hence the motto on the label “brought by doves”. The product is characterised by a pleasant citrusy note and distinctive Mediterranean herbaceous aromatic notes. Ambrosia Premium Italian Gin is born from a careful selection of raw materials: Rosemary and Sage are collected in the Marche countryside surrounding the Collesi estates distillery, while the Lemon comes from Sicily. The botanicals are infused and macerated in full-strength alcohol. Then everything is combined with expert balance and brought to a strength of 40% with the purest water from Monte Nerone (Sorgente del Tevere).
Light colored gin with intense floral and slightly spicy aromas. Enveloping notes of juniper on the palate in symbiosis with balsamic hints of pine, floral notes of peppermint, lavender and eucalyptus, spicy notes of pepper, fennel seeds, star anise and fruity notes of citrus and cranberries, to finish a very fine note of bitter almond. Unique complexity, but harmonious and balanced.
Mahon Xoriguer Gin has been produced in Menorca, in the port of Mahon, for over 200 years with the same recipe. It is the result of the distillation, in old copper stills, of high quality wine alcohol with juniper berries selected from the mountains of the nearby Mediterranean lands and other aromatic herbs. Sweet, fine and dry with a marked taste of juniper and a very delicate woody taste. Its deep taste remains delicately in the mouth.
Gin Scapegrace Gold is a Premium Dry Gin Navy Strength and is produced in the South Island of New Zealand. Distilled in small batches with a 19th century copper pot still, it is produced with spring water from the Southern Alps, pure wheat and 13 botanicals: lemon peel, orange peel, coriander seeds, cardamom pods, nutmeg, juniper berries, cloves, angelica root, licorice root, orris root, cinnamon sticks, cassia bark, dried mandarin. Gin with a bright and crystalline color. On the nose, orange blossom dominates the scene with subtle hints of rose. The citrus botanicals are soft, sweet and fresh on the nose, with a light hint of pepper. On the palate, despite the sweetness of the citrus caressing the palate, the juniper makes its way leading to natural hints of pepper. The exciting addition of three levels of citrus gives a subtle complexity. In the finish, the natural warmth allows the botanicals to emerge, lingering juniper, a sweet dry but juicy finish. Great intensity of mandarin
Distilled Dry Gin Bottega Bacûr is a premium Italian gin produced by Bottega SpA located in the Veneto region. This gin is produced in small batches in copper stills, using selected high-quality botanicals, including juniper, coriander, lavender, thyme, orange, lemon, cinnamon, cardamom, sage and iris. These ingredients are used to create a balance of flavours and aromas that distinguish this gin from the competition. The name “Bacûr” comes from the Venetian term “Baco da Seta”, meaning silkworm, a reference to the Bottega family’s roots in the silk industry. The result is an aromatic and intense gin, characterised by citrus and spicy notes, with a light bitter aftertaste. The predominant aroma is that of juniper, but the other botanicals blend harmoniously to create a unique and distinctive flavour and aroma profile. Bottega Bacûr Distilled Dry Gin lends itself to the preparation of a wide range of cocktails, but can also be enjoyed on its own, with a little ice. It pairs perfectly with tonic water or fruit juices, but can also be used as a base for more complex cocktails. In summary, Bottega Bacûr Distilled Dry Gin is a premium Italian gin produced in small batches in copper stills, using high-quality botanicals, including juniper, lavender, coriander, orange, lemon, cinnamon and sage. The gin has a unique and distinctive flavour and aroma profile, with citrus, spicy notes and a light bitter aftertaste. It is perfect for the preparation of cocktails, but can also be enjoyed on its own or with ice.
Providence Dunder & Syrup is the second bottling from the Port-au-Prince distillery. The sugar cane comes from Michel Sajous, in Saint-Michel de l'Attalaye, 150 kilometers north of the capital. Fermentation occurs with natural yeasts, allowing the development of aromatic complexity. The liquid obtained after fermentation is distilled discontinuously in a 3,000-liter Müller still.
Copalli rums are organic, made from three ingredients sourced from the heart of the pristine Belizean rainforest: sugar cane, water collected directly from the vegetation, natural yeasts. The rum is made from organic sugar cane juice (not molasses); the pure water collected in the rainforest gives smoothness and clarity; the yeasts ferment the juice before double distillation in copper and column stills. Nothing extra is added: Copalli does not use chemical or artificial flavors, colorings or sugar.
Forget what you know about white rum! Triple distillation, high quality molasses for a delicious result. Crisp and clean, with fresh notes of vanilla and apple, white pepper and lime zest. Versatile and extremely well made. Two Drifters Distillery was born in Canada, today it is based in England, and is a point of reference for sustainability: it is the first "Carbon Negative" distillery in the UK and the production of rum is attentive to CO2 emissions.
A premium rum crafted with care, but with a great sense of fun! Just taste it and you'll understand what we're talking about. Rich and fruity rum with unmistakable notes of ripe pineapple, salted caramel and crème brulée, with hints of pepper. Two Drifters Distillery was born in Canada, today it is based in England, and is a point of reference for sustainability: it is the first "Carbon Negative" distillery in the UK and the production of rum is attentive to CO2 emissions.
Rum produced in a sustainable way and certified by fair trade. Featuring a light body and extreme purity. Transparent and crystalline in color with aromas of sweet almonds and vanilla. On the palate it warms with warm notes of white chocolate and orange essence, dry finish. Perfect for classic cocktails and refreshing drinks.
Tequila Curado is born from friendship, unity, knowledge of an ancestral raw material, years of experience in preparation, from a group of crazy devotees and agave enthusiasts. It is an authentically Mexican product: the blue agave piñas are harvested in the heights of the province of Jalisco, cooked on site respecting the traditions of the various areas and then transferred to the distillery, where the master distillers, after studying the Brix degree of each agave, begin the infusion that will last a minimum of five days in steel, with constant checks every 3-6 hours. Curado is an innovative tequila, bearer of subtle variations, without ever betraying Mexican tradition and culture. Sit back, relax and breathe while enjoying the new experience that Curado offers.
Mezcal Verde is a bottling of Amaras made from the Espadin plant, which takes 7 years to reach the right level of maturity and be used for the production of the distillate. This Mezcal is produced using three different woods during cooking, to obtain a smokier profile. The labels of Amaras Verde are created every year by different Mexican artists: this makes them unique collector's pieces. The aromas of this mezcal release notes of smoke, earthy and spicy hints. The sip is soft and creamy, with notes of earth, sandalwood and a hint of ripe peaches. The finish is acrid, smoky and spicy.
Mezcal produced with a completely natural and artisanal process from 100% Espadin agave. The original paintings on the bottles are designed by the indigenous people of the Guerrero community to promote a circular economy. On the nose: ancestral typical of smoke and vegetal mezcal. On the palate: pungent and spicy with a pleasant smoky and vegetal note.
A testament to the pristine beauty of the Arctic. Distilled from the finest Swedish organic wheat and enriched by the purity of Arctic waters, it embodies a level of excellence that is fascinating and wonderfully smooth. Enjoy it in cocktails or straight from the freezer. An organic spirit of the highest quality.
“Eiko”, or glory in Japanese. This is the name that the Asahikawa Distillery has chosen to give to its Japanese Vodka. Produced using Japanese cereals and water from the island of Hokkaido, it is processed with a triple distillation process, to then be filtered with sand and coal, thus giving rise to a distillate of extreme purity. The color is crystalline to the eye. The olfactory bouquet is fresh and fragrant, characterized by light and aromatic scents. The palate is delicate and creamy, slightly spicy, balanced and pleasant. Excellent persistence and pleasant aftertaste.
RAME, Distilleria Perugia Urbana, was born in 2023, a micro artisanal distillery that produces spirits and liqueurs with a two-hundred-liter still. In the heart of the historic center of Perugia, above the acre of the medieval aqueduct, along Via Appia, stands the distillery, where you can visit the cellar, the production laboratory and taste high-quality cocktails. The products are born from the collection of local wild herbs and botanicals, which we then transform in an urban context, to guarantee their traceability, quality and connection with the territory. Vodka Rame is a pleasant and balanced distillate, which can be drunk neat, on the rocks or mixed.
Call it whiskey, not whisky, or in Ireland they might get offended! Aged in bourbon barrels then charred, this whiskey offers a decidedly sweet flavor. On the nose it has intense smoky and vanilla notes. You can also appreciate hints of ripe exotic fruit and hazelnuts. The sip is rich and smooth, with notes of vanilla, caramel and spices.
Crafted as Scottish style dictates, from a blend of select ex-bourbon and ex-sherry casks. On the nose, notes of coffee, sugared almonds, ripe fruit and a light peat. On the palate, woody and smoky, with notes of vanilla and freshly baked pastries.
A distinct smoky aroma with subtle notes of fruit, malted oats and toasted almonds. The initial smokiness is soon followed by a sweet, soft fruitiness and a hint of citrus. The finish returns with a velvety smoothness and a touch of dry tannin. Master Blender, Brian Kinsman, selects grain and malt whiskies matured in three distinct woods, similar to our Triple Wood blend. For this expression he increases the addition of peated whiskies for a smooth, fruity taste with a subtle smokiness
A superb malt whisky created by William Grant and crafted using a blend of single malts from Dufftown distilleries: Glenfiddich, Balvenie and Kininvie. Monkey Shoulder is a creamy and smooth blended whisky with smooth malty notes. Nose: Elegant with notes of marmalade, crème brulee, malt, vanilla, spices and a hint of cocoa Flavour: Creamy with predominantly malty notes followed by berries, caramel, honey and cloves Finish: Medium length with slightly spicy oak notes and a light peppermint aftertaste
Kilchoman Scotch - ISLAY SINGLE MALT SCOTCH WHISKEY
Kilchoman Scotch - ISLAY SINGLE MALT SCOTCH WHISKY
Sanaig takes its name from a rocky inlet not far from the distillery. Assembly of malts aged in first fill ex bourbon casks and ex Oloroso casks with a clear predominance of the latter. Not cold filtered and without the addition of additives or colorants, it is bottled at 46%. Aged for 6 years. Silver medal at the San Francisco World Spirits Competition 2019. Soft cooked fruit on the nose, with lots of caramel and vanilla. Toffee, peat smoke and citrus on the palate with a persistent sweetness. Finish with a pleasant balance of peat, fruit and sweetness.
Far away in the Irish forest lies the magical kingdom of Finvara. Aromas of caramel, fruity notes of delicate spices and hints of oak. The full-bodied flavor and smooth texture are accompanied by a light peppery spiciness, which gives depth. Notes of toffee and vanilla, combined with aromas of dried fruit, and a slight spiciness. On the nose hints of butter and caramel. The King's Gambit is a full-bodied whiskey, with a smooth texture in the heart of Irish tradition.