•Cocktail designed to match our aperitif platter, the BLACK FOREST• Or our freshly prepared BATTUTA AL COLTELLO• Composed of •Vermouth rosso macchia• Bitter Select Venezia • Bergamot soda• •ENVELOPING & DELICATE•
•A fragrant, refreshing and aromatic Gin, enriched with raspberries. The crushed berries used for its creation give it new and natural flavours. The ideal gin for curious new taste experiences and new flavours, excellent pairing with our Hamburgers and our focaccias & pinse•
•Prosecco Doc Rosè Brut – Col Sandago, created from 90% Glera grapes and 10% Pinot Noir• Pale pink in colour, pleasant in appearance, typically fruity. Dry, soft and savoury in taste with good retro-olfactory persistence. Excellent when paired with our tagliata & rib steaks.
MORTADELLA AND COPPA DI ZIBELLO ACCOMPANIED BY CROSTINI WITH SEMI-DRIED CHERRY TOMATOES AND CREAM OF ARTICHOKES, BLU D'AOSTA DOP, PECORINO, PEPPERED WILD BOAR SALAMI, SMOKED DUCK BREAST
we always work our best to guarantee quality, using fresh products prepared on the same day. For this reason we kindly ask you for your understanding for a possible wait.
ALLERGENS: please kindly notify the staff of any form of allergy or intolerance in advance.
ALLERGENI: si prega cortesemente di comunicare in maniera preventiva al personale qualsiasi forma di allergia o intolleranza.
LIST OF ALLERGENS (referred to in Annex II to EU Regulation 1169/11) The 14 main allergens which, according to Community legislation, must be identified when used in the preparation of foods, are: 1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof, except: wheat-based glucose syrups, including dextrose (1); wheat-based maltodextrins (1); barley-based glucose syrups; cereals used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin. 2. Crustaceans and products thereof 3. Eggs and products thereof 4. Fish and products thereof, except: fish gelatine used as a carrier for vitamin or carotenoid preparations; gelatine or isinglass used as a fining agent in beer and wine 5. Peanuts and peanut products 6. Soya and soya products, except: refined soya oil and fat (1); natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soya; vegetable oils derived from phytosterols and phytosterol esters from soya; plant stanol ester produced from vegetable oil sterols from soya 7. Milk and milk products (including lactose), except: whey used for the manufacture of alcoholic distillates, including ethyl alcohol of agricultural origin; 8. Tree nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecan nuts (Caryaillinoiesis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachios (Pistacia vera), Queensland nuts (Macadamia ternifolia), and products thereof 9. Celery and products thereof 10. Mustard and products thereof 11. Sesame seeds and products thereof 12. Sulphur dioxide and sulphites in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total SO2 to be calculated for the products as proposed ready for consumption or reconstituted in accordance with the manufacturers' instructions 13. Lupins and products thereof 14. Molluscs and products thereof based on molluscs (1) And derived products, to the extent that the processing they have undergone is not likely to increase the level of allergenicity assessed by the Authority for the basic product from which they are derived Many other foods can cause allergic or pseudo-allergic reactions but are not considered as common allergens in Europe and are therefore not classified as one of the 14 major allergens. *Product Frozen at origin
•CANTINA DELL'ERBA• • Intense ruby red color. Vinous, spicy and fragrant aroma. Dry, full flavor, with a pleasant bitterish aftertaste, corresponding to the olfactory phase also the hint of savory notes• Ligurian red grapes Vineyard of Granaccia d'altura (40 years)
•MOLINO TENUTE ORESTIADI PGI• Fresh, young, full of energy. A balanced red with great olfactory power, faithful to the characteristics of one of the most widespread non-native vines in the world, but now an integral part of the history of Sicily: Syrah. It comes from careful manual harvesting, carried out at the end of August on the rolling hills of the Gibellina countryside, from vineyards suited to the cultivation of international red grape varieties. The Syrah from the “I Contemporanei” Collection stands out for a fruity bouquet of currants and blueberries, enriched with notes of violet, liquorice and spices. The sip is full and persistent, with harmonious and well integrated tannins.
•GRAN DUCATO CANTINA BERSANO• Rich and intense red color and the aroma of spice notes accompanied by hints of small red fruits. Soft, rich and rounded, non-aggressive taste. Full-bodied red with soft tannins and fruity hints.
•Ghemme di Torraccia del Piantavigna• is a fine red wine obtained from grapes grown on vines 250 metres above sea level. The nose reveals complex aromas of cherry, licorice, sweet spices and violet. The palate is dry, soft, savoury and fresh, with fine and well-structured tannins. Grape varieties: Nebbiolo 90%, Vespolina 10% Region: Piedmont Alcohol content: 13% Vinification: Alcoholic fermentation in steel at a controlled temperature with maceration of the skins for 3-4 weeks. Aging: 36 months in medium-sized French oak barrels, then 9 months in the bottle.
Obtained from Corvina, Corvinone and Rondinella grapes, typical of Valpolicella. The bright ruby color, the fruity aroma reminiscent of cherry, black cherry and plum, the pleasantly savory and harmonious taste, make this wine fresh, young, ready to be tasted, without the need for long refinements. Alcohol content: 12.5% Grapes: Corvina, Corvinone, Rondinella, other native vines (Molinara, Croatina) Origin: Marano di Valpolicella, Sant'Ambrogio di Valpolicella, San Pietro in Cariano Harvest: by hand Fermentation: ten days on the skins Aging : four months in steel tanks, three months in the bottle.
•TENUTA VIGLIONE - 3 GAMBERO ROSSO GLASSES• Ruby red colour. Clean and intense nose with hints of morello cherry, wild blackberry and blackcurrant, spicy notes of wet tobacco, liquorice and black pepper. Pleasant balsamic finish. Aging: 2 years in large barrels and 4 months in barrique
•CANTINA MARCHESI DI BAROLO• Bright ruby red to the eye, with purple reflections in the glass. On the nose it opens with clear fruity notes, recalling raspberry and currant in particular, with floral hints of rose to complete the picture on the nose. The mouth is fresh and consistent with the smell, rightly tannic and of good length.
•CANTINA MARCHESI DI BAROLO• The Barbera d'Alba 'Peiragal' by Marchesi di Barolo comes from hills with a good slope made up of large formations of very compact clayey limestone soil, with large stones. These conditions limit the absorption of rainfall and favor very deep rooting of the vines. The result is a very structured wine, with moderate acidity, well-balanced alcoholic presence and sweet tannins, never too evident. It matures for over 9 months, partly in small French oak barrels and partly in traditional barrels, to then harmonize in a single tank. A light woody note joins the wide range of aromas and flavors, increasing its complexity in a harmonious sensation of pleasantness. The maturation plateau is between 2 and 5 years.
•The 'Bricco del Falco' by Isolabella della Croce is an excellent pure Pinot Noir• It is born in Loazzolo, in Monferrato, where the altitude, exposure, temperature range, lean and calcareous soils and climatic conditions allow the characteristics of Pinot Noir to be fully enhanced. Manual harvesting at full maturation. After the first fermentation, the must is racked off and partly transferred to the Vinooxygen vat where it will remain until refinement, while the other part will go into steel and then transferred to barriques and tonneaux. Delicate fruity, floral and spicy notes. Great delicacy and elegance of taste made of a perfect balance between the liveliness of the tannin and the acidity compensated by the warm note of the alcohol and the almond finish.
•PIEDMONT- ISOLABELLA DELLA CROCE - PRODUCED WITH THE INNOVATIVE METHOD PATENTED BY THE “VINOXYGEN” COMPANY • •Ruby red color with evident garnet reflections, on the nose we find fruity notes of cherry, blackberry, strawberry, accompanied by floral notes of rose and violet and spicy notes of white pepper, cloves and cinnamon. In the mouth its delicacy and taste elegance opens up, made of a perfect balance between the vivacity of the tannin and the acidity compensated by the warm note of the alcohol and the almondy finish•
•TORRACCIA DEL PIANTAVIGNA• - •NEBBIOLO ROSATO DOC
•TORRACCIA DEL PIANTAVIGNA• - •NEBBIOLO ROSATO D.O.C.
•COLLINE NOVARESI• Nebbiolo Barlàn is a rosé wine produced with pure Nebbiolo grapes, coming from vineyards in the Maretta area. The Nebbiolo grapes are harvested by hand before proceeding with the pressing of the whole bunches in a reducing atmosphere. The must is then fermented at low temperatures. With an antique pink color, it expresses fragrant aromas of cherry and rose on the nose.
Thomas Henry Ginger Beer is a mixer in which the pungency of ginger and chili pepper are harmoniously combined with fruity citrus aromas. Surprisingly spicy and refreshing.
Clear color but with intense and lively caramel tones. Intense citrus and spice aroma. The bubbles enhance the finesse and harmony of a particularly complex bouquet: citrus, herbs, spices and bitter caramel.
Prepared from an ancient and still secret recipe that gives it its unmistakable taste, Acqua Brillante Recoaro is the perfect tonic to drink neat, accompanied by a slice of lemon, or mixed in your Gin&Tonic.
Thomas Henry Pink Grapefruit is a pink grapefruit soda destined for great things. The sweet and sour note makes the fruit a perfect base for a refreshing drink. Drunk on the rocks or in a long drink - Pink Grapefruit is perfect for all occasions. It is essential for a Paloma, but also tastes great with whiskey, vodka, cachaça or rum.
•GRAN DUCATO CANTINA BERSANO• Rich and intense red color and a scent of spicy notes accompanied by hints of small red fruits. Soft, rich and round taste, not aggressive. Full-bodied red with soft tannins and fruity hints.
•CANTINA BERSANO• Great freshness in which the fruity scents stand out clearly. Tasted young, it fully expresses its fresh and vinous flavour and its characteristic intense and fragrant bouquet.
•CANTINE BERSANO• Grignolino d'Asti DOC Valdelsalto from the Bersano winery is an elegant and distinctive red wine, produced in the heart of Piedmont, a region known for its high-quality wines. This Grignolino has a light, almost transparent ruby red color, which reveals its visual lightness. On the nose, the wine offers an intriguing aromatic bouquet, characterized by notes of fresh red fruits such as strawberries and raspberries, supported by delicate nuances of spices and a light herbaceous note. This aromatic complexity makes Grignolino d'Asti particularly fascinating and varied.
•AZIENDA AGRICOLA DELL'ERBA - RIVIERA LIGURE DI PONENTE• White wine produced from Pigato grapes from historic vineyards on the Piana d'Albenga. This intense and well-structured wine is intended as a tribute to grandparents Guido and Dario. Straw yellow with golden reflections. On the nose, vegetal notes, white flowers and a mineral background. The sip is decisive, fresh, rightly savoury and with a slightly almondy finish.
•CANTINA GAIERHOF• Aromatic and unmistakable scent of spices and exotic fruit, full structure and pleasantly soft and fresh aftertaste. Grape variety Traminer Aromatico Trentino in purity Production area Roverè della Luna and hills of Lavis
•VITICULTURE EROICA PATRONE• Clear, cherry pink color. Characteristic aroma of bread yeast with fruity and floral notes. On the palate it is persistent, soft and balanced.
PROSECCO SUPERIORE DOCG EXTRA DRY FROM VALDOBBIADENE
PROSECCO SUPERIORE DOCG EXTRA DRY DI VALDOBBIADENE
•CANTINE REBULI • Production area: Valdobbiadene, Vittorio Veneto Fruity sparkling wine with a straw-yellow color, bright, enlivened by the clear vivacity of the bubbles, with a soft and enveloping taste. An aperitif par excellence, ideal with legume and seafood soups, pasta with delicate meat sauces, fresh cheeses and white meats of the high court.
•BERSI SERLINI• Bersi Serlini Franciacorta Brut 'Anteprima' sparkling wine, 75cl bottle Anteprima Brut produced by the Bersi Serlini company is the flagship of the company, produced for the first time in 1970, a sparkling wine obtained from selected certified organic Chardonnay grapes of the company, the vinification takes place in steel tanks and its refinement and rest on the yeasts takes place in the bottle for at least 20 months. A wine with a beautiful fine and persistent perlage, its straw-yellow color tending towards gold gives brightness and a desire to be tasted, on the nose it presents hints of fresh fruit, grapefruit and apple, on the palate it is fresh, soft and has the right minerality and freshness, with notes that veer from bread crust to light notes of yeast, persistent and creamy finish.
•BERSI SERLINI• During the months of aging on the yeasts, it rests in underground vaults at a constant temperature of 12°. Manual remuage lasts approximately 5 weeks. ORGANOLEPTIC CHARACTERISTICS Powder pink in color. Violet, berries and cherry on the nose. Savoury, fresh and rounded on the palate.
•Doppelbock red beer for connoisseurs, with a rich and intense flavour, finely hopped, very drinkable thanks to its sweet notes and elegant perlage• •Twelve weeks of maturation• •Low fermentation• 8.5%
•Midway Session IPA on tap is a light, fruity beer produced by Goose Island Beer Company, a well-known Chicago brewery known for its high-quality craft beers. This IPA has a bright golden color and a light, persistent head• It is characterized by a perfect balance between citrus notes, such as lemon and grapefruit, and aromatic hops, which give it an unmistakable freshness• •With a lower alcohol content than traditional IPAs, Midway is easy to drink and ideal for those looking for a refreshing option without compromising on flavor• •The bitter finish is delicate, making it perfect for long evenings with friends• Thanks to its aromatic profile and lightness, it is an excellent choice for any occasion• Alcohol content 4.1 %
•Classic Bavarian Weizen cloudy, light golden color with typical hints of yeast and very fruity. Top fermentation • Format: 50 cl Alcohol content: 5.5%
•Radical Brewery is the new brand of uncompromising craft beers• •Good for everyone, ideal for a demanding public looking for character, quality and uniqueness• •Excellent to accompany any moment with friends, they are perfect for aperitifs, lunches and dinners• •An unmistakable flavour makes Radical Brewery beers a choice of passion and style• •Experience and in-depth knowledge of the production process are the elements on which the Radical Brewery company is based, born from the desire of three friends from Lucca to give life to a new idea of craft beer ready to mark a philosophy of life•
•THOMAS HENRY• — On the nose it expresses a delicate aroma of pink grapefruit and citrus fruits, notes of medicinal herbs, delicate spices and hints of white flowers. On the palate it is fresh and fragrant which harmoniously combines the aromas of juniper and citrus notes.
THOMAS HENRY — •Madame appears sweet and harmonious, floral and soft••Monsieur takes up the softness but with a deeper spicy and balsamic character••Crocodile, finally, differs thanks to a delicate touch of citrus fruits, vanilla and exotic spices. •Each batch of The Fighting Bear gin is single shot, following the London Dry method. The result is an elegant, rounded, fragrant and soft distillate. Made exclusively with juniper from the Umbrian-Tuscan Apennines combined with scented Roman chamomile, bitter orange peel, angelica root and other Italian spices•
MEDITERRANEAN FEVER •Produced in the most awarded distillery in Italy. A unique Distilled Dry Gin: Mediterranean notes of citrus fruits combine with multiple Alpine and pre-Alpine herbs to complete the balsamic notes of Swiss pine cones. The fresh pine cones, rich in sap, are processed by infusion and the extract is subsequently distilled in a small still. The typical notes of juniper meet yarrow, violet root, gentian root. A gin, like a walk in a mountain forest•
BERGAMOT TONIC •Grifu is a fresh and Machiavellian gin. Inside it are contained sage, lentisk and the Sardinian sea. A disturbing combination for a Gin of great charm•
INDIAN FEVER • Pigskin a dandy with a hipster soul. Bewitching in the glass, elegant in its aromas, it releases its energy in the mouth. Elio Carta's flagship, its secret is to forge itself in the centenary chestnut barrels which for decades have been home to the Vernaccia di Oristano•
THOMAS HENRY•Taurus is the first black gin created in the world and is obtained with a recipe that includes 7 botanicals: juniper, cardamom, angelica, coriander, ginger, a round-berry pepper, a long-berry pepper. The result is a gin with clear spicy and spicy notes and an unusual black color which, drunk alone or mixed, manages to amaze the eyes and the palate•
THOMAS HENRY BOTANICAL • Many of the botanicals, such as the alpine rose, the mallow, the mountain pine, the pine buds and the genepy grow spontaneously in the valley where the Acqueverdi stream descends. The juniper always comes from Val d'Aosta. This gin is characterized by a strong minerality given by the use of water from the Acqueverdi spring and by the particular notes given by the typical botanicals of the Alps and Val d'Aosta. On the nose it is very aromatic with hints of juniper and alpine herbs, while on the palate it is dry and full, with a good balance between the resinous and floral notes of the herbs•
•FEVER MEDITERRANEA•— London dry Gin, the 21 ingredients used in the Portofino Gin formula, including botanicals grown and hand-picked on Mount Portofino, have been carefully selected to impart fresh, Mediterranean aromas. The result is a perfectly balanced gin: citrusy yet smooth, with a clear juniper note combined with subtle spicy aromas and light floral nuances.
AROMATIC FEVER—Caprisius Gin is the only gin distilled in Capri and celebrates the history and beauty of the island. A few selected local botanicals, juniper, thyme, marjoram and lemon, characterize it with herbaceous notes and a long and fresh finish with notes of lemon. The alcohol content is toned down by the use of sea salt which also gives it its initial flavour.
KINLEY TONIC—Villa Ascenti Gin is a Piedmontese distillate produced in Santa Vittoria d'Alba. It is a 100% Italian Gin and also with a strong regional connotation. It is produced starting from Moscato grapes, the most classic and widespread Piedmontese white grape variety, local aromatic herbs and juniper berries from Tuscany. It is a Gin with a dry and fresh profile, characterized above all by citrus notes, aromatic herbs and balsamic hints. The Moscato grape helps to create a soft and velvety background, which makes the sip particularly pleasant and persuasive.
KINLEY TONIC—On the palate the first note that arrives is that of coriander, followed by the freshness of citrus fruits and the balsamic nature of juniper. The black cherry on the finish gives persistence to the product and invites a second sip.
MEDITERRANEAN FEVER— Ultra premium gin that adds lemons and bergamots from the Sorrento peninsula to the already high-quality ingredients of Gin Mare, which give it a new and profoundly Mediterranean character.
•1724 TONIC•— •A new generation Ultra premium gin, created to amaze. Twenty-one Mediterranean botanicals distilled 4 times each to extract only the heart, and a total of 12 times a year, during each full moon. The grain alcohol base is distilled 3 times. At the end of the cycle, Moscatel grapes are added, giving it a very elegant and fragrant aroma. A hymn to taste and pride•
•TONICA THOMAS HENRY•—•A very special gin known for its attractive aroma and sweetness (given by strawberries and beetroot) that contrast with the bitterness of the juniper. Pure Black: On the nose, intense notes of juniper and citrus emerge followed by hints that recall jasmine and vanilla. On the palate: the taste is intense, slightly bitter with a deep character provided by the juniper•
•FEVER AROMATIC•— •Special botanicals including: German apples, pine needles, baobab fruit, lion's tail and devil's paw. From each production batch (only 800 per batch) a portion of the proceeds is donated to the protection of African elephants (each bottle bears a name)•
KINLEY TONIC— Gin Etsu was developed in Hokkaido following a secret Asian recipe using various Japanese botanicals (berries, peppers, tea and fresh citrus fruits from the Japanese islands) including yuzu, a small Japanese citrus fruit that is particularly fragrant and with a persistent taste. The yellow version (bergamot tonic) presents this citrus fruit in greater quantities, the orange one (brilliant water) contains oranges and makes it more fruity. The Etsu pacific (Mediterranean fever) on the other hand, contains distilled water from the ocean Pacific, which gives it a particular and unique salinity.
•THOMAS HENRY•— •Combines 8 traditional gin botanicals with 6 unique Japanese botanicals selected and grown in four seasons: Sakura blossoms, Sakura leaf, Yuzu peel, Sencha tea, Gyokuro tea and Sanshō pepper. Cherry blossoms and green tea give a floral and sweet aroma, while on the palate it has a complex, multi-layered flavour, for a harmonious taste•
•THOMAS HENRY ORGANIC•—•The botanicals used for Sakurao Gin Original are navel orange, sweet summer orange, yuzu, dai dai (bitter orange), hinoki (Japanese cypress), green tea, shiso, ginger and lemon, coriander seeds and juniper. The flavour starts with citrus notes of lemon, then ginger and green tea. The finish is savoured with juniper•
•THOMAS HENRY•— •This is a Japanese-inspired London Dry Gin distilled with eight botanicals and fresh sansho berries, sustainably sourced in the Afan Forest in Nagano Prefecture, Japan. Sansho berries are widely used in Japanese cuisine and have a distinctly earthy black pepper flavour with a pine citrus aftertaste. Close your eyes and think of the forest – that’s where the heart of this gin lies. Sweet yet peppery juniper, leading to subtle spicy citrus notes. Tangy orange, pine juniper and a subtle black pepper finish. Sweet orange zest, pine juniper, cracked pepper, coriander and light liquorice. Pine juniper, tangy citrus, berries and a black pepper nose•
•1724 TONIC•—•This beautiful Japanese gin is obtained from the perfect balance of 11 selected botanicals and the silky texture typical of Coffey distillates. Yuzu, Kabosu, Amanatsu and Shequasar, four types of Japanese citrus, give a bright and spicy aroma. The traditional botanicals of gin: juniper berries, angelica, coriander seeds, lemon and orange peels complete the profile. There is also a touch of apples, a fruit deeply linked to the history of Nikka, followed by pleasantly savoury hints of green pepper and Japanese Sansho on the finish•
•THOMAS HENRY•—• Gin Jinzu is obtained from Japanese botanicals: yuzo, cherry blossoms and sake as well as juniper berries. It is a fragrant and floral gin of great elegance and delicacy, played on warm and enveloping tones that enclose all the charm of the East•
•FENTIMANS TONIC•—• London Dry Gin, Its secret is jealously guarded, however it seems that the gin contains only four botanicals: juniper, coriander seeds, angelica root and liquorice. The method used is the 'one shot', which involves the use of exact quantities of botanicals in the right amount of alcohol: the gin thus obtained is ready to be bottled directly, without having to be diluted. Tanqueray is distilled four times to obtain maximum smoothness, and also to enhance the flavours of the four botanicals, which have a perfect balance between them. In the Ten version, the addition of citrus fruits such as grapefruit and lemon is foreseen•
INDIAN FEVER—Despite the high alcohol content, London N.1 Gin is delicate and refined on the nose with marked spicy and balsamic notes. It is a delicate, elegant and sweet gin on the palate with a long and refreshing finish. Sophisticated and balanced, it is a gin that satisfies both in taste and aroma. Main botanicals: Lemon Peel, Orange Peel, Cinnamon, Cassia, Coriander, Juniper.
FENTIMANS TONIC—It was the only Gin to win 4 times as Best Gin in the World at the International Spirits Challenge. The bouquet is made up of spices and fruits: the juniper, of Italian origin, stands out with its perfume and gives a delicate pine and lavender aftertaste, Spanish orange and grapefruit peel give a fresh and clear citrus flavour, angelica gives an earthy touch to the taste and makes the liquid drier. The Moroccan coriander releases a lemon flavor and makes the finish delicately peppery and, finally, the cardamom pods add a spicy, aromatic and warm note.
BRILLIANT WATER—On the nose, Plymouth Gin strikes with a rich and fresh aroma of juniper, followed by lighter notes of coriander and cardamom. On the palate it is decidedly soft and full-bodied, with an almost creamy consistency. A light sweetness is balanced by the notes of juniper and the freshness of citrus fruits. The finish is long and very fresh.
THOMAS HENRY— Both on the palate and on the nose, Bulldog is a complex but soft gin, with easily recognizable notes of juniper but balanced by the other botanicals: in fact, both spicy notes are perceived, which prolong the finish, and citrus notes which make the gin slightly cooler. The name Bulldog is represented by the studded collar on the neck of the bottle, probably because the bulldog represents the British soul and character of this gin.
BRILLIANT WATER—Brockmans Gin is a very soft and seductive distillate, produced with an infusion of botanicals and berries such as blackberries and blueberries. Sweet and very pleasant hints of berries integrate with spicy notes of roots and juniper in an intense, enveloping and velvety sip.
THOMAS HENRY BOTANICAL— This intense gin has an Eastern character, incorporating botanicals hand-picked along the Ancient Spice Route. On the nose it is a rich and robust gin with a soft and refined citrus scent. Key notes of cumin and cardamom provide a warm, earthy backdrop balanced with grapefruit peel. In the mouth it is soft with a little sweetness and oriental spices that create a warm sensation and persists without increasing its intensity.
FEVER AROMATIC—London dry Gin, on the nose it is aromatic, with tips of pine and angelica root. On the palate it has a light sweetness and then has a burst of pine, cumin, sage and black pepper with spicy notes.
FENTIMANS TONIC—Sipsmith Classic: one of the most famous London Dry Gins, simple but appreciated. VJOP: (BRILLIANT WATER) stands for “Very Junipery Over Proof”: it is made in the same way as regular Sipsmith gin, but with an addition of juniper to the original recipe (3 times more)
1724 TONIC—The notes of juniper and coriander stand out on the nose. On the palate Hastings 1066 Gin releases fresh citrus notes balanced by liquorice. The taste is very full and round and the distillate leaves a velvety sensation, it is soft and delicate.
BERGAMOT TONIC—GOA LOOVE Gin has the perfect balance of classic and sweet, aromatic raspberry flavour. Natural flavors can unfold optimally at 37.5% by volume. Botanicals: juniper, cumin, coriander, cardamom, etc. With its floral label it reminds of summer. Tasting notes: Color: bright pink. Nose: soft and aromatic. Flavor: sweet, fruity, raspberry. Finish: long lasting.
KINLEY TONIC—The sweet scent of fruit is immediately striking on the nose, in particular pomegranate which is infused after distillation. Then it offers a set of very varied aromas, ranging from cinnamon to licorice, passing through nutmeg and Mexican damiana. In the mouth it is incredibly fresh, rich and complex, but always perfectly balanced in all its facets.
FENTIMANS TONIC—Ultra premium structured taste, soft, fresh, intense and clean. Fresh and citrus scent, with notes of lemon, juniper and chamomile. In the Orange version (THOMAS HENRY tonic) notes of orange and various citrus fruits stand out while perfectly preserving their its classic soul.
FENTIMANS INDIAN — CLASSIC: Particular and elegant gin, the notes of Bulgarian rose combine with those of cucumber creating a perfect fresh and floral harmony NEPTUNIA: MEDITERRANEAN FEVER Inspired by the sea, this version of the iconic Hendrick's gin was created starting from the recipe classic with the addition of secret botanicals from the Scottish coasts. The result is a fresh gin, with citrus and floral notes, with an unmistakable saline tone. ORBIUM: THOMAS HENRY BOTANICAL reinvents itself with the addition of Quinine, Absinthe and Lotus Flower extracts. Deeply complex, Orbium combines a surprising sweetness with a persistent and distinct finish that moves from spicy to floral, proceeding towards an unexpected and seductive climax bitter. FLORA LOVES: FEVER INDIAN CLASSIC: limited edition, it is animated by an intriguing floral aroma with a fresh character of botanicals typical of Hendrick's style. The base of juniper and coriander is enriched with lush and wonderfully sweet floral elements.
FENTIMANS TONIC— Of the 31 botanical elements that make up this recipe, 22 are native to Islay (Scotland), including juniper. The aroma is refined and clean, with aromas of sea salt and a sweet aftertaste of juniper berries. On the palate it is refined and dry, with the persistence of bitter touches of pepper, spices, lemon zest and pear. The consistency is creamy and clean.
THOMAS HENRY BOTANICAL—Bobby's Gin is a Dutch gin made from an exotic blend of Indonesian botanicals, including rosehip berries and Java pepper. It is a very aromatic and floral distillate, very pleasant, characterized by sweet notes of rose and citrus fruits and balsamic and spicy hints.
INDIAN FEVER—Probably the first registered trademarked Gin in the world, Sylvius is a Dutch Dry Gin with a smooth and tasty taste. The star anise present among its botanicals gives it a fresh note accompanied by the sweetness of liquorice which balances the strong aroma of Juniper.
THOMAS HENRY—The producers' aim was to create a gin where juniper played an important role and, in fact, it can be felt very clearly both on the nose and on the palate. On the nose, juniper is accompanied by floral notes and notes of sweet orange and, if you pay attention, also by the spicier notes of cardamom, cinnamon and nutmeg. On the palate, however, the juniper emerges at the beginning and then leaves room for the more aromatic notes of the other botanicals and the more citrusy ones, culminating in the dry and spicy finish.
KINLEY TONIC—Yu Gin is balanced and aromatic on the nose, with strong hints of juniper that balance with the fresh notes of lime and licorice and the spicy notes of Sichuan pepper. When tasted, Yu Gin fills the palate with the prevailing notes of juniper and then opens up to the citrus freshness of Yuzu which in the aftertaste is accompanied by notes of Sichuan pepper.
1724—“Le Gin” by Christian Drouin is a particularly interesting spirit, which is made in Normandy by one of the most famous masters of Calvados. More than 30 different varieties of apples and a selection of numerous herbs, plants and spices are used in its production. The careful separate distillations of the botanicals and the artisanal care in the subsequent assembly allow us to obtain an elegant and fine Gin, endowed with a very special personality and with a very precise territorial character, which marks its taste profile in an unmistakable way.
BERGAMOT TONIC—Gin Gold is produced in a small distillery located on the border between France, Germany and Switzerland, in a small town in Alsace. In addition to juniper, other botanicals blend together to create a unique product: mandarin, almonds , ginger, violet flowers, coriander, angelica root, cassia bark, gentian, poppy, vanilla. Gin Gold is a complex gin in which the resinous aromas (juniper), citrus (mandarin), fresh flowers (violet, gentian and poppy), spicy (ginger and coriander) and balsamic (almonds and vanilla) coexist and blend with the angelica root to obtain a perfect balance.
THOMAS HENRY BOTANICAL— On the nose it is slightly sweet, with a hint of lemon peel that goes well with the juniper; you can also perceive alcohol, but in general the aroma is very classic. On the palate it is initially a little sour, but soon takes on a more floral flavor before forcefully leaving room for the juniper. The finish is long, bitter and almost dry, leaving a dry but slightly balsamic aftertaste. On the other hand, the flavor is well balanced despite some notes being intense and it is not so far from the classic style.
INDIAN FEVER-Brooklyn Gin is a handcrafted spirit made in New York with fresh citrus peels and hand-picked juniper. This gin is fresh, complex and tasty, good to drink even on its own. 100% fresh citrus peels and hand-picked juniper are used. By manually cutting the citrus fruits, they release the essential oils in the juniper berries, producing a livelier gin than spirits that use frozen or dried citrus peel.
1724—Innovative ultra-premium gin, created according to the London Dry method. To create it, 86 of the rarest botanicals in Portugal were tested, and of these only the best 18 were selected. This is the only gin in which one of the extracts is the famous Bairrada wine grape variety, a small region of Portugal, which gives it a delicate and fruity flavour. Furthermore, its special bottle also shows a characteristic element of Portugal: cork. It emphasizes the naturalness of this gin and gives it a unique appearance. On the nose it has a floral and slightly fruity aroma where the Baga grape (the main botanical) stands out; on the palate it has a complex taste, with lavender, herbs, honeysuckle and grape varieties that outline the main tasting notes. Suitable for an audience that perceives quality as a "must" of taste.
THOMAS HENRY— The aroma and structure of Cross Keys Gin are unique and based on the symmetrical interaction of four key ingredients: chamomile, lime buds, rosemary and juniper. Cross Keys Gin continues to evolve and mature once bottled, thanks to the distinctive clay bottle. Sweet, persistent and floral, also excellent neat, to be served chilled or with two ice cubes.
INDIAN FEVER— On the nose the notes of juniper and citrus fruits are accompanied by floral and almost fruity scents, while on the palate the juniper clearly prevails balanced by the notes of spices. Overall it is a soft gin and suitable for mixing thanks to the earthy and warm hints balanced by a pleasant light freshness.
MEDITERRANEAN FEVER—The citrus notes give Gin Imagin Dry a pleasant and fresh touch of sourness at the same time. The 13 botanicals have opposite and contrasting aftertastes but which together create a harmonious symphony. Much appreciated by connoisseurs of the genre and by those who always look for something surprising in a gin. To drink in the version on the rocks, in moments of relaxation and at cocktail parties on warm summer evenings with friends.
A reinterpretation of the historic and classic Portobello London Dry, Celebrated Butter Gin is a unique experience overall, from the aroma to the persistent finish on the palate. Portobello Road Gin is used as the base and redistilled with 10 blocks of unsalted English butter. The butter gives the gin a creamy mouthfeel and just a touch of sweet and savory.
A classic London Dry characterized by the medicinal herbs that make up Alpestre. The nose is rich in juniper with a floral and citrus background. On the palate it is balsamic, refreshing and with a marked softness given by the presence of flowers such as chamomile. Botanicals: Juniper, angelica, coriander, chamomile, lemon
Numerous awards at the San Fran World Spirits Awards and CWSA. A fusion of eleven rare botanicals. Notes of Buddha's Hand, Sichuan pepper and lotus combine with juniper and other organic botanicals for a distinctive yet perfectly blended gin.
The term “Ukiyo” literally means “floating world” and refers to a mental state that focuses on the here and now, detaching oneself from the difficulties that life presents. “Japanese Blossom” Gin by Ukiyo Spirits is produced from a harvest of local barley initially distilled in shōchū liquor, which is distilled a second time in a still with the addition of juniper, mandarin and spices and concludes with the infusion of the Sakura flower and of yuzu to infuse delicacy to the taste. This distillate is presented as a tribute to the magnificent "Hanami" period, that is, that of the cherry blossoming during the spring season, an occasion in which the Japanese usually celebrate the rebirth of nature and the change of station.
•GIN•CAMPARI•RED VERMOUTH•. •Created in 1919 at Caffè Casoni in Florence, when Count Camillo Negroni, who had begun to appreciate stronger drinks while working and traveling in the American Wild West, asked bartender Fosco Scarzelli to strengthen his favorite cocktail, the Americano. The bartender swapped the standard soda water for a shot of gin and the beloved Negroni was born. He also added a slice of orange instead of lemon to differentiate the two drinks. Soon, everyone began to visit Caffe Casoni to taste a Negroni cocktail•
•CAMPARI•VERMOUTH RED•PROSECCO•. •The Negroni Sbagliato was born in Milan between the end of the 60s and the beginning of the 70s, in the Basso bar, a historic neighborhood bar that is still in vogue today. It was invented by bartender Mirko Stocchetto: it seems that during the preparation of a classic Negroni, Mirko confused the bottle of gin with that of Prosecco. Success was immediately assured, precisely due to the presence of sparkling wine, which makes this cocktail less complex and more drinkable thanks to its bubbles•
•BOURBON WHISKEY•RED VERMOUTH•CAMPARI• •The Boulevardier cocktail was officially born in 1927 in the pages of the famous “Barflies and Cocktail” by Harry MacElhone. The famous barman of Scottish origins, who emigrated to the United States, returned to the old continent, like other barmen, due to the consequences of prohibitionism. However, the cocktail was created by another emigrant from the USA, the writer and journalist Erskine Gwynne. The writer founded The Boulevardier magazine in Paris in the 1920s, taking inspiration from the famous New Yorker. Harry's New York Bar in Paris, as well as being one of the best places for mixed drinks, was also the meeting place for many emigrants from the States. It is assumed that MacElhone and Gwynne created the drink together, or at least were mutual sources of inspiration•
• CAMPARI • RED VERMOUTH • SODA • • The origins of the Americano are rather conflicted, but its old fashioned glass is large enough to contain them all. The legend that flows most of all is that according to which the Americano is a variation of the Milano Torino (MiTo) cocktail that American tourists visiting Milan asked for at the counter of the Bar Gaspare Campari. Since for them soda had to be put just about everywhere, they asked the bartenders at the club to pour some of it into the drink too. The American was born
•CARPANO CLASSICO VERMOUTH•CAMPARI BITTER• • The Milano-Torino or MiTo, a cocktail with an evocative name, represents much more than a simple drink, it is the mirror of an Italy, still a young nation, of two cities fundamental to the history of our country and who contributed greatly to the unification of Italy itself. It was born at the dawn of Italian blending, around the second half of the 19th century. Its story begins when in 1786 Antonio Benedetto Carpano, in his workshop under the porticoes of Piazza Castello in Turin, after years of attempts finally managed to create the perfect blend from a infusion of herbs to which a drop of white wine is added, this is how Vermouth or Vermouth is born•
•TEQUILA BLANCO 100% AGAVE• LIME•COINTREAU•SALE• • The freshness of the lime and the aroma of tequila take us directly to a Mexican beach, right where the Margarita Cocktail was born, one of the most popular blends in the world . Legend has it that, around the 1930s, Americans on holiday in Mexico could already taste the real Margarita thanks to the ingenuity of Salvador Negrete, barman at the Garci Crispo Hotel in Acapulco, who invented it to celebrate his brother's wedding, calling it Margarita, the bride's name•
• TEQUILA BLANCO 100% AGAVE • LIME • AGAVE SYRUP • • The cocktail was developed inside Tommy's Restaurant in San Francisco, a true temple of Tequila as well as a place in the United States which can boast the largest collection of the famous Mexican distillate. The creator was the barman Julio Barmejo, son of the owners of the place, Tommy and Elmy Barmejo, who founded the place in 1965 with the aim of exporting the true traditional cuisine of Yucatan. Julio created the drink in 1990, making a simple variation on the more classic Margarita, replacing the Triple Sec with Agave syrup•
•WHITE HAVANA RUM 3•LIME•SUGAR SYRUP• • Unlike many other classic cocktails, whose origins are smoky, the daiquiri has a rather clear history. It all began in 1897, on the hills overlooking Daiquiri, a small fishing port a few kilometers from Santiago de Cuba. Here, on the meeting table where some American engineers manage the work of the local iron mine, free time is spent chatting of this and that, worrying about the growing international tension (which will lead to the Spanish-American War of 1898) and experimenting with the local rum, a white Bacardi. Thus was born the mix of ice, sugar, lime and rum destined to conquer the world.
• TEQUILA BLANCO 100% AGAVE • LIME • PINK GRAPEFRUIT SODA • • The paternity of Paloma is unknown, although it is certain that it originated in the Mexican state of Jalisco and that it was Don Javier Delgado Corona, the legendary patron and bartender at La Capilla in Tequila. Fresh and drinkable cocktail•
• RUM HAVANA CLUB ANEJO 3 ANOS • LIME • SUGAR • MINT • SODA • • The birth of the Mojito has a very specific reason and, as with many other cocktails, a medical one. In fact, it was born as a cure for scurvy, a disease due to vitamin C deficiency. This pathology, already known at the time of Hippocrates, aroused considerable concern among the sailors of the 17th century who, staying at sea for a long time, did not consume fresh food and thus suffered point of ascorbic acid deficiency to the point of dying. To find a remedy for this terrible evil, they began to mix citrus fruits and hierbabuena with tafia (aguardiente obtained from sugar cane juice), easily available on ships. Legend has it that it was the privateer Francis Drake who created this particular mixture for his sailors and for this reason, what we now call Mojito took the name of Draque or Draquecito•
•RYE WHISKEY, SUGAR, SODA, ANGOSTURA• 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. This is where its name comes from, but also 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, a little soda and some ice. The alcohol content is very high, around 30 degrees, but the Old Fashioned is still a refined cocktail both for its amber color and for its strong and spicy taste.
•GIN, RED VERMOUTH, MARASCHINO, ORANGE BITTER• The Martinez, a cocktail known throughout the world, is very famous and has considerable importance in the history of bartending. The Martinez cocktail is probably the ancestor of the famous Martini Dry and has been compared by many bartenders to the well-known Manhattan. The drink has a good balance between the ingredients and a complicated and captivating taste; it's an excellent after dinner•