Martini Riserva Speciale Ambrato is a Vermouth di Torino that uses wines from Moscato d'Asti and three types of wormwood– Absinthium, Pontica and Vulgaris. It is named after the colour – ambrato is Italian for amber.
Rubino is one half of Martini's Riserva Speciale range, using concentrated botanical extracts which are rested in oak for more than two months. This Vermouth di Torino that uses wines from Piemonte, including Langhe Nebbiolo and three types of wormwood– Absinthium, Pontica and Vulgaris. It is named after the colour – rubino is Italian for ruby.
Noilly Prat Ambré
13 different herbs and spices are sourced all around the world to make Noilly Prat Ambré. Among them Rose buds from Morocco, Coriander from Morocco, Cardamom from India and Cinnamon from Sri Lanka.
Noilly Prat Ambré is ideal served as L’Apéritif. It will be paired ideally with cheese.
The Daddy of dry vermouths. Fino Sherry style dryness with cloves and Cardamom followed by squishy white supermarket grapes. The finish retains the spiciness with a dry floral notes of bitter pear and apple.
Noix de la Saint Jean is a walnut liqueur from the Forcalquier distillery in Haute Provence, where the drink is traditionally taken as an aperitif, or as an accompaniment to blue cheese. The walnuts are picked on or before St. Jean's day (24th June) as they must be harvested while still unripe, before the shells start to harden. The St. Jean in question is known to us as John the Baptist.
A Premium Port that embodies the values of quality, elegance and tradition from Quinta do Noval.
A new style of Port with a blend that highlights the fruit thanks to its black cherry, sweet spice flavours and its smooth and perfect balance.
An contemporary and elegant packaging with unique black bottle and a pure design label with silver lines.
A characterful ruby , fantastic slightly chilled.
Can you imagine lazing on a summer’s afternoon without your Pimm’s in hand? We think not so let’s raise a toast to Pimm’s No 1 the classic English summer drink. Traditionally served 3:1 with freshly made lemonade, cucumber, mint and strawberries, Pimm’s has a rich and fruity taste which simply screams summer. English through and through Pimm’s No 1 was invented in the City of London and spicy undertones lift the naturally fruitiness even further.
Point and a half to the Italians! Stewed summer fruits with vanilla pods and Manuka honey and burnt lemons. Fat plum and bitter raspberry finish with a slightly tannic feel. Crying out for Gin and sweet vermouth!
World's Best Vermouth - World Drinks Awards 2019
Delicate, floral & with a distinct note of Spanish Sweet Orange, this vermouth is now recognised as the closest equivalent to the legendary Kina Lillet in the Vesper Martini (immortalised by Ian Fleming in Casino Royale, 1953). As such, it is served by Alessandro Palazzi of Dukes Bar, SW1, in all of their Vespers, and also works well on the rocks with a lemon twist, or in a more sophisticated take on the classic Spritz.
Alternatively, pour over ice with a large pared orange zest, or make a wonderfully summery Sacred Amber Spritz with English Sparkling Wine and Soda.
A bone dry, spicy and herbal vermouth made with English wine from Three Choirs Vineyard in Gloucestershire. Created in collaboration with Alessandro Palazzi from Dukes Hotel, SW1 – not surprisingly it makes a fabulous Dry Martini, pour a few drops into a chilled glass and top with Sacred Gin straight from the freezer, garnish with a pared lemon zest.
Alternatively, pour a large measure of Sacred English Dry Vermouth into a long glass with the juice of half a lemon and top with ginger ale and a sprig of mint for a light, summery English Dry Buck.
Premixed Negroni cocktail from London based Sacred Spirits . A blend of the company's Classic Gin , Rosehip Cup and Spiced English Vermouth , serve straight from the fridge over ice and garnish with a slice of orange.
English through and through, Sacred Spiced Vermouth brings together an array of exquisite regional ingredients to create a rich, spicy vermouth with a distinctly English feel. Sacred Spiced Vermouth offers flavours of New Forest thyme and Somerset wormwood as well as an English wine base. The palate is packed full of red fruity flavours and finished with the wintery spice offered up by the herbs, cinnamon and even the suggestion of bittersweet cocoa.
This aperitif combines an array of British ingredients such as gooseberry, rhubarb, and chuckleberry, many of which are wild harvested or organically grown. A selection of sustainably sourced botanicals include sandalwood, gentian, and wormwood bring a bitter balance to the sweet tang of fresh ingredients – which is just what you want from a bittersweet aperitif! Mix a delicate spritz with sparkling wine and elderflower, or try this in your next batch of Negronis!
Stone's Original Green Ginger Wine is still made to the same recipe by blending the finest quality raisins and pure ground ginger and is enjoyed in so many ways by millions of consumers each year. Many enjoy Stone's on its own or over ice, but it is most famously drunk as a 'Whisky Mac' when mixed with whisky. The warmth of Stone's is a perfect complement to the smooth taste of the whisky. This perennial 'Winter Warmer' is the perfect way to relax on the long dark evenings.
Offering a delicate bitterness and a spicy aftertaste Suze is a famed French aperitif which is usually enjoyed neat. Modern consumers may prefer to add cola but it’s traditionally matches with tonic water or orange juice, as well as finding its way into many classic cocktails. A combination of gentian root and other specially selected botanicals, Suze finishes on a citric note which is refreshing and rounds of the drink perfectly, leaving only a bittersweet aftertaste.
Serving suggestion: A magnificent and finely-balanced tawny of outstanding richness and complexity. The additional years of ageing produce a fine balance between the rich, raisiny fruit and the nutty, honeyed finish – a taste to linger over.
Grape variety: Touriga Nacional, Touriga Francesa, Tempranillo, Tinto Cão, Tinta Amarela
A fruity, refreshing English aperitif, Aker is made with a combination of rosé wines from Chapel Down, raspberry eau-de-vie from Capreolus and English botanicals, including wormwood. The result is notes of strawberries and cream, lively citrus, summery blossoms, juicy raspberry and fresh herbs throughout the palate. Enjoy this aperitif in a spritz, or mixed with a light tonic and fresh mint and strawberries.
Gonzales Byass Matusalem Oloroso has been aged for over three decades and sweetened with additional Pedro Ximenez, delivering a deep and intense flavour you won’t be able to help yourself from drinking. Toffee, walnut and dried fruit come through in the nose and the flavour follows the same route, with oaky dryness adding additional depth to the overall experience. A truly high quality Oloroso, enjoy this before or after dinner as you see fit.
Sacred Rosehip Cup Liqueur is an aperitivo cordial made with a total of 27 botanicals, two of which are rosehip and rhubarb. Made with natural ingredients too, of which most are organic. This makes a fantastic negroni, but can also be drunk with lemonade in a Pimm's-style.
Like Lillet Blanc, the main grape variety in Lillet Rosé is Sémillon. These wines are combined with natural liqueurs, handcrafted in Podensac from sweet and bitter oranges and berries. It is this meticulously balanced blend that gives Lillet Rosé its delicate aromas. Colour: Brilliant rosé. Nose: Light aromas of berries, orange blossom and grapefruit. Mouth: Fresh, lively and fruity. Balanced structure. Slightly acidic. Finish: Long aromas.
What do you get when you make a plum liqueur with Sake? You get Umeshu! Using Ginjo grade Sake, plum and sugar, Akashi-Tai make an properly classic Umeshu that can be enjoyed hot (like Sake regularly is) or cold as part of a dessert. Once it's opened, you're going to want to keep the bottle in a refrigerator.
Dubonnet has always been seen as the expression of a tradition and a French art de vivre admired the world over. Naturally flavoured by plants and spices, this elegant aperitif from France is patiently aged in oak barrels in cool, dark cellars.