Tawse Dry Vermouth
$23.09
Vineland, Ontario's Tawse Winery also has a still installed, allowing them to produce spirits and make some great products such as this Riesling-based dry Vermouth.
Producer Description
"Made from a base of Riesling wine produced from the Limestone Ridge Vineyard. A portion of the base wine was steeped with a blend of 14 botanicals, then added back to the wine, and finally fortified with neutral spirit to achieve 18.5% alc./vol.
Certified Organic and Biodynamic"
Anselmo Fernet
$55.79
From the Producer,
"HISTORIC RECIPE
At the beginning of the 20th century, Carlo Anselmo was already producing his Fernet. A small glass encloses over 100 years of history. Expect strength, authenticity, passion, and love for what this company represents worldwide. The label contains part of the original texts of the time.
“It can be enjoyed at any time, but it is recommended after meals. One spoon in two similar measures of water, good wine, coffee, vermouth, or served with ice and seltzer, or mixed to your liking with other spirits."
40% ABV
Anselmo Vermouth Rosso
$57.59
From the Producer,
"Red Vermouth of Torino
Inspired by the ancient recipe of 1854, Anselmo Vermouth is reborn in a contemporary key. The value of the natural ingredients, artisanal production and citrus notes make it ideal for smooth drinking and the preparation of unique and historic cocktails such as MiTo, Americano and Negroni.
Anselmo is recognisable by its balance of flavours and complexity. A true Turin’s Vermouth."
Poli Vermouth Gran Bassano Bianco
$38.69
From the Producer,
" Gran Bassano Bianco is a vermouth based on Vespaiolo, white wine from native grapes of the DOC of which the city of Bassano is part. Vespaiolo features characteristic floral scents that attracts the wasps (vespa), from which it was named.
The original aromatic identity of Gran Bassano Bianco is due to a balanced infusion of over twenty botanicals, among which stand out hawthorn and edlerflower, characteristic plants from Bassano areas as well as grapefruit, galangal, myrtle, sweet and bitter orange.
Perfect as an aperitif to enjoy chilled and straight or in long drinks with ice and tonic water."
Chateau Montifaud VSOP Cognac
$75.59
An incredible example of just how good Cognac can be. Owned and operated by the Vallet family since the early 19th Century, Montifaud is renowned for having a caring and careful approach to cognac with emphasis on traditional methods. The team also has a collection of bottles dating back to 1830. The vineyard covers 50 hectares and is in the heart of Fine Petite Champagne. Aged between 8-10 years in old Limousin oak casks, this Montifaud VSOP is tremendously mellow, with notes of pears, apricots and nuts on the palate. Smooth and satisfying.
H by Hine VSOP
$71.99
Producer Description
"Hine's cognac complexity arises from respecting the raw material. Double distillation with fine
lees enhances aroma. Careful oak cask selection highlights fruity notes over woody ones.
Adventurous, Lively, Elegant
This cognac was created 20 years ago by Éric Forget, my predecessor, in collaboration with American and British bartenders. Its finesse,
delicacy, and floral notes make it a light and perfectly structured VSOP, conceived from the very beginning as the ideal foundation for
exceptional cocktails and long drinks."
Paul Szersnovicz, Cellar Master
Jean-Luc Pasquet Cognac Charles
$148.49
The Pasquet cognac house, certified organic, perfectly finds the balance between the warmth of family tradition and innovative know-how.
Vallein Tercinier Grand Champagne 1974
$382.49
This 1974 Vintage Single Cask Cognac comes from Vallein Tercienier, a Cognac house that has been around for more than 500 years. 48.7%
Producer Description
"This Grande Champagne Cognac, aged in French oak barrels in our cellars, has been selected by our cellar master for its gustatory pleasure, beautiful balance and singularity of its aromatic palette."
La Venenosa Sierra Volcanes Raicilla
$110.69
This Raicillo is the work of Arturo Campos and is made using the Agave strain maguey Cenizo. After harvesting the Agave, it is roasted in a traditional pit oven using black oak. It is then twice-distilled in small clay pot stills.
The La Venenosa range of Mexican Spirits was originally selected by Chef Esteban Morales, with the goal of finding the best spirits producers and bringing their little-known productions to a broader market.