Emile Pernot Absinthe Bourgeois

$65.69

Founded in 1890 by Joseph and Fortunat Bourgeois, the distillery had just 2 stills and was very close to the Cousin Florentin distillery (now Guy). If it weren't for the extremely popular advertising poster that attracts the public, Bourgeois would have long been forgotten. 
But this motif, on which a cat supposedly drinks absinthe from a glass, has stood the test of time. Incidentally, there was no absinthe in the glass, but milk, as evidenced by a few photographs from the time. 

The absinthe from the Pontarlier region, naturally colored green with herbs, lives up to its historical name and fulfills it all the requirements that a discerning connoisseur has of a tasty absinthe. Wormwood and anise are flanked by aromatic herbs, the dense, beautiful cloudiness sets in early, as expected, because Absinthe Bourgerois comes with "only" 55% Abv  therefore and is therefore set relatively low for a green absi

Ferrand Mathilde Cassis 375ml

$20.69

Maison Ferrand Mathilde refers to a line of artisanal fruit liqueurs produced by the French distillery, Maison Ferrand, including varieties like raspberry, blackcurrant, raspberry and orange. These liqueurs are crafted using traditional methods and high-quality, fresh fruit, resulting in a spirit that can be enjoyed on its own, in cocktails, or used in cooking and desserts. 

Ferrand Mathilde Peach Liqueur 375ml

$20.69

Maison Ferrand Mathilde refers to a line of artisanal fruit liqueurs produced by the French distillery, Maison Ferrand, including varieties like raspberry, blackcurrant, raspberry and orange. These liqueurs are crafted using traditional methods and high-quality, fresh fruit, resulting in a spirit that can be enjoyed on its own, in cocktails, or used in cooking and desserts. 

Nepeta Amaro

$58.49

Cousins Ferderico Tanasi and Andrea Giudice founded Nepèta in 2016 with the goal of making a traditional liqueur based on Nepitella, a wild mint native to southeastern Sicily where they grew up. Federico and Andrea cultivate Nepitella in certified organic fields at around 600 meters above sea level. Production starts as they infuse the leaves in top quality neutral alcohol for a week and then combined with the alcoholic infusions of PGI Syracuse lemons, bitter orange, gentian, artemisia, and wild Sicilian bitter herbs. The resulting amaro is clean, fresh, and vibrant, made even purer by the fact that no colorants or additional flavoring agents are used. Nepitella itself has a flavor somewhere between mint and oregano, and has a long history of medicinal and beverage uses. Serve neat with a chill, over ice, or in numerous variations on classic cocktails.

 

28% ABV

Campari Milano

$35.09

Campari is a type of bitters made by infusing alcohol with bitter herbs, aromatic plants and fruit including chonotto. Campari is an essential to the classic Negroni, the Garibaldi and also the Americano. Campari was invented by Gaspare Campari between 1862 and 1867. It was originally colored with carmine dye, derived from crushed cochineal insects, which gave the drink its distinctive red hue.

Trav's Chocolate Bitters

$16.19

From the Producer;

Made in Cochrane, Alberta.

"Rich, dark, and complex. This isn't just "chocolate water"—it’s a deep, unsweetened infusion made with real cacao nibs for a true-to-bean flavor.  

Why It’s Better

Most chocolate bitters hide behind vanilla and sugar. I lead with raw, bittersweet cacao nibs, extracting the pure, nutty essence of chocolate without the sweetness. It adds a "velvety" texture and a dry, sophisticated finish. This isn't a cheap product to produce - I use over 30lbs of cacao nibs in a 100L batch.

The Real Ingredient Difference

By using real cacao nibs rather than extracts, I capture the natural oils and complex tannins of the bean. This results in a bitter that stands up to bold ryes and smoky bourbons instead of getting lost in the glass.

Perfect For:

Chocolate Old Fashioned: I actually love this. The cacao blends really well with aged spirits.
Espresso Martinis: Bridges the gap between coffee and spirit.
Dessert Topping: Try a few dashes over premium vanilla ice cream.

Big Batch Energy. Hand-Crafted in Canada.

150mL 45% alc./vol.

Nepeta Amaro Majoram

$58.49

From the Producer
"Casa Nepèta's bitters, infusions, and spirits, made in Sicily with natural ingredients and ancient recipes. "

CATMINT

It is the main ingredient of our Amaro, the first herbaceous note that hits the palate during the first sip and which brings to mind all the wild flavors of the Sicilian countryside.

SYRACUSE LEMON PGI

At the back of the palate, after the first sip, you notice a slight bitter hint given by the infusion of the peel of the Syracuse PGI Lemon, our second ingredient.

SICILIAN BITTER HERBS

Artemisia, Citrus aurantium amara, and Gentiana are just some of the Sicilian bittering herbs we use, many of which grow wild throughout the Hyblaean region, along the edges of dry stone walls, on white limestone rocks, inside a "trazzera" (a narrow road), or along the banks of a stream. They are the finishing touch to our recipe and contribute to the perfect balance of our Amaro Nepèta and Amaro Majora."

Darroze 1976 Armagnac

$355.49

Vintage Armagnac from Darroze made from 60% Baco and 40% Ugni Blanc grapes harvested from Domaine de Bellar a Cravancères. Bottled at 45%.

Cocchi Storico Vermouth Di Torino

$44.09

If you are a fan of the combination of sweet and bitter that both Vermouth and Amaro showcase so well, but you have not tried anything from the Italian producer Cocchi, this is a great place to start. Cocchi's Vermouth di Torino is bottled at 16% ABV and made from a base of wine that is infused with aromatic herbs and spices that marry together to create a wonderfully complex vermouth that works perfectly on its own or as the focal ingredient in many cocktails.

16% Abv