Fortified wine flavoured with bitter Quinchona and 43 botanicals from one of South Africa's most adventurous winemakers.

A combination of old-growth cedar, Island tea leaves, and botanicals steeped in solera-aged fortified wine, with a crisp minty finish. Sip on its own.

En Rama Sherry is bottled unfiltered and has pronounced yeasty aroma from the contact with Flor. La Gitana is the standard for this style and drinks perfectly as a glass before dinner with olives.

The family that created Barolo Chinato still keeps their recipe secret. This is the best way you can finish a meal: single-vineyard Barolo macerated with spices and herbs to create a spectacular bitter wine amaro. Sometimes called the best after-dinner drink in the world.

Carpano's White Vermouth has a bit of sweetness, some citrus, cocoa beans, vanilla, and almond aromas for a complex drink with a slice of grapefruit or topped with Sparkling wine or club soda.

Red Spanish Vermut from Macabeu grapes and a maceration of 150 herbs. Vermut + Citrus + Soda all day.

A versatile eau-de-vie known as "Cognac's little brother", suitable for before or after a meal, and indeed matchable with a variety of foods. The Red is more popular with locals. Five years in oak gives it that little something extra.

Delicious bitter Vermouth and Amaro hybrid with a wine base and infusions of Barolo Chinato, rhubarb, artemisia, and cinchona.

Cocchi Rosa, with its beautiful colour from a Red wine base, stars in an excellent aperitivo or spritz garnished with rosemary or ruby grapefruit.

Red Vermouth using Daniele Piccinin's organic Valpolicella as a base wine with infusions of thyme, rhubarb, and helichyrsum for a bitter-forward Red Vermouth.