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.

If you're looking to upgrade your Negronis, Boulevardiers, or Manhattans, this is the place to start. Also great neat, with a slice of orange.

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.

Carpano Botanic Bitter is an excellent higher-quality substitute for Campari for use in Negroni or Americano cocktails.

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.

White Vermouth using Daniele Piccinin's organic Chardonnay and Durella grapes as a base wine with infusions of wormwood, lemon balm, chamomile, and mandarin.

Dumangin's entry-level Ratafia, the Craft cuvée is a blend of minimum 6-year-aged Pinot Noir and Pinot Meunier that sees a further 9 years in barrel before bottling. Great as an aperitif or paired with dessert.