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.
Dolin's Red Bitter is a great interpretation of the Italian classic from the expert vermouth makers in the French Alps! Use in place of Campari for a spritz or negroni.
The famous Bonal Aperitif is made by a Chartreux monk with a blend of gentian, quina, and orange peel. Use this to stimulate the appetite or settle the stomach, if you're an Amaro fan.
A blend of cognacs from all across the Champagne region, softened with grape juice to a strength and flavor profile that pairs beautifully with bolder fruit-centered desserts (tarts, pies, etc) and some cheeses.
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.
Made of grapes from Gascony, a region renowned for its Armagnac, and packed with citrus-y botanicals, this dry vermouth is great over ice or in cocktails.
A fantastic sipping vermouth, full-bodied, with a complex spiced palate infused into the naturally sweet (but not too sweet!) wines made from the ripe fruit of France's Maury region, just north of Spain. Distinguishes itself with a prominent licorice edge that adds a nice twist to your traditional negroni.
