All Spirits

Barolo Chinato is a fortified wine which was traditionally drunk for medicinal purposes to guard against fevers and stomach upsets, but also gifted as a sign of hospitality. Today it is more commonly used as a digestif and is a wonderful way to round off a meal, as well as being unbeatable with dark chocolate. Cocchi's Barolo Chinato still follows the traditional recipe: Barolo DOCG wine (100% Nebbiolo) is infused with the bark of the Calissaja Quinine tree, rhubarb roots and cardamom seeds as well as a secret blend of herbs and spices before being laid down for lengthy maturation. The first thing you notice is the complexity, your nose picking up bitter and honeyed characteristics at the same time. Roasted orange peel, cloves, cherries, eucalyptus and dried figs are all present. These flavors evolve on the palate into a battle of bitter versus sweet characters that coat your tongue; rhubarb, date, sultana, cloves, Five Spice and orange bitters are all present to give a lovely warm mouthfeel. An incredibly long, intense finish that is both dry and sweet and will leave your mouth watering for more. 50cl, ABV 16,5% Serving Temperature 16-18? Source: www.cocchi.it

IDEAL, TRADITIONAL FLAVOR | Woodsy profile with subtle hints of licorice, saffron, peel, and caramel. Perfect combination to enhance your favorite mixed drink 

Peychaud's is the original bitter for legendary classics like Manhattans, Old Fashioned's and Whiskey Sours. Don't ruin your favorites with other bitters 

MADE IN NEW ORLEANS | With uniquely sourced ingredients, Peychaud's bitters provide a flavor profile meant to compliment and not overbear your drinks SINCE 1800's

VERMOUTH AMARO is based on the original recipe of Giulio Cocchi where wormwood is enriched with rhubarb, quassia wood, chiretta and a double infusion of quina. The addition of Barolo Chinato to the wine base gives delicately red nuances and further soft and complex notes to make that unmistakable Cocchi elegant style. The richness of bitter principles makes this vermouth a tonic aperitif and, after meals, a pleasant digestive. EVENING VERMOUTH / DOPO TEATRO - It's a rare "evening Vermouth and it has been named Dopo Teatro because of the Piedmontese habit to drink a small glass of nicely cold vermouth with a lemon zest when coming out from theatres in the center of the royal town of Turin. Today it is also a perfect ingredient for bittering the best cocktails.  Source: www.cocchi.it

Applewood Distillery - It's an Amaro - a type of bitter/herbal aperitif that have been popular for more than a century - famous for it's use in the Negroni or Spritz. We like to take an Australian-spin on things - and dry aperitifs seem to epitomise a renaissance in contemporary Australian drinking.

The Riberry's cranberry-tartness, hints of clove and bark-like bitterness make it well-suited for an Australian aperitif. Riberries aren't the only stars in this beverage - alongside we see Davidson Plum, Finger Limes, Lemon Myrtle, Saltbush, Rivermint, Peppermint and Strawberry Gum Leaves (just to name a few!).

An aperitif with a delicious freshness and great aromatic finesse.

Nose:  Light aromas of berries, orange blossom, and grapefruit
Mouth:  Fresh, lively and fruity. Balanced structure. Slightly acidic.

Amaro Montenegro is a renowned Italian liqueur obtained by the careful infusion in pure alcohol of a large number of herbs originating from all over the world. It was first produced in 1885 in Bologna following extensive devoted experiments performed by a famous Italian spirits manufacturer Stanislao Cobianchi. The name of this liqueur intended to pay homage to the second queen of Italy, Princess Helen of Montenegro, on occasion of her marriage to Victor Emmanuel III, the Italian sovereign at that time.In over 100 years of history, Amaro Montenegro has seen its success constantly increase over the years and it has become, not only the most renowned, top-selling brand of Amaro in Italy, but also one of the most famous symbol of Italian liqueur tradition and culture. Source: montenegro.it

Made to the same base of recipes since 1821, Dolin Vermouth de Chambery has long been the benchmark for fine Vermouth. Inventors of the Blanc, Dolin is equally famous for it's very light, pale Dry. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chambery France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chambery is made of fine wines and botanicals found in the Alpine meadows above Chambery. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chambery gives a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com

Made to the same base of recipes since 1821, Dolin Vermouth de Chambery has long been the benchmark for fine Vermouth. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chambery France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chambery is made of fine wines and botanicals found in the Alpine meadows above Chambery. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. 

Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chambery gives a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com 

Pernod is a unique French anise-based liqueur. There?s nothing quite like Pernod to really uplift and illuminate the senses.The distinctive flavour of Pernod is created through a combination of star anise and several important aromatic herbs - mint, fennel, corriander and many others. When water is added to Pernod it takes on a beautiful yellow-green opalescent tint. Pernod has a clean anise nose and a fresh, minty, liquorice taste that expands giving a long finish. It?s dry, refreshing and sophisticated.source: pernod-ricard-nz.com

Pimm's cocktail is a classic English summer drink and the perfect refreshment on a hot day. A jug of ice cold Pimm?s mixed with lemonade and fruit is a classic summer cocktail, invented way back in 1823. It is the classic drink served at the Wimbledon tennis championships and often makes an appearance at wedding receptions.source: suite101.com

Possibly the most popular brand of bitters, Angostura should be considered a must when stocking a bar of any seriousness. Made with a secret blend of tropical herbs and plants with the original intent of curing a variety of illnesses. The brand is now produced in Trinidad and the blend is still a well-kept secret. The oversized, awkward label has also become a trademark of the brand. It's said that the wrong size was ordered and everyone in the facility thought someone else would fix the mistake, no one did and the label remains.

Made from star anise and liquorice, Ricard differs from other anise drinks in its smooth taste, its subtle flavour of herbs of Provence and a production technique that has been kept secret since 1932.source: pernod-ricard.com

How do you drink it?A few ideas to use depending on your tastes and desires.... ;Traditionally, with the absinthe spoon ritual: Place a piece of sugar soaked with Grande Absente on an absinthe spoon placed on the edge of the glass. Light the sugar with a flame. Gently pour the water over it, to slowly dissolve the sugar and to tint the liqueur with an opalescent green. ;Pour the Grande Absente over shaved ice. ;Add a little water only for those who prefer bitter drinks that are not very sweet. ?And those who love strong sensations will appreciate Grande Absente neat, at 69% alc/vol. ;In cocktailsOrganoleptic Profile:Appearance: beautiful clear green color with yellow reflections, which look clear and brilliant.Nose: The aromatic power of grande absinthe dominates with the characteristic camphor and menthol notes which then mix in with fresh anise and spice notes.Taste: a powerful attack due to the presence of absinthe, then the structured development leaves room for a fresh and spiced final note that gives the product its lingering taste.Storage: at room temperature, not over 25?C or in the refrigerator. Store the bottle upright. No expiration date.

Henri Bardouin Pastis is made with only the finest plants and spices. The plants are soaked in casks or vats of fine alcohol which are specially prepared for this task. The plants are left to soak in the alcohol until their essence is impregnated in the mixture. The duration of this operation can vary from three weeks to several months depending on the maturity of the plants and the temperature of the alcohol. Mixed with fresh mineral water, it is a fine aperitif or treat for any occasion.45% alcohol