COCCHI VERMOUTH DI TORINO

On the occasion of the 120th anniversary of the House of Cocchi, company have resumed production of Giulio Cocchi’s original recipe Vermouth di Torino, previously produced in 1891.
This Storico Vermouth di Torino adheres to a long if seldom followed tradition , notably in the selection of its fine wine Moscato of local origin, the botanic formulation and production in the historic Asti region, outside Torino.
The flavor profile is unmistakably of Cocchi, with rich and vibrant notes of citrus, cocoa, rhubarb and a balanced bitter undertone.
Vermouth di Torino stands apart as one of only two protected geographical indications of origin for vermouth (Chambéry is the other one).

16% Abv- 32 Proof

For more information visit producer website;
http://www.cocchi.it

PUNT E MES

The story of Punt e Mes goes that back in 1870 a stock broker, caught up in a debate with a few colleagues at Bottega Carpano, ordered a vermouth laced with half a dose of quina liqueur using a Piedmont dialect expression: "Punt e Mes" (roughly translatable as "one and a half").
The bizzarre origin of this new name came into common usage not long after, with “regulars” of the wine shop ordering Punt e Mes with a gesture, whereby they would only need to raise their thumb to mean one Point and trace a straight line upwards in mid-air  to mean a Half point for the barman to understand straight away that they wanted a Punt e Mes. It was a favourite drink of the founder of FIAT, Giovanni Agnelli,  as he recalled in his memoirs of 1916
Punt e Mes has a golden orange color with topaz tones, herby aromas and dark red, black dahlia with vermilion shades. The initial taste is one of sweetness, characterised by an intriguing accent of orange. This is followed by the characteristically bitter taste of the quina and ends on a sweet note.


16% Abv- 32 Proof


For more information visit producer website;
http://www.carpano.com/en/products/punt-e-mes/

CARPANO - ANTICA FORMULA

Antica Formula is a red vermouth made from an original recipe by Antonio Benedetto Carpano, the man credited with creating modern vermouth in Turin in 1786. Carpano originally developed vermouth by mixing herbs with a base wine and then sweetening it by adding spirit. His new drink proved so popular that soon his shop had to stay open 24 hours a day to satisfy demand.
Carpano had been inspired by a German aromatised wine and was a fan of German poetry. As a result, he named his new product after the German word for wormwood, wermut, which was frequently used to flavour wine at the time.
Antica Formula is richer and more complex than most red vermouths and will make an excellent Bronx, Manhattan or Negroni.

17% Abv- 34 Proof

For more information visit producer website;

http://www.anticaformula.com/

HESPERIDINA

Hesperidina is a classic Argentine aperitif with a minty orange flavor. Its taste is unique and not similar to other currently produced spirits.

This alcoholic drink was invented in 1864 by an American immigrant Melville Sewell Bagleyin Buenos Aires, Argentina. Bagley was a native of the state of Maine. He was involved in the dry goods business in New Orleans before the outbreak of the American Civil War. After the outbreak he emigrated to Buenos Aires where he worked for a commission merchant.

Hesperidina was launched December 24th 1864 with an extensive poster campaign and an ad in La Tribuna newspaper. The advertisement stated Hesperidina is a "stomach digestive, prepared with bitter oranges." Hesperidina became Argentina trademark #1 on October 27th, 1876. Beverages, indeed, opened the door to a whole new sector of Advertisement. Driven by the Hesperidina campaign and the arrival to the country of world-wide Food and Beverage names such as Real Hollands, Nestlé, Domecq and Bols among others.

[By Wikipedia]

26% Abv – 52 Proof

For more information visit producer website;

www.hesperidina.com/

CAMPARI

A unique and unmistakable recipe has characterized Campari, the aperitif par excellence, for over 150 years.

The inimitable Campari recipe, used as the basis of many cocktails served worldwide, has been kept the same since its inception and remained a closely guarded secret, passed down over the years.

Campari was the result of Gaspare Campari’s experiments in concocting new beverages. It is still produced today with the same ingredients and following the confidential recipe which remains a secret known only to the very few people in charge of the production process.

Campari is the result of the infusion of herbs, aromatic plants and fruit in alcohol and water; these last two being the recipes only known ingredients. Many have guessed simply at the number of ingredients: some say there are 20 or 60, but others list the ingredients at 80.
Over time, appreciation and respect has grown for this historic and unique brand, which is now recognised and appreciated worldwide.

The history of Campari began in Novara in 1860. About forty years later, Campari's first production plant was opened in Sesto San Giovanni and the company began to export the brand overseas. It was the beginning of a success story that today still has no sign of stopping.

25% Abv- 50 Proof

For more information visit producer website;

http://www.campari.com

APEROL

Aperol was launched by the Barbieri company, based in Padua, in 1919 on the occasion of the Padua Exhibition - introducing the revolutionary idea of an aperitif with an alcohol content of only 11%.

After the second world war, it really took off, becoming a major success in Italian homes and bars. In the early nineties, the Barbieri company was acquired by Barbero in 1891 and Aperol has developed even further.

Aperol's unique flavour and colour is achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots - using a secret recipe that has been unchanged since its first creation in 1919.

11% Abv- 22 Proof

For more information vsit producer website;

http://www.aperol.com

FERNET BRANCA

The origins of Fratelli Branca date back to 1845 when Bernardino Branca and his three sons started producing and distributing Fernet-Branca. It soon became the World's most popular digestivo, made with various herbs, that to this day are a closely guarded family secret.

Made of 27 herbs picked in 4 continents such as; Aloe, Gentian root, Rhubarb, Chamomile, Cardamon, Saffron, Cinchona, Orange peels, Bay leaves, Ginseng, Zedoary and St John's wort, with a base of grapes distilled spirit, aged in oak casks for over a year.

40% Abv- 80 Proof

For more information visit producer website;

www.fernetbranca.com

DUBONNET ROUGE APERITIF

From its origins with the French Foreign Legion to the legions of modern mixologists still using it today, Dubonnet Rouge Aperitif Wine has been a staple on the cocktail landscape since its introduction in 1846. Created by Parisian chemist / wine merchant Joseph Dubonnet as a means to make quinine more palatable for the soldiers battling malaria in North Africa, Dubonnet's mix of fortified wine, a proprietary blend of herbs, spices and peels, and the medicinal quinine is a recipe that has earned it legendary status in the world of sophisticated drinks.

Nearly two centuries after its introduction, Dubonnet is the number-one selling aperitif brand in the United States, and still made according to the original family recipe. Its 19 percent alcohol content ensures a refreshing drink in the summertime, while its port-like flavors promise a hint of holiday in the winter months.

19% Abv- 38 Proof

For more information visit producer website;

http://www.doyoudubonnet.com

CYNAR Bitter

Cynar is an artichoke based bitter. Its distinctive flavour is enriched from an infusion of 13 herbs and plants, making it a completely natural drink, rich in scents and a unique taste . It perfectly conserves all the health properties of the ingredients used in its preparation. Only moderately alcoholic (16.5%) Cynar is a modern and versatile drink that is always welcome.

Cynar was launched on the market in 1952, and its history is closely tied to its successful television advertisements interpreted in the 1960s by Ernesto Calindri. In 1995 Cynar became part of Gruppo Campari that has grown the brand into a “digestif apertif” and a market leader in the “after dinner bitter” category.


16,5% Abv- 33 proof

NOILLY PRAT ORYGINAL DRY VERMOUTH

             

Noilly Prat known as 'the Rolls Royce of vermouths', is recognised by barmen all over the world as a premium cocktail ingredient. The characteristic taste of Noilly Prat is attributable to the blend of white wines, fruit essences, herbs and spices. When combined with oak ageing, the result is a truly excellent dry vermouth.

In 1813, Joseph Noilly created the first recipe for dry French vermouth. To this day, the process has remained unchanged. Still produced in the South of France, the white wines are matured for eight months in large oak casks. Then, in a unique open air process, they are transferred to smaller oak barrels, where for 12 months they are subjected to the elements and take on a deep amber colour.

The white wines are then brought back indoors for blending. The fruit essences, including raspberry and lemon, are incorporated, before twenty different herbs and spices are added. These botanicals gradually impart their flavour to the wine to create the delicate flavour of Noilly Prat Dry.


18% Abv - 36 Proof


                                                                     For more information visit producer website;
                                                                     http://www.noillyprat.com