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IN THIS JOURNAL
07 WINE
Your guide to the best of Italy's regional uncharted wines
59 MARSALA & DESSERT WINE
Unparalleled "pre-British" Marsala wines, flavoured and dessert wines
71 GRAPPA
The largest selection of Grappa and grape distillates you will ever find in Hong Kong
105 SPIRITS & LIQUEURS
The artisan and most trendy liquors that will help make your cocktails the talk of the town
157 ESSENTIAL OILS
Unique food-grade organic essential oils to finish cocktails and food in style
165 CRAFT BEER
Tons of character in beers that keep a close eye on tradition LIQUEURS? THERE ARE SO MANY DIFFERENT KINDS, WITH SO MANY FLAVORS; SUCH INFINITE VARIETY
CHAIM DAUERMANN 105
S P I R I T S & LIQUEURS
This section was the most difficult to compile because of the many products on the market that certainly deserve to be on the pages of this catalogue which begins with a category we strongly believe in: the Italian Amaro. Amaro (Italian for "bitter") is an herbal liqueur that is commonly consumed as either an aperitif or an after-dinner digestif. It usually has a bitter-sweet flavuor, sometimes is syrupy and has an alcohol content between 16% and 40%. Amari (plural tense of Amaro) are created by macerating herbs, flowers, aromatic bark, citrus peel and spices into neutral spirits or grape distillates. They can be aged in cask and are increasingly used in cocktail recipes of the best bars of London and the US. Our list is THE selection the Hong Kong growing number of amaro-crazed mixologists and sommeliers ought to turn to to scout the finest products catering to their taste. Bitters and vermouth follow to naturally complement our selection of spiced digestive liqueurs which reproduce the most authentic origins of the Italian tradition, on the one hand, and are innovative for adapting flavours and discovering new applications, on the other. The products that follow are a mix of known and unprecedented zests, carefully selected to offer unique, valid and versatile products to an attentive public seeking new olfactory and gustatory experiences. SPIRITS & LIQUEURS
AMARO
There are 17 amari in this section. Together they provide both a large range of flavours as well as different experiences in terms of the terroir they identify with and the ingredients they use. Traditionally, the amari in Northern Italy tend to present more markedly bitter aromas and flavours, while the amari from the South can be sweeter and more malleable. In this section, the amari from the most important Italian distilleries are presented first. They are followed by a small selection of innovative liqueurs crafted to satisfy the peculiar needs of the bartenders who capably brought them into being.
The most famous amaro VECCHIO in Italy is produced with AMARO DEL herbs from the South Italian region of Calabria. CAPO It is the result of an ancient recipe reworked by the Caffo family over 4 Caffo, generations of master Amaro distillers. Among the 29 herbs that compose it there are bitter orange, sweet orange, licorice, mandarin, chamomile and juniper. It is gentle and aromatic on the palate, to enjoy icy cold.
Alcohol content: 35% Service temperature: -20 C 107
ELISIR SAN MARZANO SANTA MARIA AL BORSCI MONTE
Caffo, Caffo, Amaro Amaro
Amaro that dates back to 1840, Amaro that has been prepared when Giuseppe Borsci, for centuries according to the inspired by an ancient recipe ancient original formula of the inherited from his ancestors, Convent of S. Maria al Monte. It produces this elixir in the town takes over 1.5 years to make it: of San Marzano, in Puglia. The 2 months are needed to recipe is reminiscent of the prepare the various herbs, flavours of Central Asia, where flowers, roots, seeds, resins and the Borsci ancestors originated leaves that compose it; 8 and from where they escaped months are needed for the in ancient times. Versatile infusion to mature, after which liqueur, delicious as a alcohol and sugar are added; 6 digestive, in summer with ice months are finally needed to and soda, or in cocktails. obtain a liqueur, full and Perfect on ice cream, coffee, round. To enjoy straight, with yogurt and in pastries. ice or in cocktails.
Alcohol content: 38% Alcohol content: 40% Service temperature: 12/15 C Service temperature: 12/15 C SPIRITS & LIQUEURS
AMARO LUCANO ANNIVERSARIO
Lucano, Amaro Lucano, Amaro Made from more than 30 herbs and spices, including angelica Special edition that celebrates root, bitter aloe, bitter orange, the 120th anniversary of the blessed thistle, clary sage, founding of the distillery. Made elderberry, gentian and with over 30 herbs including woodworm. The recipe is the musk yarrow, aloe, wormwood same as it was in 1894 when and clary sage. It has a dark this amaro was first created by amber hue with a soft, sweet Pasquale Vena. Rich and herbal nose. It is smooth and syrupy with balancing dense with gentle herbs and bitterness, enlivening spices complex flavours on the and superb herbal complexity. palate.
Alcohol content: 28% Alcohol content: 34% Service temperature: 12/15 C Service temperature: 12/15 C 109
AMARO TOSOLINI AMARO MARZADRO
Bepi Tosolini, Distilleria Marzadro, Amaro Amaro
A refined herbal liqueur Plants and herbs used to make prepared according to the this liqueur are handpicked at founder's recipe with the over 2000 meters above sea original blend of 15 varieties of level. Alpine rhubarb, great Mediterranean herbs yellow gentian, white bryony, macerated in ash vats with chamomile, fennel, St. Acquavite MOST and distilled Benedict's thistle, goat's rue in botanical stills. It contains and different varieties of salicornia, limonium, marine yarrow then undergo cold fennel and marine wormwood, maceration for 20 to 30 days. which is handpicked in the Its unique red colour is caused Venetian lagoon. Pure water by the rhubarb, which gives from the Friuli Alps is used to the liqueur an inviting flavour enrich this clean medium- that is bitter and cool at the bodied bittersweet liqueur. same time.
Alcohol content: 30% Alcohol content: 30% Service temperature: 12/15 C Service temperature: 12/15 C SPIRITS & LIQUEURS
RUCONCELLO VECCHIO AMARO PIEMONTESE Antica Distilleria Petrone, Amaro Antica Distilleria Quaglia, Amaro Obtained from the infusion in alcohol of wild rocket Excellent liqueur with a handpicked on the hills of pleasant full yet soft taste. It is Campania Felix which confer a produced by infusing herbs, unique flavour that is well roots and spices in neutral accepted by customers who alcohol for a period of over 30 are less accustomed to a more days. Excellent as a giveaway bitter taste. Rocket is known to after-meal digestif as it can be contain beneficial properties tasted straight, with ice or at for the human body and fridge temperature. facilitates digestion.
Alcohol content: 25% Alcohol content: 28% Service temperature: 12/15 C Service temperature: 9/15 C 111
AMARO LEON AMARO BRETHIUM
Castagner, Amaro Calabro, Amaro Made from 45 aromatic herbs and spices handpicked in the A unique liqueur composed of vast area that goes from the 15 bitter essences selected Venice Lagoon to the Alps. from the herbs that grow wild Intense in flavour, with a in Calabria, including gentian, strong character. The chicory, bergamot and bitter botanicals are infused in a orange. They give this product mixture of pure alcohol and a sure fragrance and Prosecco Grappa aged in pleasantness and yet positions barrique, which gives a fruity it far from the current fashion note that expands the of rather sweet amari. A aromatic body of an decidedly bitter taste with exceptional liqueur that can strong digestive properties and be served as a digestif or used a freshness that is thirst- in surprising cocktails. quenching.
Alcohol content: 33% Alcohol content: 30% Service temperature: 12/15 C Service temperature: 12/15 C SPIRITS & LIQUEURS
AMARO DEL CICLISTA AMARO PUGLIESE Casoni, Amaro Fiume, Herbal liqueur of 15 aromatic Amaro herbs that are macerated for a 30-day period. The liquid is Amaro that communicates the then rested for one month sense of identity of the before being filtered. It then territory where it is made. rests for an additional 30 days. Cinchona, rhubarb, absinthe, Recommend for use in mint and aloe are just some of cocktails especially. It is a the 40 aromatic herbs that tribute to the grandfather of compose it. Bittersweet with a the actual master distiller, who modern taste that is every week used to run 120 km appreciated by everyone for its by bicycle to visit his girlfriend, Mediterranean bouquet that who would offer him an amaro contains all the aromas and upon arrival. flavours of Puglia.
Alcohol content: 26% Alcohol content: 30% Service temperature: 12/15 C Service temperature: 9/15 C 113
AMARO & MIXOLOGY
Traditionally, the Amaro has been always an after-meal drink appreciated for its digestive properties. Yet the richness of flavours and aromas that characterizes these products, given by the skillful mix of botanicals as base of their recipes, makes these products extremely versatile and open to many uses. Amari in mixology is a new trend that developed in the US and has recently started to take hold in Italy and London. Amari are ideal to give character to pre and after dinner drinks, as their bitter aroma goes perfectly with vermouth, bitters and other liqueurs. This is probably not a simple trend, but a real new way of mixing products that seeks simplicity and complexity in the same glass.
A modern interpretation VENTI of the classic amaro, crafted by amaro-lovers Magi Spirits, with the help of Fulvio Amaro Piccinino, near the Como Lake. Thought as a degistif as well as an ingredient, it is made with 20 Italian botanicals, one each from the 20 regions that compose the Italian peninsula. Drinking Venti is an aromatic journey that spans from the north to south of Italy.
Alcohol content: 26% Service temperature: 12/15 C SPIRITS & LIQUEURS
AMARO FARMILY AMARO BASTALDO Farmily, Amaro Misture Artigianali, Amaro Created by the bartenders of the "1930", "Iter" and "Mag", in Second and newly born from Milan, this botanical bitter is the volcanic mind of veteran characterized by a soft and bartenders Gianni dll'Olio and enveloping taste given by the Francesco Di Gioia who, after notes of coffee and cocoa. It the success of their Bitter develops a complete palate, Violento, try their hand at starting from bitter orange and creating a modern amaro for gentian, passing through mixology that is characterized cloves and cinchona bark. by intense and decisive notes. Curious the balsamic and Brand new product, it is mentholated touch. Ideal after waiting to be discovered. meals and in cocktails.
Alcohol content: 32% Alcohol content: 28% Service temperature: 12/15 C Service temperature: 12/15 C 115
B L A C K T E A
Aside from water, black tea is one of the most consumed beverages in the world. It’s stronger in flavour and contains more caffeine than other teas, but less caffeine than coffee. Black tea also offers a variety of health benefits because it contains antioxidants and compounds that can help reduce inflammation in the body. Those who regularly drink tea are less likely to develop cardiovascular diseases or die prematurely from stroke. Now, combine the benefits of tea with those of alcohol, in terms of reducing the risk of cardiovascular diseases, reducing chances of developing the common cold, lowering chances of diabetes and even improving libido, and you’ll get the perfect drink! Drink moderately.
Liqueur obtained from T+ delicate infusion and distillation of black tea Festanavira SAS, leaves. Extremely easy to Amaro drink, soft and refreshing, to be used as a base or ingredient in cocktails as well as on ice as an after- meal digestif. Created by Luca Magone at Caffe XXL in Chivasso, Piedmont, this tea distillate is unique in its kind, and surely stands out for taste and innovation. Try it in a tea sour or tea fizz!
Alcohol content: 35% Service temperature: 12/15 C SPIRITS & LIQUEURS
BITTER APERITIVO
The world of Italian liqueurs is vast, but perhaps none are as iconic as the red bitter aperitivos that can be found in a Negroni, Americano and Spritz. This category is defined by bitter botanicals, typically including bitter orange peel and gentian root, macerated in alcohol and then more or less sweetened with sugar. Most of these liqueurs have an ABV between 12% and 28%, and no two versions taste exactly alike. Most people may think there are only Campari and Aperol that define this category, and all the others are simply copies. Nothing is farther from the truth. While these two may be the most popular, traditionally Italy has been bursting with perhaps lesser-known but authentic and incredibly complex variations worth discovering.
Produced with 10 herbs, BITTER DEL it is an intense and CICLISTA herbaceous product that carefully balances bitterness and sweetness. Casoni, The herbs are first Bitter Aperitivo macerated for 30 days, then left to decant for at least 15 days and filtered. Another 30 days are allowed for the aromas to get together and find the right balance, after which it is filtered again.
Alcohol content: 26% Service temperature: 12/15 C 117
BERTO BITTER TENACE
Antica Distillera Quaglia, About Ten, Bitter Aperitivo Bitter Aperitivo Classic bitter first created in Created from 16 herbs, spices, the early 20th century and and citrus macerated tweaked for modern-day individually in a distillate of cocktails. Main ingredients pure wheat flavoured with include gentian root, juniper. No artificial colouring bitterwood and alpine daisy is added to this unique liqueur which undergo a long infusion that exalts bitter notes in a very high quality grain predominately. It contains spirit. A strong bitterness is absinthe, artichoke, rhubarb, carefully crafted and balanced ginger, tonka bean, bergamot, by sweet and bitter orange, rose and lavender among vanilla and cinnamon. others. Outstanding.
Alcohol content: 25% Alcohol content: 25% Service temperature: 12/15 C Service temperature: 12/15 C SPIRITS & LIQUEURS
BERTO APERITIVO
Antica Distilleria Quaglia, Bitter Aperitivo APERITIVO SUPREMA Bright, vibrant liqueur with sweetness and bitterness in perfect balance. Alongside the Cristiani, botanical flavours and aromas Bitter Aperitivo of gentian root, rhubarb and orange peel, there are delicate Bittersweet, price-smart hints of ginger and Italian liqueur made from infusion of citrus fruit. Lovely weight on herbs, gentian root and the palate, light and bright but Sicilian orange peels to create with a roundness that a perfect alternative to the harmonize and tone down most popular bitter liqueur in with the classic bitterness. classic Spritz cocktails.
Alcohol content: 15% Alcohol content: 15% Service temperature: 12/15 C Service temperature: 12/15 C 119
COCKTAIL BITTERS
Generally sold in a small bottle, cocktail bitters differ from other bitters as they pack a lot of flavour in drop-size doses. Yet, they are also made by infusing a neutral spirit with any number of aromatics, including spices, tree bark, roots, seeds, fruits, etc. Originally bitters were developed and marketed for medicinal purposes, with ingredients generally thought to impart good health preserved in a neutral liquor. Infusions and tinctures of bitter were believed to treat a wide range of maladies, including poor digestion, nervousness, headaches, and arthritis. Gradually, it became common to mix healing bitters with whiskey, rum, brandy, or cognac, plus a little sugar and water, to make a sippable medicinal tonic. Americans in the early 1800s were calling these delightful potables cock-tails.
Made with yellow BITTER grapefruit, bergamot, VIOLENTO lime, lemon and sweet orange macerated with cardamom, gentian roots, Misture Artigianali, cloves and cinnamon and Cocktail Bitters then packed in a precious handcrafted bottle. Born in 2015, when Gianni Dell’Olio and Francesco Di Gioia were working on a new drink list. They felt the need for an intensely citrus bitter. Ever since, Bitter Violento has rapidly become one of the best and preferred bitters in Italy.
Alcohol content: 39% Service temperature: 18/20 C SPIRITS & LIQUEURS
VERMOUTH
Italian law defines Vermouth a product composed of wine for at least 75%, sweetened and flavoured with an alcoholic infusion composed of various aromatic plants, the main of which is absinthe in its Pontico and Romano varieties. The grape biotypes can be either white or red and no place of origin is normally required. Yet, in order to protect vermouth producers from the area where this was first created, Piedmont, restrictive criteria were introduced in 2017 to ensure their outstanding quality. Without prejudice to the wine, this must be entirely Italian, and it must be from Piedmont in case of Vermouth Superiore di Torino. The grape variety should also be indicated on the label when the biotype exceeds 20%.
Exceptional red sweet BERTO vermouth made from fine VERMOUTH wines of Piedmont, crystalline sugar and ROSSO exotic spices, including angelica, bitter orange, Antica Distilleria Quaglia, absinthe, cinnamon, Vermouth cardamom, cloves, coriander, gentian, lemon and rhubarb. The slow maturation in steel tanks gives the product an amazing garnet colour with amber reflections. The nose has classic wine notes elegantly supported by hints of vanilla and citrus. Perfect when served simply with ice and orange peel.
Alcohol content: 17% Service temperature: 12/18 C 121
BERTO VERMOUTH BIANCO BERTO VERMOUTH Antica Distilleria Quaglia, DRY Vermouth
Classic vermouth made with Antica Distillera Quaglia, infusion in wine of fresh herbs Vermouth and exotic spices such as angelica, bitter orange, cloves, Delicate floral notes coriander, gentian, hops, accompanied by herbaceous macis, marjoram, mint and hints of tansy and absinthe. It thyme. It has a slightly amber is made by infusing absinthe, colour. The nose reveals hints lavender, fennel flowers and of white flowers and vanilla, tarragon in a blend of wines raisins and cinnamon. In the aged in oak barrels for a mouth it is very soft and minimum of 5 years. The result pleasantly enveloping, with an is a vermouth that is certainly important body. Bitter and intense and elegant with a very spicy in the long finish. long finish.
Alcohol content: 17% Alcohol content: 19% Service temperature: 12/18 C Service temperature: 12/18 C SPIRITS & LIQUEURS
BERTO VERMOUTH SUPERIORE DI BERTO VERMOUTH TORINO ROSSO SUPERIORE DI TORINO BIANCO
Antica Distilleria Quaglia, Vermouth Antica Distilleria Quaglia, Vermouth Vermouth di Torino Superiore made with Barbera d’Asti and Vermouth made entirely with Cortese wines, where the Cortese wine aromatized with shining dark amber colour is wormwood, lemon balm, given entirely by the use of Ccnnamon, mace, ginger, rose, Barbera grapes. Main herbs sage and turmeric. Light in and spices are wormwood, colour, it shows the typical juniper, rhubarb, myrrh, bitter notes of wormwood licorice, vanilla and mint. It joined by delicate hints of reveals the characteristic hints spices and flowers. of wormwood gracefully Outstanding when served on matched with balsamic its own on ice and lemon peel, aromas of wood and resins. or in cocktails.
Alcohol content: 18% Alcohol content: 18% Service temperature: 12/18 C Service temperature: 12/18 C 123
MONTEROSA BIANCO MONTEROSA ROSSO EXTRA-DRY EXTRA-DRY
Daniele Garella, Daniele Garella, Vermouth Vermouth The base is Erbaluce with This vermouth is everything Chardonnay and Cortese wines you need to drink it on its own. that provide a perfect canvas Born out of a 10-year study on for this alpine vermouth that the origins of vermouth, this starts bitter, herbaceous and product aims to trace the savoury and remains dry from vermouth before Carpano, and start to finish. A focused, finds in the lands at the foot of complex and compelling elixir. Monte Rosa, in Piedmont. It’s a Main ingredients are blend of the noble Nebbiolo, wormwood and genepy from Croatina, Uva Rara and the Monte Rosa valleys, with Vespolina of two vintages, Damask rose petals, wild 2009 (10%) and 2016 (90%). fennel, oregano and caraway. This is a bottle for the lovers of Made in small quantities, to be natural wines and nuances enjoyed on its own, or with ice that make you think. and lemon peel.
Alcohol content: 17% Alcohol content: 17% Service temperature: 15/18 C Service temperature: 15/18 C SPIRITS & LIQUEURS
VERMOUTH MALLO DI NOCE VERMOUTH ACETO BALSAMICO Casoni, Vermouth Casoni, Dedicated to Tomaso Agnini, Vermouth who created this vermouth recipe in the 1800s. This Made according to Tomaso liqueur is made by macerating Aglini’s recipe, it blends wine, green husk walnuts normally spices and one of the most used to produce Nocino in valuable products of the alcohol for 6 months. The Modena area: the balsamic infusion is then added to wine vinegar of Modena IGP. This and spiced and blended for 2 liqueur is peculiar for the months. The final products is a smooth acidity given by the rich, full-bodied vermouth vinegar which allows for this it with a delicate woody flavour to be consumed solo, or mixed that delivers innovation and by twisting the most famous tradition at the same time. cocktails.
Alcohol content: 18% Alcohol content: 18% Service temperature: 12/18 C Service temperature: 12/18 C 125
BAROLO CHINATO
Barolo Chinato is an flavoured wine similar to vermouth, but it is made by adding a maceration of herbs and spices to Barolo DOCG wine. It was invented in the late 1800s, probably by Giovanni Cappellano, a pharmacist whose family owned vineyards in Serralunga d’Alba. Chinato takes its name from "China", the Italian word for "Cinchona Officinalis", the native South American tree from which quinine is extracted. The bark of this tree is one of the principal ingredients, normally along with gentian root, chamomile, cardamom and clove. Barolo Chinato isn’t the after-meal that is the most popular outside of Italy for sure. In terms of flavours it may be placed midway between a vermouth and amaro, but a good Barolo Chinato is certainly a marvelous way to complete a satisfying meal.
Made with Barolo wine BAROLO and infusions of cinchona CHINATO calisaya (quinine) and other botanicals and sugar. It macerates more Antica Distilleria than 3 months in steel Quaglia, vats before it is put to Barolo Chinato rest in bottle. Red brick colour fading to orange, the nose is energetic but delicate, typical of aged Barolo. Hints of quinine, licorice, cardamom and cocoa are distinguishable. In the mouth it is full with floral hints and a lightly sweet end.
Alcohol content: 17% Service temperature: 18/20 C SPIRITS & LIQUEURS
C L A S S I C S
In this section we list classic Italian products to enjoy after a good meal, digestive liquors that have traditionally been drunk after meals, and at times even between one course and another, to cleanse the palate and “degrease” the mouth. In addition to Amari, Bitters, Vermouths and Barolo Chinato, other liqueurs with the same digestive functions are part of this Italian custom now renowned and well respected all over the world. They are less elaborate and complex, and perhaps for this reason widely known to a larger public. Among them we include Limoncello, the classic Nocino and evergreen Mirto, the Sambuca, Ratafia’ and a special unique liqueur made of Brandy and Buffalo milk from Campania.
Traditional liqueur LIMONCELLO obtained by maceration of Sicilian lemon peel in alcohol for a period of not Antica Distilleria Quaglia, less than 60 days. Bright Limoncello yellow, it is natural, fragrant and vegan- friendly. Produced without the addition of any synthetic dyes or aromas. Intense and enveloping, it releases a fresh taste of lemon in the mouth. To serve chilled.
Alcohol content: 28% Service temperature: 2/4 C 127
LICORICE
Licorice is a perennial plant whose aromatic substance is known since ancient times for its numerous health benefits. Licorice, and in particular its roots, are even mentioned in ancient Chinese medicine books. In Asia it has been used for more than 5000 years, for its digestive, purifying and anti-inflammatory properties. Licorice was introduced in Italy by Dominican friars in the 15th century. They were the first to use it in infusion, to cure respiratory tract inflammations and to purify the liver. People suffering from low blood pressure can also benefit from licorice: it is therefore ideal in summer when it’s hot.
Made from the ancient EULIZIA Greek art of licorice root infusion and mixed with flavoured liqueur from a Antica Distilleria secret recipe. Excellent Petrone, digestive, thirst-quencher Licorice liqueur when mixed with ice and water. All-natural and additive-free. This is an artisan-made liqueur where a small amount of sediment may form at the bottom of the bottle, which is proof of the genuineness of the product. Contains licorice, avoid excessive consumption in case of hypertension.
Alcohol content: 25% Service temperature: 2/4 C SPIRITS & LIQUEURS
NOCINO MIRTO Lucano, Walnut liqueur Lucano, Myrtle liqueur Made from whole green walnuts with the husks still on Made using a blend of hand- infused in alcohol for at least 4 picked berries from wild months. The resulting infusion myrtle plants that grow is then left to rest for another in Sardinia. Liqueur produced six months on its own and according to an ancient recipe then bottled. Excellent as an that has been passed down after-meal drink, ideal added from generation to generation to coffee or as a topping for without any preservatives, your ice cream. Best enjoyed colouring or flavourings. Best cold in summer, and warm in enjoyed frozen. winter.
Alcohol content: 30% Alcohol content: 40% Service temperature: 2/4 C Service temperature: 6/8 C 129
GUAPPA
FALERNUM ELIXIR Antica Distilleria Petrone, Buffalo milk liqueur
Antica Distilleria Petrone, Unique cream liqueur made Ratafia' with DOP Buffalo milk cream from Campania blended with a Unique combination of forest fine barrique-aged brandy. fruit, among which red and Very smooth and special, never dark berries, and fine 3 year unnoticed! The tradition has it aged brandy. The spirited that the milk that was milked brandy perfectly balances the on cold days was mixed by the gentle sweetness of the forest farmers with brandy or various fruit, leaving a satisfying sense spirits to obtain a drink that of contrast. Ideal served on ice, was pleasant and would warm fantastic as a topping on ice up the body. Try it also on cream and desserts. burrata cheese.
Alcohol content: 28% Alcohol content: 17% Service temperature: 2/4 C Service temperature: 6/8 C SPIRITS & LIQUEURS
SAMBUCA
Lucano, Sambuca SAMBUCA Traditional aniseed flavoured liqueur obtained through infusion of the essential oils of Bepi Tosolini, star anise. Delicate hints of Sambuca spices and flowers on the nose and palate, this product is Classic Italian anise-based ideal after dinner and liqueur. The colour is crystal Impressive with desserts. Best clear and the nose has a enjoyed neat, with ice or the pungent aroma of star anise classic ”Fly” coffee bean. The with some subdued herbal traditional serving is with three notes, like wild fennel. On the coffee beans, each palate it has a clean taste, it representing health, happiness is fresh and intense, subtly and prosperity. sweet in the finish.
Alcohol content: 40% Alcohol content: 38% Service temperature: 2/4 C Service temperature: 2/4 C 131
AMARETTO
Many stories surround the birth of the amaretto liqueur. One story goes that in 1525 a Saronno church commissioned artist Bernardino Luini, one of Leonardo da Vinci's pupils, to paint its sanctuary. As the church was dedicated to the Virgin Mary, Luini needed a model to depict the Madonna. He found his inspiration in a young widowed innkeeper. Out of gratitude, the woman wished to give him a gift. Her simple means did not permit much, so she steeped apricot kernels in brandy and presented the resulting infusion to a touched Luini. The name Saliza’ is also linked to an old legend. Saliza’ refers to one of the first paved streets in Venice, where a red stone can still be found in the shape of a heart. The legend goes that when lovers touch it they will love each other for ever after.
A cut above other SALIZA' amaretto liquors for this is made with crushed almonds rather than Bepi Tosolini, concentrates or extracts. Amaretto It is made by macerating almonds in grape spirit; the almonds are then removed from the maceration and a spirit is distilled through them. The two spirits are then blended and bottled. Saliza' is a harmonious, natural and incredibly balanced liqueur, with notes of freshly ground almonds, marzipan and toffee and a candied finish.
Alcohol content: 25% Service temperature: 12/16 C SPIRITS & LIQUEURS
DISTILLATES
Early evidence of distillation dates back to 1200 BC, when textual evidence describes perfumery operations by the Babylonians of ancient Mesopotamia. More reliable evidence of distillation comes from alchemists in Alexandria of Egypt, in the 1st century, who became accustomed to the use of still devices in the 3rd century. The legend according to which Grappa was created in the 2nd century goes that a Roman soldier working in Egypt, at the time part of the Roman Empire, imported the technique in Norther Italy believing the product of distillation could help fellow combatants endure long battles. Distillation in China seems to have begun around the same time, but the distillation of beverages began toward the 12th century in Qinglong, Hebei. Around the same time, the School of Salerno, in South Italy, had begun the distillation of grains, fruit and vegetables,
A London Dry Gin, with a BERTO GIN classic Juniper profile similar to Tanqueray in Antica Distilleria Quaglia, style. The grain spirit is infused with the main Gin botanicals, such as rosemary, iris, wormwood, bay leaves, before a double distillation of the spirit in a pot still. All the botanicals are grown in Italy. Excellent for gin novices for its sweeter, more aromatic and floral notes, as well as more expert enthusiasts for the intricate layers of complex botanicals in perfect balance.
Alcohol content: 43% Service temperature: 6/8 C 133
TABAR GIN BERTO OLD TOM GIN
Casoni, Antica Distilleria Quaglia, Gin Gin Perfect balance between the Slightly sweeter than the botanicals and the intensive London Dry Gin, the Old Tom research of raw materials was a popular recipe in 18th distilled according procedures century Britain. Almost introduced by Casoni in 1814. disappeared in recent times The juniper aroma perfectly has made its comeback thanks blends with the bitterness and to the rebirth of the Craft sweetness of two types of Cocktail. Quaglia reintroduced orange used as main the Old Tom Gin in 2017, ingredients and with the spicy among its botanicals we find flavour of angelica and juniper, elderberry, sage, coriander. Cardamom and absinthe, rose, vanilla and rosemary are also noticeable, cocoa. It is bottled with 40g of while chamomile and anise sugar per liter. make it smooth and fresh.
Alcohol content: 43% Alcohol content: 45% Service temperature: 6/8 C Service temperature: 6/8 C SPIRITS & LIQUEURS
THE GREEDY GIN MEDITERRANEO
About Ten, Gin Farmily, Botanical spirits Intense pure re-distilled gin with citrus and balsamic notes. Botanical spirits with a base 16 botanicals are macerated in distillate of cereals to which is a wheat spirit and distilled in added a fresh and fragrant England. A second distillation botanical mix composed of occurs in Italy with the oregano, rosemary, vanilla, addition of cardamom and marjoram, angelica and green tea. Greedy, direct and mountain pine. These generous. The palate is soft, botanicals are are inspired by clean and fragrant, with an the Italian territory and the almost sweet aftertaste. Mediterranean scrub in Bergamot, tangerine, particular. Perfect to create geranium, juniper, salva sour drinks, a special Bloody sclarea and licorice among its Mary, a spicy Mule or fragrant botanicals. Tonics.
Alcohol content: 43% Alcohol content: 43% Service temperature: 6/8 C Service temperature: 6/8 C 135
FARMILY
Farmily was born in 2016 from the mind of a group of bartenders in Milan aiming to meet their bartending needs and facilitate their job in providing their customers with constant new drink experiences that could innovate classics with a different twist, while maintaining high standards of quality and speed behind the bar. The terms “botanical spirits” was then created as a new market category in order to properly classify their products. This term expresses clearly the origin of spirits made of purely natural botanicals in a way that differentiate them from other available products.
Obtained from infusion ASIA and distillation of botanicals like mugwort, Farmily, mace, kafir lime, gentian, Botanical Spirits angelica, ginger, clove, cinchona and vanilla. Distillate inspired by the journey of Marco Polo in Asia, thus using sugar cane as the main ingredient, a product typical of the Caribbeans which was however discovered in Asia. The spirit base is rum. Perfect to revitalize the classical cocktails of the Caribbean tradition.
Alcohol content: 43% Service temperature: 6/8 C SPIRITS & LIQUEURS
ALAMEA EXOTIC INFUSIONS
The Alamea products were created by bartender and connoisseur of the Tiki culture Daniele Dalla Pola, for the purpose of crafting exotic cocktails as well as offering a twist on classic drinks. With the resurgence of the craft cocktail, the needs of professional bartenders to make use of products that underlie their creative vein have also increased. The idea is to make products that normally are homemade to help those who would love to have them ready when unable to prepare them easily due to time or ability constraints. The name Alamea on the label comes from a starfish species (crown-of- thorns starfish), which is a typical starfish of Hawaii. Its upper body part is poisonous and provokes pain to those who touch it, but the bottom part can be used to relieve the very same pain.
Selection of Caribbean ALAMEA rums aged 3 years in SPICED barrels and blended with a selection of spices and fiery ginger to obtain a Casoni, bright, intense, full of Rum flavours rum more than suitable to enjoy just with ginger ale and a wedge of lime. Very balanced sweet and sour taste. Ideal in tiki styled cocktails.
Alcohol content: 40% Service temperature: 8/12 C 137
ALAMEA ALAMEA COCONUT RUM PIMENTO RUM ALAMEA PEACH LIQUEUR LIQUEUR BRANDY LIQUEUR
Casoni, Casoni, Rum liqueur Rum liqueur Casoni, Peach brandy Obtained with a Made with rum from the combination of two Caribbean Antilles, it is An Italian brandy with white rums (from aromatic and pungent, complementary Jamaica and Trinidad) with peppery and warm aromatic notes of vanilla and an infusion of notes due to the and natural peach coconut paste. The nose pimento from Jamaica, blossom. Amber colour, shows a fresh coconut cinnamon and nutmeg. on the nose it shows aroma. On the palate it Dark brown colour, the strong peach notes. On is well-balanced, sweet palate confirms the the palate it is sweet and silky, with a delicate olfactory notes, peppery with a typical brandy rum finish and warm. Best seller! aftertaste.
Alcohol content: 38% Alcohol content: 30% Alcohol content: 34% Service temperature: Service temperature: Service temperature: 8/12 C 8/12 C 8/12 C SPIRITS & LIQUEURS
LIQUEURS
A vast range of artisan liqueurs is presented here, covering every single style and budget. Liqueurs are obtained through maceration, infusion or distillation of fruit and plants. Generally, the raw materials are steeped for several weeks in water or alcohol to delicately extract flavourings and natural colouring. Each plant family is commonly macerated separately to respect the properties inherent to each ingredient. No artificial aromas are added in the process. The extraction process results in a filtered liquid that is natural and vegan-friendly, which may then be blended with an alcohol base prepared though distillation of the same or different raw materials. When it comes to liqueurs, you won’t find a more comprehensive list than this.
Made from 100% EXPRE' Arabica coffee beans that give an intense Bepi Tosolini, aroma of authentic Coffee liqueur Espresso pleasantly toasted and chocolatey. All-round taste with delicate vanilla-flavoured and caramel notes. Serve straight, on ice or in cocktails.
Alcohol content: 28% Service temperature: 6/8 C 139
ALAMEA HAWAIIAN COFFEE LIQUEUR CAFFE'
Casoni, Lucano, Coffee liqueur Coffee liqueur Liqueur obtained by hot Deep, dark hue and enticing, infusion of Hawaiian coffee sweet scent that suggests mixed with Jamaican rum and hazelnuts and root beer. On aromatic coffee extracts. Dark the palate, it is thick and brown colour, the nose has the viscous with a mild espresso typical smell of coffee, while flavour that eases into a very on the palate it has a sweet pleasing roots-and-bark finish. alcoholic taste, with exotic To serve cold. notes of rum and coffee.
Alcohol content: 26% Alcohol content: 25% Service temperature: 2/4 C Service temperature: 4/6 C SPIRITS & LIQUEURS
ZIRMOL OLIA DEL GARDA
Distilleria Marzadro, Distilleria Marzadro, Stone Pine liqueur Olive liqueur Traditional recipe ideal for a Lovely infusion of olives in light and balsamic end of the Grappa from an ancient recipe meal. Obtained by using the originating from the Garda shoots and pine cones of the Lake region and refined over stone pine tree of the the years. The ancient recipe Dolomite mountains, left in calls for the cold maceration of cold maceration for about 30 olives together with spices days in a base of Grappa. The such as cinnamon, cloves and liqueur that is obtained lemon peel in pure Marzadro combines beautifully the white Grappa for a period of properties of Grappa and the 40-50 days. Exceptional as an balsamic and aromatic after-meal, beautiful in properties of the stone pine cocktails. tree.
Alcohol content: 40% Alcohol content: 30% Service temperature: 12/16 C Service temperature: 12/16 C 141
GIBSON AMAROTTO
FIENO Casoni, Savoury liqueur
Distilleria Marzadro, An amaro-amaretto hybrid and Hay liqueur savoury liqueur, Amarotto was the result of a two-year Mountain-flavored liqueur collaboration between The produced by rapid infusion in Gibson bar owner Marian Beke alcohol of freshly cut hay and the historic Casoni lightly dried in the sun on the distillery. Made to emulates a Dolomite mountains. Rich in savoury almond snack flavour, botanical varieties, among this makes for a great twist on which strong are the an Amaretto Sour, with a chamomile, valerian and splash of lemon and egg white. melissa. It releases many It can be enjoyed also with flavours of the nature at each tonic, ginger beer, cola or and every sip. coconut water.
Alcohol content: 40% Alcohol content: 29% Service temperature: 12/16 C Service temperature: 12/16 C SPIRITS & LIQUEURS
GIBSON WILD BERRIES
GIBSON FIGS & Casoni, Savoury liqueur CHERRIES
Made with sweet Italian berries and balsamic vinegar Casoni, of Modena where the Savoury liqueur sweetness of the berries is balanced and toned by well- Made with Italian figs and judged doses of balsamic cherries and balsamic vinegar vinegar. The nose is of ripe of Modena. The colour is deep strawberries, blueberries and bronze-brown. The nose is vinegar aged in oak. The taste balsamic, pungent with notes is smooth. One of the three of dried figs and almonds. On liqueur created by Casoni with the palate it is rich and syrupy, renowned bartender Marian complex with pronounced fig Beke of London’s Gibson bar. flavour.
Alcohol content: 17% Alcohol content: 21% Service temperature: 10/12 C Service temperature: 10/12 C 143
LATTE DI MANDORLA
DIAMANDA Fiume, Almond milk syrup
Fiume, Obtained using only the best Almond milk liqueur almonds from Puglia, without the use of preservatives and Almond milk liqueur, made dyes. It can be drunk diluted entirely with sweet almonds with ice and water, or it can from Puglia, South Italy, become an excellent base for renowned for its production of creating delicious cocktails. superior almonds. The body Mixed with milk, it becomes a is velvety, on the palate particularly nutritious drink is persistent, and it has a low suitable for children. Very few alcohol content, which makes syrups resemble the real thing it ideal to be drunk on its own, as this one does thanks to the with ice or as an ingredient in careful and diligent use of only various cocktails. To serve cold. the best raw materials.
Alcohol content: 21% Alcohol content: 0% Service temperature: 6/8 C Service temperature: 18/20 C SPIRITS & LIQUEURS
CINICO ECCENTRICO
About Ten, About Ten, Cinnamon liqueur Tonka liqueur Infusion of very aromatic First ever Tonka beans-made natural spices like cinnamon, liqueur. Includes rhubarb, rhubarb and ginger. The mix of cinchona and ginger. Ideal these spices together makes it when served cold or with 4/5 unique, while the alcoholic ice cubes, a slice of lime or an strength of only 20 degrees orange peel. Perfect when makes it extremely versatile, mixed to twist traditional drinkable both straight and cocktails or create new mixed with other ingredients. signature drinks. Fresh, aromatic and firm.
Alcohol content: 20% Alcohol content: 20% Service temperature: 12/14 C Service temperature: 10/12 C 145
PEPERONCINO PORCINO FINOCCHIETTO
Calabro, Calabro, Chili liqueur Calabro, Mushroom liqueur Wild Fennel liqueur Produced by maceration Made using Porcini of different varieties of Produced by maceration mushrooms handpicked chili grown in Calabria, of wild fennel flower in the autumn from the such as Diavolicchio di harvested in September Sila mountain in Diamante, San Salvatore on the Cariati hillside. Calabria, southern Italy, and Jalapeno, both fresh The optimal time of and cold macerated for and dried, each to give harvest is when flowers five weeks. A rich, specific organoleptic are only half opened. complex liqueur, perfect characteristics. Serve Timing is essential to in cocktails, as an both as a digestive and maintain all the interesting addition to as an aperitif, even at functional properties of whisky, or even in room temperature. the flower unaltered. cooking.
Alcohol content: 30% Alcohol content: 30% Alcohol content: 30% Service temperature: Service temperature: Service temperature: 12/16 C 12/16 C 12/16 C SPIRITS & LIQUEURS
DOPPIO CARVI RABARBARO
Antica Distilleria Quaglia, Antica Distilleria Quaglia, Cumin liqueur Rhubarb liqueur
Well balanced liqueur where Delicate, warm and the sweetness of fresh orchard enveloping, rich in aromatic fruit is juxtaposed with nuances typical of the plant. traditional touches of Fresh rhubarb stalks are herbaceous cumin and infused in alcohol for over 60 caraway. Cumin is known to days, accompanied by citrus have healing properties. It is and vanilla peel, to produce a believed to give relief to bitter liqueur of great value, people with bowel problems elegant and shining of ancient and even to seasickness. history.
Alcohol content: 40% Alcohol content: 20% Service temperature: 12/16 C Service temperature: 12/16 C 147
PINO MUGO ZAFFERANO
Antica Distilleria Quaglia, Mountain Pine liqueur Antica Distilleria Quaglia, Saffron liqueur Majestic Italian mountain pine liqueur made with the resin Made from infusion in alcohol from pine cones, which is cold of saffron stigmas organically infused into spirit. Unique grown in Piedmont. Intense liqueur with clear resinous golden yellow colour with hints and exciting scents of unmistakable notes of saffron, wood. Best served chilled as a yellow flowers and wild herbs. digestif, with pudding or in Very long spicy finish cocktails. reminiscent of vanilla.
Alcohol content: 35% Alcohol content: 30% Service temperature: 12/16 C Service temperature: 12/16 C SPIRITS & LIQUEURS
NOCCIOLA SAMBUCO
Antica Distilleria Quaglia, Hazelnut liqueur Antica Distilleria Quaglia, Elderflower liqueur Amber in colour, on the nose it is extremely rich, with intense Crystal clear with amber notes of toasted hazelnuts that shades. On the nose it is reveal a decidedly penetrating decisive and at the same time effect. On the palate it is firm, very fine and elegant, with a beautiful personality pleasantly fragrant. On the and long persistence. palate it is round, and very Obtained by distillation of the well balanced. Created with infusion of hazelnuts, the precious Sambucus nigra accompanied by the infusion flowers, spontaneously of different spices, including growing on the Asti hillsides, rhubarb and black vanilla infused in alcohol alongside berries from Madagascar. Iris roots and other spices.
Alcohol content: 25% Alcohol content: 20% Service temperature: 12/16 C Service temperature: 12/16 C 149
ROSA VIOLETTA CAMOMILLA
Antica Distilleria Antica Distilleria Quaglia, Antica Distilleria Quaglia, Rose liqueur Quaglia, Violet liqueur Chamomile liqueur Extremely delicate, Delicate and fragrant sophisticated and All natural fragrant, liqueur with beautifully perfumed. flavoursome chamomile unmistakable floral Natural infusion and liqueur obtained from notes and moderate distillation of Damask the infusion of dried alcohol content. It is a rose petals in alcohol flowers in alcohol and delicate liqueur, to be with no artificial dyeing. the addition of cedar enjoyed at any time of On the note it is fragrant peel, vanilla pods and the day and cold at the and reminiscent of the other spices. The colour end of the meal. Perfect spring air, with white is bright yellow. The in cocktails especially flowers in the nose evokes the fresh sweet and delicately background. Long floral flower with slight citrus scented. persistence. notes.
Alcohol content: 20% Alcohol content: 25% Alcohol content: 28% Service temperature: Service temperature: Service temperature: 12/16 C 12/16 C 12/16 C SPIRITS & LIQUEURS
CHINOTTO LAMPONE Antica Distilleria Quaglia, Bitter Orange liqueur Antica Distilleria Quaglia, Elegant and flavoursome; Raspberry liqueur liqueur of finesse, composure and vibrancy with an opulent Made with organic raspberries aftertaste of vanilla, rhubarb, infused in alcohol and sugar dandelion and orange and rested in steel tanks blossom. The bitterness is in where they are gently pressed perfect balance with the fruity, to extract the juice that is sweet core. Produced from the mixed with alcohol and spices. infusion of Chinotto, a certain Intensively fruity, delicate with species of bittersweet orange some flower scent in the which grows on plants similar background. Made only once a to myrtle, infused in alcohol year when raspberries area for over 2 months. harvested.
Alcohol content: 35% Alcohol content: 25% Service temperature: 12/16 C Service temperature: 12/16 C 151
FRAGOLA LIMONE
Bepi Tosolini, Wild Strawberry liqueur Bepi Tosolini, Bitter Lemon liqueur Fabulous liqueur made from an infusion and distillate of Very simple recipe capturing wild strawberries harvested by all the typical flavour of Italian hand and infused for over four lemons with the classic citrus months. Liqueur that taste and the freshness of marvelously capture the bitter herbs like lemon balm, essence of this fruit, without mint and sage. Obtained from additions of dyes or artificial infusion and distillation. flavourings. Some 50 berries Uniquely surprising with float on the liqueur inside the candied lemon zest inside the bottle. bottle.
Alcohol content: 24% Alcohol content: 30% Service temperature: 12/16 C Service temperature: 12/16 C SPIRITS & LIQUEURS
BERGAMOTTO CLEMENTINE
Calabro, Calabro, Bergamot liqueur Mandarin liqueur
The first liqueur made with the Fresh, intensively aromatic, addition of fresh, organic without dyeing or other Bergamots of Calabria juice. artificial ingredients. Fruits are The fragrant peel is dipped in selected one by one and alcohol for maceration while peeled by hand, the fragrant the fruits are squeezed and peel is macerated in alcohol the juice added to the for 2 months, then crushed alcoholic base infusion. and eliminated. It works rather Delicate and extremely well alongside Scotch whisky pleasant on the palate. and a splash of soda,
Alcohol content: 30% Alcohol content: 30% Service temperature: 12/16 C Service temperature: 12/16 C 153
PESCA MELONE Distilleria Marzadro, Peach liqueur Distilleria Marzadro, Melon liqueur Obtained from the infusion of the juice extracted from fresh Liqueur obtained from peaches handpicked in infusion of melon juice Trentino and pure alcohol. extracted from the fruit in Intense scent of peach and pure alcohol. The nose is white flowers in the intense and definitively background. An excellent after recalling the fruit. The palate is meal and perfect in sweet, delicate and well- combination or in the balanced. Best when served preparation of desserts and ice cold or blended to create cream. Best in the creation of surprising cocktails. exotic style cocktails.
Alcohol content: 21% Alcohol content: 21% Service temperature: 2/4 C Service temperature: 2/4 C SPIRITS & LIQUEURS
CHERRIES IN ALCOHOL
Italian-style cherries in alcohol became internationally popular in the late 1800s, when they made their way to the US. Prohibition the prevented their sale and World War I ended its production. The cherries where then developed by Ernest Wiegand in the 1920s, who gave farmers in the US a way to preserve them without alcohol. Cherries were however processed with calcium salts, which removed the flavour and colour of the fruit that was artificially re-added with sugar syrup and red dye. The original cherries in alcohol are hard to find, but can be easily spotted as their colour tends to be darker and a bit softer, and their sweetness is less pronounced than their mass- market versions. Price is obviously higher. Our artisan-made Amarelle have the taste and ingredients of the best cherries and the price tag that would apply to its artificially coloured versions.
Pitted wild cherries in a AMARELLE light Kirsch liqueur of aged Acquavite d'uva. A Bepi Tosolini, touch of class, dark in colour, the perfect Wild Cherries in kirsch capper to a stiff drink or as garnish for desserts and cakes. 75 cherries in the 300 ml vase. Also in 3 liter vases, containing 738 cherries.
Alcohol content: 15% Service temperature: 15/18 C 155
GRISSINI
The origins of breadsticks date back to the mid 1600s when a baker named Brunero Antonio, from Turin, Italy, was faced with the task of developing a bread suitable for the sick child of a king. Through much trial and error, Mr. Brunero developed crisp and delicate fingers of bread that in time became one of the best known Italian gastronomic products in the world. Grissini were first enjoyed by the privileged classes. Today you find them on every table in italian restaurants across the pensinsula, from North to South. They are an indication of hospitality.
Long, crunchy GRISSINI breadsticks from Italy’s TORINESI Piemonte region that have substance, Valledoro, character and lots of Breadsticks flavour. They are naturally leavened and baked according to tradition. Ingredients are carefully chosen. No palm oil is used.
Service temperature: 20-25 C. WAIT NO MORE GET YOUR ORDER TODAY!
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