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IN THIS JOURNAL

07

Your guide to the best of 's regional uncharted wines

59 MARSALA & WINE

Unparalleled "pre-British" Marsala wines, flavoured and dessert wines

71

The largest selection of Grappa and grape distillates you will ever find in Hong Kong

105 SPIRITS &

The artisan and most trendy that will help make your the talk of the town

157 ESSENTIAL OILS

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165 CRAFT

Tons of character in that keep a close eye on tradition I LOVE EVERYTHING THAT IS OLD: OLD FRIENDS, OLD T I M E S , O L D MANNERS, OLD BOOKS, OLD WINES

OLIVER GOLDSMITH 59

M A R S A L A &

Marsala is a natural, living Italian heritage, a product that is the pride of Sicilian people. Its origins, diffusion and notoriety shape a tale as extraordinary as it is fascinating. This is why we dedicate a section of our portfolio to Marsala and dessert wines. In addition to its unique organoleptic characteristics that make this wine one of the most elegant and complex in the world, there is an atypical story to narrate, the result of a singular chain of events, made up of people, fate and trade. An exciting tale worth telling because it unfolds the passion and hard work of the people involved and it reveals the character of the land of origin of this wine. We appreciate one Marsala producer, for we value Francesco Intorcia's objective of creating a range of super premium wines that can be drunk with food, rather than on their own as some ethereal, intellectually satisfying meditation wines. Francesco bottled his first selection of Marsala from three vats of the rare 1980 in 2010. These wines resume the wine production method that preceded the arrival of the British, and for this reason they carry the proud name "Heritage". MARSALA & DESSERT WINE

MARSALA

The birth of modern Marsala dates back to 1773, when the British merchant John Woodhouse was forced by a storm to take shelter in the port of Marsala. In Marsala he fell in love with the local wine he had the opportunity to taste, which was strong, robust, mature; it was the wine "perpetuum". He liked it so much that he decided to bring some barrels of the wine to England after adding a grape distillate that would preserve it during the journey. The success in England was so great that Woodhouse decided to return to to produce the wine himself. In a short time, the Sicilian conquered the world, and Woodhouse was soon followed by other entrepreneurs who began to produce the wine, at times cutting corners. In 1931, laws were set to protect this wine and define its production area. The Consortium for the protection of the Marsala wine was born in 1963, and in 1969 Marsala became the first Sicilian wine recognized as a DOC.

Deep amber yellow RISERVA colour. Intense, extremely SUPERIORE complex, with balsamic notes and sweet and AMBRA DOLCE elegant aromas that hint to smoked caramel, 1980 honey, apricots, dried figs, candied orange peel Francesco Intorcia, and toasted walnuts. On Marsala DOC the palate, it is full, soft and sweet, with great persistence and structure. A wine of great balance.

Alcohol content: 18% Service temperature: 14/16 C 61

TYPES OF MARSALA I

There are many types of Marsala wines. A first distinction is made between Marsala "Vergine" and the so-called "tanned" Marsala, which includes the "Superiore" and the "Fine". This distinction is related to the production method. While "tanned" Marsala wines are made with additions of alcohol and "mosto cotto", Marsala Vergine must be obtained from the simple addition of alcohol but no any other addition of any sort. Further, Marsala Vergine must be aged for at least 5 years in wood (or 10 years for the Riserva) and the alcohol content must never be less than 18%. Comparatively, Marsala Superiore must be aged for no less than 2 years (or 4 years for the Riserva) and the Fine for at least 1 year. While the Superiore must have an alcohol content of no less than 18%, the Fine can have an avb as low as 17%.

Bright amber yellow in SUPERIORE colour. Intense on the AMBRA nose with sweet notes reminiscent of dried fig DOLCE 2004 and date fruit and citrus hints of candied orange Francesco Intorcia, peel, licorice and Marsala DOC caramel. On the palate it is soft, sweet and elegant. Grillo Excellent freshness and persistence.

Alcohol content: 18% Service temperature: 14/16 C MARSALA & DESSERT WINE

TYPES OF MARSALA II

Marsala wines are diversified also according to colour. The hue and intensity of the wine is generally influenced by the quantity of “mosto cotto” that is used, as well as the type of grapes that are pressed into the wine. Marsala wines can be classified as "Oro" (Gold), when they do not contain “mosto cotto”; "Ambra" (Amber), when they do contain additions of “mosto cotto”; and "Rubino" (Ruby), when they do not contain “mosto cotto” but the colour of the wine is obtained through the of red grapes. In Rubino wines, white grapes can be used, but in quantity no higher than 30% of the total. Marsala wines are also divided according to their flavour, which is determined by the quantity of sugars in the wine. We may have a Marsala that is "Secco" (Dry), when sugars are lower than 40 grams/liter; "Semisecco" (Semi- dry), when sugars are higher than 40 grams/liter but lower than 100 grams/liter; and "Dolce" (Sweet), when sugars are above 100 grams/liter.

Outstanding Marsala with RISERVA a bright golden yellow VERGINE colour and a lively and warm shade of antique SECCO 1980 gold. Intense and complex, with a good Francesco Intorcia, structure and gentle Marsala DOC herbaceous notes that recall hay. Obvious fruity and citrus notes, Grillo including dried fruit and toasted walnuts and almonds, and a mineral and salty finish. Very elegant and persistent.

Alcohol content: 18% Service temperature: 8/10 C 63

TYPES OF MARSALA III

Marsala Vergine is often considered the first and most important of all Marsala wines. Its crystalline purity, the brilliance of its golden notes, the rich aromatic balance and the full maturity of its flavour are the result of hundreds of years of history and a long aging process in fine wood, which makes this wine an authentic, natural and inimitable prodigy. Yet the great charm of Marsala Vergine does not obscure the other types of Marsala. Marsala Superiore is a wine-maker's dream, as it allows for free expressions of imagination and experience. Through the use of "mosto cotto", each Superiore develops a unique personality. Whether dry or sweet, amber, gold or ruby, this wine has the potential to becoming a refined and prestigious product with an intense and harmonious aroma, warm and flavourful. Marsala Fine is the youngest of the three Marsala types, but because of this, it can beautifully turn into an eclectic and versatile product.

Bright yellow with VERGINE golden reflections SECCO 2004 tending to amber. Intense and decisive on the nose, with basically Francesco Intorcia, sweet and spicy notes of Marsala DOC vanilla, walnut, peanuts, toasted almonds, dried Grillo figs, coffee and chocolate. Full and decisive with a dry and enveloping taste on the palate, good balance and excellent freshness.

Alcohol content: 18% Service temperature: 8/10 C MARSALA & DESSERT WINE

SUPERIORE AMBRA SEMISECCO 1994 RISERVA SUPERIORE ORO 2012 Francesco Intorcia, Marsala DOC Francesco Intorcia, Bright amber yellow with Marsala DOC topaz reflections. Intense and enveloping with sweet fruity Semidry, modern and youthful notes of apricot in alcohol, Marsala, very versatile as it can candied orange peel, dried be served chilled to go with figs, dates, and toasted cheese and pasta, or slightly almonds. On the palate, it is warmer to accompany rich gently sweet, soft and warm. , chocolate and Good correspondence to the almonds. Elegant, complex olfactory sensations, excellent and refined, it is fresh and freshness and great savory on the palate and persistence. excellently balanced.

Alcohol content: 18% Alcohol content: 18% Service temperature: 14/16 C Service temperature: 8/16 C

Grillo Grillo 65

SUPERIORE SUPERIORE RUBINO 2014 SEMISECCO

Francesco Intorcia, Francesco Intorcia, FINE SEMISECCO Marsala DOC Marsala DOC

Semidry, modern wine Sweet and elegant with Francesco Intorcia, produced from Nero intense hints Marsala DOC d'Avola grapes. Brilliant reminiscent of candied ruby red in colour, the dried fruit, cocoa, Wine aged 12 months in nose is elegant, complex licorice, dried figs and barrels. Excellent and refined, with tobacco. Excellent as a value for money. Soft, pleasant notes of cherry meditation wine and to slightly sweet, perfect to and berries, and with pair with pastries, accompany pastry herbaceous and flint appetizers and first dishes and to give hints. Sweet, fresh and courses. Excellent as an flavour to chicken savory on the palate. ingredient in cocktails. escallops and Tiramisu'.

Alcohol content: 18% Alcohol content: 18% Alcohol content: 17% Service temperature: Service temperature: Service temperature: 14/16 C 14/16 C 14/16 C

Nero d'Avola Grillo, Inzolia, Grillo, Inzolia, Catarratto MARSALA & DESSERT WINE

PASSITO

Passito wines are wines obtained from grapes that have been dehydrated. Passito wines are sometimes erroneously classified as "special" wines. Yet they are produced using the same wine-making techniques used for normal wines, with the only difference that the grapes, before being vinified, are subject to drying to reduce or eliminate the water present in the grape. The purpose of this procedure is to subject the grapes to over-ripening, in order to concentrate numerous compounds in the berry such as sugars, organic acids, mineral salts and various aromas. The drying process may occur either through late or drying of the grapes in the cellar. The latter process is what happens with the grapes used to make the Amarone wine. Contrary to what is commonly believed, Passito wines are not only sweet, but can also be dry, such as in the case of Amarone.

This wine is obtained PASSITO from Zibibbo grapes, carefully selected and left to dry on the vine. The Francesco Intorcia, grapes are harvested at Sicilia IGP the end of September and the wine is aged in Moscato di Alessandria oak barrels. This is an (Zibibbo) aromatic wine of persistent flavour, with an intense bouquet and scents of candied fruit. Excellent as a dessert wine, best if matched with mild cheese.

Alcohol content: 16% Service temperature: 8/10 C 67

MALVASIA MOSCATO ZIBIBBO

Francesco Intorcia, Sicilia IGP Francesco Intorcia, Francesco Intorcia, Sicilia IGP Sicilia IGP Exceptionally elegant wine, young and rich in Very elegant wine, Sweet dessert wine, personality. Best if bodied and sweet. Best smooth and balanced served with desserts, if served with desserts, with good persistence. such as fig cookies and but also as an aperitif To be served with any generally dry sweets. To when accompanied by dessert, especially dry be served slightly cheese. To be served sweets. To be served chilled or at room slightly chilled or at slightly chilled or at temperature. room temperature. room temperature.

Alcohol content: 16% Alcohol content: 16% Alcohol content: 16% Service temperature: Service temperature: Service temperature: 8/10 C 8/10 C 8/10 C

Malvasia Bianca Moscato di Alessandria Moscato di Alessandria (Zibibbo) (Zibibbo) MARSALA & DESSERT WINE

EGG MARSALA

Cremovo, or egg Marsala, is a flavoured wine obtained by adding egg yolks, sugar and natural flavours or herbs to a base of Marsala Fine. Normally it has an average alcohol content of between 16% and 21%, and has a high caloric value. It is made by adding to 800 ml of Marsala, 200 grams of sugar and 10 grams of yolk per liter. Cremovo falls within the family of Marsala wines, but can also be associated to North European's egg-based liqueurs, which are far from being common but are nonetheless a distinctive category worthy of attention. Cremovo can be used in cocktails or served neat, garnished with whipped cream or spices such as nutmeg and cinnamon. Cremovo can also accompanies dry pastries and is an ingredient in pastry. It is a classic of the South Italian culinary tradition.

Sweet flavoured wine CREMOVO with an intense egg yolk flavour. Made by adding Francesco Intorcia, egg yolk and other natural flavours to Flavoured Wine Marsala DOC Fine. Great with marzipan, pastries, ice cream and confectionery, but also for and to decorate Tiramisu’ and cakes.

Alcohol content: 16% Service temperature: 14/16 C 69

FLAVOURED WINE

Flavoured wines are "special" wines with an alcoholic strength of between 16% and 21%, mainly consisting of a wine with added alcohol, sugar and ingredients that give the wine particular flavours normally extraneous to the wine. Alcohol is used to increase the structure of the wine. Sugar increases the viscosity of the wine and enhances its aromas; it also serves to mitigate the bitter effect caused by the herbs that may be added to the wine. The flavouring of wines is a very ancient process, born with the aim of both facilitating the conservation of wine, and improving the taste of the wine to adapt it to the taste of the time. The ancient Greeks and Romans produced flavoured wines by adding vegetable resins and sea water into the wine, or by adding spices and aromatic herbs.

A wine made from an old MANDORLA recipe of the Intorcia family using almond Francesco Intorcia, essences, flavours, Flavoured Wine alcohol, sugar and wine. Very elegant and rich in personality. Soft, sweet, with intense almond scents and a persistent aftertaste. Best if served with desserts and dry sweets. To be served slightly chilled or at room temperature.

Alcohol content: 16% Service temperature: 14/16 C WAIT NO MORE GET YOUR ORDER TODAY!

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