All Spirits

Bordiga Vermouth Riserva Excelsior Magnum (1.5 L)

The Bordiga spirits company was founded in 1888 and released its first Vermouth in the same year. This red vermouth was made with the inclusion of rare spices from East Africa, along with Nebbiolo wine (like the region's famous Barolo wine) and Alpine herbs, imparting a wonderful depth of dry, herbal flavour. Flavors of dried liquorice roots and wormwood, bittersweet with dark red fruits, zesty orange peel, drying herbs and baking spices. A classic and luxurious sipper.

LARGE FORMAT

Bordiga Vermouth Riserva Excelsior Magnum (1.5 L)

$114.00

Manuel Acha Atxa Vermouth Dry - 750 ml

$28.50

Manuel Acha Atxa Vermouth Rojo - 750ml

$28.50

Pierre Vallet VS Cognac (750 ml)

A youthful, vibrant Cognac from the historic Pierre Vallet producer.

The Vallet family are now in their sixth generation of Cognac making, and are known for producing high quality Cognac in the traditional manner. Distillation occurs on the lees (or dead yeast cells) and the spirit is aged in Limousin French oak.

The final product is a high quality VS Cognac that has been aged for a minimum of 2 years. The bottling offers up notes of vanilla, flowers, cedarwood, bright grapes, toffee, peaches and a clean white wine flavor.

A superior quality of VS Cognac.

Pierre Vallet VS Cognac (750 ml)

$40.00

Bordiga Vermouth Extra Dry

The Bordiga Distillery was founded in 1888 by Pietro Bordiga.

This classic vermouth is based on Piedmontese white wines, roughly 1/3 Moscato, the remainder Trebbiano and Cortese. Twenty-five botanicals are used, many grown in the Occitan Alps near the distillery; the primary ones are wormwood, dittany, elderflower, cinchona bark, quassia, orange peel, angostura bark, wild thyme, gentiana acaulis, pepper, and pomegranate. The botanicals are individually infused in pure alcohol derived from wheat, so that the extraction of each component is correct. (No purchased infusions are used.) These infusions are combined, and then blended with the different wines, and sugar is added. After cold stabilization and filtration, the vermouth is bottled; after resting for another few weeks it is ready to be sold.

This is the classic vermouth for the Martini, and many other cocktails; and is also excellent in some savory dishes, such as risotto, or sautéed vegetables, such as carrots.