An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; rakı; fino, amontillado or other styles of dry sherry (but not usually cream or oloroso sherry, which is very sweet and rich); and any still, dry, light white wine.
Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.
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Tasting Notes
Colour: Crystal clear
Nose: Caraway seeds, dill, hints of citrus and subtle herbal spices
Palate: Smooth and balanced with rich caraway, herbal notes, and light citrus freshness
Finish: Clean, warming, and aromatic with lingering spice
Tasting Notes
Colour: Crystal clear
Nose: Caraway, light herbs, faint citrus hints
Palate: Smooth and balanced with caraway-forward flavours, gentle herbal undertones, and a clean grain base
Finish: Crisp, warming, and aromatic with lingering herbal and caraway notes
Tasting Notes
Colour: Rich golden yellow
Nose: Sweet vanilla, custard, and creamy egg notes
Palate: Thick, velvety texture with sweet vanilla, custard, and light brandy warmth
Finish: Smooth, creamy, and lingering with gentle sweetness
Tasting Notes
Colour: Bright vibrant orange
Nose: Aromas of bitter orange, citrus peel, and herbal botanicals
Palate: Light and refreshing with flavours of orange, rhubarb, and gentle bitterness
Finish: Crisp and slightly bitter with lingering citrus freshness.
Tasting Notes
Colour: Warm amber hue. This is based on the official producer tasting notes.
Nose: Intense and elegant, with fruity and spicy hints, dried fruit, raisin, vanilla, and sweet spice. This is based on the official producer tasting notes.
Palate: Lively, complex, and balanced, with wood influence working in harmony with the fruity and spicy aromas. This is based on the official producer tasting notes.
Finish: Long, warm, and refined, with lingering sweet spice, vanilla, and oak-led depth. This is an inference based on the official palate description and the stated 18-month oak maturation.
Tasting Notes
Colour: Lemon yellow. This is based on the official producer tasting notes.
Nose: Intense aroma of ripe lemons. This is based on the official producer tasting notes.
Palate: Sweet, full, juicy, with a slightly citrus fragrance. This is based on the official producer tasting notes.
Finish: Smooth, bright, and lemon-led, with lingering sweet citrus character. This is an inference based on the official palate description and serving style.
Tasting Notes
Colour: Vibrant red.
Nose: Intense orange, herbs, gentian and light woody notes.
Palate: Bittersweet, citrus-led and herbal, with firm structure and refreshing bitterness.
Finish: Long, bitter and clean, with lingering orange peel and herbal character.
Tasting Notes
Colour: Vibrant red.
Nose: Orange peel and aromatic herbs.
Palate: Bittersweet, with intense orange, herbal and root notes.
Finish: Long, stimulating and clean, with lingering bitter citrus and herbs
Tasting Notes
Colour: Crystal clear.
Nose: Clean mastic resin, soft pine, herbal sweetness and a light citrus lift.
Palate: Smooth and aromatic, with sweet mastic, fresh herbs and a gently resinous texture.
Finish: Cool, clean and lingering, with delicate sweetness and herbal freshness.
Tasting Notes
Colour: Pale golden yellow.
Nose: Citrus peel, peach, honeyed fruit, herbs, floral notes, orange marmalade and gentle spice.
Palate: Fresh and balanced, with sweet citrus, white fruit, herbal bitterness, light spice, honeyed softness and bright aperitif character.
Finish: Clean and refreshing, with lingering citrus, herbs, gentle bitterness and subtle floral sweetness.
Tasting Notes
Colour: Natural bright red with ruby-pink tones.
Nose: Red fruit, citrus zest, rose petals, herbs, ginger, vanilla and gentle spice.
Palate: Fresh and aromatic, with berry fruit, orange peel, floral sweetness, herbal bitterness, ginger warmth and soft vanilla.
Finish: Clean and refreshing, with lingering citrus, rose, spice, gentle bitterness and balanced aperitif sweetness.
Tasting Notes
Colour: Amber brown with copper highlights.
Nose: Bitter orange, cocoa, citrus peel, herbs, rhubarb, rosemary, balsamic woods and warm spice.
Palate: Rich and balanced, with cocoa, orange peel, wormwood bitterness, sweet spice, rhubarb, cinchona and rounded herbal sweetness.
Finish: Long and bittersweet, with lingering citrus, cocoa, herbs, spice, rosemary and elegant vermouth bitterness.
Tasting Notes
Colour: Deep ruby red with dark garnet tones.
Nose: Red berries, cherry, orange peel, herbs, soft spice, light coffee and gentle bitterness.
Palate: Smooth and bittersweet, with red fruit, citrus peel, herbal spice, mild quinine bitterness and soft sweetness.
Finish: Balanced and refreshing, with lingering orange, spice, red fruit and gentle bitter aperitif character.
The Authentic Italian Amaretto since 1851, is still produced and bottled in Saronno, Italy, according to an old and unique formula: the infusion of the famous cookies “Amaretti di Saronno” in alcohol.
This premium product with a rich Italian heritage has a almond/apricot flavor. Alc. 24% by Vol.  Available in 750 ML, 50 ML and 1 L.
Original Use
Enjoyed mid-afternoon neat, in place of cookies
Current Use
After dinner cordial
Craft cocktail mixology
Amaretto Sour
Review – 93 Points – International Review of Spirits – Gold Medal – Exceptional
“Brilliant copper color. Complex and subtle aromas of marzipan, dried fruits, star anise and cola nut. A smooth, velvety entry leads to a mildly sweet full body of roasted almond, marzipan, dried citrus, and complex brown spice flavors. Finishes with a long, lingering meringue, pink peppercorn, and almond fade. Great purity, complexity and style.
The original recipe from the 1800’s called the liqueur – Anisette. Today, Lazzaroni Sambuca is produced according to this old formulation. This liqueur is sweet, and velvety, thick and oily with intense and delicate flavors, with an alcohol content of not less than 38% Alc. by Vol. Lazzaroni Sambuca is transparent and colorless. Upon contact with the palate this liqueur remains smooth.
Original Use
After dinner liqueur
Current UseÂ
Ingredient in many cocktails
Traditionally added to coffee
Straight shots with coffee beans
Review – 93 Points – International Review of Spirits – Gold Medal – Exceptional
“Star anise aromas have a hint of wild berry bush and a long, penetrating, and warming and pure star and wet mossy limestone finish. Great purity and dimension.
This all natural Lazzaroni Limoncello is still made today according to a century old recipe – through the infusion of lemon peels into alcohol. This Italian liqueur is produced from fresh peels of the finest lemons in Italy with no added colorants. These lemons are selected for their well-balanced flavor.  (Alc. 26% by Vol.) Available in 750 ML, 1 Liter and 50 ML.
Original Use
Liqueur
Current Use
Ingredient in many cocktails
Craft cocktail mixology
Ingredient in fruit salads and fruit cakes
Reviews – 91 Points – International Review of Spirits – Gold Medal – Exceptional
“Hazy golden yellow emerald color. Bright aromas and flavors of lemon zest and oil with a satiny, tangy, fruity sweet medium-to-full body and a warming, nuanced, long finish with notes of honey and lemon gelato. A sensationally vibrant and pure limoncello.
According to the Lazzroni recipe book, Lazzaroni Amaro was first prepared in the late 1800’s. Today it is still being prepared according to this old family recipe.
This is a delicious natural liqueur made with the infusion of traditional herbs, roots and berries from the Alps.
This liqueur can be enjoyed straight, on the rocks or with club soda with a twist. Try this authentic Italian after dinner liqueur.
Original Use
Liqueur
Current Use
Ingredient in many cocktails
Digestif
Review – 94 Points – International Review of Spirits – Gold Medal – Exceptional
“Brown color. Rich aromas of peppermint oil, cola and baking spices with a satiny, lively, moderately sweet medium-full body and a warming, complex, very long bitter roots and herbs, pine, pepper, and honeyed grapefruit finish. A sensationally drinkable minty Amaro.”
Looking for something to serve alongside an appetiser of olives and cheeses? Why not try the KEO Extra Fine Ouzo, produced on the Island of Cyprus using star anise, fennel and liquorice. These intense, vibrant herbs ought to cut through the powerful flavours of the food rather enjoyably…
Looking for something to serve alongside an appetiser of olives and cheeses? Why not try the KEO Extra Fine Ouzo, produced on the Island of Cyprus using star anise, fennel and liquorice. These intense, vibrant herbs ought to cut through the powerful flavours of the food rather enjoyably…
Linie Aquavit, produced from potatoes, is flavored with caraway, dill, aniseed, sweet fennel and coriander. Matured in Oloroso sherry casks, the oak gives this Norwegian aquavit a golden color and soft notes of vanilla, and the remaining hints of sherry provide a subtle sweetness. Oxidation softens the herbs and spices, contributing to a rounder, more mellow taste. The casks are then stored on the deck of a ship as it travels around the world. This voyage takes four and a half months, and during that time, thirty five countries are visited and the Equator is crossed twice. The great variations in temperature and humidity, along with the salty sea air and the constant movement of the ship, smooths and enhances the flavor. Every bottle of Linie Aquavit carries the details of its journey: you will find the date of departure from Norway, the date it returned after crossing the Equator twice, and the name of the ship
LINIE Aquavit is a potato-based spirit, distilled in pot stills with a special blend of Nordic herbs and spices that give it its distinctive flavor. After distillation, the aquavit is matured in Oloroso sherry casks while embarking on a long sea journey, where it crosses the ‘LINE’ not just once, but twice. The result is an extraordinarily smooth and rounded aquavit with prominent notes of caraway and star anise and delicate hints of vanilla and sherry. It is during the journey across the equator that LINIE develops its unique and well-balanced taste, as it is exposed to constant rolling and fluctuating temperatures. The exceptional combination of Nordic flavors and the influence of the sea creates a spirit worth exploring and enjoying in the company of good friends and memorable moments.
A litre bottle of classic aromatic medium-dry Italian vermouth from Turin, made by macerating Alpine herbs and vanilla with white wine, before sweetening and fortification.
A litre bottle of Martioni Extra Dry Vermouth . This bestseller includes the usual Martini white wine base and herbal ingredients, but with a much reduced level of additional sugar for a dry, but not bitter, vermouth.
A litre bottle of rosé Martini, made using both red and white wine, it is flavoured with cinnamon and cloves. Martini recommend serving it long over ice with pomegranate juice.
Martini Rosso is claimed to be the world’s first vermouth. The distinctive colour is produced by the addition of caramel, which also tempers the bittersweet effect of the 50+ herbs and spices used in production.
Named after Otto, the King who moved the capital of Greece to Athens, and who appointed a merchant to create the first Greek vermouth for him. Infused with wormwood, rose petals, citrus fruit, vanilla, thyme and oregano this is a vermouth that’s great with tonic or soda in an Otto’s and Bubbles.
Five generations of family Barbayanni create with love and knowledge, the classic Ouzo Blue, respecting the tradition that requires 100% distillation of ouzo and the family recipe brought by Efstathios Barbayannis in 1860
Five generations of family Barbayanni create with love and knowledge, the classic Ouzo Blue, respecting the tradition that requires 100% distillation of ouzo and the family recipe brought by Efstathios Barbayannis in 1860
With respect to traditional distillation techniques, Barbayanni family produces Barbayanni Green Ouzo, from carefully selected fresh ingredients and the unique water of Plomari. Ouzo Barbayanni Green is a 100% pure distillate produced at 42% alcohol level.
With respect to traditional distillation techniques, Barbayanni family produces Barbayanni Green Ouzo, from carefully selected fresh ingredients and the unique water of Plomari. Ouzo Barbayanni Green is a 100% pure distillate produced at 42% alcohol level.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
The Plomari Ouzo Distillery Isidoros Arvanitis has relocated to a new site in the midst of a magnificent olive grove, but is still in picturesque Plomari, the place where Isidoros Arvanitis first created Ouzo of Plomari in 1894 and where it has been produced for over 100 years. The Distillery combines traditional distillation and production methods with the latest scientific bottling and packaging techniques. It consists of small, handmade copper stills, while all procedures are carried out under strictly controlled conditions rigorously observing all health regulations. The aniseed and fennel used in the distillation process are of a high quality and come from the Distillery’s own fields in Lisvori, Lesvos.
The quintessentially English summertime drink. We love Pimm’s, and nothing better than a Number 1 cup on a hot summer’s day, made with cucumber, lemon, strawberries, mint and good quality lemonade. Pimm’s itself has a gin base, and offers subtle spices and citrus flavours. Delicious!
Massively popular with the French, this is Marseille’s answer to Pernod, and is best served long with still mineral water and plenty of ice – a great aperitif.
Skinos mastic is combined with arabica coffee to create the new Skinos Dark label, a product that pays tribute to Greek hospitality. Enjoy the explosive aromas of roasted coffee and mastic take center stage, with herbal notes following and completing the whole. Full in the mouth, with the coffee dominating and the match of the mastic being noticeable. A liqueur that is pleasantly consumed chilled, plain, with soda, carbonated water and turns every moment of the day into a celebration.
Skinos Mastiha is a Greek liqueur made using the resin from the mastiha tree on the Greek island of Chios. The resin is harvested by making small cuts in the tree, bringing out drops of the resin that are said to look like tears. The resulting liqueur created from the resin is highly fragrant, with earthy, leafy notes washing over your palate, joined by hints of sweetness bringing balance. It’s often served chilled and alongside food, whether it be meze dishes or accompanying a cold dessert.
Skinos Mastiha is a Greek liqueur made using the resin from the mastiha tree on the Greek island of Chios. The resin is harvested by making small cuts in the tree, bringing out drops of the resin that are said to look like tears. The resulting liqueur created from the resin is highly fragrant, with earthy, leafy notes washing over your palate, joined by hints of sweetness bringing balance. It’s often served chilled and alongside food, whether it be meze dishes or accompanying a cold dessert.
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