Fortified wine flavoured with bitter Quinchona and 43 botanicals from one of South Africa's most adventurous winemakers.

A combination of old-growth cedar, Island tea leaves, and botanicals steeped in solera-aged fortified wine, with a crisp minty finish. Sip on its own.

The family that created Barolo Chinato still keeps their recipe secret. This is the best way you can finish a meal: single-vineyard Barolo macerated with spices and herbs to create a spectacular bitter wine amaro.

If you're looking to upgrade your Negronis, Boulevardiers, or Manhattans, this is the place to start. Also great neat, with a slice of orange.

Carpano's White Vermouth has a bit of sweetness, some citrus, cocoa beans, vanilla, and almond aromas for a complex drink with a slice of grapefruit or topped with Sparkling wine or club soda.

Carpano Botanic Bitter is an excellent higher-quality substitute for Campari for use in Negroni or Americano cocktails.

A versatile eau-de-vie known as "Cognac's little brother", suitable for before or after a meal, and indeed matchable with a variety of foods. The Red is more popular with locals. Five years in oak gives it that little something extra.

The ideal replacement for long-defunct Kina Lillet. Not only is this an exceptional apéritif (rocks, orange slice, perhaps a splash of soda), it's just the thing for a Vesper or the brilliant Corpse Reviver #2.  But beware: in the words of cocktail legend Harry Craddock of the London Savoy, "Four of these taken in swift succession will unrevive the corpse again."

Cocchi Rosa, with its beautiful colour from a Red wine base, stars in an excellent aperitivo or spritz garnished with rosemary or ruby grapefruit.

Delicious bitter Vermouth and Amaro hybrid with a wine base and infusions of Barolo Chinato, rhubarb, artemisia, and cinchona.

One of the classic original recipes of Sweet Vermouth, amber in colour, and rich with herbs, spice, and citrus. A great addition to so many cocktails.