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.

En Rama Sherry is bottled unfiltered and has pronounced yeasty aroma from the contact with Flor. La Gitana is the standard for this style and drinks perfectly as a glass before dinner with olives.

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.

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.

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

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

Red Vermouth using Daniele Piccinin's organic Valpolicella as a base wine with infusions of thyme, rhubarb, and helichyrsum for a bitter-forward Red Vermouth.

White Vermouth using Daniele Piccinin's organic Chardonnay and Durella grapes as a base wine with infusions of wormwood, lemon balm, chamomile, and mandarin.

Dumangin's entry-level Ratafia, the Craft cuvée is a blend of minimum 6-year-aged Pinot Noir and Pinot Meunier that sees a further 9 years in barrel before bottling. Great as an aperitif or paired with dessert.

Made of grapes from Gascony, a region renowned for its Armagnac, and packed with citrus-y botanicals, this dry vermouth is great over ice or in cocktails.