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

"A young Viognier vineyard on Sugarbird Manor in Stellenbosch. Dried flowers, potpourri, dried ginger root, hibiscus, orange peel and strawberry juice. Tastes pretty close to dry with a fragrant peppermint finish. Includes the taste of rooibos tea botanicals as well as the ping and zip of the grapefruit rinds. Beautifully juicy, red shiny maraschino-cherry and nectarine fruit in the middle." 25 g/L Residiual sugar.

The first commercially available Vermouth (1786), and maybe the best on the market. Take neat or on the rocks with a splash of soda.  Beware: it can be a bit much for more delicate cocktails.

Carpano's White Vermouth has a bit of sweetness, and makes for a complex drink 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.

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.

Aged five years in Limousin oak barrels.  We were alloted a tiny amount of this delicious Pineau. 

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.

Poli's hybrid vermouth/aperitivo gives the best of both worlds: a little sweet, a little bitter. Excellent on its own or with a splash of Prosecco.

Late Bottled Vintage Port from 2018 that sees 4 years in barrel before release to develop rich cocoa and spicy flavours.

Based on Moscato d'Asti DOCG with 30 different precious spices infused individually, with the main botanical being Roman wormwood.