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. A candidate for the best after-dinner drink in the world.
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.
Pronounced "poont-eh-mess", with its origin in an off-the-cuff drink, mixed according to a share price increase, that became too popular not to bottle. Cin cin!
Pretty vermouth to tuck in with. Dried herbs, light grapefruit, cinnamon, nutmeg, maruna, sweet vanilla and lemon peels. Start snapping your fingers and drink this with a stray cat in dark alley.