Made of fine wines of the Savoy region and botanicals found in the Alpine meadows above Chambery imparting a fresh, restrained and elegant nose, with a subtle, complex palate; lighter, drier and less pungent than more commercial vermouths.
Dolin Vermouth de Chambery is made with fine wines of the Savoy region and botanicals found in the alpine meadows above Chambery. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an apertif or in cocktails.
Made from French Anjou pears – 100% pure and natural.
Mathilde Framboise Liqueur is made from hand selected Landes raspberry creating a rich, heavy liqueur. Heavy notes of raspberry and stewed dark fruit bring about a smooth, decadent palate that has perfect balance between tart and sweet. Use in a variety of cordials or sinfully top your favorite desert.
Originally created in 1965, Lillet Rouge is based on Cabernet Sauvignon and Merlot grapes. Like Lillet Blanc, this is aged in Yugoslav oak casks for a year before bottling. Between 1990 and 1993, Lillet Rouge was reformulated with higher-quality base wines to produce a more complex flavour.
Like Lillet Blanc, the main grape variety in Lillet Rosé is Sémillon. These wines are combined with natural liqueurs, handcrafted in Podensac from sweet and bitter oranges and berries. It is this meticulously balanced blend that gives Lillet Rosé its delicate aromas.
Citrusy and spicy, with a honeyed texture and the golden color of a summer sunset, Lillet Blanc is the perfect pre-dinner patio drink for a lazy June day.
Produced in Bordeaux since 1872, this classic French wine-based aperitif is deliciously refreshing all on its own – either served chilled with a twist of orange, or poured over ice with a splash of club soda. It also pairs nicely with vodka and gin, giving a dash of zesty, bittersweet citrus flavor to summer cocktails.
Available in red as well as white formulations (“rouge” and “blanc”), and weighing in at 17% alcohol, Lillet is in many ways comparable to vermouth. So it will come as no surprise that one of the white version’s most famous cocktailian uses is in a Martini. A James Bond Martini, no less.
Bonal Gentiane Quina is an aperitif that has things in common with both amari and sweet vermouth. It is an infusion of herbs like gentian and chinchona bark (also called quina, the source of quinine) in a fortified wine base that was first made in 1865.
Bonal is 32 proof, reddish brown in color, and moderately sweet. It smells and tastes strongly of red fruits like plums and cherries, but also herbs and licorice. The palate has a medium bodied texture, and has both the herbal bitterness of gentian and the chalky bitterness of chinchona intermixed with honey, plums and herbal flavors.
Bonal is imported into the United States by Haus Alpenz.
This Calvados, which is delightfully young and lively, is great as an aperitif or cocktail component.