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Milk and Dutch cocoa are combined with sugar and alcohol to create a decadent and intensely rich chocolatey spirit. Whether warmed, for a hot chocolate a la Meletti, or chilled, Cioccolato easily replaces dessert. Enjoy on its own, poured over ice cream, ...
Meletti Amaro is produced according to a secret family recipe that originated at the turn of the century. This remarkable blend of aromatic fruits, herbs, and spices creates a perfectly balanced digestivo that is neither overly bitter, nor overly sweet. Amaro is traditionally enjoyed on its own after a meal, but the intoxicating aromas and flavors of sweet orange peel and bitter genziana root, a plant local Le Marche, along with notes of cloves, add a unique component to cocktails. Proof: 64
This is the youngest and fruitiest Calvados in our range. Blended from 100% Pays d'Auge Calvados, it is true to the region, fresh and fruity, with a pronounced apple nose and finish. The fruit and fire are harmonious. This is the blend they recommend for ...
Made using Muscat wines that have been selected from the Samos region in Greece and brandy, Metaxa 12 Stars is a tasty Greek brandy with a full palate of chocolate, orange peel and floral notes
Mezcal Union El Viejo - Made from espadin and tobala agave; plants 8 to 14 years old. More complex than Uno, with an earthier underbelly. Green pepper, cayenne, and mixed herbs, especially thyme, are all heavy on the nose. The palate presents a sharper, h...
Emigdio Jarquín's palenque is based in Miahuatlan among the rolling hills two and a half hours due south of Oaxaca City. A specialist in the Espadín varietal of agave, he roasts the piñas for 5-7 days, which is on the longer side compared to other mezcaleros in the region. After crushing the agave with a large cement tahona, Emigdio distills in a 300L copper refrescador, similar to a copper alembic still, which essentially allows for two distillations in the same pass. Mezcal Vago has been on a decade-long tear and the brand has become a force among mezcal fans. With the addition of Emigdio to their stable of mezcaleros, Vago's future looks very bright.
Tio Rey's meticulously crafted spirit, a blend of 100% maguey comprising Mexicano, Espadin, Jabali, Arroqueno, and Coyote Verde, presents a complex and evocative aroma. Dark raisins mingle with the damp, mineral scent of wet slate and the bracing tang of sea air, while hints of spruce tips and rich molasses add depth. Sweet notes of honey, ripe mango, and pineapple are balanced by the savory tang of Pecorino cheese, creating a truly unique and layered olfactory experience.
