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Spirits

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'Spirits' (AKA 'hard liquor') is the term for all distilled alcohol - in fact, the name 'spirit' came from alchemists who believed the vapor of distillation was a 'spirit' of the original material. Technically 'spirits' and 'liqueurs' are different - spirits have no added sugar, while liqueurs do - but they tend to be lumped together. Virtually all known spirits were used as health tonics or elixirs at some point in history, but transmuted into good fun drinks over time. Many countries have their 'national' drink - gin, whisky, schnapps, grappa, ouzo, soju, vodka, rakia/rakija...there's quite a list. Experiments began with sugars and flavours - resulting in limoncello, cynar, Benedictine...that's an even longer list.
  1. Cocchi Tasting & Gift Box - 5 x 50ml Mixed Miniatures

    Out of stock

  2. Reid + Reid Dry Vermouth features 13 botanicals including; wormwood, coriander, manuka, kawakawa, horopito, orange, lemon thyme, cassia, juniper, nutmeg, fennel, angelica root and liquorice root.
  3. This is a traditional vermouth recommended for mixing in old-fashioned and modern drinks. Not containing juniper, angelica and other classic spices of gin, it combines very well with a classic London Dry Gin. It works in great harmony with bourbon or rye whiskey giving sweet, warm and herbaceous tones: and also with brandy, since this is also wine-based, or with herbaceous liqueurs, and finally with traditional amaro liqueurs.
  4. Reid & Reid Red Vermouth

    half bottle 375ml

    Reid + Reid Red NZ Vermouth is made with 100% whole bunch Martinborough Pinot Noir & aged for 12 months in French oak barrels.
  5. Mancino Chinato Vermouth is a blend of the brand's Secco, Bianco and Rosso vermouths, made using a base wine from Barbera d'Asti. This is then combined with quinine bark, resulting in a rich, deep and bitter vermouth
    $46.95 Bottle
  6. Lillet Rose

    750ml

    An aperitif with a delicious freshness and great aromatic finesse. Light aromas of berries, orange blossom and grapefruit.
  7. For over 170 years, Dubonnet Rouge Grand Aperitif de France has been celebrated around the world as an authority on the aperitif tradition. Crafted from a proprietary blend of red wine, herbs and spices.
  8. Captured in every drop is the essence of the rare woods, herbs and citrus that make up this secret recipe. Introduced on January 1st 1900, its sharp citrus aromas and hints of raspberry became a pillar of the cocktail that dominated the century, the Dry Martini® cocktail.

    Out of stock

  9. Queen of vermouth. Known in the past as Bianchissimo - meaning ‘whitest’, lips have come to recognise the soft vanilla notes. With multiple awards since 1910, Pessione’s fair lady has become a name held in the highest regard.
  10. A rich taste with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, we have in the end light aromas of camphor and rosemary notes. Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.
  11. Our first love. The original MARTINI®, conjured under the inspired nose of Luigi Rossi. Since the sun-blushed days of 1863, a devoted selection of regional herbs are at its heart, and natural caramel imparts its rich scarlet hue. An icon di Italia.
  12. Created in Turin, Cinzano Rosso is the aperitif by definition in the Cinzano portfolio.

    Out of stock

Spirits

More AboutSpirits

Set Ascending Direction

Grid List

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

1-12 of 728

'Spirits' (AKA 'hard liquor') is the term for all distilled alcohol - in fact, the name 'spirit' came from alchemists who believed the vapor of distillation was a 'spirit' of the original material. Technically 'spirits' and 'liqueurs' are different - spirits have no added sugar, while liqueurs do - but they tend to be lumped together. Virtually all known spirits were used as health tonics or elixirs at some point in history, but transmuted into good fun drinks over time. Many countries have their 'national' drink - gin, whisky, schnapps, grappa, ouzo, soju, vodka, rakia/rakija...there's quite a list. Experiments began with sugars and flavours - resulting in limoncello, cynar, Benedictine...that's an even longer list.