Infusion of selected botanicals ennobled with ÙE Monovitigno Fragolino from the Nonino Vineyard in Buttrio. Taste: Citrous freshness with floral, fruity and balsamic notes. Slightly bitter. Fresh and lively aperitif. Ideal in purity on the rocks, with ice and a twist of lime, or as a light drink, with 4 cl. of L’Aperitivo Nonino, 4 cl. of sparkling wine, ice and lemon peel. Excellent also as a cocktail ingredient.
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Leopold Bros. Absinthe, Denver, Colorado (750ml)
Producer notes ~ Our Absinthe Verte is produced following the traditions of 19th Century European master distillers. That means we start with a grape distillate base (in our case, this means imported Chilean Pisco) and add the required ingredients to constitute absinthe: anise seed, fennel, and grande wormwood.
More infoAngostura Bitters, Trinidad (200ml)
Angostura Aromatic Bitters is a true classic and an integral part of every cocktail cabinet. The bitters are used in countless cocktail recipes to balance out acidity and take the edge off spirits while adding complexity and intensifying flavor. No mai tai, old fashioned, pink gin, or Manhattan can be without it. "A cocktail cabinet without Angostura is like a kitchen without salt and pepper." The bitterness comes from gentian, along with a combination of other spices. Its palate-cleansing and digestive properties are an added bonus.
More infoScrappy's Aromatic Bitters, Seattle, Washington (5oz)
Scrappy's answer to the classic and indispensable aromatic bitters, but made with none of the artificial dyes, gums, glycerins that are found in many bitters. For a touch of bitterness, aromatics, and just a hint of herbal spice, try in a Manhattan, Old Fashioned.
More infoDashfire Cardamom Bitters
Dashfire's mission is to create hand-crafted blends that can be used by everyone who appreciates a quality cocktail, from professional bartenders to amateurs who enjoy experimenting at home with friends and family. We create unique products that will immediately enhance your favorite cocktail, with our inspiration drawn from the classic cocktails of days gone by.
More infoPeychaud Bitters (5oz)
Peychaud's Bitters is a bitters distributed by the American Sazerac Company. It was originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti) who settled in New Orleans, Louisiana in 1795.
More infoDashfire Old-Fashioned Aromatic Bitters (100ml)
Whether you're muddling an orange or just adding bitters to your whiskey, this cold weather bitter will round out your cocktail. This bitter honors the traditional Old Fashioned and its many spirited versions.
More infoDudognon Cognac 10 Year Reserve, Grande Champagne, France (750ml)
Dudognon is one of the oldest and most respected estates in Cognac's heart: the Grande Champagne. Here the region's famous chalky soils are most pure creating spirits with hard minerality and elegant finesse. The Dudognon vineyards are notable for not using pesticide or herbicide -- a relative anomaly in the region.
More infoLemorton Calvados 6 Year Old Reserve, Domfrontais, Normandy, France (750ml)
FACT: CALVADOS IS NOT MADE WITH APPLES ALONE While many people refer to it as an apple brandy, pears are also allowed in Calvados. The Northern part of Calvados, particularly the appellation Pays d'Auge, has a softer soil more conducive to the shallow roots of apple trees. Nearly all Calvados from the Pays d'Auge is made with apples alone. In contrast, the southern appellation of Calvados, the Domfrontais, has clay and limestone soil much more suited to the strong, deep roots of pear trees.
More infoLaird’s ‘Applejack’ Straight Apple Brandy, Scobeyville, New Jersey (750ml)
(In-Store, Curbside, Local Delivery & CA Shipping Only)
The “Original Applejack”, Laird’s Straight Apple Brandy – Bottled in Bond is made the same today as it was over 200 years ago.
Fred Jerbis Gin-tini, Friuli, Italy (200ml)
Grab n go undiluted cocktails from Fred Jerbis. Years ago forager and herbalist Fred Cremasco found a recipe book from the late 1800s, which contained dozens of recipes for vermouth, amaros, bitters and other kinds of natural, medicinal concoctions. A Friuli native, he was inspired to set out to recreate these recipes of old. To do so, Cremasco grows all kinds of botanicals, and either purchases or forages wild ones from a local national preserve, which the government allows him to do on a special basis. His gin is botanically-focused, with emphasis on bark and herbal notes with juniper in a supporting role, and he made an extra dry vermouth especially for this Gin Martini.
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