The wine's name, Crede, refers to clayey terrains with subsoils of marine sandstone situated in the hills where the Prosecco, Verdiso & Pinot Bianco vines do not suffer from drought in critical periods. The grapes develop a notable wealth of noble acids, aromas & fruitiness.

Colour: Brilliant straw yellow with a perlage consisting of a myriad of minute & persistent bubbles. Bouquet: Scents of wildflowers that are appropriately Intense & fresh & an emerging & agreeable note of fruitiness. Flavour: As in the bouquet, there are fruity hints of apples & pears & their harmony is completed by a rich & refined sapidity. The wine has 11.5° of alcohol & is remarkably drinkable. Serve at 9° C. (48° F.) outside meals, as an aperitif, or with light foods. Recommended goblet: Chalice.

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Notes of pear & apple blossom, delicate bubbles & huge thirst-quenching ability. This delicious sparkling wine comes from the Veneto region of northeast Italy. The grape variety used is Glera (used to be called Prosecco) & it makes very soft, fruity & refreshing sparkling wine with pear & floral flavours & aromas. ...

From a top notch Prosecco producer, this is bursting with aromas of strawberries & raspberries. It's very soft, fruity & easy drinking. Delicate pink colour with fine & persistent bubbles. Elegant & complex nose with rose notes, hints of fresh fruit, citrus & lychees. Harmonious & persistent with a dry & long lasting finish. ...

The nose: this respected cognac offers a bouquet of aromas expressed around a core of ripe fruits
- dry apricot, honey
- &

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Limited stock. A highly esteemed XO Cognac. A harmonious blend of Cognacs aged between 30 & 35 years, matured in oak barrels giving the eaux de vie a distinctive look of antique gold. A soft & gentle taste with a pleasant, light aftertaste. The nose shows a wealth of aromas with a flowery bouquet & bright spices & vanilla. A smell of wood, vanilla & mature seasoned Cognac. ...

Burlesque Bitters
- A spicy little tart that is sure to tantalize your taste buds. This menage of hibiscus, acai berry & long
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Elemakule Tiki Bitters
- A taste of the islands. We recommend adding a dash to libations served in shrunken heads, volcanoes
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When people try to make spicy cocktails, the flavour can fall short. The problem isn't the heat, it's how the heat is incorporated into the cocktail. Infusing jalapeno peppers into tequila is perfect if you want a tequila drink. However, simply putting commercial hot sauces into a cocktail usually throws off the cocktails balance. Shrubs are classically refreshing fruit & vinegar-based syrups that were sweetened & diluted to make a beverage since revolutionary times. Instead of making a berry shrub or an orange shrub, why not make a hot pepper shrub? They fortified the shrub with alcohol (to better extract the flavours from the spices) & made it much more concentrated, so you only need to use drops instead of ounces to get the desired effect which, in this case, is a good ol bit of heat. ...

For years, Bittermens have been asked when they were going to start making an orange bitters. Their thought was that there are already so many orange bitters out there that it really didnt make sense to create another one. But the idea of doing something with orange was still looming in their collective consciousness. Weve really been less than satisfied with the orange bitters that are generally available, as so many orange bitters have burnt caramel in their base, giving them a very dark flavour. When we think of what an orange should taste like, we want something more like orange juice. Honestly, at home when we want orange bitters, we just use an orange twist paired with a complimentary bitter. Maybe the answer wasnt to do an orange bitter at all, but to do something orange that would pair with bitters in a cocktail. Instead of thinking about bitters, we started to explore the syrups & preparations used in soda shops, focusing on cream sodas & phosphates. Riffing on an orange cream soda syrup, we created a concentrated orange cream tincture & modified it with a heavy dose of citric acid (instead of using phosphoric acid like the soda jerks used to use). The result? The Orange Cream Citrate. Sweet, sour, tart & creamy, but not bitter by any sense. So, please dont call this our Orange Bitters. If anything, its our orange anti-bitter. ...

A taste of the Lower East Side combining celery, apples & vinegar. Works great with Scandinavian spirits, particularly aquavit. ...