Apertif / Digestif

The Bordiga Distillery was found in 1888 by Pietro Bordiga.

This classic vermouth type is based on Piedmontese white wines, including Moscato and Cortese, and infused with a wide range of different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious.

Amara is the feminine form of 'amaro,'

This amaro is made by an orange grower on the east coast of Sicily, just south of Catania, in sight of the enormous volcano that dominates this whole corner of the island, Mount Etna.

Sicilian blood oranges from the Tarocco variety are famous throughout Italy for juice (a glass of Tarocco juice in Sicily in season is a revelation), but this grower decided to also use the zest from his oranges as a raw material for an amaro.

Orange zest is the main flavor in Amara, but it is supported by a range of herbal and bitter notes, with a very attractive balance between orange and herbal flavors, and also between sweetness and bitterness (some amaro is so sweet as to be essentially herbal liqueur, this is more serious)

Amara works very well as a Spritz with soda water and a slice of lemon.

Rice shochu produced in the Kumamoto Prefecture of Japan by Takahashi Shuzo in collaboration with SG Shochu. Distilled from 100% Rice. Saccharification is done with white koji in tandem with a ginjo-style fermentation. Ginjo fermentation utilizes specific yeasts and long, low fermentation to produce delicate floral and sweet aromas. Vacuum-distilled once on a pot still. Rested in stainless steel and proofed with water from the Kuma River.