Tasting Notes: Bordiga Centum Herbis translates to100 herbs and refers to this type of bitter Alpine herbal liqueur traditionally made and consumed in the Alpine region of France and Italy. Akin to green Chartreuse but with lower... Read More
Tasting Notes: The color of the Bitter After Work comes from natural extracts of red apple zest, sweet potato, cherry and carrot. The bitter note of the gentian is well balanced by the sweet orange and licorice. It is perfect... Read More
Tasting Notes: This liqueur is made from an ancient recipe using fresh Lemon Verbena leaves harvested in the summer. Lemon Verbena, is an aromatic plant typical of the Mediterranean coasts. In ancient times it was used for its... Read More
Tasting Notes: Jerbis Amaro follows an old recipe from an order of monks, 16 different botanicals are infused together. All ingredients are Italian, and locally sourced in Friuli, including linden leaf, rhubarb root, currants,... Read More
Tasting Notes: Neversink Apple Apéritif is Neversink Spirits’ interpretation of the French apéritif, Pommeau de Normandie, and is produced in Port Chester, NY, from 100% New York-grown apples. This decadent... Read More
Tasting Notes: Abysso is a macerated Absinthe predominantly flavored with wormwood (Artemisia absinthium), a bitter shrub. Absinthe primarily tastes of anise seed, with the same sharp, floral qualities of fennel and licorice.... Read More