Founded in 1815, Dolin is among the few remaining independent producers of Vermouth in the world and the last producing Vermouth de Chambery, still made according to the principles which earned Chambery, France's only A.O. The dry vermouth is light, fresh and clean made from a delicate wine base and more than thirty Alpine herbs. From its start in 1821, it has long been the benchmark for fine French Vermouth.

Dveri Pax's aim is to become the most important winery in Slovenia, farm sustainably and employ gentle winemaking processes to produce wines of finesse and freshness. From the cool climate of Slovenia comes this dry style Pinot Gris. Red apples and exotic spices dominate the nose, while retaining great freshness on the palate.

Founded in 1815, Dolin is among the few remaining independent producers of Vermouth in the world and the last producing Vermouth de Chambery, still made according to the principles which earned Chambery, France's only A.O. It was here that the first Blanc clear, sweet vermouth was created, long before other vermouth producers of Italy and France.

Torresella Rosé is made from Pinot Grigio which has been grown in Northeastern Italy for over a century. Fresh delicate aromas on the nose, followed by mellow fruit and well balanced acidity on the palate. The perfect accompaniment for fish and seafood.

A blend of carefully selected old Ports made and matured in Hunter Valley. The name

After being saved from fortified oblivion, Seppeltsfield have re-emerged as a vital and important player in the Australia fortified market. This is the quintessential aperitif. Bone dry with great finesse, tangy and nutty, with a crisp, dry, lingering finish.

Kettmeir's Pinot Grigio has a well structured palate with a great balance between acidity and ripe tropical fruits flavours. It's crisp taste lingers on the tip of the tongue. A beautifully made wine that will be great with seafood dishes.

Barbadillo, established in 1821, continue to be a very important Sherry producer from within the 'Jerez Triangle' in south-western Spain. Well known for high class, quality Sherry's, this Cuco Oloroso is made in a slightly different way than what is considered the norm. An oxidative process is used to develop the nutty, complex characters into the wine instead of the usual Flor yeast system. This produces an intensely flavoured Oloroso with a rich and smooth texture and dominant walnut notes. The finish covers the palate with a dense, velvet like feel.

Made in;Sanlúcar de Barrameda from Palomino Fino grapes grown on chalky 'albariza' soils characteristic of Jerez, the grapes are pressed and fermented in stainless steel before fortification. The wine is first biologically-aged under flor yeast and then oak barrels within a traditional solera system. The wine is around 3 years old on average, as soleras do not produce wines of a singular age due to continuous fractional blending over many years. Straw in colour with greenish highlights, light-bodied and dry on the palate with notes of peach blossom and the sea. Enjoy in classic and modern cocktails such as the Tuxedo, Jabberwock, Alberto, Second Serve, or La Perla. Try swapping half the amount of vermouth for sherry in classic recipes for an added layer of complexity, or swapping half the spirit for sherry in cocktails such as the Margarita or Negroni for a lower ABV drink. About Fernando De Castilla: Bodegas Rey Fernando de Castilla is named after the thirteenth century king, also called "El Santo", who conquered much of western Andalusia. The eponymous king is said to have discovered the exceptional qualities of the soil and climate of the Marco de Jerez and its ability produce wines of exceptional quality. Despite the historical name, the bodega is relatively young in Jerez terms, having been founded in the 1960s by Fernando Andrada-Vanderwilde as Fernando III and then renamed in 1972. The Andrada-Vanderwilde family has been involved in winemaking in the area for two centuries, but Fernando initially focused on producing exceptional brandy before expanding to Pedro Ximénez and sherry vinegar. In 1999 Norwegian-born Jan Pettersen was able to realise his lifelong passion and, together with a group of investors, bought the bodega to produce high-end sherry.