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Using an antique recipe to invoked the Old World flavours of a nineteenth century bar, this Bitters is the essence of celery seed accented with hints of citrus. Add it to a gin and tonic for a great summer twist, The Mother of Pearl.

Vedrenne has been making liqueurs in Nuits-Saint-Georges since 1923. Using only Burgundian growers that apply sustainable and organic principles, the fruit for each liqueur has gone through a rigorous selection to guarantee richness, concentration and purity. A truly premium brand of with great pedigree.

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 botanical ingredients used consists of aromatic herbs, bark, roots, and fruit. Making it a slightly lighter, less bitter version of Campari and because of its 16% Alc./Vol can be enjoyed neat or as a lighter twist on the tradional negroni.

A traditional French liqueur made from blackcurrants. The inky purple colour is indicative of the rich berry flavours that will coat your palate.

The Bitter Truths Old Time Aromatic Bitters adds structure and complexity to classic and modern mixed drinks. Bitter and tangy with hints of cinnamon, cardamom, anise and cloves; typical gingerbread aromas that are perfectly suited for drinks based on aged spirits like Whisk(e)y, Rum, Brandy and Tequila.

Scrappy's flagship blend and originators of lavender bitters. Bright and sweet, this Bitters captures spring in a bottle and allows you to place the soul of the lavender flower in a glass.

DAKU means Cloudy in Japanese. Cloudy Sake (Nigori Sake) is produced under Japanese traditional unfiltered method that gives sake SEMI SWEET taste and fruity nose in perfect balance when its brewed with world famous Kyoto soft water Fushimizu. Enjoy DAKU well chilled or over ice in a glass.

Kizakura S Junmai Daiginjo has a gorgeous incense like a fruit and a flavour of the original rice. It is used 100% of Kyoto 's famous water "Fushimizu" and the best brewing suitable rice "Yamada Nishiki". Rice-polishing ratio up to 50%, ferment at low temperature of 10 degrees Celsius slowly and carefully for a long term. Having both gorgeous fragrance and good taste, it's compatible with a dishes that make use of the taste of materials and the dish of simple seasoning.

Double distillation of golden maesil (plum) then cold filtration gives a clean flavor of plum fruits with a dry palate. Best enjoyed chilled or on the rocks with a splash of soda or tonic water. Almost Eau de Vie like, with soft, textured flavors of plum and grain that is smooth as silk. Highly RecommendedOften we know the Asian plum as a green plum but this plum gets to ripen until it becomes a reddish-golden color that accumulates natural sweetness and complex aromatics. The Han family owns a Korean plum orchard where they can harvest at the peak of ripeness. This producer makes high-quality Korean plum liqueur. Seoul Night is a distilled version of plum liqueur, which contains fruity aromas but without any sweetness on the palate.

An Umeshu for the converted, higher in alcohol content, it is warm on the palate with excellent balance and rich flavours of rich plum and dried fruits, acidity and sweetness. Sip over ice or pour over ice cream for a decadent dessert.