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Apertifs and Digestifs
Southern Wine and Spirits
Amaro Nonino Quintessentia is an digestif amaro made in Fruili, in northern Italy. It is grappa based, and infused with a blend of many herbs, spices and roots, including gentian, saffron, licorice, rhubarb, sweet and bitter orange, tamarind, quassia bark, chinchona bark, and galenga, among other things. It is a light reddish brown color and 70 proof.
Nonino is a bit less sweet, less bitter, and lighter in texture than other amari. It is aged for five years in oak barrels.
Southern Wine and Spirits
Aperol is the perfect aperitif.
Its unique bittersweet taste and bright orange color derive from a secret and original recipe, that has remained unchanged over time. An infusion of ingredients including oranges, herbs and roots which make a perfectly balanced combination.
Lightly alcoholic, zesty orange with complex herbal scents harmonized with a touch of vanilla
Intense orange top with herbal and woody body notes, pleasantly bittersweet and salty
Velvety and rounded, with long-lasting orange and wood memories
Herbal long pleasant typical bitterness
Averna has an intense and sweet-bitter taste. The notes of orange and liquorice are balanced by those of blueberry, juniper, rosemary and sage. Every taste is a journey to the real Sicily. This makes the bitter Averna a true multi-sensory experience
Rainwater took its name from its pale color and delicate texture and flavor. Yet, the origins of the style are shrouded in mystery. Some attributed it to a Savannah wine merchant after the Civil War, but that cannot be, as Rainwaters existed at least a half century earlier. Others said Rainwaters were a freak of nature. Noel Cossart credited his own firm with creating Rainwater in the 1700s, after a barrel of wine was left on a beach.
Southern Wine and Spirits
Green Chartreuse is the only liqueur in the world with a completely natural green colour
It is powerful and unique.
Only two Chartreuse monks know the identity of the 130 plants, how to blend them and how to distill them into this world famous liqueur. They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours. And they alone supervise the slow ageing in oak casks.
- Ingredients : alcohol, sugar, 130 plants and flowers.
- Alcohol content : 55% (110° proof US)
- Presentation : Packaged in a traditional Chartreuse liqueur bottle. Very elegant with the embossed seal of La Grande Chartreuse.
- How to drink it : To bring out all its flavour, it should be consumed very cold, even on the rocks. Traditionally considered an after dinner drink, Chartreuse is more and more being enjoyed as a long drink.
"This Armagnac shows a bit differently from the vintage Pellehauts currently on the market. The addition of Folle Blanche to the blend gives a yellow flower and chamomile tea character that doesn’t appear to be found in the vintages. The addition of water to lower the alcohol to 42.5% also lowers the general viscosity and eases some of the grippy oak tannins that older expressions show. All of this being said, this makes for an excellent introduction to the category, but may be a hair too soft for dyed-in-the-wool Armagnac fans. They should seek out the very good 1989 vintage for around 20 dollars more a bottle."
This Calvados from Château du Breuil is aged for 2 years before bottling, this was awarded a silver and "best in class" at the 2008 International Wine and Spirit Competition and a Bronze at the 2009 General Competition of Paris.
St. Martin de la Garrigue has endured through several eras of history. The château is located in the Languedoc, near Pézenas, the hometown of Molière. Surrounded by pine forests and garrigue, it is situated overlooking the Hérault River. The building that stands today dates back to the Renaissance, yet its dazzling little chapel (which could turn the devil into a true believer) was constructed in the mid-ninth century. Records show that the property was gifted to the clergy throughout the Middle Ages by the kings of France. The story goes back even further though—the Romans were said to have built a villa and vineyards here after the conquest of Gaul. In recent years, primitive pottery shards and graves on the property were found, indicating that people have been living here even as far back as the Iron Age! So what is so special about this place? Its proximity to a water source and ideal terroir makes it the perfect spot for growing grapes. The microclimate here is different from St. Martin’s neighbors. It sits at a slightly higher altitude and is therefore cooler, allowing a one-to-two week delay of the harvest. This long, even ripening of the grapes is also attributed to the humidity and the cooling influences of the Mediterranean breezes, as well as bountiful rains in the fall and at the end of winter. Beautiful red and white limestone gravel covers the floor of the vineyards, lending aromatic depth and freshness to the grapes.
Jean-Claude Zabalia, one of the region’s most talented winemakers, has certainly left his mark on the property for over twenty years. In addition to overseeing the vineyards and the winery, Jean-Claude has made extensive renovations to the property, including managing the reconstruction of the cellars. He has brought the domaine to new heights, making wines that are sold in over twenty-eight different countries. Sixteen different varietals are planted at Saint Martin. While most of the vineyards are planted to red grapes, St Martin de la Garrigue is also known for their deliciously fresh white, Picpoul de Pinet. Andrew Jefford, author of The New France, raves, “Perhaps the best wine for me is an astonishing Picpoul de Pinet, picked very late from low-yielding vines: those who consider this an inarticulate if refreshing choice, the Muscadet of the Midi, should try this mint-and-verbena-scented, powerfully lemony wine.” KLWM Salesperson Lori Varsames has written of the domaine, “White or red, rosé or Cuvée Réservée, everything coming from Château St Martin de la Garrigue offers up incredible value.” Be sure to try their Bronzinelle – it is the perfect wine for barbecue.
Cocchi Americano is an aromatized wine created in 1891 by Giulio Cocchi and since then produced without interruption according to the original recipe.
The name “Americano” is both due to the alcohol made bitter (“amaricato”) by the addition of herbs and spices and to the American habit of drinking vermouth with ice and soda.
63% at cask strength bottles NCF
This was a collaboration between Chris from Westport Wine & Whiskey in Louisville and Joshua from PlumpJack Wine & Spirits.
This brandy was aged for 2 years in a Woodford cask then another 2 years in Oloroso sherry cask.
It has a symphony of flavors across a spectrum of flavor profiles. Dried rasins and almond marzipan flavors from the Oloroso sherry cask meld effortlessly with the burnt sugar and spice notes from the bourbon barrel on the finish.
Cynar is an artichoke based bittersweet liqueur known for its versatility and distinctive flavour; its taste is enriched by an infusion of 13 herbs and plants. The name of the drink derives from Cynar scolymus, the botanical name for artichoke, as artichoke leaves lend the distinctive flavour.
The secret recipe, which has remained the same since its creation, is based on some of the natural substances found in the artichokes, including ‘cynarine’.
VERY PALE CRYSTALLINE ROBE, TINGED WITH GOLD.
GENEROUS, FULL, INTENSE NOSE OF CITRUS PEEL, UNDERSCORED BY MENTHOL AND BALSAMIC NOTES. AROMAS OF MOUNTAIN PLANTS LINGER ON FINISH. VELVETY TEXTURE WITH HARMONIOUS AROMAS OF ALMOND AND FRUIT PIT. SLIGHYLY BITTER CITRUS BASE UNDERLIES AND BALANCES THIS ELEGANT, LIVELY VERMOUTH WITH SUBTLE PERSISTENCE.
Golden State Wine Co.
Only the second domestically produced Fernet available, SF's local Fernet producer has knocked it out of the park. It's got everything you love about the Branca and nothing you don't! Gone is the hard-edged menthol flavor, replaced by cinnamon and subtle bitter roots ALL sourced locally. The ingredients list is made of almost exclusively native plants with the exception of a couple of classics which are nonetheless grown in California. Medium bodied with a good deep spicy nose. The palate forgives, but does not forget! Lots of complex and familiar aromas of Amaro - with the bitterness straightening the whole thing out in the back. A truly stupendous local tipple which should have all the mustachioed hipsters doing cartwheels, but open enough for even the most modest lover of bitter things to enjoy. Ingredients include: Rhubarb, orange peel, bay leaf, peppermint, spearmint, German chamomile, cinnamon, and gentian.
"Although many amari boast a secret formula comprising a multitude of ingredients-Fernet-Branca ($30) contains a total of 27, giving it a licorice, menthol and raisin character - certain flavors are well-trodden. Among them are anise, angelica, marjoram, cinnamon, cinchona, gentian, rosemary, saffron, fennel and cardamom, as well as mint and orange."- Wine Spectator