Fernet-Branca was created in 1845 in Milan where it is still made today. Made from a proprietary recipe of 27 different herbs, roots, and spices , including aloe ferox, bitter orange, chamomile, cardamom, cinchona bark, cinnamon, galangal, gentian, iris, laurel, laraha, linden, myrrh, zedoary and saffron. It is aged in 15,000-20,000 L Slovenian oak vats for at least a year.

The Aperitivo Cappelletti, may be the oldest style of the classic red bitter still in production. Unlike its larger commercial rivals, Cappelletti is less sweet, still uses natural carmine color for a crimson red, is made with a wine base and has a wonderful drying finish. Use in a Negroni or Spritz, or anywhere you would use Campari.

This traditional Quinquina, a appertif wine that contains cinchona bark, is defined by a number of its Corsican components. The white wine base gives terrific minerality and acidity. Local Cedraf (also know as citron) adds unique citrus aroma and bitter delemnts. Citrus aromas and biter elements. Serve on ice with a splash of soda. Also a wonderful in numerous cocktails.

APPEARANCE : Amber colour, dense, copper highlights. NOSE : Aromatic, powerful, honey aromas, walnuts aromas, arômes de fruits secs. PALATE : Concentrated, structured body, long length.

A sweet vermouth from Sardinia! This island boasts a lovely array of botanicals. Its a very tasty, rich and robust vermouth perfect for Manhattans or just to sip on its own. Made from a blend of aged Vernaccia di Oristano Riserva, it’s infused with a blend of local Sardinian herbs that the producer forages including Myrtle, Thyme, Lentisk (sometimes called Mastic), & Artemisia.

This vermouth from Oregon is an original formula of botanicals from West and North African regions. Modeled after some of the greatest and most unique beverages of Italy & France, this dark, rich and pleasantly earthy libation is meticulously crafted.

Kéké Descombes is the son of the inimitable Georges Descombes of Morgon. His approach is similar to his father’s (organic farming, semi-carbonic maceration, indigenous yeasts, minimal or no sulphur). The juicy ripe fruit is laced with slate and stems. Vibrant acidity keeps things fresh and adds a tang to the finish that keeps calling you back for another sip. Brilliant!

Valentina is the premier natural wine maker in Puglia. Her wines are pure of place and extremely drinkable. Terra Sasso means hard ground. The soil composition is comprised of truly of stone, hard calcareous, and fossilized marine animals. The end result is fresh well rounded bright red fruits that complements the perfect acidity.

Enjoy out of the bottle, or create your own mocktail! We enjoy the prosecco in a mimosa, or we add a few dashes of elderflower bitters and some lemon juice for a tart herbal tonic. Let us know what your favorite recipe creation is, we love hearing how versatile Grüvi can be!

Fresh and vibrant, complex and refined. The nose begins with Bing cherry and just a touch of vanilla creme. On the palate the darker fruits interplay with a hint of spearmint and tea with a full yet soft finish.

A blend of all the vineyards blocks at our estate Spring Ridge Vineyard, the Holly’s Cuveé opens with a beautiful nose of lemon/lime, biscuit, and honeysuckle. The palate gives way to ripe lime flavors and racy acidity which are balanced by the floral and toasty components which persist through the long, mouth-watering finish. Drink now and over the next 3-5 years.

This Garnacha is from a single plot at 2,179 meters altitude, in the Valle de Elqui. Destemmed, then fermented in a closed troncoconic vat with indigenous yeasts and finally aged in concrete eggs for 23 months. It's a light, aromatic and incredibly floral wine, with moderate alcohol and very fine tannins. Incredibly elegant and nuanced. Pair this with lamb and grilled veggies!

The flinty, mineral character of this wine combined with rich peach notes and a lively acidity continue to a palate that shows very good balance and concentration. El Sol Blanc is a two and a half acre vineyard that lies in the Montsant region in the province of Tarragona and surrounds the Clos Pissarra winery. This vineyard is named after the brutal sun that besieges the area.