Adonis, NoMad

A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.

A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.

A sweet dessert sherry made by adding a sweetener to Oloroso sherry or by blending Oloroso with Pedro Ximénez.

A variety of sherry characterized by being darker than fino but lighter than oloroso. It starts as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air, however becomes an amontillado when the flor fails to develop adequately or is killed by additional fortification. Without the layer of flor, amontillado must then be fortified to approximately 17.5% alcohol to slow oxidation. The drink is slowly exposed to oxygen through porous American or Canadian oak casks, gaining a darker colour and richer flavour. It is named after the Montilla region of Spanin where it originated in the 18th century, however the name is also used commercially as a simple measure of color to label any sherry lying between a fino and an oloroso.

The driest and lightest of the traditional sherry varieties. They are consumed young and shortly after opening the bottle; within a few hours they start to lose flavor.

A full flavoured red-colored sweet Italian vermouth. Try it in a Manhattan or Negroni. Often considered the best vermouth, along with Carpano Antica. We treat this like sweet vermouth.