Aromas of freshly mown meadows and ripe barley are followed by a rounded and structured body that emanates delicate sweet malt sensations and a very light hoppy finish, not very bitter.

Tipopils is the world's first dry-hopped pilsner. This pale, bottom-fermented craft beer surprises with an initial aroma of citrus and herbaceous hops, enriched by notes of fresh yeast and the honeyed aromas typical of malt.

With an antique gold color, DNA is a Pacific Pale made exclusively with Australian Galaxy hops, which give it an extremely exotic and balsamic bouquet. Pleasantly bitter and drinkable, the biscuity opening gives way to notes reminiscent of pineapple, mango, and passion fruit, culminating in a distinctly dry and bitter finish.

A straw-yellow blanche, slightly hazy and opalescent, with a fine, moderate head. The nose immediately reveals pleasant citrus notes and a delicate spiciness that gradually intensifies as the beer warms. On the palate, it offers a pleasant harmony of cereal and citrus, which intertwine and then merge into a delicate floral and spicy balance. This leads to a slightly herbaceous finish, giving way to a subtle, tantalizing peppery note on the palate.

Produced with highly selected Italian wheat and barley malt, it has a light body, a slight sweetness and a mild spiciness. In fact, we perceive aromas of delicate wheat, banana, fresh yeast, white bread with subtle spicy hints that are reflected in the taste where the alcoholic note seems almost absent. Fresh, refreshing and drinkable, it is excellent on all occasions.

A refreshing and decidedly pleasant beer, its low alcohol content and excellent balance make it extremely drinkable. The nose offers delicate hints of tropical fruit and citrus. From the first sip, we realize we're holding a very fresh, light-bodied beer. A pleasant bitterness emerges on the finish, then fades into a long aftertaste that leaves the mouth feeling fresh and clean.

Session IPA with a golden color made with a selection of American and Australian hops that characterize its aromas, giving it pleasant bitter, fruity and floral notes.

On the palate, citrus and tropical notes of pink grapefruit, pineapple, and mango stand out, balanced by a clean finish that perfectly cleanses the palate. This craft beer is beloved for its balance between its malty base and strong hopping.

Brewed at the Abbey of Notre-Dame de Scourmont in Belgium, Chimay Rouge has a history dating back to 1862, when Trappist monks began brewing beer to support the abbey and its charitable activities. Today, Chimay Rouge is one of the most popular Trappist beers in the world and carries the Authentic Trappist Product label, guaranteeing its authenticity and artisanal quality. On the nose, Chimay Rouge stands out for its fruity and spicy aromas, with hints of apricot, plum, and a touch of caramel. On the palate, it is smooth and slightly sweet, with a full, rounded body and a delicately bitter finish that balances the malty sweetness.

Guinness Draught is characterized by its intense and complex aroma, which recalls dark fruits such as cherries and raisins, combined with toasted notes of cocoa, chocolate and coffee. In addition, it is possible to perceive a slight acidity and nuances of vanilla, on the palate, Guinness Draught reveals a light body and a slight sweetness, balanced by rather pronounced bitter hops. The toasted and slightly astringent character, combined with fruity notes, makes this beer an unforgettable tasting experience.

It has intense cereal aromas with elegant notes of bread crust, accompanied by aromas of Cannabis Sativa.

On the nose, floral notes of chamomile stand out, finishing with a pleasant hint of cereal. On the palate, the sweet notes of malted cereal balance well with the balanced yet decisive bitterness of hops and orange peel.

On the nose, citrus aromas, bitter orange peel, and grapefruit stand out, finishing with notes of bread crust. On the palate, the light body is characterized by the bitterness of hops and their citrus notes, finishing with long, pleasant hints of cereal and gentian root.

A light, straw-yellow beer inspired by the Belgian Pale Ale style. It boasts a firm, dense head. The nose releases delicate herbaceous and citrusy notes from the hops. It's thirst-quenching, pleasantly dry, and has a bitter finish.

Amber with copper highlights, this beer boasts intense aromas of malt and caramel, with toasted notes and a delicate alcohol content. The head is dense, creamy, persistent, and ivory-colored. The complexity of flavors emerges at first sip, with malt elements dominating, followed by caramel notes. The flavor is medium sweet and full, finishing dry with a clean, malty aftertaste. The body is full, rounded, and enveloping, with a slight alcoholic warmth.

Home Dream is a classic IPA, solid and satisfying. Golden in color, it's fresh and light; the bitterness is moderate, as is the alcohol content. The nose and palate reveal pleasant but unobtrusive hoppy notes.

Characterized by the aroma of hops, it combines notes of honey with floral and citrus scents, with a slight peppery touch. On the palate, it is fresh, with pleasantly fruity nuances and a sweet, lingering aftertaste. The low alcohol content makes it a light beer, yet pleasantly full-bodied.

In this wheat beer, the crisp citrus notes blend perfectly with the softness of the grains and the delicately pungent aroma of coriander and bitter orange peel. The moderate carbonation makes it easy to drink, aided by a dry finish with a balanced bitterness.

On the palate, it's rounded, and the malty flavor harmonizes with the honey and citrus notes from the yeast and hops. Pleasantly fresh and balanced.

Produced using water that flows naturally inside the Schilpario mine (BG), this bitter is produced with an aromatic profile that includes notes of biscuit and hazelnut and later tendencies attributable to caramel, spices and toasted notes.

The aroma stands out for its citrus, floral, and slightly resinous notes, with nuances of caramel and dried fruit from the selected malts. On the palate, the RED IPA offers a perfect balance between the sweetness of the malt, the light roasting, and the distinctive bitterness typical of the IPA style.

The name is easily explained, as one of the special ingredients of this low-alcohol Blanche is Garda lemons, added along with lime zest, pink peppercorn, and coriander. It's a local reinterpretation of the typical Belgian wheat style, renowned for its thirst-quenching power. Despite its low alcohol content, Lemon Lake is a rather complex and decidedly refreshing beer, with a bold citrus touch complemented by spicy and floral nuances.

With a very pale golden color and a slight opalescence, it is topped by a light veil of white head and a discreet finesse. The nose is immediately struck by intense resinous and tropical fruit aromas, particularly lychee, guava, and a surprising hint of very ripe American grapes. The highly impactful bouquet is generated exclusively by the American and Pacific hop varieties used. On the palate, it presents a rather subtle carbonation, a medium-bodied structure to support the flavorful complexity and the not insignificant alcohol content, which is masterfully masked. A brief initial sweetness, with hints of guava and passion fruit, is followed by an assertive yet elegant and never invasive bitter finish with notes of pink grapefruit, lime, and lemongrass. The aftertaste surprises with spicy, almost piquant hints reminiscent of Tikka Masala curry.

Columbus, Centennial, and Simcoe are the hops selected to craft this Imperial Double IPA, a tribute to San Francisco and the entire West Coast. It has a hazy blond color, fresh and inviting aromas. Well-balanced, the nose and palate reveal fresh hop notes, with prominent fruity and citrus notes. The finish is bitter, but not excessively so.

On the nose, it greets you with a lively scent of fresh lemon, complemented by a subtle herbaceous note of black tea. On the palate, the citrus acidity blends with a tannic structure that gives a dry, clean finish. It's the kind of beer you'd always want to have on hand on a hot day, refreshing without weighing you down.

A Pastry Sour Ale made with strawberry puree, vanilla, and lactose. The goal is to recreate the flavor of a delicious strawberry sundae with cream.

Cider produced with as many as 30 varieties of typical apples.

Cider made with quinces and the addition of two other typical apple varieties

Cider made with five different varieties of pears.

Duvel is considered the benchmark among Belgian Specialty Beers. Its bouquet is lively and fruity on the nose, with a citrus note tending towards grapefruit, thanks to the use of noble and exclusive hops. This is also found in the taste, well-balanced and with a light spicy note. Thanks to the high CO2 content, the beer has an enveloping roundness on the palate and a velvety body. Duvel is a beer that lends itself to being enjoyed alone, but also as an accompaniment to aperitifs, meat dishes, fish or mature cheeses.

Bloemenbier is a beer with a distinctly sweet and floral profile. It is produced by De Proef using two different types of flowers (bloemen in Flemish) in the recipe that are jealously kept secret. The white head of foam disappears quite quickly and reveals the deep golden color of the beer. On the nose, malty notes (honey, caramel, bread crust) and floral notes prevail. In the mouth, it immediately strikes for the distinct sweetness that distinguishes its drinking.

One of the few beers that can boast of having received the nomination for the “Best Beer in the World” competition and having won a gold medal during the World Championships. The peculiarity of Delirium Tremens is that it is produced using 3 different types of hops that make this beer particularly spicy. On the palate it offers sharp peaks of bitterness, presents multiple fruity and yeast nuances. Fantastic aroma, as soon as you open the bottle an excellent, but delicate, fruity scent spreads. While this drink is poured you notice an amazing malty scent. Very balanced and full-flavored. It ends with an amazing bitter and peppery tone.

100% natural beer produced with wheat, oats and barley. It is brewed with modern techniques following a recipe from the Carmelite monks of Dendermonde that dates back to 1679. With an opalescent golden color, it forms a generous hat of fine, creamy and very persistent white foam. On the nose, an intensely malty aroma emerges predominantly and a beautiful bouquet with fruity hints (banana, peach, apricot, melon and red apple), citrus (orange peel), aromatic herbs, spices (white pepper, ginger, cloves and coriander) and vanilla. Medium body, fairly high carbonation. Sweet in the mouth, with malt, honey and fruit (especially banana) in evidence, it still manages to be very dry, giving a pleasant sweetish finish where a light note of toasted malt emerges and a sour finish like banana and unripe peach.

Saison Dupont is a top-fermented beer, refermented in the bottle. As early as 1844, this beer was produced every winter in the brewery. It was then fermented again for several months in wooden barrels and served to quench the thirst of farmers who, with the rise in temperatures, began to work in the cultivated fields. Today considered "the classic of Belgian Saisons", this beer represents an important pillar in the history of beer styles. A copper-blond beer, with aromas of fine hops, with a very pronounced bitterness, dry and very thirst-quenching as it was originally. The selection of yeasts gives it a distinctive aroma and taste. The true refermentation in the bottle, which can last a long time in the cellar, results in a complex and very aromatic beer. In short, a MUST.

Dupont Bière De Miel is an organic Belgian beer produced by the Dupont brewery in Belgium. It's a specialty beer, brewed with the addition of organic honey during fermentation. The beer has a dark amber color and a firm, white head. On the nose, it offers a sweet honey aroma, with notes of fruit and spice. On the palate, the beer is not at all sweet, but still has the aroma of honey. The finish is slightly bitter.

Orval is a Trappist beer produced at Orval Abbey in Belgium. It is a beer with an intense hop aroma that reveals a slight acidity. It is aged for several years in a cellar, stored upright and away from light. Orval’s complex character stems partly from three separate fermentations and partly from the local hops used in brewing. The fish with the golden ring remains the emblem of the *Fontaine Mathilde* brewery—situated amidst the ruins of the medieval abbey, which still supplies pure water from its spring today. The nose is teased by notes of fresh hops and sourdough yeast. On the palate, there are harmonious, lively notes with a sourdough flavor. The finish is long and bitter.

This is a highly aromatic beer with a complex aroma of banana, cinnamon, caramelized apple, vanilla, malt, coffee, sweet orange peel, and coriander. The flavor is original and extremely balanced, with initial notes of roasted malt, banana, spice, and apple, followed by hints of coffee, tea, crème brûlée, and chocolate.

Rochefort 10° is a Trappist beer created shortly before the 1950s. It is the most alcoholic of the beers of the Rochefort Abbey and is also the richest. Sometimes called “Meraviglia”, it has a brown color with mahogany highlights. It has a clear appearance, although it rests on a bed of yeasts. It is topped by a fleeting beige head, crossed by a relatively saturated effervescence. The nose and mouth reveal a noteworthy liquorish and caramelized intensity. The flavor is soft at first and then increases in intensity and offers a broad, spicy, slightly acrid and acidic mouth. Fruity notes of ripe plum and cocoa complete the tasting. The bitterness remains limited, leaving room instead for malty and fruity flavors.

Made with traditional barrel-aged lambic with 100% natural cherries, delicately spiced with black pepper.

The authoritative Italian guide "Vini d'Italia 2019" Gambero Rosso consecrates Dirupo Brut Andreola among the excellences of Veneto and national production by awarding it the 3 Gambero Rosso glasses. It is nothing other than a Valdobbiade DOCG composed of the Glera, Bianchetta and Perera vines, which has a light straw yellow color, fine, abundant and persistent perlage, with creamy foam. The aromas evoke spring blooms of hawthorn and acacia, gentle citrus fruits and a hint of fine spices.

Bright straw yellow enriched by a fine perlage. Light hints of yeast and white bread induce a good intensity of aromas, which continue with notes of green apple and aromatic herbs. Vibrant and exuberant on the palate, animated by a pleasant freshness and a significant savory finish.

On the nose, a bouquet of elegant white floral aromas unfolds, blended with lime zest and a touch of minerality. On the palate, the wine is an explosion of tree fruits like peach and pear, enriched with notes of tropical fruit and a hint of white pepper that adds an intriguing nuance. The aromatic complexity is further enhanced by a balanced structure and a lingering finish.

The sip is taut and vibrant, with a marked freshness and a long, pleasantly savoury finish.

Ascesa is a small winemaking company in the Valtellina region that has emerged in recent years. This Rosso di Valtellina from the Ascesa winery is a highly drinkable and pleasant wine, produced with Nebbiolo grapes from the Tresivio and Buglio vineyards. Both the vinification and the maturation take place exclusively in stainless steel tanks, where it rests for 20 months, preserving the aromatics and freshness typical of the mountain terroir. The nose plays with notes of small red fruits with subtle balsamic nuances; the palate is fresh, supple, and extremely drinkable; a wine to uncork every day, for a carefree aperitif or a light dinner.

This wine is made from hand-picked Sangiovese grapes from east-facing vineyards. After careful spontaneous fermentation, it ages unfiltered in the cellar. It has an intense ruby ​​red color. The nose offers a fruity bouquet of ripe red fruits such as cherry and plum, accompanied by floral notes of iris. The palate is rounded, pleasant, and balanced, with a warm, sweet aftertaste.

In the glass, it displays a deep, brilliant ruby ​​color and a generous aroma of cherry, plum, and small red fruits, enriched with hints of sweet spice and violet. On the palate, it is full-bodied, juicy, and vibrant, supported by a freshness typical of the grape variety and a pleasant mineral tension that lends energy and drinkability. The body is soft but not heavy, with fine tannins and a clean, fruity, and persistent finish, leaving a trail of energy and balance.

The grapes are harvested from vineyards located in the Palù di Giovo area, facing southwest and growing on tuff soil at an altitude of 600 meters. It is a young wine with a pale red color and a predominance of red fruits, especially wild strawberries.

Corte Archi's Valpolicella Classico Ripasso is made from the region's classic grapes (Corvina, Corvinone, and Rondinella), refermented on the pomace of Amarone and then aged in Slavonian oak barrels for at least 18 months. With a beautiful, bright ruby ​​red color, it's a persistent wine with aromas of ripe, compote-like fruit.

A drink revisited with Japanese products that recall our famous bellini;

A more elegant and enveloping version of a great classic

Twenty years ago in the Tuscan hills south of Florence, Trudie Styler and Sting began the renovation of Il Palagio, a beautiful sixteenth-century villa with its olive groves and vineyards. The careful cultivation of the vineyards over the last fifteen years has produced grapes of excellent quality. It is a Chianti Riserva DOCG produced with 100% Sangiovese grapes, which, after a 12-day rest on the skins, will refine for approximately 14 months in barrels. The color is ruby ​​red, with very light garnet highlights. Instead, it has a large bouquet of withered red flowers, dark berry fruit such as cherry, raspberry, blackberry. Spicy notes of cinnamon, nutmeg and black pepper, notes of juniper with balsamic hints close the olfactory perception. The taste is warm, soft, velvety, fresh with good acidity.

Twenty years ago in the Tuscan hills south of Florence, Trudie Styler and Sting began the renovation of Il Palagio, a beautiful sixteenth-century villa with its olive groves and vineyards. The careful cultivation of the vineyards over the last fifteen years has produced grapes of excellent quality. It is a Chianti Riserva DOCG produced with 100% Sangiovese grapes, which, after a 12-day rest on the skins, will refine for approximately 14 months in barrels. The color is ruby ​​red, with very light garnet highlights. Instead, it has a large bouquet of withered red flowers, dark berry fruit such as cherry, raspberry, blackberry. Spicy notes of cinnamon, nutmeg and black pepper, notes of juniper with balsamic hints close the olfactory perception. The taste is warm, soft, velvety, fresh with good acidity.

Twenty years ago in the Tuscan hills south of Florence, Trudie Styler and Sting began the renovation of Il Palagio, a beautiful sixteenth-century villa with its olive groves and vineyards. The careful cultivation of the vineyards over the last fifteen years has produced grapes of excellent quality. It is a Chianti Riserva DOCG produced with 100% Sangiovese grapes, which, after a 12-day rest on the skins, will refine for approximately 14 months in barrels. The color is ruby ​​red, with very light garnet highlights. Instead, it has a large bouquet of withered red flowers, dark berry fruit such as cherry, raspberry, blackberry. Spicy notes of cinnamon, nutmeg and black pepper, notes of juniper with balsamic hints close the olfactory perception. The taste is warm, soft, velvety, fresh with good acidity.

It is the most noble and famous son of Nebbiolo, cultivated in a limited area, around the city of Alba. It has become great over the decades thanks to the finesse of aromas and flavours, elegance of style and body which makes it the elite product of the Piedmontese territory, if not Italian. Produced by the Ceste winery, it is a 100% Nebbiolo which has a pale garnet red color with orange reflections, a dry, full, robust, austere but velvety and harmonious taste and a characteristic, ethereal, pleasant and intense aroma.

A well-known signature from Burgundy and an authentic "cultural bridge" between Burgundy and the New World, Marchand-Tawse associates its name with the two legendary characters who conceived and created it in 2011. Tawse is Moray Tawse, a Canadian entrepreneur who had already built a solid reputation with his winery in Ontario, the Tawse Winery in Niagara, one of the most renowned wineries in Canada. Marchand is Pascal Marchand, also a French-speaking Canadian: in the world of wine he is the ex-boy prodigy who in 1985, at the age of twenty-two, took charge and in a few years hurled the wine of the centuries-old monopoly vineyard called Clos des Epeneaux, in Pommard. Marchand then directed the Domaine de la Vougeraie for 7 years, again with brilliant results, and finally gave life to the new project, with the support of his compatriot Tawse, starting first of all from the obsessive care of the grapes, from the revitalization of the soil, thanks to the biodynamic and ban on any synthetic adjuvant. They are rare and coveted wines everywhere, of recognized elegance, perfect purity and faithful rendering of the individual terroirs. Monthelie Village Pinot Noir is deep purple, offering an intensity of ripe cherry and dark raspberry fruit. This soft intensity continues on the palate and a beautiful acidity remains to maintain excellent balance through to a long, clean and fine finish.

The "Quercegobbe" Merlot of the Petra winery is a vigorous Tuscan red, with lively chromatic notes. It has a dark ruby ​​red color with intense notes of red berry fruit such as currants, black cherries, memories of Mediterranean scrub with evident nuances of rosemary, myrtle and eucalyptus. Of great taste elegance, thanks to the fresh sapidity and the declared minerality, it is deep on the palate, with fine and silky tannins. Body and acidity are evident and, above all, in balance. The persistence is long, vigorous and harmonious in the aftertaste.

"Mille e una Notte" is one of the most prestigious and important labels of the Donnafugata winery. It is produced with Nero d'Avola and a very small part of other local vines and ages for 13-14 months in barrique. On the nose it is intense, complex, spicy, fruity, floral with notes of violet and a balsamic and tobacco finish. On the palate it is robust, full and soft with a dense tannic texture.

Syrah vineyard. Long aging in barrique for 18 months. It has an intense ruby ​​red color with luminous reflections. The initial scent of fruity notes of blueberry, black currant and small dark berry fruits then leave room for sensations of soft oriental spices and black pepper. The sip is broad, warm and enveloping, where dense and very persistent aromas emerge, the finish is long and well balanced. On the palate it is a wine of great elegance, fresh sapidity.

For over a century the San Michele Appiano winery, with 320 families of winemakers and 390 hectares of vineyards, has taken care of the most important wine-growing municipality in Alto Adige: Appiano sulla Strada del Vino, located at the gates of the Dolomites. Below we offer you the Lagrein DOC, a wine counted among the best red wines in the region. It has a deep dark red color tending towards black. An intense aroma of cherry, blackberry and dried plum prevails on the nose, while on the palate it is soft, complex and rather full-bodied. A wine of class, elegance and refinement. Simply unique.

With the vinification of pure Nebbiolo grapes, the Plozza winery produces this Valtellina Superiore DOCG Inferno wine, the result of careful vinification which involves, at the end of a slow maceration, a long maturation for about two years in Slavonian oak barrels, followed by refinement which takes place in the bottle in the cellars for more than a year before being released on the market. Appearance, the wine has a medium intensity garnet color. The aroma is inviting and heralds a traditional wine which, alongside notes of ripe berries, recalls melted chocolate. The taste is taken by surprise by the tannins, numerous and unusually delicate, which settle like a thin layer of powder on the sweetness of the fruitiness. Notes of alpine herbs, rosemary and liquorice emerge.

Seduzione stands out for its ruby ​​red color, delicate hazelnut bouquet with a light hint of cocoa, and a bold, harmonious flavor with just the right amount of tannic acid. The palate is rich and austere, while the tannins are well supported by the dense extractive pulp.

Bright garnet red; initial notes of violet and dried rose emerge, followed by fruity echoes and a variety of spicy notes, from pepper to myrtle, and balsamic. On the palate, it is enveloping and silky, with firm yet well-integrated tannins. It finishes with a long finish and hints of menthol.

The result is a surprising balance of citrus and floral notes and soft cocoa nuances, for a completely new and unique tasting experience in the Hendrick's panorama.

Gin Mare, produced in the small Spanish town of Vilanova i la Geltru, near Barcelona, ​​represents the Mediterranean spirit. The still used is located in a chapel, inside what was once a monastery, purchased by the Giro Ribot family in the 1950s. They launched the first gin in 1940, GIN MG, one of the best-selling in Spain even today. When they decided to create a gin containing local botanicals they started experimenting until, in 2007, in collaboration with Global Premium Brands, they created Gin Mare. To decide on the combination of botanicals, they distilled 45 separately and then moved on to the difficult choice. Finally they thought of combining the Arbequina olives. The stainless steel jug that is used to fill the still is a reproduction of the original one, used for over thirty years in the distillery. A Latin motto runs around the window above the door of the chapel, and also appears on the bottle: Mundus appellatur Caelum, land and sea: the world is the combination of sky, earth and sea. From a sensory point of view, the nose has a grassy scent and juniper and thyme dominate, with a distant hint of olive. The flavor is juniper, with an aftertaste of basil and rosemary, thyme and coriander. The combination is tasty and the taste is different from that of other gins, because it combines a completely original touch to the traditional flavor. It is among the few truly herbaceous gins.

Produced from an infusion of rare herbs hand-picked in the vast wilderness bordering Ungava Bay, a pristine region in northern Quebec with breathtaking landscapes and extreme climates, Ungava Gin surprises with its bright yellow color, created by the post-distillation infusion of herbs such as Labrador tea, bearberry, cloudberry, rose hips, and rhododendron. On the nose, it is slightly sweet, with a hint of lemon zest that pairs well with the juniper; alcohol is also noticeable, but overall the aroma is very classic. On the palate, it is initially a bit tart, but quickly takes on a more floral flavor before giving way to the juniper. The finish is long, bitter, and almost dry, leaving a dry but slightly balsamic aftertaste. On the other hand, the flavor is well-balanced despite some intense notes and is not far removed from the classic style.

Brockmans Premium Gin was created by a group of friends united by the eternal charm of exotic spirits. They put together their knowledge on the history of gin, on the small differences between the different styles of gin and on distillation with the aim of creating something different, new, "Like No other". The research and selection of botanicals took a long time and more than a hundred tests were made before reaching the current recipe, resulting in an extremely soft and intense gin with sweet notes of wild berries balanced with the more traditional ones of the juniper and roots combined with fresh citrus fruits.

Hendrick's is so popular that they have called themselves the Monty Python of gins: all humor and fun. In 2003 the Wall Street Journal named it the best gin in the world. There are many stories about its birth, but the truth is that the manufacturer has noticed a hole in the market and therefore released this premium gin in 1999, inspired by the habit of eating cucumber sandwiches in English gardens. The brand is curated by an American agency, but with the aim of focusing on a unique and unusual "Englishness". The Victorian pharmacy-style bottle bears the date 1886, but it does not refer to gin, but to the year the William Grant distillery was founded. The distillation takes place in Scotland, in Ayrshire and the master distiller Lesley Gracie is, something unusual in this sector, a woman. Coming to the taste, it is a refreshing gin with a strong character and a floral and delicious aroma due, among other things, to the essence of German cucumber and Bulgarian rose petal oil. Hendrick's gin is unique in its genre as it combines two gins distilled separately with two completely different methods and with a totally different flavor, which, before the addition of cucumber and roses, do not have a great personality. But together they become much more than the sum of their parts: one is intense, oily, juniper; the other is light, sweet and floral, but lacks deep notes; yet when combined they produce a full spectrum of flavors.

Malfy Gin is a product that wants to be 100% Italian: the botanicals come from Italy, the bottle is decorated with a typical Italian glass processing technique, while the cap is made of Italian oak. On the label we find a coat of arms that wants to remember the rowing competitions that every year involved the four ancient kingdoms of Italy. The acronym G.Q.D.I. means: "Quality Gin Distilled in Italy". After the great worldwide success of Malfy Gin with Lemon, the brand has launched various variations, including this one, Malfy Gin Rosa. The latter is characterized by two botanicals from Sicily: pink grapefruit and rhubarb. The Italian juniper berries are left to infuse in neutral alcohol for a good 36 hours. The other botanicals are lemon, coriander, angelica root and iris, which, together with the grapefruit, are distilled under vacuum at a low temperature for five hours. This process gives the gin its beautiful rosé color and strong, fresh citrus notes. On the nose and on the palate it is very sweet and soft, where the sweet and acidic notes of pink grapefruit stand out, combined with the sweetness of rhubarb and supported by juniper and other botanicals. The taste of grapefruit is persistent and makes the distillate almost juicy.

Brockmans Premium Gin was created by a group of friends united by the eternal charm of exotic spirits. They put together their knowledge on the history of gin, on the small differences between the different styles of gin and on distillation with the aim of creating something different, new, "Like No other". The research and selection of botanicals took a long time and more than a hundred tests were made before reaching the current recipe, resulting in an extremely soft and intense gin with sweet notes of wild berries balanced with the more traditional ones of the juniper and roots combined with fresh citrus fruits.

In July 1945, Commander Montgomery “Monty” Collins of the Royal Air Force, a lover of cricket and watches and a globetrotter, was assigned to the British administration of what was once divided Berlin after the war. Commander Collins was deeply distressed by the destruction of the capital, so much so that he strongly supported the reconstruction of the city even in his spare time. He also began to take care of the zoo, sponsoring a monkey named Max. Monty left the Air Force in 1951, driven by a desire to learn the art of watchmaking. Thus he moved to the North of the Black Forest. "Unfortunately" he did not show so much talent in watchmaking and therefore decided to open a small "GuestHouse" which he called: "Zu Wilden Affen" (from the wild monkey), in honor of Max. In the meantime he learned from the Germans to prepare fruit spirits, but if a true British Gentleman has to distil, distil Gin. And so it was. During the renovation of the building, an old wooden box was found, containing a bottle and a letter. The hand-labeled bottle featured a monkey with an inscription: "Max the Monkey - Schwarzwald Dry Gin". In addition to notes and photos, the letter also contained the recipe that Alexander Stein and Christoph Keller later brought to light. Giving life to a Gin today among the most famous in the world. From a sensorial point of view, the pure scent of juniper stands out immediately and clearly, followed by a spicy and fresh note of citrus and a sweet floral aroma. On the palate a strong hint of peppery spices emerges (thanks to the six different types of pepper), finally a subtle and savory bitter fruity. A gin with a very strong flavor, but at the same time harmonious, deeply complex and balanced, with a finish to be discovered.

The idea behind the creation of Gin Primo was born from Federico Lugaresi's passion for this distillate, a passion cultivated in his restaurant in Cesena, the Osteria Cene'. Federico's desire to serve his own gin to customers was so strong that in 2015 he contacted the Piedmontese Distilleria Quaglia. In the distillery, together with his dear friend Gianluca, Federico developed his idea of ​​creating a salty gin with a strong Romagna connotation and, after a year and a half of work and fifteen trials, Gin Primo was finally born in the second half of 2016. Apart from the Tuscan juniper, all the other botanicals come from Romagna and even the label was designed by a painter from Romagna. Gin Primo was conceived for mixing, but given its sapidity it can also adapt very well to creative use in the kitchen. At the sight Gin Primo is transparent, crystalline, but already on the nose its power emerges in the notes of juniper. In the mouth, the salt of Romagna is immediately felt, accompanied by the balsamic / bitter note of juniper and santolina ash, while in closing the lemon notes of erba luigia and the floral notes of lavender emerge.

Engine is a cold compound gin whose formula is linked to tradition, paying homage to it in its composition, of rosoli, cordials and liqueurs, made with sage and lemon, which in the past represented the ancient digestive remedies. And the Ligurian sage, and the lemon peels of the Amalfi Coast are the characterizing ingredients of the product, whose recipe is completed by other ingredients, always strictly organic from a controlled supply chain and of Italian origin: soft wheat alcohol, juniper berries, licorice roots, damask rose and alpine water. Ingredients handcrafted by master distillers in a laboratory in Alta Langa, on the border between the province of Cuneo. Here the gin is produced in small batches, with a vacuum distillation at very low temperatures thanks to the use of a latest generation rotary evaporator, which guarantees a high concentration of totally natural aromas and fragrances, and then bottled by hand. This gin is thus 100% Made in Italy and organic.

The pond that gives the Silent Pool its name is said to be haunted by a ghost of a young woman. It seems that a young woman was taking a bath when King John Landless passed by who, attracted by the girl, tried to get her out of the lake. The girl, frightened, retreated to the bottom of the lake, eventually disappearing. For its production an alembic heated with wood is used, not with direct flame but through a kind of stove; it is one of the few of its kind still in operation and the only one used for the distillation of gin. The botanicals are separated into three groups and each undergoes a different process. Maceration: Primary botanicals such as Bosnian juniper berries, coriander seeds, angelica roots from Belgium, iris roots, licorice, cassia, cubeb, grains of Paradise, cardamom, bergamot, bitter orange peel and honey are immersed in the alcohol base for 24 hours and then everything is diluted in water from a local source. In this way, the alcohol dissolves the oils so that the following distillation is better and allows you to create more rounded flavors. Gin tea Infusion instead provides that botanicals that have a low content of oils such as Kaffir lime leaves, chamomile, rose, lime and elderflower could release unwanted aromas and to avoid this they are first macerated in alcohol, then the unwanted herbaceous material is eliminated and finally we proceed with the distillation, giving life, with this combination of ingredients, to intense and complex notes. The Basket Steam infusion instead provides that the most delicate botanicals such as Macedonian juniper, Bulgarian angelica, lavender, fresh lime and orange peels, fresh dried pears are placed in a container positioned in the neck of the still and give life to the most aromatic notes of the gin. Finally, the vapors of the spirit pass through the rectification column so as to amplify the desired shapes and flavors. It is a process that must be carried out with great care and precision by the distillers to have the right balance of Silent Pool Gin. From this we can understand how Silent Pool is a gin rich in aromas but with a very clean juniper palate. In particular, the citrus notes given by Combava leaves and citrus peels are felt.

London dry style gin with light hemp notes from its infusion.

Made from fresh pomace of Ramandolo grapes, it offers intense fruity aromas of peach and apricot. A sweet and delicate flavor with a pleasant and harmonious aftertaste. Clean and silky on the palate.

Made from fresh pomace of Cabernet and Merlot grapes, it offers hints of sultanas and ripe berries. Very persistent thanks to its almost full alcohol content. Clean and decisive on the finish, it recalls the intensity and aroma of classic Friulian grappa.

Made from fresh pomace from Cabernet, Ramandolo, Merlot, Moscato, and Friulano grapes, it presents an elegant bouquet with notes of chocolate, toasted walnuts, and vanilla notes typical of oak. Velvety and persistent on the palate.

Made from fresh pomace from Friulian red grapes, it immediately presents a peaty but not overly alcoholic aroma and flavor, strongly reminiscent of a long-aged single malt whisky with harmonious spicy notes on the finish. The barriques are smoked by burning oak chips and Italian tobacco leaves together, resulting in a grappa with a bold and enveloping flavor.

Digestive liqueur prepared with the herb Yarrow, "Taneda" in the Bormino dialect.

Aged for 14 years in oak barrels, this whisky presents a rich nose with characteristic aromas of seaweed, meadow, and sulfur, blending with floral and citrus nuances. The palate is balanced, with notes of vanilla, wood, honey, and dried fruit. The finish is persistent, slightly dry, and reminiscent of sea breezes.

It is one of the most refined and balanced single malts produced on the famous island of Islay. The barley is malted in Port Ellen, and the water used to dilute the spirit comes from an extremely pure spring that flows from the limestone rocks of Loch nam Ban. The distillation process is carried out by hand by master distillers with generations of experience, using traditional copper stills. After distillation, it ages for 12 years in oak barrels before being bottled. An antique gold in color, it offers fresh and floral aromas of pepper, honey, and dark chocolate on the nose, enveloped in a cloud of smoke and intense iodine notes. Ample and complex on the palate, rich in sweet and spicy nuances and a long finish where the peat returns in full force.

Talisker Skye is produced at the island's only distillery, using a blend of single malts from select American oak casks, each of varying styles and ages. The result is a complex and diverse whisky that showcases the distillery's unmistakable character. On the nose, it presents an intense peat aroma, harmonizing with notes of citrus, pepper, caramel, dried fruit, malt, and ginger. The palate is full-bodied, sweet, and smoky, with salty nuances. The finish is lingering.

Lagavulin 16 Year Old is considered the distillery's crown jewel, a perfect blend of the punchy notes of island malts, acrid smoke, and parched seaweed, and the influence of the casks, many of which are ex-Sherry, which impart notes of red fruit, toffee, tobacco, and spice. It's a complex, warm, and enveloping whisky, a testament to Scotland's ability to craft timeless single malts.

Super Nikka, one of Nikka's classics in Japan, has remained popular since its introduction in 1962. This blend offers a subtle balance between fruit, a touch of peat, and notes of old sherry casks. Elegant, fresh, and woody. Spicy and floral on the nose, ash, vegetal, and marshmallow on the palate. Smooth and herbaceous.

A unique whisky, created from maturation in three different ex-Sherry casks: Oloroso, Pedro Ximénez (PX), and Moscatel. This process allows the three whiskies, each matured separately, to rest and meld into a perfect union, characterized by notes of dried fruit, caramel, sweet maltose, and tropical fruits.

Il Woodford Reserve è un distillato realizzato a mano con il solo utilizzo di piccoli lotti altamente selezionati, il risultato è un whiskey straordinario vincitore di vari premi e proveniente dal Kentucky, la patria del whiskey americano. Al naso si presenta denso e cremoso con note di rovere tostato, vaniglia e sentori di cacao e una leggera affumicatura. Il sapore è pieno e corposo con note principali di segale seguite da note di caffè, spezie e cereali. Il finale lungo e persistente con note di spezie, rovere tostato e cereali.