Aperitif - Anisées, Champagne & Co.

Bonal Aperitif Gentiane Quina 0.75L 16% History of Bonal As is so often the case, the story of Bonal begins with a little boy who was interested in alternative medicine from an early age. After years of studying medicine and pharmacology in Paris and Lyon, the young man moved to a small neighboring village. Here he opened a pharmacy where he researched the effectiveness and healing properties of herbs and plants that he collected on meditative hikes in the beautiful Alps. Soon after, in 1865, he created his first 'liqueur wine'. Taste The basis here is Mistelle wine, which contains yellow gentian and various herbs as well as the bark of the China tree. The taste is described as fresh with grassy notes, and you can also detect hints of menthol or roasted chestnuts. Alternative to gin Due to its pronounced bitterness, you can associate it with gin and in cocktails or long drinks you can easily replace this gin with Bonal Gentriane Quina for a bit of variety. A great example of this is a so-called Collins, which is based on a classic sour. However, it also contains soda water and if you look around in bars around the world, there are almost endless possibilities for combining a Collins, because unlike other well-known cocktails or long drinks, any type of base alcohol is allowed in the Collins.

Loimu Glögi White Non Age 0.75L 15% Loimu mulled wine from Lignell & Piispanen continues the Scandinavian glögg tradition by adding handmade luxury and the pure taste of the northern forests. The twinkling stars and the frost nibbling at our noses invite us to cozy up by the fire under the festive glow of the Northern Lights. Finnish Arctic Bramble berries and white wine brighten up the Loimu white wine glögg, made with tradition. Drinking recommendation: Heat in a pot or cup to around 60 degrees Celsius, do not boil.

Aelred Pastis 1889 Provencal 0.7L 45% A spirit with tradition After the production, sale and consumption of spirits containing thujone, such as absinthe, were banned at the beginning of the 20th century, farmers from Provence secretly set about developing an alternative. This led to the creation of 'Pastis', which is derived from the French 'pastiche', which in English can be translated as 'imitation'. This Pastis consists of a certain basic ingredient, star anise. Its alcohol content is between 40 and 45% vol. It is important that the spirit can be called Pastis if it has a clearly perceptible aniseed flavour and uses natural extracts from liquorice. Other herbs and plants may also be used, so thyme, cumin and savory are usually found in the ingredients list alongside anise. Other guidelines for the designation as pastis are the glycyrrhizic acid content, which comes from the liquorice root, and the amount of sugar. Recommended consumption Pastis is usually served with ice-cold water. For this, the liquor is diluted in a ratio of 5 to 1 (water/pastis). Pastis is now also used as an ingredient in long drinks, e.g. in combination with bitter lemon or orange juice. In the south of France, and thus in the home of Aelred Pastis 1889 Provencal, another way of serving pastis has become popular. In addition to the ice water mentioned above, you also add a splash of syrup or liqueur.

Aperol Spritz Set (Aperol 1.0L + Cinzano Prosecco 0.75L) 11% Davide Campari Milano Aperol has been around since the beginning of the 20th century. Back then, the brothers developed the aperitif especially for the international trade fair in Padua and the name is based on the French word 'aperitif'. Aperol is an Italian liqueur that can best be described as having a fruity, bitter taste. Herbs used in the liqueur include bitter orange, yellow gentian and cinchona bark. It is mostly used in cocktails, but can also be served as an aperitif. The most well-known cocktail with Aperol is probably the 'Aperol Spritz', but there are many other variations that are worth trying. An example: Caipirol – is a type of Caipirinha, only instead of the usual Cachaca Aperol is used: 8cl Aperol 3cl lime juice 1 lime, cut into eighths 2 tbsp brown cane sugar Crush the lime pieces together with the brown sugar in a glass. Fill the glass with crushed ice. Then add the Aperol & lime juice. If you like, you can make everything a little more fizzy with soda water. Mix with a bar spoon and enjoy! Our set, however, is really best suited for the well-known Aperol Spitz, because in addition to the 1 liter bottle of Aperol you get a bottle of the equally well-known Prosecco Cinzano!

BCN MUT Barrel Aged 0.75L 18% History Wormwood has long been considered a healing herb. The famous doctor Hippocrates already knew about its significant effects in the 5th century. In the 18th century, the first vermouth was produced in the Italian region of Piedmont. This was a slightly sweet wine mixed with herbs that quickly became known for its appetite-stimulating effect. The French quickly followed suit and quickly brought their own version onto the market, but these were significantly drier than those of the Italians. Dry vermouth is also known as 'dry' and only wines without residual sugar are used here, which are also not sweetened, because a dry vermouth can only contain four grams of sugar per 100 cubic centimeters of wine. Then there is the color distinction: white 'Bianco' and red 'Rosso'. However, red wine does not always consist of red grapes; sometimes wine is made from white grapes and colored reddish with the help of caramelized sugar. BCN MUT Barrel Aged This special vermouth is available in a limited edition of just around 600 bottles. BCN is not cold-filtered and is stored for 9 months in its own French barrels with a capacity of a good 425 liters. As with every BCN product, the secret lies in the herbs and spices used. These all come from the mountains of the Priorat. In addition to rosemary and wild herbs, these also include juniper, elderberry and bergamot. The combination with other fresh ingredients makes each product something unique. The smell is reminiscent of licorice mixed with tobacco and vanilla aromas. The BCN MUT Negra is also very dry and full of complex aromas. In addition to wild herbs, cinnamon and elderberry, aromas of blackberries and bitter oranges are mixed in and give this great vermouth an extraordinary taste. BCN MUT Negra is perfect for a spritz mixed with soda and ice. It is also ideal for a good old martini with olives.

Otto's Athens Vermouth 0.75L 17% Vermouth - the international name for the drink vermouth - is a wine fortified with herbs and spices, which gets its bitter taste from the wormwood herb that gives it its name. Vermouth is often drunk as an aperitif or used as an ingredient in cocktails and the majority of well-known brands such as Carpano, Cinzano and Noilly Prat come from Italy or France. In recent years, however, a trend has emerged that more and more young companies from other countries such as Germany are bringing vermouth creations onto the market. One of the newest products in the vermouth sector is “Otto's Athens Vermouth” from Greece, the recipe for which was developed on the upper floor of a neoclassical building above one of the world's top 50 bars, thus continuing a long tradition. Even if it is not very well known internationally, in Greece around 1850 wines from the Attica peninsula were mixed with Greek herbs such as rose petals and citrus fruits and bottled for King Otto of Greece. He greatly appreciated the enjoyment of vermouth and enjoyed it passionately as a refreshment under the Greek sun. In the years and centuries that followed, many rulers and citizens of Greece also enjoyed vermouth and in the 1960s in particular there was a real "vermouth boom" in the city of Athens, which was popular with the international jet set. The makers of Otto's Athens Vermouth want to take up this tradition and combine it with the creativity of modern bartending. The basis for Otto's Athens Vermouth is high-quality Greek wine, which is mixed with wormwood, rose petals, citrus fruits, olive leaves and other herbs such as oregano and angelica, giving the Greek vermouth a unique, Mediterranean taste. Otto's Athens Vermouth is a pleasantly spicy, not too sweet vermouth, which is perfect as a long drink with tonic water or in classic cocktails such as the Manhattan. A nice addition to existing brands, which manages to position itself in the highly competitive market through its individual style.

Mascaro Vermut Premium 0.75L 15% Everything in family hands Far to the north of Spain lies the autonomous region of Catalonia, surrounded by the Pyrenees and the Mediterranean. The geographical conditions are therefore extremely advantageous for winegrowing and the mountainous coast is home to the wine-growing region of Vilafranca, which is famous for Cava, the Catalan version of champagne. The Mascaro brand is relatively young, having been founded in 1946, but the company behind it can look back on a long tradition as a wine merchant. At the beginning of the 20th century, the company, led by Narcís Mascaró Marcé, one of the founder's sons, bought vineyards and installed a distillery. So everything from growing the grapes to bottling and selling was in the hands of the family. The special thing about the Mas Miguel winery is that it is one of the highest in the region. The climate there is colder and windier, so the grapes are protected from certain diseases and the use of pesticides can be reduced, which of course has a positive effect on the quality of the wine. A blend for success The special thing about each vermouth is the recipe, the ratio of bark, flowers and herbs. One ingredient that must always be used by law is a type of artemisia, the wormwood herb, which is also responsible for the distinctive taste. Extracts are obtained from all ingredients by soaking and steeping in water or alcohol; distilling these extracts is also a frequently used technique. The extracts obtained through distillation also have the advantage of raising the alcohol content to the required 15-16% vol. The trick is to find the perfect balance between wine and aromas, and to do this, the two can be stored in barrels for a few weeks. Surprising fruitiness The finished vermouth has a pleasant balance between sweetness, acidity and bitterness in the finish. The intense citrus aromas are striking, bringing a wonderful freshness and fruitiness to the spirit. In addition to the typical spicy aroma of vermouth, fruity accents of juniper and orange peel are noticeable.

Michler's Absinth Bohemicum 0.7L 70% Drink of the artists Absinthe is a mysterious spirit that is surrounded by many myths, as the distillate is said to have hallucinogenic effects and indescribable states of intoxication. Like many drinks, absinthe was initially drunk as a medicine, developed by a French doctor in Switzerland in the 18th century. However, as the medicine tasted wonderful and was soon preferred as a luxury item, word got around about absinthe and began its crusade to the big European cities like Paris and London. There, the bourgeoisie and artists met in the evening for the ritual drinking of the "green fairy", because when absinthe was mixed with a little water, it turned milky green. Towards the end of the 19th century, a real epidemic broke out; people loved the feeling of intoxication, which was caused not only by the alcohol but also by the neurotoxin thujone contained in wormwood. Miraculous herb The main ingredient in absinthe is wormwood, which is harvested when it has the highest content of the aromatic essential oils. In addition to wormwood, the master distillers at the Albert Michler distillery also use mugwort to soften the strong taste of the wormwood. The raw materials come from the distillery's old homeland, Silesia, today's Poland. Once the two plants have been dried, they are macerated in high-proof alcohol, which causes the herb cells to burst and release their aromas into the alcohol. Maceration is a very effective extraction method for extracting aromas from ingredients that cannot be juiced. The now flavored raw spirit is distilled in traditional stills, which further refines the taste. Natural aroma As the Michler distillery completely avoids additives, its absinthe has a light, natural green coloring from wormwood and mugwort. The distillate offers a wide variety of flavors, with intense herbal notes that are due to the high content of essential oils in the raw materials. Bitter, sweet, spicy and fresh notes harmonize with an intense wormwood aroma on the tongue.

Paradise Vesper 0.5L 22% The family business Lignell & Piispanen: The Lignell & Piispanen is a family-run, traditional company from Finland that is best known for its interpretation of classic Scandinavian drinks. The company, founded in 1852, always focuses on regional ingredients and various arctic berries. In addition to the mulled wine-like Glögi, various fruit liqueurs and vodka, the Paradise series is the next ambitious project that is set to influence the cocktail world. With a total of three different, ready-to-serve cocktails, Lignell & Piispanen wants to permanently change the bad image of supermarket premixes and show that "ready-to-use" cocktails can be high quality and taste outstanding. For this purpose, three different classic cocktails were taken and bottled ready-made. Alongside the Paradise Negroni and the Paradise Sazerac, the Paradise Vesper is an extremely successful interpretation of the historical model. The history of the Vesper cocktail: There are many myths and legends surrounding the origins of numerous cocktails. This does not apply to the Vesper cocktail. This can be undoubtedly attributed to the British author Ian Fleming. In his 1953 novel Casino Royale, the secret agent and protagonist James Bond orders this cocktail, which is based on the classic Martini. The recipe in the book consists of three parts gin, one part vodka and half a part Kina Lillet, a tart aperitif made from wine and fruit liqueurs. Shaken vigorously on ice, the Vesper forms the basis for the later phrase: "shaken, not stirred", which Bond likes to say now and again. The name in turn goes back to the agent Vesper Lynd, with whom Bond falls in love over the course of the novel. Serving suggestion and tasting of the Paradise Vesper: The Paradise Vesper comes to your home ready to drink. You just need to ensure it is properly cooled. Either store the Paradise Vesper in the freezer or mix it with ice cubes shortly before serving. Strained into a cocktail glass and decorated with a long lemon peel, nothing stands in the way of relaxed drinking pleasure. The fruity-floral notes immediately emerge. The mixture of citrus, lavender, wormwood and other herbs is extremely elegant and fine. The alcohol content of 22% forms a strong base and transports all the aromas in a harmonious way. The Paradise Vesper never lacks the tart, spicy basic character of the original. Overall, the Paradise Vesper is a great alternative to "mixing it yourself" and combines the time savings of a ready-to-serve cocktail with the highly complex aroma and full-bodied taste of a classic drink.

Paradise Sazerac Background to the Paradise Sazerac: It is considered one of the most classic cocktails ever. The Sazerac is the original cocktail in the true sense of the word and is very similar to its close relative, the Old Fashioned. Both have the same basic structure, consisting of spirits, sugar as a sweetener, water and bitters. As with many historical cocktails, the history of the Sazerac is not entirely clear. In any case, its origins are closely linked to the American city of New Orleans and the pharmacist Antoine Amedie Peychaud. Peychaud developed various tinctures and essences, which he mixed primarily with brandy and offered to his guests and friends. It is doubtful whether the medicinal effect was the main focus. However, a creation made from bitters and French brandy was met with particularly great approval and became a real hit. Over the years, whiskey replaced cognac as the basic spirit. The first official recipe by John Handy from 1908 also lists whiskey, sugar, water and Peychaud BiItters as ingredients for the Sazerac. A very special aroma is achieved in the Sazerac by moistening the guest's glass with absinthe. This adds notes of anise, fennel and wormwood to the spicy basic character. It is easy to understand that preparing a Sazerac takes a lot of time. Fortunately, with the Paradise Sazerac, this can be accelerated considerably without sacrificing taste quality. The Paradise Sazerac is a ready-made cocktail that is very closely based on the historical original and is bottled "ready-to-use". Serving suggestion for the Paradise Sazerac: Preparing the Paradise Sazerac couldn't be simpler. Simply stir briefly on ice - a large, thick-walled glass or a special mixing glass for bar use is ideal for this - and then strain into a tumbler. This should be stored in the freezer if possible. A thick glass base keeps the cold particularly well and ensures long-lasting drinking pleasure. If you like, you can finish off the Paradise Sazerac with an orange peel. With the right preparation, a variety of cocktails can be made and served in no time at all, and they don't have to hide behind representatives of the classic preparation in terms of taste. Tasting the Paradise Sazerac: The Paradise Sazerac has the same spicy, intense aroma that makes the original so special. In addition to dark wood and whiskey notes, the typical herbal and spice notes are particularly evident. The aromatic start is full-bodied and voluminous. Notes of gingerbread, cloves and wormwood are supported by a pleasant sweetness. In the background, liquorice, ginger and leather round off the Paradise Sazerac in style. The Paradise Sazerac is a successful alternative to the time-consuming preparation of the classic cocktail, which brings out the historical taste wonderfully and is extremely harmonious and balanced.

Paradise Negroni, 0.5L 22% Background to the Paradise Negroni: Pre-filled cocktails have a rather dubious reputation in many parts of the bar scene. The brightly colored, squeaky-sweet cream monsters from the supermarket have certainly made a decisive contribution to this. But fortunately there are also praiseworthy exceptions that show that with very good spirits and the right specialist knowledge, wonderful ready-to-drink cocktails can be created. The Finnish family company Lignell & Piispanen, known for its fruity liqueurs, has now set itself the goal of developing historical cocktail classics as a ready-made, quick-to-prepare drink for convivial evenings with the new Paradise range. This allows the host to concentrate fully on conversations with his guests and does not have to disappear into the kitchen for long periods of time. Furthermore, a ready-filled cocktail saves space on the shelf and is easy on the wallet. The concept only works, of course, if high-quality base spirits and fresh ingredients are used in the production and an authentic, true-to-the-original taste is guaranteed. This is where Lignell & Piispanen come into play. Their Paradise range, consisting of the Paradise Negroni, the Paradise Sazerac and the Paradise Vesper, is able to set itself apart from the competition and scores with a great aroma and finely balanced taste that meets the highest demands. Serving suggestion for the Paradise Negroni: We start with the Paradise Negroni, a modern, slightly fruity reinterpretation of the popular classic cocktail Negroni. The strong, spicy, bitter basic character is expanded and rounded off by the use of highly aromatic wild cranberries from the Arctic. Only a few small steps stand in the way of enjoyment. The Paradise Negroni is simply stirred on ice or poured directly into a tumbler filled with ice cubes. It is also possible to pre-chill the Paradise Negroni in the freezer. Finally, simply squeeze an orange peel over the drink and serve. With a little preparation, serving can be made even quicker. For example, it is possible to fill the tumblers with ice cubes in advance and then store them in the freezer. The oranges can also be peeled 1-2 hours before use without losing any of their aroma. Tasting the Paradise Negroni: The Paradise Negroni initially shows a complex mixture of delicate fruitiness and spicy, herbal notes. In addition to juniper berries, wormwood and angelica, gingerbread spice, ginger and cloves come to the fore. The cranberries used also provide a fresh character and a harmonious rounding of the taste, which should appeal especially to those who find the classic Negroni too bitter and heavy. Nevertheless, the Paradise Negroni is a full-bodied, full-bodied drink with plenty of power and volume. The classic characteristics are complemented by fruity notes. The harmonious balance and the perfect interplay of the individual flavors are remarkable. This makes the Paradise Negroni a successful alternative and is considered a benchmark for ready-to-use cocktails.

Tabu Absinthe tasting set (Classic/Red/Dry) 3x0.04L 55%

Killepitsch Bitter, 12 miniatures in a metal can 0.02l 42% Good things from Düsseldorf Although the quality of Düsseldorf beer is a matter of debate, at least in the Rhineland region, there is one that is even enjoyed in Cologne: the famous Düsseldorf herbal liqueur Killepitsch. This has been made for over 40 years from the essences of 98 different berries, herbs and fruits. These mature for a whole year in ancient clay vessels and are finally bottled in the distinctive Killepitsch bottle. The exact recipe is still a family secret and is passed down from generation to generation. In order to guarantee a consistently high level of quality, only natural raw materials are used. In addition to the herbs and spices, this is a double-filtered alcohol. From the bomb shelter to the bars of the world The Killepitsch has its origins in an air raid shelter. Old friends Hans Müller-Schlösser, the creator of the "Schneider Wibbel", and the Düsseldorf veteran Willi Busch were once again huddled there. While the "bombs" were falling outside, Willi said to Hans, "If it goes like that again, then they'll kill us too." Hans replied, "But not Willi, before the two of us have had another tasty one." The two of them were not able to "pitschen" any more that evening, but as they survived the "bomb" attack unscathed, they still had enough time. The innkeeper Hans Müller-Schlösser tried out numerous recipes and finally served his friend a homemade bitters at the opening of his tasting room "Et Kabüffke". The two friends called it "Killepitsch" in memory of the nights they spent together in the bunker. The "strong, not sloppy, not that good" liqueur quickly spread throughout the Rhineland and eventually to the rest of Germany. Kill the Bitch It's nothing new that German herbal liqueurs are very popular in the USA. Jägermeister now makes 40% of its sales in the USA - more than in Germany or any other country! Killepitsch is also becoming increasingly popular with Americans. However, since they have always had problems with the German language, Killepitsch is called "Kill the Bitch" there. "Kill the Bitch" is enjoyed in America neat or as Pink Pussy Juice. This is 2 cl Killepitsch with 4 cl pink grapefruit juice on ice cubes. Dirty, but Nice!

Noilly Prat Dry Vermouth 1.0L 18% The history of Noilly Prat Dry Vermouth Hippocrates already added herbs to wine and created an elixir that stimulates gastric juices and aids digestion, which is known today as vermouth. Noilly Prat is the big French brand and is intensely dry. Noilly Prat was created in 1843 by Joseph Noilly and Claudius Prat on the basis of wines from the Languedoc. The history of Noilly Prat actually begins before its market launch. To be more precise, the beginnings of Noilly Prat can be found at a time when wooden sailing ships were still sailing the world's oceans and had to contend with wind and weather. At that time, the wine barrels from France were often stored on the deck of the ships and were completely at the mercy of the seasons and the weather. This special type of "storage" made the wine very dark and gave it a strong aroma. When steamships finally conquered the seas, the wines also changed and they lost their rich and characteristic taste. This was also noticed by Joseph Noilly and Claudius Prat, who then developed a storage method for Noilly Prat in which the Noilly Prat is exposed to the four seasons. The production of Noilly Prat Dry Vermouth The production of Noilly Prat Dry Vermouth requires attention as well as a lot of time. The base wines for Noilly Prat Dry Vermouth are made from sun-drenched grapes of the Picpoul and Clairette grape varieties from the Marseille region. The wines then mature outdoors in wooden barrels that are up to 60 years old, giving them their unmistakable aroma. The base wines for Noilly Prat are then blended and the secret spice mixture is added. Nutmeg, bitter orange, chamomile and gentian, among others, give Noilly Prat Dry Vermouth its unmistakable taste. The mixture of around 20 herbs and spices macerates for three weeks in the base wines for Noilly Prat Dry Vermouth before the spice mixture is filtered off and the wine matures for a further six weeks and is finally bottled in the distinctive Noilly Prat bottles. The taste of Noilly Prat Dry Vermouth The dark golden Noilly Prat Dry Vermouth impresses on the nose with its fine and varied herbal aromas. On the palate, Noilly Prat Dry Vermouth is spicy and intense yet very mild at the same time - a balancing act that only a few products manage. Due to its unique taste, Noilly Prat Dry Vermouth can be found in restaurants all over the world as well as behind the bar. Chefs in particular consider it an indispensable ingredient in numerous fish dishes. In bars, Noilly Prat Dry Vermouth is the absolute first choice for connoisseurs in the world-famous Martini cocktail. From our own personal experience, we can therefore only warmly recommend using Noilly Prat Dry Vermouth in the kitchen and bar!

Byrrh Grand QuinQuina Aperitif 0.75L 18% The history of Byrrh Byrrh is a French wine-based aperitif. Byrrh was once the best-selling aperitif in France and is currently on the rise again. The Byrrh Grand QuinQuina was invented by the brothers Pallade and Simon Violet. The Violet brothers were itinerant textile merchants who recognized the high demand for wine and aperitif drinks at the time. In 1866 they finally developed the recipe for the Byrrh Grand QuinQuina Aperitif. The basis was various dry wines (usually from the Carignan grape), which the brothers skilfully flavored with various national and international spices. These include cocoa, coffee, kalumba, gentian, chamomile, cinnamon and bitter orange peel. At the time, such a mixture was not particularly unusual, which is why the Violet brothers decided to use another special ingredient to distinguish Byrrh from other wine-based aperitifs. They added cinchona bark to their aperitif, which contains the active ingredient quinine, which is known for its effect against malaria and fever. Quinine is also what gives tonic water its distinctive bitter taste. Because of the addition of quinine, the Violet brothers skilfully marketed their Byrrh aperitif as a health-promoting drink. Since the competition naturally did not like this at all, the Violets had their drink officially declared as health-promoting, which meant that it was sold in pharmacies from then on. Byrrh became the best-selling aperitif in France and was also successfully exported to the USA. Due to prohibition there and the Second World War in Europe, however, sales collapsed sharply and tax-advantaged products such as Banyuls, Muscat de Frontignan and Rivesaltes overtook Byrrh. Since 1977, the former family business has belonged to the international spirits group Pernod-Ricard, which still has the spirits manufactured in the old production facilities in the town of Thuir near Perpignan. For several years now, Byrrh has been on the rise again, which is closely linked to the revival of global cocktail culture. The taste of the Byrrh Grand QuinQuina Aperitif The reddish aperitif reveals fine wine and herbal aromas on the nose that harmonize wonderfully with one another. On the palate, in addition to the sweet notes of cocoa, coffee and dried fruit, there is also a clearly perceptible bitter note. This comes from the quinine and sets the taste of Byrrh apart from other aperitif wines. The sweetness is also accompanied by a pleasant bitterness in the aftertaste. Connoisseurs enjoy the Byrrh slightly chilled or as a long drink with soda.

Averna Amaro Siciliano Bitter 1.0L 29% The Averna recipe, passed on to Don Salvatore Averna by a monk named Fra Girolamo in Caltanissetta in 1868, remains a secret blend that has fascinated the world for more than 150 years. This high-quality Sicilian Amaro offers a full body and a smooth taste. The multi-sensory drinking experience is based on the ancient recipe, which skilfully combines essential oils from lemons and bitter oranges from Sicily.

St. George Absinthe Verte 0.7L 60% Absinthe - the evil green fairy? Absinthe was - and is - still considered by many people to be an inferior spirit that causes hallucinations and drives people crazy. That this is nonsense does not need to be explained here. But where the "fear" of absinthe comes from is already clear. The reason for this lies in Switzerland. Drinking absinthe was widespread there and heavy consumption sometimes had negative physical consequences. However, this was due to the relatively high methanol content that was found in many spirits at the time due to poor production methods. The thujone content - which is often blamed for the "absinthe madness" - was rarely higher back then than in today's bottlings, as studies have shown. When an alcoholic vineyard worker brutally murdered his pregnant wife and two daughters in 1905, absinthe was blamed. The man had consumed two glasses of it. The fact that he had previously drunk up to five liters of wine and other spirits was kept secret. This would have been bad for wine producers, who were actively involved in a debate about banning it. In the same year, the first countries in Europe banned absinthe, which the USA followed in 1912. In the years that followed, absinthe almost completely disappeared from the market and its sometimes excellent quality was forgotten. The only thing that stuck in people's minds was that absinthe makes you mad. Until the new century, the myth of absinthe was only kept alive by a few moonshiners who were finally able to convince governments that absinthe was not the "evil" drink they had in mind. The ban was gradually relaxed and was finally overturned in the USA in 2007. St. George Absinthe Verte The artisanal distillery St. George Spirits in California had been preparing for this day. While the sale of absinthe was still prohibited, it was not forbidden to distill it. This was done for the St. George Absinthe Verte. For a full 11 years before sales were permitted again. This time was necessary because producing an absinthe with a distinctive color and a harmonious combination of flavors is a highly complex issue. The experiment was a success and the St. George Absinthe Verte was the first legally produced absinthe to flow from an American still in 95 years. An enormously long period of time, but the wait was worth it! The St. George Absinthe Verte is produced in the traditional way without artificial additives or other gimmicks. Simply pure absinthe as it should be. The base alcohol is brandy, which is mixed with wormwood, fennel and star anise. This infusion is then distilled in 1,500 L copper pot stills and then mixed again with herbs and spices. Mint, tarragon, basil, lemon balm, hyssop, meadowsweet and nettle give the St. George Absinthe Verte its color and other flavors. The taste of the St. George Absinthe Verte Drunk neat, the Absinthe Verte from St. George Spirits is a strong, herbal hit on the taste buds. No wonder at 60% vol. We therefore recommend mixing the St. George Absinthe Verte with ice water in a ratio of 1:3. This is the only way it can open up and reveal its full flavor. This begins with notes of licorice and develops towards a citrus and herbal profile. Give absinthe - and especially the St. George Absinthe Verte - a chance. You won't be disappointed!

Aperol Bitter Aperitif 1.0L 11% A classic Italian aperitif After the famous Campari Bitter, Aperol is probably the best-known aperitif liqueur from Italy. This light bitter has a distinctive red-orange color and a fruity yet subtly bitter taste. The history of Aperol Aperol comes from the northern Italian city of Padua. The tradition of producing spirits there goes back to the century before last. One man who was part of this tradition was Giuseppe Barbieri. He founded his own liqueur company in Padua in 1880. Business was good and the company quickly developed into one of the most progressive companies of the time. It is therefore not surprising that his two sons Luigi and Silvio Barbieri also got into the business. When demand for aperitif liqueurs in Europe, particularly in France, rose sharply at the beginning of the 20th century, the brothers decided to develop their own bitter liqueur. They called their product Aperol and presented it for the first time in 1919 at an international trade fair. The Barbieri brothers' Aperol quickly caused a stir because, contrary to drinking habits at the time, it had a relatively low alcohol content of just 11% vol. In addition to the alcohol content, the unusual combination of ingredients was also something completely new at the time. In the production of Aperol, cinchona bark, rhubarb, gentian, bitter oranges and other aromatic herbs are macerated and the extract is carefully reduced to drinking strength with the purest water and then subtly sweetened. How do you drink Aperol? Aperol is the ideal aperitif, and not just because of its low alcohol content. Its stimulating taste also makes it the perfect drink before a meal. The international bar and restaurant crowd prefers to enjoy Aperol neat, on ice or with soda. Since the current Aperol Spritz wave, however, Aperol has also been used again for numerous mixed drinks. Its bitter-sweet taste components make it the ideal accompaniment to grapefruit, passion fruit and orange juice. The tart aromas of a tonic water also go perfectly with Aperol. A versatile and excellent liqueur! Finally, a small note: Since 2006, Aperol has been offered in Germany with 15% vol. due to the current deposit regulation (drinks with 15% vol. or more are considered deposit-free spirits). However, we are proud to be able to offer you the traditional version with 11% vol., which made Aperol world famous!

Mari Mayans Hierbas Ibicencas 1.0L 26% The traditional herbal liqueur Hierbas Ibicencas has been produced on the Pityusic Islands (the Balearic Islands, consisting of Ibiza, Formentera and numerous smaller and uninhabited rocky islands) for over 200 years. It is based on various herbs, spices and the main ingredient anise. The first professional production of the popular liqueur was not possible until around 1880. At that time, a trader and fisherman based on Formentera sailed to Barcelona to procure important goods for the island. On the mainland, he learned the art of distilling and then founded his own small factory on the island. The easier availability of alcohol also increased the production and consumption of Hierbas Ibicencas and it quickly became the popular drink of the archipelago. In 1997, "Hierbas Ibicencas" was protected as a designation of origin. In addition to the clearly defined geographical origin, this protection is also important to guarantee the quality of the product. To produce it, the herbs are placed in a solution of water and alcohol. The number of herbs and spices used is varied and includes star and green anise, as well as fennel, rosemary, lavender, chamomile and juniper. This Hierbas Ibicencas is based on an old family recipe and is traditionally made in Ibiza. It has an amber-golden color and develops aromas of aniseed, rosemary, thyme, orange and lemon peel on the palate. Ideal as an aperitif and digestif!

Campari Bitter 1.0L 28.5% The history of Campari The history of the famous aperitif liqueur Campari began over 150 years ago in Milan. There, Gaspare Campari founded his own bar in the famous Galleria. Before opening his own bar, he had already worked for 15 years as a waiter and distiller and acquired the title of "Maître licoriste". Based on his experience and the strong demand for bitter spirits at the time, he created his own recipe for a bitter. He created his "Bitter all'uso d'Hollandia" from a total of 86 ingredients, which quickly became known only as Campari Bitter. This semi-bitter liqueur quickly became very popular and his son Davide was able to concentrate mainly on marketing Campari. With clever marketing campaigns, Davide quickly brought Campari to the top of the world's spirits. The Gruppo Campari (Campari Group) now has an annual turnover of over 1 billion euros, making it one of the most successful spirits companies in the world. The production of Campari As already mentioned, Campari is made from 86 different ingredients. These include spices, herbs, fruits and roots from various regions of the world. These ingredients are mixed with pure alcohol and distilled water and macerated for a few days. After this process, the mixture is carefully filtered and a high-proof, aromatic and slightly bitter extract remains. This extract is reduced to drinking strength with a sugar solution and drinking water. In Germany this is normally 25% vol. However, we are proud to be able to offer you the more intense version with 28.5% vol. All that is missing is the red color. Contrary to popular belief, this comes from the juice of cacti and not from lice blood. Once the Campari has acquired its distinctive color, it is ready for bottling. The correct way to enjoy Campari Actually, there is no right or wrong way to enjoy Campari. However, it is mainly drunk as an aperitif. If you like it classic and tart, you should simply enjoy Campari on ice cubes "on the rocks". Long drinks with Campari are also very popular. In addition to classics such as Campari Soda and Campari Orange, these also include variants such as Campari Passion Fruit or Campari Lemon. However, Campari shows its best side in cocktails. Americano and Negroni are world famous and variants such as Campari Fizz and Camparinha also have many fans. However you enjoy your Campari - enjoy it!

Chartreuse Jaune 0.7L 43% The history of Chartreuse Jaune Chartreuse Jaune is the youngest of the three famous liqueurs of the Carthusian monks: Chartreuse Elixir Vegetal, Chartreuse Verte and Chartreuse Jaune. However, all three liqueurs are based on the same recipe from 1605. The nobleman Francois Hannibal d' Estrées probably bought this recipe for an "elixir of long life" from an alchemist who was an expert in herbs in the 16th century and then bequeathed it to the Carthusian monks in Vauvert near Paris. However, they did not manage to fully understand the recipe and sent it to their mother monastery near Grenoble. There, the monks there deciphered the recipe and finally produced an early version of Chartreuse Elixir Vegetal for the first time in 1737. This was sold in small bottles with an alcohol content of around 70% vol. on the local markets as a healing tonic and quickly became very popular. However, people wanted a version of Chartreuse that was more drinkable than the very strong Chartreuse Elixir Vegetal. Therefore, in 1764 the lighter Chartreuse Verte was introduced and finally in 1838 the mildest liqueur - Chartreuse Jaune. The production of Chartreuse Jaune Like Elixir Vegetal and Verte, Chartreuse Jaune is based on a herb and spice mixture made up of 130 different ingredients. The exact recipe is only ever known to two Carthusian monks at a time. Similar to the Coca-Cola recipe, they are closely guarded, which is why the two monks are never allowed to travel together on an airplane, for example. The secret ingredients are mixed by the two monks in the monastery and then brought to the order's distillery, where they macerate in high-proof wine alcohol. This is then distilled again and the Chartreuse Jaune is bottled at 40% vol. The taste of the Chartreuse Jaune On the nose, the Chartreuse Jaune shows the typical herbal complexity that is also known from the Chartreuse Verte. On the palate, however, the Chartreuse Jaune tastes significantly sweeter and milder than its "bigger brother". The aftertaste is also characterized by a variety of herbal notes and a pleasant sweetness. The Chartreuse Jaune is without question a great liqueur. However, everyone has to decide for themselves whether they prefer the green or yellow bottling.

Punt e Mes Vermouth 0.75L 16% Punt e Mes is an Italian bitter aperitif from Turin. Its name comes from the Piedmontese language and means "a point and a half". This describes the taste profile well. The Punt e Mes is characterized by one part sweetness and half bitterness. Produced since 1870, the Punt e Mes has long since become a classic of Italian aperitif culture.On the palate it presents itself like a mixture of red vermouth with a dash of Campari and clear notes of toffee and cloves. But it remains surprisingly smooth and fully fulfills its purpose as an appetite stimulant.In Italy it is served chilled or on ice and garnished with an orange peel. The Punt e Mes is also the basis of many cocktails such as the classics Manhattan, Negroni or Rob Roy.

Noilly Prat Rouge French Vermouth 0.75L 16% Noilly Prat Rouge is produced under the same strict guidelines as Noilly Prat Dry Vermouth near Marseille, France. Noilly Prat Rouge French Vermouth differs in that a different spice composition is used in its production.These include quinine, cloves and cinnamon. Noilly Prat Rouge is ideal for numerous classic cocktails such as the Manhattan or the Negroni.

Jägermeister Herbal Liqueur, 1 L, 35% Jägermeister, or "Jaeger" for short, is Germany's top export in terms of spirits and is one of the best-selling brands worldwide.There seems to be almost no bar in the world where Jägermeister cannot be found. Originally a brand that was sold more regionally, clever marketing and the help of Sidney Frank (responsible for the global success of Grey Goose Vodka) achieved the stroke of genius and established the rather conservative drink among a young, keen-drinking target group.Jägermeister herbal liqueur is distilled from around 56 different herbs, fruits and roots and is sweetly spicy, with delicate bitter notes and fruit aromas dominating.