Averna Amaro Siciliano Kräuterbitter 1L 29%

Dolin Chambéry 200 Years of Bitter 0.75L 16%Dolin Chambéry Bitter – Alpine-inspired, masterfully composed Dolin Chambéry Bitter embodies French bitters artistry in its most perfect form. Produced since 1821 in the heart of the Savoy Alps, this exquisite aperitif is lovingly handcrafted from local herbs, fruits, aromatic plants, and wine. Its recipe is a secret – its character unmistakable: complex, fresh, with an elegant bitter note and floral depth. On the palate, it unfolds a fine balance between fruit, herbal spice, and elegant astringency. Perfect as a stylish aperitif or a sophisticated ingredient for classic cocktails like the Negroni or Spritz. A piece of French history in a glass – authentic, handcrafted, exceptional. Ideal as an aperitif.

Cynar Herbal Bitter 1L 16.5% – Italian Artichoke-Based Bitter Cynar Herbal Bitter 1L 16.5% is a distinctive Italian bitter made with artichokes along with a carefully selected variety of herbs and spices. Its characteristic flavour combines pleasant bitterness with subtle sweetness, creating a versatile Italian speciality that can be enjoyed both as an aperitif and as a digestif. Italian Bitter with Artichoke Artichoke forms the distinctive character of Cynar, complemented by a variety of herbs and spices. This combination creates a recognisable aromatic profile with herbal, spicy and pleasantly bitter nuances. The result is an expressive yet approachable Italian bitter with a well-balanced character. A Balanced Combination of Bitterness and Sweetness On the palate, Cynar reveals a pleasantly light bitterness accompanied by a harmonious touch of sweetness. Herbal and spicy notes add depth and complexity, giving the spirit its characteristic flavour. The interplay between bitter and sweet elements is a defining feature of Cynar and makes it particularly versatile. Ideal as an Aperitif or Digestif Cynar can be enjoyed in a variety of ways. Traditionally, the Italian bitter is an excellent aperitif and can be served well chilled or over ice. Its balanced flavour profile also makes it a natural choice as a digestif after a meal. Cynar can also be used in long drinks and cocktails, where its herbal and bitter notes add distinctive character. Cynar Herbal Bitter – Italian Flavour in Every Glass With its characteristic artichoke profile, delicate herbal and spicy notes and harmonious balance of bitterness and sweetness, Cynar Herbal Bitter 1L 16.5% is a versatile Italian speciality. Whether enjoyed as an aperitif, digestif, over ice or as an ingredient in creative drinks, Cynar offers an aromatic experience with a distinctly Italian character.

Killepitsch Bitter 0.7L 42% Good things from Düsseldorf While the quality of Düsseldorf beer is a matter of debate, at least in the Rhineland region, there is one beer 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. To ensure a consistently high level of quality, only natural raw materials are used. In addition to the herbs and spices, this is a double-finely filtered alcohol. From the bomb shelter to the bars of the world Killepitsch has its origins in an air raid shelter. Old friends Hans Müller-Schlösser, the creator of the "Schneider Wibbel", and Düsseldorf veteran Willi Busch were there again. While the "bombs" were falling outside, Willi said to Hans, "If it happens again, they'll kill us too." Hans replied, "But not Willi, before we two have a tasty one." The two of them weren't able to "pitch" any more that evening, but as they survived the "bombs" attack unscathed, they still had enough time. The innkeeper Hans Müller-Schlösser tried out numerous recipes and finally served his friend a homemade bitter 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 so sloppy, not so better" 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!

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!

Killepitsch Premium herbal liqueur, 1.0L 42%

Stambecco Italy Maraschino Cherry Amaro 0.7L 35% If you translate the word Stambecco from Italian into German, it can be translated as 'ibex' or 'long-horned mountain goat'. These are very well known in the Alpine region in which the distillery is based and roam the steep mountain slopes. What is an Amaro? Here too, the translation of the word amaro from Italian explains everything. Amaro means nothing other than 'bitter' and that is exactly what it is, a classic herbal bitter, which is known here as Ramazotti, Averna or Fernet Branca, for example. It is particularly popular in Italy and herbal bitters have also been growing in popularity in other European countries since the 1980s. The next step is therefore to refine the taste of the Amari. To do this, plant substances are macerated in alcohol to extract the maximum amount of aroma. One of the distilleries that has taken on this topic is the Italian brand Stambecco. The first brand to bring an Amaro refined with sweet Maraschino cherries onto the market. In addition to Maraschino cherries, up to 30 different plant substances are added, such as coriander, marjoram, wormwood or cloves. This creates a sweet herbal bitter that is clearly characterized by the Maraschino cherries. The taste is somehow reminiscent of the sweet little cherry lollipops with the green stem that everyone knows from school. It exudes a pleasant warmth accompanied by cinnamon, cardamom and a light spice.