Products tagged with Aperitif

Think of this as a Virginia version of an Italian Chinato. The grapes ferment with their stems, cinchona bark, gentian, rose petals, Virginia juniper, chamomile, myrrh, ginger root (& more). A touch of brandy stops the fermentation leaving just a kiss of

Move over, Campari. Local favorites St. Agrestis have concocted the perfect bitter aperitif to use in all of your spritzes, cocktails, or even just over ice with freshly squeezed orange juice. Originally used in the St. Agrestis negroni, the Inferno is no

The earthy garnet color is achieved naturally using botanical extracts including hibiscus and black carrots as well as carmine. In the glass, it's aromatic and slightly dry with a perfectly balanced level of bitterness. Perfect for a Negroni or a spritz.

Long a staple in Piedmont, served on ice with a splash of soda and a slice of orange, think of it as a zestier version of Lillet. Bright fruit, a touch of spice and bitter undertones create vibrant refreshment.

Fred’s take on a classic fernet has a bit more personality: richer and deeper in tone, with a prominent bitter note from Rhubarb, and a relatively low sugar content. Spicy yet delicate.

This is the last holdout of the traditional red bitter, which still uses the natural red dye of the carmine beetle for coloring. It’s wine base gives it a softer texture that compliment it’s bitter flavors. Less bitter than Campari, not as sweet as Aperol