Aperitif/Bitters/Vermouth

Isolabella 18 is an Amaro, a tonic whereby 18 reflects to the exact number of herbs used to produce this drink. Isolabella 18 was first created in 1871 by Italian Egidio Isolabella. Isolabella 18 can be drunk pure on ice or used as a ingredient for cocktails. This is the old presentation from the 1970’s, bottled at 30% abv.

Amer Picon 21° was available from the late 1960’s until 1989; these bottles where released in the 1990’s.

Amer Picon 25° was available from the late 1960’s until 1989. This rare 95 cl bottle was brought into circulation in the 1970’s.

This Amer Picon 26° was bottled in December 1966. The same type of bottle was used since the 1920’s but over the years the volume ABV was reduced from 39° to eventually 26° in the 1960’s.

This bottle of Byrrh was produced at the end of the 1960’s

Punt e Mes dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. Punt e Mes is a rare example of a vermouth amaro, or “vermouth con bitter,” a style of vermouth with extra bitters added. Adulterating Vermouth di Torino with bitters or vanilla flavoring—almost like a cockail—when drinking it is an Turinese...

This bottle of Clacquesin was produced inbetween WWI & WWII, a period durig which Clacquesin was quite polular with annual sales exceeding 5.000.000 bottles. Although it does not show on the label we estimate the content to be 100cl. Neither mentioned is the % ABV which we believe is 27% or higher. Later versions where reduced to 22% whil...

Ín March 2014 Bacardi Martini has announced the re-launching of its Martini Bitter which it says is the original bitter aperitif. This new edition was only be available for a limited amount of time.   This Martini Bitter is the extremely rare 1980’s version, based upon the original recipe from 1872.

Martini China is one of Italy’s oldest bitters of which production has been discontinued  short while ago. Martini China is named after one of her key ingredients: Cinchona bark. This magnum still contains 31% ABV whilst the later version was reduced to just 25%.

Noilly Prat Extra Dry was a later variation which was especially populair on the US market.

This is Noilly Prat’s sweet vermouth, which was created in 1956. It uses the same base wines, but also includes caramel coloring to give it its red hue. (Many people assume sweet vermouths are made from red wines- nope!) The Rouge calls for the same 20 ingredients as the Original Dry, but used in different ratios than the dry. It then a...

This is Noilly Prat’s sweet vermouth, which was created in 1956. It uses the same base wines, but also includes caramel coloring to give it its red hue. (Many people assume sweet vermouths are made from red wines- nope!) The Rouge calls for the same 20 ingredients as the Original Dry, but used in different ratios than the dry. It then a...

This bitter was produced by Ph. van Perlstein, a Dutch manufacturer of a wide range of high quality liqueurs and bitters who started his business in 1932 in the Dutch city of Doetinchem. Founder Mr. van Perlstein passed away in Auschwitz in 1943; the company itself closed down in 1999.

The wonderfully fragrant St. Raphaël Doré, also called Ambré—is based on white wine and includes vanilla amongst other herbs. This is a old version which still contains 16% volume.