Product Information: Oka Kura Bermutto is a uniquely Japanese take on the category of vermouth made from aromatised, shochu-fortified sake. Technically it's not a vermouth because it is not wine-based, but it works in cocktails as a vermouth should—as a botanically-infusing, low ABV modifier— that bridges a gap between sake, shochu, and vermouth. Oka Kura Bermutto is essentially a dry vermouth. There are four botanicals used in the production of Oka Kura: Yuzu, Kabosu, Sansho peppercorn, and Yomogi. Yuzu is an acidic aromatic citrus as acidic as a lemon with a flavour that's reminiscent to lemon, grapefruit, and Mandarin orange. Kabosu is a very high-acid citrus profile and flavour similar to yuzu and lime. Sansho peppercorn is a peppery and slightly citrusy peppercorn that's relative Sichuan peppercorn only it produces are milder, numbing sensation on the palate. Lastly there's Yomogi – A Japanese wormwood, also known as Japanese mugwort. FYI: Bermutto is a Japanese phonetic spelling of vermouth. The Japanese language has no “v” sound, so the v's in foreign words are written and pronounced with “b” instead. Maker: Founded by Yuno Hayashi and named for her grandfather, OKA BRAND offers a growing range of distinctly Japanese spirits and liqueurs made from local rice spirits, Junmai sake, and hyper-regional botanicals. Each expression provides not only endless drinking possibilities, but a gateway to Japanese flavors and traditions. Distillery: OKA BRAND spirits and liqueurs are produced by the legendary Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. Tsutsumi has been producing shochu for nearly 150 years in the Hitoyoshi Basin just 5 km from the Kuma River, the longest river in Kyushu. It is one of only 28 distilleries certified by the World Trade Organization as a Kuma Shochu producer, a designation similar to the protected designations of origin of Scotch, tequila, and Cognac. The Kuma River is renowned for its reputation as the clearest stream in Japan, lending itself to crafting fine sake and shochu, all from rice grown within the Kuma River system. Influenced by the fortified, aromatized wine producers of Europe while drawing on Japanese tradition, OKA BRAND took the cocktail world by storm with the introduction of their flagship expression, Bermutto. A yuzu liqueur and sweet, ume-based formulation of Bermutto followed, and now with the introduction of rice-based vodkas and gin, OKA offers an even wider range of exceptional products for use in cocktails by the world’s most discerning bartenders and mixologists. Nose - Yeast, Tropical Fruits, Lavendar The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum. Palate - Rice, Faint Plum, Piquant Peppers On the palate, the sake base is immediately evident with base notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up. Finish - Yuzu, Grapefruit, Pleasant Bitters An undercurrent of yomogi provides earthy grapefruit from beginning to end.

Established in Cognac for over 150 years, Meukow has built a strong reputation as masters in the art of distillation, ageing and blending of fine Brandy. Meukow XO is a luxury Cognac; its harmonious and smooth taste the result of meticulous fruit selection, traditional double distillation, prestige oak usage and a long ageing process.

Monkey 47 is a complex Gin that has great balance between 47 unusual regional botanicals. It is blended with natural spring water to maintain the purity in taste. Enjoy recreating your favourite Gin cocktails with this beautiful Gin.

Liquore Strega is soft, smooth and bittersweet with herbs & vanilla in a delicate balance. Such a lovely drink can, and should be enjoyed any time.

First made in 1805 by Henri-Louis Pernod, it is an unsweetened aniseed flavoured liqueur that is often enjoyed after dinner as a digestive.

The ingredients that go into the distillation of Hwayo Soju, Korean rice spirit, are all natural and carefully curated. Using pure underground spring water and organic Korean rice, Hwayo products are distilled at low temperatures to preserve the ingredients natural flavours and bouquets. Hwayo 41s rich and crisp flavour is a result of the beverages gentle ageing process in traditional onji - hand-made clay pots. An intense soju experience that is free from additives and preservatives.

The ingredients that go into the distillation of Hwayo Soju, Korean rice spirit, are all natural and carefully curated. Using pure underground spring water and organic Korean rice, Hwayo products are distilled at low temperatures to preserve the ingredients natural flavours and bouquets. The clean and crisp flavour profile of the Hwayo 17, the companys lightest and most accessible offering, is sure to excite and surprise the palate. Free from additives and preservatives.

The Hip Sip Muscat has a rich amber colour. Aromas of raisins, candied peel and spice with notes of sweet butterscotch. The palate is intense showing the benefit of time in barrel with concentrated fruit and lovely balanced sweetness. Hip Sip does its ageing in the old oak barrels prior to bottling and will not age further in the bottle. Once opened it should be consumed in about a month.

Amaro Montenegro, 'the liqueur of the virtues', was created in 1885 thanks to the lengthy, impassioned experiments of a famous distiller and herbalist, Stanislao Cobianchi. The name Montenegro is a dedication to the beautiful princess Elena of Montenegro, who was engaged to Victor Emanuel III. In its over 100 years of history, Amaro Montenegro has seen its success grow continuously up to the present day, now being one of the leading brands on the Italian market. It can be enjoyed straight, with soda water and lemon rind, or hot, as well as in various combinations in modern cocktails.

Using 100% Japanese premium plum fruits called Nankobai from Kishu, Wakayama, this is a premium Umeshu with the taste of richness, depth & elegance. Also the color is more golden & amber. As a aperitif or a desert, you can always enjoy CHOYA Extra Years with over ice.