The history of Aperol began after the First World War, when the Barbieri brothers created a bitter with an unusual taste. They presented their invention called Aperol at the Padova Fair in 1919. The specific composition of Aperol is kept in the strictest confidence by the manufacturing plant. However, there are several components, the content of which in the aperitif is known for certain, these are: bitter and sweet oranges; gentian; rhubarb; cinchona; alcohol.

The orange-colored drink was rapidly gaining popularity, and the Barbieri brothers decided to invest in advertising. In 1920, orange advertising posters appeared on city streets urging people to drink Aperol. In the 1950s, the drink is embodied in a new recipe for the incredible Spritz cocktail: Prosecco, Aperol and a little soda. Since then, Spritz has become one of the main ways of drinking the aperitif Aperol. After the Second World War, there was another round of popularity for the aperitif, which quickly gained momentum thanks to an advertisement with the famous Italian actor Tino Buazzelli.

In the 80s, Barbieri relied on ordinary women with natural beauty, as if speaking about the main characteristics of the liqueur: freshness and simplicity. Holly Higgins charms Italians in the ad. The video ends with the girl's phrase: “I don’t know about you, but I’m drinking Aperol!”. And in 2011 Campari Group releases Aperol Spritz - a ready-made form of the famous cocktail. Since 2011, the Aperol Spritz cocktail has been included in the official cocktail list of the International Bartenders Association (IBA).

Aperol, the iconic Italian orange liqueur, today unveils a new modern brand identity with a redesign of the packaging and logo to highlight its unique origins and heritage for consumers; as one of the few brands in its category to boast a 100-year history that has resulted in the perfect Aperol recipe used all over the world today. The new design incorporates many of Aperol's unique elements, while also combining modern features to enable Aperol to enter the 21st century to provide enduring appeal to consumers.

The new designs, developed by consulting and design agency Robilant Associati, will include a new Aperol logo to be used for branding, as well as a product line that includes the original Aperol bottle and expanded lines, Aperol Soda and Aperol Spritz. Each will have a new logo that is more consistent, and the Aperol bottle will have a new label and corrugation.

The generic Aperol logo now features a more refined and vibrant font and proudly includes the date "1919", the year Aperol was founded, prominently under the bold blue logo. This change marks the brand's rich history, including the founding fathers of Aperol, the Barbieri brothers, who, through seven years of hard work, experimentation and dedication, created a brand that is today recognized worldwide as the original and authentic foundation for Spritz.

While the Aperol bottle has retained its distinctive shape, the label now exudes a distinct and remarkable look and Art Nouveau style. Padua, the birthplace of Aperol in Northern Italy and one of the most important strategic locations for the brand, as it hosted the first-ever Italian trade fair, where the brothers first presented Aperol to the public back in 1919, and takes pride of place at the foot of the label. As Aperol's worldwide popularity continues to grow, this deliberate change ensures that Aperol's birthplace remains an integral part of the brand.

Improved corrugation on the label makes the product more attractive; recounting the journey of excellence that has made Aperol one of the most beloved drinks in Italy and beyond. The addition of the “A” from the word Aperol to the shoulder of the bottle and a thicker bottle cap with the brand's logo, along with the introduction of “1919” and an eye-catching gold lettering contrasting with the blue background of the cap itself; all have been deliberately added to bring Aperol's roots to the forefront as the brand strives to stay relevant amid ever-increasing competition.

Despite its global success with its signature drink Aperol Spritz, Aperol always strives to attract new consumers as well as build loyalty among existing ones who have already embraced Aperol's vibrant identity and the fun and enjoyment associated with it.

Appleton Estate is a unique premium rum made with love in the heart of Jamaica. The unique taste and aroma of Appleton Estate rum is created by: Heritage and history, the unique climate of Jamaica, the manufacturing process and the people who create Appleton Estate with a passion for their work.

The rich taste and aroma of Appleton Estate is created in the heart of Jamaica, on the island where the most aromatic rum is born. Jamaican rum is known as the richest and most aromatic rum. Jamaica is the largest rum producer in the Caribbean, exporting about 20 million liters per year. Appleton Estate is one of the oldest rum producers in the world. In 1655 sugar production began and in 1749 the largest distillery in Jamaica was opened. Appleton Estate has been receiving quality awards since 1862.

Appleton Estate is located in the mesmerizing Nassau Valley, an uncharted land of abundance and fertility. The Nassau Valley is part of the famous Cockpit Jamaican area, a unique natural landscape which has been formed over millions of years. The Cockpit Territory is a unique geological territory consisting of karst and polish landscapes. Karsts are rare landscapes consisting of cone-shaped limestone formations in the form of hills.

The limestone hills of the Cockpit area are a natural filter for crystal clear water that seeps through the hills and rushes out in the form of ethereal blue natural springs that form deep rivers. There are only three territories with a similar landscape in the world: Jamaica, China and Serbia and Montenegro, and only Appleton Estate rum is produced in this territory and grows the ingredients for production - sugar cane. Moreover, there are only three Cockpit areas with a field landscape formed in the Nassau Valley. The field landscape is formed in the process of flooding the territory with rivers for a million years. The sediments and silt of the rivers form an extremely fertile soil rich in nutrients.

Appleton Estate is one of several rums belonging to the terroir segment. The climate at Appleton Estate is sunny and warm every day, followed by tropical rain in the afternoon. Soils Fertile and nutrient-rich soils are ideal for growing sugar cane for rum production. The natural landscape of Cockpit is a unique natural area with a tropical climate, which plays an important role in shaping the rich taste of rum.

The Appleton Estate is a unique treasure for this terroir. We burn over 10,000 acres and harvest over 10 types of sugar cane. This rich selection allows you to create a unique taste of rum. The crystal clear water from the ethereal blue well is used as an ideal ingredient for diluting molasses and making rum. Local yeast The Estate, passed down from generation to generation, helps to create the unique flavor of rum. We combine the age-old tradition of rum production with modern technology for the perfect result. Aged Appleton Estate Rums are created to the exacting quality standards of Rum aging, allowing our rum to be richer and more complex than the competition.

Aged for perfection and to create a rich aroma and flavor of rum Rum aged in Jamaica for 1 year is equivalent to aging for 3 years in colder climates, that is, 12 years in Jamaica is equivalent to 36 years in Scotland. Appleton Estate is aged in 40 gallon barrels made from American oak, which influences the character of the rum by giving it more vanilla, softening the rum and not complicating it with heavy oak notes. Each barrel is dried and roasted on the inside before use, giving the rum a touch of almond.

The experience and expertise of the master of blending makes every drop of rum special. Master of blending of rum Joy Spence has been creating Appleton Estate with special warmth and love for more than 30 years. In 1997, she became the world's first female Blender. Each barrel is carefully selected and controlled by the Blender and her team, and their personal contribution is reflected in each bottle of Rum. Joy has created many different Appleton Estate positions that have made the brand famous, including Appleton Estate Reserve Blend. and Appleton Estate 50 Years Old, The World's Most Aged Rum.

Bulldog London Dry Gin is no ordinary gin - it is the bold, lively and refreshing taste of popular distilled spirits, an impressive, premium gin that includes poppy seeds and dragon's eye, has its own flavor and can be used to create some very impressive cocktails. The brand definition, which was accidentally released in Chinese Year of the Dog (2006), starts with a bottle. It is dark, thick, and topped with a spiked collar around its neck, making it as attractive as the liquor inside.

The Gin Bulldog is not the gin that reform the vodka drinker. No, this gin is for gin lovers: a real gin filled with a multitude of flavors not found in any other spirit, which helped differentiate martinis from all other drinks. The Bulldog is tricky to say the least.While gin is only gin if its dominant aroma is juniper, the remaining plant extracts in it distinguish one brand from another. Bulldog's flavoring ingredients include poppy and dragon's eye, both of which can be noticeably noticeable in the palate.

Poppy is a familiar herbal flavor similar to poppy that coats some types of bread. Dragon Eye is a Chinese fruit also called Longan and is similar to lychee. The Dragon Eye has been used since ancient times to stimulate vitality and sexual stamina. Distilled four times in copper stills where the rest of the botanicals are equally intriguing. The neutral grain spirit is flavored with twelve botanicals, including juniper, angelica, lemon peel, coriander, iris, licorice, cassia bark, almonds, lavender, lotus leaves, white poppy, and dragon's eye.

So, many bartenders appreciated the benefits of the drink, which they later used to create new recipes for alcoholic cocktails: Plumdog Millionaire, Modern English, Born to be British. The drink is produced in England, and the rights to the brand are owned by Gruppo Campari. The company, founded in 1860 by the Italian Gaspar Campari, has sufficient experience to produce products of exceptional quality. Today, the investment portfolio includes more than 50 premium brands, which are successful on all continents. The Gruppo Campari company is engaged in the production and distribution of not only alcohol, but also non-alcoholic products. So, you can buy Bulldog gin in more than 190 countries.

Gin is produced according to the classic technology, and therefore it belongs to the London Dry Gin category. Grain alcohol, spring water and plant components are used as the main ingredients. Coriander, fennel, anise, cinnamon, angelica, lemon and orange peel, juniper berries gave the drink noble plant notes. Also, the craftsmen used plants unusual for the production of gin: poppy seeds, dragon eyes and lotus flowers. Special attention was paid to the design of the bottle: a stylish container with a thick neck and spikes emphasizes the exclusive origin of the gin.

Campari is a modern and charismatic classic drink. The recipe, which has remained unchanged, originated in Novara in 1860 and is the basis for some of the most famous cocktails around the world, such as the Negroni and Americano. Campari is an alcoholic beverage made from an infusion of bitter herbs, aromatic plants, fruits and water. With its bright red hue, intense aroma and inspiring taste, Campari has always been a symbol of intrigue and pleasure that turns into a captivating drink. These values have made the Campari brand known worldwide as an icon of passionate Italian style and excellence.

BRAND HISTORY
OVER 150 YEARS OF CAMPARI HISTORY
In 2010 Campari celebrated its 150th anniversary. Campari is the result of the work of the talented Gaspare Campari, a beverage master born in Cassolnovo (Pavia) and the protagonist of a great development that subsequently influenced many international markets. Below is an overview of the major events of Campari's past that shaped its future.

1860s
Campari originated in Novara in 1860, when Gaspare Campari's experiments culminated in the invention of a new drink with a characteristic bitter taste and a secret recipe that has been preserved to this day. In 1867 Gaspare moved to Milan and opened the Caffé Campari in the heart of the city. Thanks to this prestigious location, Campari soon became a successful aperitif and a staple at Milan's social events.

1900s
On October 1, 1904, the first production plant was opened in Sesto San Giovanni. The location was chosen for its national and international rail links in order to bring the brand closer to an international clientele. In 1915, the Camparino bar opened at Galleria Vittorio Emanuele II and quickly became one of the symbols of Milan, along with fashion and design. It is still owned by the Miani family today.

1920s
The Americano cocktail was invented in the 1920s and, despite the name, is made with all-Italian ingredients: Campari, red vermouth and soda. One of the stories about this cocktail says that the drink was named Americano in honor of its popularity among American tourists.

At the same time, another classic Campari cocktail, Negroni, was invented. It was created in Florence between 1919 and 1920 by Count Camillo Negroni, who ordered an Americano with gin, not soda, in honor of his last trip to London. Today it is considered one of the most famous Italian cocktails in the world. Both cocktails are included in the IBA's Official Drinks List in the Unforgettable category.

1920s - 40s
Between the 1920s and 40s, the greatest artists of the period contributed to the formation of the brand with their artwork depicting the soul of Campari. Among them are Hugo Mochi, Hohenstein, Dudovic, Nizzoli, Depero, Fisa and Leonetto Cappiello, who created the famous works of art "Spiritello" from the orange peel.

1960s
The strong connection between Campari and art has persisted over the years. In 1964, Bruno Munari issued the Declinazione grafica del nome Campari (Graphic deviation of the name Campari), which is now permanently displayed at the Museum of Modern Art in New York. Campari Orange was invented. The cocktail was originally named after Garibaldi, one of the Italian “fathers of the fatherland,” and is a fusion of the north and south of Italy: Campari from Milan with oranges from Sicily.

1970s - 80s
In the 1970s, Campari's collaboration with renowned actors and directors ended in 1985, when the great Italian director Federico Fellini shot his first promotional short film for the Italian market. Another icon of the time, Kelly Le Brock, the famous woman in red, was the protagonist of the Campari, It's Fantasy commercial (Campari is her fantasy).

2000s
The beginning of the new millennium was marked by the birth of the Campari calendar. Over the years, internationally renowned photographers have captured stunning models and actresses such as Salma Hayek, Eva Mendes, Jessica Alba, Milla Jovovich, Penelope Cruz, Uma Thurman, Eva Green and Kate Hudson.

2010s
In 2010, Campari celebrated its 150th anniversary with the opening of Galleria Campari, a dynamic, multimedia and interactive venue in which the history of the brand is traced through expressions of contemporary art. Campari Art Label was launched with the aim of reaffirming the link between brand and art. Contemporary artists such as Avaf, Rehberger, Beecroft (2010), Britto (2011), Nespolo (2012) and Depero (2013) have designed labels for the limited editions.

Today
Today, Campari is sold in over 190 countries and is a leading cultural icon worldwide with a stylish personality expressed in the most contemporary style.

A global Italian icon that has risen from the hills of Piedmont to a world-class brand thanks to the entrepreneurial determination of its founding fathers, brothers Giovanni Giacomo and Carlo Stefano Cinzano; every drop of vermouth and Cinzano sparkling wine is imbued with almost three centuries of determination and willpower to achieve the highest quality and taste.

1757
CASA CINZANO FOUNDED: ITALIAN LEGEND BORN
Brothers Carlo Stefano and Giovanni Giacomo Cinzano are accredited as members of the “Università dei Maestri Acquavitai e Confettieri” of Turin, which marks the founding of the house. This prestigious position is due to their thriving confectionery business, run by Carlo Stefano in the city and supplying the crops to Giovanni Giacomo on the family lands lying in the Pechetto hills (Turin).

What does a pastry chef do?
Confectionery is the art of processing sugar, mainly for the purpose of transforming and preserving all types of fruits. Thus, entering the store of the Cinzano brothers in the second half of the 18th century, we would find not only all kinds of sweets, pralines and sweets, sugar decorations - even real sculptures for richer tables - jams, marmalade and other gelatins, but above all syrups containing alcohol preparations, rose oils and liqueurs, were highly prized at the time. These were the years when the Cinzano brothers, confectioners and winemakers, experimented with recipes for infusing and sweetening wines, which eventually led to the creation of their own vermouth.

1776
ROYAL APPOINTMENT
By 1776, the Cinzano were delivering their delicacies by appointment to the Royal Court of Savoy, and their bottega (shop in English), now located on the famous Via Dora Grossa 18 (or Via Garibaldi, as it is called today), is in the heart of the noise and the hustle and bustle of Turin, quickly became one of the most successful family businesses.

1830 g.
FRANCESCO CINZANO II
By 1830, the family business welcomed Francesco II, Francesco's son and Giovanni Giacomo's grandson. With dreams, open-mindedness and true inner fire, Francesco II played an important role in the next chapter of the Cinzano story, taking advantage of the enormous opportunities while continuing to experiment with the vineyards of Santa Vittoria d'Alba.

Mid 1800s
BRIGHT INNOVATION
Cinzano, as a supplier to the Royal Household, was given this task and finally their Spumante (sparkling wine) was born in the mid-1800s, expanding the business to the production of sparkling wines. Santa Vittoria d'Alba became the heart of the Cinzano world and the business was poised to grow from a local store to a global brand.

1868 g.
COMPANY FRANCESCO CINZANO & COMPAGNIA
Francesco II died in 1868, but not before setting another milestone for the Cinzano brand - a new royal appointment. His son Enrico took the helm and founded a company called Francesco Cinzano & Compagnia, ditching the confectionery side of the business and focusing primarily on vermouth.

1884 g.
INTERNATIONAL EXHIBITIONS AND AWARDS
In 1884, Cinzano held free tastings for the first time at the Torino Expo, and Enrico decided to improve the packaging of the product. Handwritten tags were replaced with more modern printed labels, and the brand's successes and royal appointments were displayed directly on the bottle itself.

1898 g.
THE BEGINNING OF THE ADVERTISING AGE
Developing its communication strategy in line with the Belle Époque aesthetics, Cinzano applied new media and techniques that the era had to offer, from posters and postcards to media advertisements such as Telegrafo magazine, the then-famous Italian daily newspaper. Only the greatest Italian brands could afford to work with artists and illustrators, and Cinzano was no exception, a front-line leader. Daring in their style, Enrico and his brother Emiliano collaborated with the most daring artists of their time, allowing the brand to evolve alongside popular culture.

1925 g.
ICONIC RED AND BLUE
In 1925, a new blue and red logo was introduced. Red symbolizes passion, pride and radiance. Blue embodies the nobility, tradition and depth of the Mediterranean. Together, the two colors represent "Italian". The upward slash between them symbolizes the company's upward journey.

1943 g.
THE MYSTERY OF SANTA VITTORIA
While the factory premises were damaged during the bombing raids, the cellars in Santa Vittoria d'Alba, where more than a million bottles were stored, were walled up to protect them from air raids and German army requisitions. This episode was inspired by Robert Crichton's The Secret of Santa Vittoria, which also became an international film in 1967, starring Anna Magnani, Virna Lisi and Anthony Quinn.

The first years of their work, the Cinzano brothers strove to improve the quality of Vermouth (a variety of fortified wine that first appeared in the second half of the 18th century), bringing its taste and aroma almost to perfection, which allowed them to become the main suppliers of the Royal House of Savoy's drink. In the following decades, the heir to the Cinzano brothers, working with ecstasy to obtain a completely new bouquet, achieved dizzying success on a commercial scale, and were invited by the Savoy monarchs as experts in the field of oenology (the science of wine) at the estate of the kings in Santa Vittoria d'Alba. In an effort to surpass in all properties French champagne, which at that time was very popular in the world market, they managed to create sparkling wine of excellent quality and soon began its production on the estate. In the middle of the XIX century. the pace of production of the traditional products of the Cinzano family, especially Vermouth, increased and at the same time experimental work continued on the production of champagne based on white wines of the Pinot Bianco variety. For their work, they rented royal estates in Santa Vittoria d'Alba, at the same time they built a winery in Santo Stefano Belbo (administrative region of Piedmont, Italy) and opened an official sales office in France, in Chambery. Thus, the business of the Cinzano family turned from an improvised craft into the production of vintage wines on an industrial scale.

At the same time, this period was marked by the expansion of the relations of the Chinzano Company. In order to compete and then become a leader among other Italian and French manufacturers, it was necessary not only to produce the highest quality products, to have a wide range, but also to effectively promote your product to the market. In previous years, the company attracted the attention of consumers due to its good reputation and self-promotion of its products at public events: labels, containers were chosen by presenting various options to the public. Thus, in 1853, the Cinzano family first attempted to invest in an advertising campaign, and replaced their homemade labels with colorful and printed ones, promising a reward to the winner who took part in presentations and exhibitions.

This fact proves the importance of the appearance of this type of activity, although the term advertising, as such, appeared much later, since it was something new and different from what others did. Nevertheless, everyone soon realized the need to promote their brand with bright labels on bottles, especially attracting the attention of buyers to the numerous awards that the manufacturer had been awarded. So, on December 8-9, 1887, the Cinzano company gave the first real advertisement on the pages of the II Telegrafo newspaper of the city of Leghorn, where between two ascending diagonal lines it was written: “Wine Vermouth of the famous house of F. Cinzano”. So, thanks to the first advertisement, the story of the most successful and fastest growing company in the world began.

The main feature that distinguishes Cinzano Vermouth is its recipe. It includes: blends of the best grape varieties harvested in various regions of Italy; herbal tincture, including more than 80 herbs; sugar; ethyl alcohol of the highest quality. Gruppo Campari acquires the Cinzano brand in 1999, which, more than 240 years later, continues to represent Italian excellence throughout the world. The aim is to revitalize and give new life to the historic brand, whose portfolio includes Italian vermouths to accompany celebrations, aperitifs and cocktails.

Master Distiller Cirilo Oropeza has studied both the science of distillation and the art of making tequila for decades. His passion for her, combined with strict attention to detail, allowed Cirilo to devote himself to the dream of creating the highest quality tequila that everyone can enjoy. In 1995, he met a local entrepreneur who shared his ambitions. They formed a partnership that allowed them to create a modern home for this dream tequila. This house became Destiladora San Nicolas, and that tequila became Espolòn.

The award-winning Espolòn tequila is a testament to Cirilo's pioneering spirit, dedication to his art and the promise to never give up on his dreams. When it came time to name your favorite tequila, Master Distiller Cirilo took inspiration from another important part of Mexican culture. Named after the spur of the rooster, a powerful symbol of national pride, Espolòn is a fitting tribute to the true legendary culture of Mexico.

We call our rooster Ramon. He is our icon and our spirit animal. Ramon is at the head of everything. He's not afraid to experiment. And you can count on him any time you need a little incentive to get things off the ground. Espolòn is essentially a tribute to Mexican culture. Our works of art, like our tequila, are borrowed from the past and give it a modern look. Each label tells a story from Mexico's rich history. Each of them captures a separate moment, but they all pay tribute to one true hero - Jose Guadeloupe Posada.

Posada was a 19th century painter and printmaker, a true pioneer and a bit of a rebel. His most famous work, Calavera (Skulls), provides a powerful commentary on the social injustices of his time. With his sharp mind and smart hand, he gave his people a voice and gave the art world a style that continues to influence pop culture today.

Each year Mexico celebrates September 16 to celebrate its independence. This day was chosen to commemorate the uprising of 1810, when Father Miguel Hidalgo led the people in the first opposition to the injustices of Spanish rule. Our Blanco label is a worthy tribute to this occasion. Here Guadeloupe and Rosarita fight alongside Father Hidalgo, known from that momentous day as the father of their country. Our very own Rooster, Ramon, spearheaded the attack, setting the stage for a revolution in Mexico.

The market is of particular importance in the history of Mexico. Here culture meets commerce, art meets crafts, and all areas of life meet together. This market history dates back to the remnants of the ancient Aztec civilization and the founding of Mexico City by the Spanish conquistadors. In it, our brave well-wishers Guadeloupe and Rosarita, led by Ramon Rooster, plan to preserve important traditions of their culture. Strictly prohibited by the authorities due to excessive risk-taking, Jarabe Tapatio was a powerful form of protest in the years following the Mexican Revolution.

This provocative ritual has become an important part of the culture and is now proudly viewed as a powerful symbol of Mexico's independent spirit. Reimagining his rebellious beginnings, our couple, Guadeloupe and Rosarita, rebel against the authorities to celebrate the time-honored dance ... while the Rooster Ramon raises his glass to whip them up. In keeping with the traditional Mexican belief that with death comes a celebration of renewed life, our label Añejo X is reimagining one of Posada's most enduring creations. Here our own Ramon the Rooster stands in noble vigil as the calaveras serenade the joyous renewal of the spirit.

We don't just make tequila. We create it. Espolòn Tequila is the dream of Maestro Tequilero Cirilo Oropeza. With experience in chemical engineering and over 50 years of distillation experience, Cirilo combines the science of distillation with the art of making tequila. With a revolutionary spirit, strict attention to detail and his famous unconventional methods, Cirilo pursued one simple goal: to create a tequila so good that he proudly shared it with the world. Espolòn is that tequila.

Named after Mexico's famous rooster, a national symbol of pride, and styled as an energetic salute to the art of the legendary José Guadeloupe Posada, Espolòn tequila is a powerful tribute to the true legendary culture of Mexico itself. Like any good maestro, Cirilo has his own secrets. But he's proud to share the keys to creating his beloved Espolòn: the ultimate premium tequila available to everyone.

This romantic story begins with a beautiful young woman named Julia, who grew up in the strange town of Neauphle-le-Château where her father worked as a distiller, like his father. Her grandfather Jean-Baptiste Lapostolle first founded his Distillery in a small town near Paris in 1827, and he quickly gained a reputation for producing unsurpassed fruit liqueurs. This is where the story of Grand Marnier begins. Louis-Alexandre was the son of a wine merchant from the city of Sancerre and famous for his vineyards, he was very well versed in business and highly regarded by society. When Julia Lapostolle and Louis-Alexandre Marnier met on one of the evenings, it was love at first sight and their union unites the Marnier-Lapostolle families and became one of the most legendary names in the production of liqueurs.

Louis-Alexandre Marnier-Lapostolle began to create the prized Grand Marnier liqueur and firmly established its reputation throughout France, Europe and the world. Louis-Alexander and Julia could hardly have imagined that more than a century after their wedding, the name Marnier-Lapostol would be adorned on every bottle of their favorite liquor and proudly personified in bars in every corner of the globe - in hundreds of nations and countless cities around the world. Grand Marnier is a name that conjures up a mind of endless elegance and true grandeur that has created the greatest orange liqueur made from orange peel and the finest cognac.

Louis-Alexander found himself in a huge competition, and he decided to go the other way. Most distillers then and now create liqueurs from neutral grain alcohol, which is essentially a simple aroma vehicle that imparts to distillates - orange, cherry, anise, the options are endless. But once the idea struck Louis-Alexander, in a moment of inspiration he decides to create an orange liqueur from cognac. Cognac was the finest of all spirits, the pride of southwestern France since the 18th century. The region of Cognac has vibrant green vineyards for several kilometers in each direction, and some grapes are of course destined for wine, but other grapes are distilled into alcohol to create grape brandy, sauces, or "water of life" eau-de-vie. but this is not cognac yet. Only after two years in barrels it will be called Cognac. Having tasted the incredible cognac, Louis-Alexander wondered if he could combine cognac spirit with a fragrant orange, since then it was believed that the orange was a luxury item.

Grand Marnier is a tale through history served on the Titanic, a cherished gift to British officers in World War I. A liquor that has been used in cocktails for over a century, its recipes are passed on in the best bars in the world. Liqueur is served in the royal courts of Europe, bringing pleasure to kings and queens, emperors, earls and duchesses.

Break the mold, enjoy the eccentric nature of this bitter artichoke liqueur. It's time to trust your artichoke and immerse yourself in the wonders of Cynar, a bittersweet liqueur known for its versatility and distinctive flavor. This timeless Italian classic, traditionally dark in color with reddish tones, is famously crafted from a secret recipe with 13 infused herbs and plants. It is thanks to Angelo Dalle Molle, an entrepreneur living in Mestre, who created Cynar in 1952 based on the "cynarin" - a special essence found in artichokes. Since this initial discovery, the recipe was created and is still used by people all over the world.

The artichoke has always seemed like a rather humble vegetable, however, this has not always been the case. The Greeks and Romans considered artichokes to be strong aphrodisiacs so much that women were forbidden to eat them. Men, on the other hand, have increased their attractiveness by using them as breath fresheners and deodorants. Fortunately, this is no longer the case nowadays, but Cynar's unconventional nature and witty personality are still capable of making any occasion memorable. Whether at home or in a bar, with friends or on your own, Cynar can be tasted both as a shot and as an essential ingredient in a range of original cocktails. Never be considered a follower, show unconventional qualities within yourself by choosing Cynar as your favorite drink, you will not regret it!

Cynar has a distinctive herbal quality with artichoke reminiscences - combined with hints of dried fruit and a rounded caramel smoothness. The result of this pungent and clever blend is a pleasant woody caramel bitter taste. Its versatile and distinctive flavor is achieved through two stages. infusion and mixing process. Cynar, thanks to its refreshing and herbal sweet bitter properties, is the perfect pre or post dinner drink and a favorite of the bartender.

"Mondoro" is a premium sparkling wine from Italy, with a rich history. All the brand's drinks captivate with their elegant taste, impeccable balance in the bouquet. The high quality of products from Piedmont was appreciated by international experts. Asti Mondoro has received 11 gold, 11 silver and 12 bronze medals in prestigious competitions, making it the most awarded sparkling wine in Italy.

The family winery Enrico Serafino was founded in 1878, the company was one of the first to start producing sparkling wine, which became famous all over the world "Asti". Unlike the French, Italians chose moscato as the main grape for their champagne. The plantations, set up on the mountain slopes, give a lot of worries to winemakers. The berry ripens slowly, but thanks to this it acquires an ideal balance between sugar content and acidity.

The family winery has been promoting light sparkling wines on the international market since 1884. The drinks are popular and are gradually gaining widespread acceptance in Europe. The Mondoro brand appears in 1989, using innovative technologies and traditional recipes in the production of sparkling wine. This allows you to create a drink that combines unique freshness and elegant taste. "Mondoro" is recognized as the best Italian asti. The victory was won against the highest competition - more than 1000 brands of sparkling wine took part in the tastings. The brand attracts the attention of one of the largest manufacturers in Italy - Gruppo Campari. This holding owns 16 enterprises in Europe, North and South America, Australia. In 2003 Mondoro becomes part of Campari and gains access to the markets of 40 countries.

Among the interesting facts about Mondoro, the secret of the unusually fresh taste and unique aroma lies in the gentle pressing method developed by the founder of the company. The prestigious Wine & Spirits magazine rated "Mondoro" at 90 points, which put sparkling wine on a par with the most famous brands. Mondoro premiered in 1989 in the United States. The brand name is translated "Gold of the World". Sparkling wine in golden gift wrapping is considered one of the best presentations.

In 2015, the brand was sold to the American holding company Krause, but Gruppo Campari continues to officially represent Mondoro on the global market. Presently, Mondoro wine is produced in Piedmont at the Enrico Serafino enterprise, owned by the Campari Group. To prepare champagne, the masters use only three grape varieties - Chardonnay, Pinot Noir and Pinot Meunier, while Asti wines are made from the Alexandrian Muscat grapes of the Moscato di Canelli and Moscato Bianco varieties. Method of production: The production of champagne involves a full fermentation cycle, after which sugar is added to the drink. Asti is produced by the method of incomplete fermentation (without waiting for the completion of fermentation) and sugar is not added.

Also in our portfolio there is another Mondoro Prosecco release. This fresh and aromatic sparkling wine is produced in one of the best wine-growing areas - Prosecco. Delightful taste thanks to the balance of freshness with aromas of green apple, citrus, pear and white flowers from Glera grapes. Perfect pairing with seafood appetizers like shrimp with cocktail sauce and slightly spicy, sweet and sour food like Thai chicken.

Disputes about the homeland of whiskey still do not subside - the Irish and Scots are finding more and more new arguments, but the Scottish leadership in the production of the drink is beyond doubt, as is the history rich in adventures. Old Smuggler scotch tape has become a kind of appeal to remember this story. Specifically, about the eighteenth century, which in the history of Scotland is called the century of smugglers.

Old Smuggler is a blended adhesive tape based on grains (cereals - barley, wheat, corn) and malt alcohols. The peculiarity of the production is aging for at least three years in sherry barrels. It was a novelty that James & George Stodart Limited began using Spanish wine casks in the production of whiskey for the first time on the market.

"Old smuggler" - and this is how the name of the beloved by many Scotch Old Smuggler is translated - a reminder of those difficult times when the English crown imposed an unbearable tribute on all unlicensed Scottish alcohol. Illegal whiskey production has become a way for the Scots to protest and fight for the right to produce a national product.

A round bottle with a golden drink and a "medal" depicting an old smuggler was released in 1835. The brand was created by the Stodart brothers - James and George, founders of James & George Stodart Limited. The rights to the Old Smuggler brand were transferred in 1887 by the heirs of the Stoodart brothers to The Stirling Bonding, which had been successfully producing Old Smuggler for a century and a half.

Now Old Smuggler is experiencing another surge in popularity. But now thanks to coordinated actions to support interest in the famous brand of the new owner - the group of subsidiaries Davide Campari-Milano S.p.A. The Italian corporation acquired the rights to the Old Smuggler brand in December 2005, together with the brand and the Speyside-based Glen Grant Scottish distillery, now Old Smuggler is produced there.

Wild Turkey Distillery is part of the international mega-corporation Campari America, which produces over 35 brands, labels and variants of North American whiskeys, including bourbon. Campari America is a division of the Italian giant Gruppo Campari headquartered in Sesto San Giovanni, Italy. The company's North American headquarters is located in San Francisco, California (where Skyy Vodka is produced), but its largest distillery is still in Lawrenceburg, Kentucky. The distillery has 29 warehouses and over 700,000 barrels. The company and its distillery are currently the sixth largest North American whiskey distillery in the world.
Wild Turkey was originally founded by Austin Nichols, who began selling whiskey and wine as a small wholesale grocery business in New York City back in 1855. Even earlier, James Reepy, an immigrant from Ireland, settled in a small Kentucky town called Lawrenceburg in 1830. At twenty, James became a clerk in a dry goods store. Ripy later became a successful trader and distributor of home furnishings, including whiskey, in the mid-1840s and 1850s. He began buying up several small distilleries in and around Anderson County. James had two sons, James P. Reepy was born in 1844, served as a junior officer in the Cavalry Confederation and after the war married a family that made Bond & Lilliard whiskey. Like his father, he became a distiller. The youngest son, Thomas Bibi Ripi, was born in 1847 and was enrolled for excellent education at the preparatory school in Louisville and then at the college in Franfort.

In 1869, James and his two sons built their own larger distillery on the Kentucky River in Steamville, which James later renamed Tyrone after the county in Ireland where he was born. The plant was named "Rippy Brothers Distillery", named after the two sons he hired to run the plant. Thomas Ripy became the world's largest alcoholic beverage producer in two decades, between 1880 and 1905. Thomas Ripy's bourbon, Old Ripy, was selected from among 400 people to represent the state of Kentucky at the 1893 Chicago World's Fair. The brand name was later changed to reflect the success of their owners and was simply named "TB Ripy". Their slogan used in marketing efforts was "From father to son since 1831."

In the 1930s, Austin Nichols & Company was one of the largest wholesale grocery businesses in New York State, so when the ban was lifted in 1933, it had the perfect conduit for buying, bottling, and distilling spirits. In 1935, Ernest W. Ripy, son of Thomas Bibi Ripy, rebuilt the distillery from scratch after the ban, and the distillery will one day produce over twenty brands of whiskey, including Wild Turkey. Ernest also received the title of the very first Wild Turkey Distiller Master. Two of Ernest's sons; TB Ripy III and EW Ripy Jr. ran the distillery and helped quadruple production during that time.

In 1940, a distillery manager named Thomas McCarthy took a barrel of Ripy Bourbon and two of his brothers on a hunting trip to North Carolina. During this trip, McCarthy organized the Turkeys Hunt and brought in some of his distributors, including Austin Nichols. McCarthy entertained the hunters throughout the hunt and stopped four times to serve some of his fine whiskey straight from the barrel that day. Everyone on the trip was delighted with the taste, and less than two years later, the Wild Turkey 101 brand was introduced in 1942. Austin Nichols sells a grocery chain to focus on the alcohol business.

In 1949, the Ripy brothers sold their distillery to Robert and Alvin Gould and renamed the company JTS Brown Distillery. TB Ripy III and EW Ripy Jr. continued to work for JTS Brown Distillery, and the younger (as mentioned by EW Ripy Jr.) remained General Manager of the plant until late 1972. In 1950, Bill Hughes becomes the second main distiller at the plant. JTS Distillery (later renamed Wild Turkey Distillery). Later that year, Hughes launched a Baltimore-style rye whiskey called Wild Turkey 101. On September 10, 1954, Jimmy Russell was hired to sweep the factory floor, at JTS. Just six years later, in 1960, Jimmy Russell was named a Distiller, and in 1967 he was named the third Master Distiller in Wild Turkey history, a position he held for the next 60+ years.

In 1971 Austin Nichols acquired the Ripy distillery in Lawrenceburg, the name was changed to Wild Turkey Distillery, and Jimmy Russell was retained as the main distiller. In 1976, Wild Turkey launched its third brand and the world's first flavored whiskey called Wild Turkey Liqueur, which evolved over the years into Wild Turkey American Honey. In 1980, the distillery and all of its subsidiaries were acquired by the French beverage producer Pernod_Richard. Almost $ 100 million. In 1981, Eddie Russell, Jimmy's son, took a job as a weekend aid operator at a distillery.

In 1991, the distillery launches its first Super Premium brand "Wild Turkey Rare Breed". In 1995 Jimmy Russell launches his first Top Shelf brand in the "Kentucky Spirit Single Barrel" at 101 proofs (of course). EW Ripi's two great-grandchildren still work at the Wild Turkey plant. Jimmy Russell was inducted into the Kentucky Bourbon Hall of Fame in 2000. In 2006, Wild Turkey repackages its Wild Turkey Liqueur into what is now known as Wild Turkey American Honey. In 2007, a 15 year old bourbon was released to commemorate September as Bourbon Heritage Month, called "American Spirit". In 2009, the Italian company Campari Group buys Wild Turkey and pays almost six times what it sold a quarter century before. In 2010 Eddie Russell is inducted into the Kentucky Bourbon Hall of Fame, and his father Jimmy presented the award.

In 2011, Wild Turkey builds a new state-of-the-art distillery, and then in 2014, the distillery launches "Wild Turkey Diamond Anniversary" - a combination of 16 and 13-year-old bourbons in honor of Jimmy Russell's 60th birthday with the company. Russell has been named only the fourth Master of Distillation in Wild Turkey history. Jimmy remains an honored master of distillation and travels the world spreading the news about all things bourbon and wild Turkey. In August 2015, the distillery launches its first Wild Turkey Master's Keep line in Master's Keep 17-Year-old bourbon. In 2016 Wild Turkey creates a new position, appoints Hollywood star Matthew McConaughey as its Creative Director. In 2016, a second version of Master's Keep was released, titled Master's Keep Decades, and in 2017, Master's Keep 1894 (which was released for export to Australia). In April 2018, Wild Turkey is releasing a mesquite ready-made bourbon called Longbranch, thanks to a collaborative collaboration between Eddie Russell and McConaughey. Also in 2018, the distillery released Master's Keep Revival.

The distinctive Frangelico bottle is designed to resemble a monk in his habit with a small cord tied around like a chasing. Frangelico is a trademark of Noisette (hazelnuts) and a spicy liqueur (colored with caramel color) that is produced in Canale, Italy. The brand was created in 1978. It is known for its unusual packaging; its bottle was designed to look like a monk, complete with a white cord tied around the waist. Frangelico can be used to make many cocktails such as Hazelnut Martini, Frangelico Colada, and Frangelico and cranberry juice. It can be combined with vodka to make a shot of Chocolate Cake, it can also be served simply on ice, with soda, or with coffee.

According to the manufacturer, the name of the liqueur is based on the legend of a hermit monk named Fra Angelico, who "created unique recipes for liqueurs." The bottle itself is most reminiscent of the habit of a Franciscan monk. Frangelico is made in a similar way to some other nut liqueurs: the nuts are ground and mixed with cocoa, vanilla berries and other natural flavors, and then left to soak in the base alcohol. After the alcohol has absorbed the flavor of the ingredients, the liquor is filtered, sweetened and bottled.

Frangelico is produced in the Piedmont region of northern Italy, and its origins over 300 years ago are associated with the presence of early Christian monks living in the hills of the area. Their skill in preparing delicious food and drink would include the art of distillation, especially using wild hazelnuts and other local ingredients to create the liquor that Frangelico is based on today.

Frangelico's irresistible hazelnut flavor starts with some very special hazelnuts. They even have their own name - Tonda Gentile - and specialize in the northern Italian region of Piedmont, where Frangelico is produced. Tonda Gentile hazelnuts are known for being larger, plump and more uniform, with a skin that loses easily, allowing them to roast without the bitter taste. The brand was acquired by the Campari Group in 2010.

J.Wray Jamaica Rum is produced by the legendary J. Wray & Nephew Ltd. on the island of Jamaica. Jamaica's oldest rum-making firm, J. Wray & Nephew ltd ”, was founded in 1825 by John Wray. In 1957, the company acquires the Appleton Estate, the oldest sugar plantation and distillery in Jamaica, where this wonderful drink, which has no analogues, has been created since 1749.

J.Wray Silver is a smooth and light white rum that, unlike many other white rums, is aged and then slowly filtered through special charcoal filters. Its blend makes it an ideal addition to soda, fruit juice or tonic.

J.Wray Gold is a medium-bodied golden rum, the perfect blend of more aromatic and lighter rums. It is the best blend that does not overwhelm when mixed and makes a great addition to any cocktail.