Jeffrey's Picks

The recipe dates back to the 1930s and was resurrected by the Italian chef Federico Ricatto. His vision was to create Piemontese Vermouth that could stand on its own as an aperitivo or digestivo. Bèrto is the nickname for... Read More

The vermouth, which Martínez Lacuesta has made in an artisanal way since 1937, is considered one of the best appetizers. La Conzia or extract (herbs and aromatic plants cold macerated in white wine) ages in American oak... Read More

A blend of specially selected aged rums, the youngest being no less than 12 years old, it is a combination of the Enmore and Diamond Coffey stills and the Port Mourant double wooden pot still, blended to perfection and aged in... Read More

This is the driest wine in the series and a wine that has been served throughout meals in America for nearly 300 years. Chef Mario Batali won over 1000+ guests at the 2009 New York Wine Experience by boldly pairing Charleston... Read More