A bright and citrus amaro, with local additions of bergamot, yuzu, lime, and orange along with their 32 signature botanicals. A delightful and less bitter style of amaro.

Beechworth Bitters Orchard Amaro

Featuring gently bitter flavours from gentian and barberry, along with a hint of sugar for a well-balanced pre-dinner aperitif. So why the name 'Beetlejuice'? Well, its carmine colour in part comes from the cochineal bug, which is known to take hold of prickly pear cacti in its native habitat in Central America. (500ml) 19.3% ABV

Beechworth Bitters Beetlejuice Amaro

This Italian bitter aperitif needs no introduction, so how about a fun fact instead? Did you know: Fernet Branca was intitially created as a treatment for Cholera! Luckily it tastes so good, because it didn't really seem to work that well. Pungent botanicals with a refreshing bitterness, this is one to pour over the rocks to help start the evening in style. (700ml) 39% ABV

Fernet-Branca

Hailing from Bright, in Alpine Victoria, is this glorious orange-forward amaro, made with orange, rhubarb root, strawberry gum, elderberry and cacao. The result is an amaro layered with notes of ripe citrus, raspberry and weighty dark chocolate that makes for a great addition to a negroni, with a twist! (500ml) 25% ABV

Reed & Co Bitter Clara Amaro

Amarot is about as good as an artisanal 'bitter' as we have come across, with the perfect amount of balancing sweetness. Its unique flavour combines citrus fruits of the Ligurian Riviera (including Chinotto of course!) with the best Piedmontese herbs to obtain a unique and intense flavour.

Amarot 8 Amaro di Chinotto

A delicious, bitter digestive liqueur, which uses a ten-year-old rosé made under flor with a base of Syrah. Driven by wormwood as the base botanical and supported by native botanicals such as muntries, riberries, desert limes and quangdongs, which were blended with the base wine for six months in old French oak. The final ingredient added to the mix was black truffles from the Yarra Valley that bring layers of earthiness to the glass. (500ml)

Maidenii Nocturne Vin Amer

Made with a base of Moscato from North Eastern Victoria, this herbaceous number has been layered with loads of lobe artichoke, wild lavender and thistles, and Meyer lemon.⁠ There's plenty of that artichoke character sitting up front and centre, with high notes of citrus florals, and chamomile—thanks to those lemons and lavender—on the bitter and beautifully balanced palate.

Saison Aperitifs Artichoke Vin Amaro

Pastis from Henri Bardouin - one of the most prolific producers in the south of France. Wonderfully rich and elegant, and loaded up with 65 plants and spices. (700ml) 45% ABV

Henri Bardouin Pastis

Made in the traditional way, but with mountain herbs found at the foothills of the Alps. With botanical inclusions of gentian root, wormwood, yarrow, genepi, nutmeg, anise, cinchona, rhubarb, sweet and bitter orange, and more. 700ml 24% ABV

Distillerie Francoli Antico Amaro Noveis

A classic Italian bitter apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue, which is best served with prosecco and soda in a spirtz. (700ml) 11.0% ABV

Aperol

Imbroglio! A bitter/sweet Amaro Australiano right at home in a negroni, a spritz, or straight over ice. Made with love by Poor Toms. This sticky situation involves a cornucopia of 25 obscure herbs and outrageous fruits both steeped and distilled, native and internazionale. The ensuing calamity is a fresh, herbaceous frenzy that’ll make you forget whether you’re coming or going. (500ml) 25% ABV

Poor Toms Imbroglio Amaro Australiano

The liqueur that needs no introduction… so here’s some trivia instead! Once upon a time, Campari got its colour from the fascinating cochineal bug (a scale insect found on cacti in places like Mexico) - who, when crushed, releases a brilliant red dye that’s been used in textiles for centuries. These days the colour comes from other less insect-y sources, but Campari continues to be delicious - perfect for Negronis, Americanos, highballs, and any other combination your imagination can dream up. (700ml) 25% ABV

Campari

This amaro includes musk yarrow, wormwood, gentian and juniper, Bràulio is rested in Slavonian oak casks. Balanced flavour and aromatic bouquet. (700ml) 21% ABV

Bràulio Amaro Alpino

Amaro Formidabile 500ml

A stellar aperitivo, made from organic ingredients and natural extracts. Excellent on its own over ice (with a twist of citrus, why not?) or in your favourite mixed drink. (700ml) 15% ABV

Biostilla Rondo Bio Aperitivo-Spritz

Amaro Rubino is a certified organic handmade bitter liquor made with local honey and botanicals from the Lombardy and Piedmont area, featuring a floral, delicate, and sweet taste with hints of chamomile, thyme, laurel, and sage. (700ml) 25% ABV

Amaro Rubino Bio

Alluring floral aromatics and a herbaceous bitterness, with sweet caramel and cola spices on the palate.

Meletti Amaro

Hurdle Creek Still Pastis

Roselle is created using a wine base of Nebbiolo and Mourvèdre from Heathcote and is blended with 24 botanicals, including Australian natives like Strawberry Gum, Tasmanian pepper berry and Salt Bush. We love Roselle neat as an aperitivo, served with soda, or to elevate your next negroni.

Maidenii Roselle Bitter

Fernet Hunter Granit is set apart from the rest due to its dryness, increased bitterness, and low sugar levels. Chamomile is added to the long list of botanicals which compliments and enhances the aromatic qualities. (700ml) 29.0% ABV

Fernet Hunter Granit

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## ABOUT SPIRITS & VERMOUTH
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