Refine Your Results:
K&L Email Alerts
Sign up to receive custom alerts, new arrivals and the latest happenings from K&L Wines
Your search returned 126 results
K&L Staff Recommendations
Angostura Bitters (200ml) $13.99
Amaro Angeleno (750ml) $34.99
95 points Wine Enthusiast: "Rich, fruity and enticing, this sweet vermouth is warmed with notes of fig and dried cherries, and just faint hints of spiced gingerbread and bitter orange peel. Drinkable solo as an apéritif, or use it as a cocktail-mixing favorite. (KN)" (4/2014) K&L Notes: The world's most beloved sweet vermouth, now in a size that won't oxidize before you can finish the bottle! Hooray!
From the official Angustura website: "Made with the same original secret recipe since 1824, the world famous Angostura aromatic bitters remains the quintessential and definitive ingredient for classic and contemporary cocktails. Its versatility, however, stretches way beyond the bar counter as it serves as a unique flavour enhancer with the ability to marry flavours in the preparation of all food dishes. Angostura aromatic bitters also adds its unmistakable flavour and aroma to 'soft' beverages and desserts."
90 points Wine Enthusiast: "Among the canon of Italian spirits, Aperol and the Aperol Spritz cocktail are classics, available at a growing range of America's best bars. The lurid red hue is recognizable from across the room. It's light on every count—in terms of alcohol content, sweetness level and texture. The gentle sweet-bitter profile goes down easy—especially when lightened with bubbles. (KO)" (4/2014) K&L Notes: Aperol's unique flavor and color is achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots--using a secret recipe that has been unchang... Read More »
Amaro Angeleno is LA's answer to the exploding Amaro scene. The Italian culture of drinking bitter liqueurs is centuries old. Since at least the early 1800s, distillers across Apennine peninsula have carefully guarded their secret recipes, usually traced back to some famous monastery, often promising good health, strong loins, or long life. Using both local and exotic ingredients they created something truly unique to that place. In that image, Amaro Angeleno was created to be a true product of terroir, inspired by those that came before, but distinct fr... Read More »
This is the original Americano, a low-alcohol, wine-based aperitif from the Asti region of Piedmont intended to be consumed before eating to enliven the palate while whetting the appetite. It has been produced in Asti since 1891 and is still made according to the original recipe, which is essentially white wine aromatized with many herbs and spices. All the ingredients are natural, with no artificial additives or coloring of any kind. It is produced in limited quantities and matured for a year before being released for sale. Traditionally, it is served c... Read More »
Since 1793! For any bar to be complete there must be a bottle of Peychaud's Bitters. Necessary in all of the most sophisticated cocktails, Peychaud's enhances the taste of whatever you're sipping. Try them in Manhattans, Old Fashioneds, Whisky Sours, or in a signature Sazerac Cocktail. The Original Sazerac Cocktail: Take two heavy-bottomed 3 1/2-oz. bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud... Read More »
Not all bitters are created equal. Regan's Orange Bitters come from cocktail maven Gary Regan. Subtle and slightly spicy, these bitters add a unique twist (no pun intended) to your favorite cocktail.
Produced in the historic Asti region outside of Torino, this Moscato-based vermouth is a true Vermouth di Torino - one of the only two protected geographical indications of origin for vermouth. The rich, vibrant flavor profile offers complex notes backed by a balanced bitter undertone. Enjoy neat or mixed in numerous classic cocktails. To celebrate its 120th anniversary, the House of Cocchi has resumed production of its original recipe for Vermouth di Torino, first offered in 1891.
Just when you think you've tasted every type of booze known to man, you discover that there are yet more regionally-specific spirits being distilled in places you've never considered. Like Bolivia, for example. South America is generally rum country, but in Bolivia they make a pisco-like spirit called Singani, distilled from Muscat of Alexandria grapes grown high in the Andes mountains. Seeing that Muscat is an aromatic varietal, known for its fruity and floral character, the Singani spirit distilled from it takes on many of the perfume-like elements fou... Read More »
93 points Wine Enthusiast: "This aroma of this sweet vermouth suggests dark berries and savory spices. The first sip is sweet, rich and plummy, with flickers of juicy orange. The long finish is shored up with baking spice and dried thyme. Recommended for cocktails." (4/2014) K&L Notes: Punt e Mes is an Italian vermouth which is dark brown in color and has a bitter flavor. "Punt e mes" literally means "point and a half" in Piedmontese and owes its name to a sudden raise of the stock market (naturally, of a point and a half) which greatly benefited the Carpano distilleries, which then created the... Read More »
Wine & Spirits: "Whether you’re just adding whiskey to make a smoked maple Old Fashioned or mixing gin, lemon and soda to the Ginger Honey to make a complex Collins, the syrups create delicious, complex drinks. (JM)" (12/2015) K&L Notes: When both time and quality are at a premium, a splash of Bittermilk #1 bourbon-based cocktail on the rocks will do nicely. The fine points: "We've recreated this gentleman's cocktail by using classic bittering agents like gentian root and cinchona bark along with burnt sugar, spices and a bit of orange peel. Aged in Willett bourbon barrels to allow t... Read More »
Wine Enthusiast: "Made with a brandy (grape) base, this deep-gold absinthe tinged with mossy olive louches to opalescent yellow tinged with green. Consider using a light hand when adding water; once the right balance is found, delicate mint and dried herb flavors come through. Aromatics include fennel, lemon balm, tarragon and a slightly oxidized note, like Sherry. (KN)" (3/2015) K&L Notes: St. George Spirits Absinthe Verte is made with fine brandy, star anise, mint, wormwood, lemon balm, hyssop, meadowsweet, basil, fennel, tarragon and stinging nettles. This infamous liqueur reveals ... Read More »
"Since 1865, this delicious aperitif wine has stood apart for its exceptional complexity, delightful flavors and stimulating palate. Serious to its role as aperitif, it was known as 'ouvre l'appétit' - the key to the appetite. Found popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renown herbs of the Grand Chartreuse mountains in a Mistelle base. Traditionally enjoyed neat or with a twist; also may enhance classic drinks in place of sweet red vermouth." - Haus Alpenz
Since 1846, Europeans have known Underberg as a remarkably satisfying way to conclude a meal. But to define Underberg, you have to experience it. Underberg is a natural herb bitters taken for digestion. It is not a beverage and should be sipped or taken all at once because of its strong herbal taste. It can also be used as a flavoring. Sample Underberg after a good meal to feel bright and alert. Underberg is made from a selection of the finest aromatic herbs from 43 countries. The ingredients include alcohol and natural flavors from herbs and roots of th... Read More »
Located in the town of Akashi, near the famed city of Kobe in Japan, White Oak distillery has been in operation since 1919; although very few Americans are familiar with the whisky. Owned by Eigashima, it is actually the oldest operating distillery in Japan, having received its license four years before Yamazaki produced any whisky, despite the fact that it would be another forty years before they actually used it. The non-age statement (NAS) grain whisky is light and fruity with a classic malty profile and a round, supple finish.
An amazing new amaro from Italy's Varnelli family, a producer from the Marche region of Italy that has been distilling since 1868. My bitter-loving jaw dropped after tasting this elixer and Greg St. Clair, our Italian buyer, begged them to leave the bottle. Think rhubarb, dried orange peel, cloves, gentian root, and more in fantastic balance. This is a cloudy and unfiltered spirit that is quite supple, but bitter as bitter can be on the finish. Simply amazing. There is absolutely nothing else like this available. (David Driscoll, K&L Spirits Buyer)
94 points Wine Enthusiast: "New to the U.S. market, this dry vermouth smells fresh and fruity. It's well-structured, too: sweet at first, with fleeting pear and tropical fruit flavors, a trace of minerality on the finish and a faint bitterness. An excellent choice for martinis and other cocktails calling for dry vermouth, but unlike most dry vermouths, this one would be pleasing on its own, with ice and a twist of orange peel. (KN)" (4/2014)
Inventory: Redwood City
Braulio is a Lombardian Amaro first creatred in Bormio in 1875 by a pharmacist named Francesco Peloni, who specialized in the field of medicinal aromatic herbs, It is made with thirteen herbs sourced from the Valtellina mountain region, including gentian, juniper, peppermint, star anise, wormwood, bitter orange and yarrow. After being infused with alcohol, it is then matured in Slavonian oak for two years.
This is the best pisco that I have ever tasted - easily. It is creamy, clean, and beautiful. I could drink this straight out of the bottle. Made by San Francisco bartenders specifically for craft cocktails, this blows every other pisco out of the water. Paul Clarke from the Cocktail Chronicles agrees, calling it "Mind blowing stuff, absolutely the best pisco I've ever tasted." A blend of three different varietals: Quebranta (76%), Torontel (6%), and Italia (18%), Encanto Pisco is rested for nine months to refine its smooth texture, aroma and spice notes.... Read More »
From the people who brought you Cocchi Americano and Cocchi Vermouth di Torino, comes the brand new rose colored, quinine-flavored, aperitif wine you've been anxiously waiting for. The Cocchi Americano Rosa has the lush mouthfeel and weight of a sweet vermouth, the fruit of a sangria, and the spice of a mulled wine, finishing with a tingle of bitterness on the tongue. It's absolutely delicious. Time to make a rose-colored gin martini!
From the historic Louis Roque distillery located in the sleep town of Souillac. Imported by the legendary Charles Neal, Roque specializes in Vieille Prune from Gascony. Perhaps the finest in class, certainly the best of what's available in the states, the spirit is distilled using only the best Gascone Plums. With the depth of a cognac and the finesse of a plum brandy, this Vieille Prune has an unparalleled richness. Bursting with Asian spice and ripe fruit, you'll want to keep this one in stock once you've tried it.
This legendary red wine based aperitif is finally available in the US. A base of Carignan and Grenache must (mistelles) blended with dry wine from Roussillon, is steeped in botanicals to create a complex, delicious, and absolutely versatile aperitif. The primary aromatic ingredient is quinquina bark, which creates a wonderful earthy aroma and a slight balancing bitterness. (David Driscoll, K&L Spirits buyer) - CAN ship to wine only states.
The incredibly elusive Miracle Mile Bitters might just be the Holy Grail for many LA mixologists and beyond. I've followed the development of this wonderful little company and its dynamic owner, Louis Anderman, since it was a mere twinkle in his eye. MM Bitters is committed to providing you with the absolute finest and most authentic mixology experience possible. We are proud to be the first major retailer to stock these titillating tinctures. Supply will be SHOCKINGLY limited to start, but production should increase easily with greater demand.
Suau is a Spanish producer on the island of Mallorca producing premium brandy, traditionally aged in the microclimate of their underground cellar, using the traditional solera system and under the same conditions the company once did 160 years ago. The eight year old expression is soft and smooth, easy to sip, and one hell of a bargain. It's perfect for entry level cocktails like the Sidecar or can be sipped straight for a seamless satisfaction.
Suau is a Spanish producer on the island of Mallorca producing premium brandy, traditionally aged in the microclimate of their underground cellar, using the traditional solera system and under the same conditions the company once did 160 years ago. The orange liqueur is the result of the combination of Suau 8 year old brandy with a careful maceration of different parts of various types of oranges, each producing its own identity. For sweet oranges from Valencia, they macerate the mature peel, the white peel, and parts of fruit juices, and for the sour ta... Read More »
94 points Wine Enthusiast: "Beneath the perky lime-green color and a clean, bright licorice and mentholated lemon scent, this absinthe has soul. Surprisingly deep and musky star anise, Dutch licorice and sarsaparilla flavors fade to a citrus finish. Lovely with sugar too. A first-rate choice for an absinthe Frappe." (12/2010) K&L Notes: A Double Gold winner at the 2008 San Francisco World Spirits Competition, this also received five stars from critic F. Paul Pacult. This small-batch absinthe is crafted on 100-plus-year-old alembic stills using instructions, techniques, and equipment from the 19... Read More »
The incredibly elusive Miracle Mile Bitters might just be the Holy Grail for many L.A. mixologists and beyond. I've followed the development of this wonderful little company and its dynamic owner, Louis Anderman, since it was a mere twinkle in his eye. Miracle Mile Bitters is committed to providing you with the absolute finest and most authentic mixology experience possible. We are proud to be the first major retailer to stock these titillating tinctures. Supply will be SHOCKINGLY limited to start, but production should increase easily with greater dem... Read More »
Inventory: San Francisco
Capurro is a 100-year-old, family-owned company with roots in nearby San Mateo. The family operates a Peruvian food and import business on B Street downtown, and they self-distribute their own pisco. It's literally a mom-and-pop operation.This new line of Capurro piscos are all from the 2012 vintage in Peru and have been rested in stainless steel tanks for over three years. There are three single varietal expressions (Moscatel, Torontel, and Quebranta) and one acholado which means a blend of different grapes. They are made entirely from estate-grown frui... Read More »
This Spanish vermouth is made of Macabeo and other grapes produced in Reus, just southwest of Barcelona.
Capurro is a 100-year-old, family-owned company with roots in nearby San Mateo. The family operates a Peruvian food and import business on B Street downtown, and they self-distribute their own pisco. It's literally a mom-and-pop operation. This new line of Capurro piscos are all from the 2012 vintage in Peru and have been rested in stainless steel tanks for over three years. There are three single varietal expressions (Moscatel, Torontel, and Quebranta) and one acholado which means a blend of different grapes. They are made entirely from estate-grown fru... Read More »
The incredibly elusive Miracle Mile Bitters might just be the Holy Grail for many L.A. mixologists and beyond. I've followed the development of this wonderful little company and its dynamic owner, Louis Anderman, since it was a mere twinkle in his eye. MM Bitters is committed to providing the absolute finest and most authentic mixology experience possible. At K&L we are proud to be the first major retailer to stock these titillating tinctures. In the Chocolate-Chili bitters, the inclusion of three kinds of chilies to the recipe kicks up the heat generate... Read More »
The incredibly elusive Miracle Mile Bitters might just be the Holy Grail for many L.A. mixologists and beyond. I've followed the development of this wonderful little company and its dynamic owner, Louis Anderman, since it was a mere twinkle in his eye. MM Bitters is committed to providing the absolute finest and most authentic mixology experience possible. We are proud to be the first major retailer to stock these titillating tinctures. Supply will be SHOCKINGLY limited to start, but production should increase with greater demand. The Sour Cherry bitter ... Read More »
The incredibly elusive Miracle Mile Bitters might just be the Holy Grail for many LA mixologists and beyond. We've followed the development of this wonderful little company and its dynamic owner, Louis Anderman, since it was a mere twinkle in his eye. MM Bitters is committed to providing you with the absolute finest and most authentic mixology experience possible. We are proud to be the first major retailer to stock these titillating tinctures. Supply will be SHOCKINGLY limited to start, but production should increase easily with greater demand.
This magical creation from LA's newest bottler of fine spirits represents the hottest product in Hollywood. The buzz is out because this whiskey represents the future of whiskey world and it's damn tasty. Logic tells us that it must be young but certainly doesn't taste like the pleuthora of young whiskey flooding the market these days. Distilled in Indiana, aged in Owensboro Kentucky, and bottled in Los Angeles, this is seriously drinkable stuff for the price. The 94% corn mashbill lends itself to this easy drinking style and a tiny bit of rye is added t... Read More »
92 points Wine Enthusiast: "This bartender favorite is a dead ringer for spiked root beer, with its deep brown hue and notes of sarsaparilla, allspice and birch bark. Sweet but not overwhelmingly so, this USDA and Oregon Tilth certified liqueur is made with North American herbs and cane sugar. (KN)" (11/2013) K&L Notes: In the 1700s, it was called Root Tea. An herbal remedy made with sassafras, sarsaparilla, birch bark, and other wild roots and herbs. Native Americans taught the recipe to colonial settlers. As it was passed it down from generation to generation, it grew in potency and complexit... Read More »
This and Angostura aromatic bitters constitute the "salt and pepper" of the cocktail world. A must-have for your basic bar.
Freshly emptied oak whiskey barrels from Tennessee, interiors charred and soaked with aged whiskey, are used by Fee Brothers to age this aromatic bitters. Savor the result of the mingling of these great flavors. This premium bitters is a strictly limited edition item and bottled only once a year in the spring. When it's gone it's gone (until next year anyway).
This is Bitterman's original combo of cacao, cinnamon & spice. Mexican Chocolate bitters are often imitated, but never replicated.
Wine Enthusiast: "Sweetened with honey from the Sibillini Mountains, this deep-brown amaro is rich, with touches of baked fruit, honey, nuts and dark chocolate. However, a bitter streak plows right through any sweetness on the palate, leaving bountiful herbal and spicy-hot notes in its wake. Use sparingly to add aromatics to cocktails. (SK)" (4/2014) K&L Notes: An amazing new amaro from Italy's Varnelli family, a producer from the Marche region that has been distilling since 1868. Their products blew me and our Italian buyer Greg St. Clair away! This is quite bitter, made with gentian... Read More »
Creative and tastily brewed bitters from LA film industry toiler turned happy bitters brewer, Louis Anderman.
This special Absinthe from the birthplace of the venerated drink, Couvet, utilizes traditional techniques and the highest quality botanicals to produce a traditional absinthe from an age old recipe. Val-de-Travers has the perfect geology for growing the rare botanicals need to produce proper absinthe. Almost all of the ingredients are sourced locally and are of the absolute highest quality. This is definitely a benchmark producer for the new swiss Absinthe renaissance.
Scrappy's Firewater will definitely bring to the heat to your drinks. It gets its pure, clean spice from habanero peppers, which are up to 140 times hotter than a jalapeno! Balanced by a delicate floral aroma and a hint of sweetness, use this racy elixir with a steady hand to add peppery complexity to your cocktails. Scrappy's recommends adding a dash to a Bollinger, which is 2 oz of gin and 1/2 oz of yellow chartreuse, muddled with cucumber and lemon wedge.
Made from Airén and Macabeo grapes, plus herbs sourced in the Pyrenees mountains and citrus from the Mediterranean, this deliciously dry vermouth is an homage to its Catalan origins. With bright juniper and lemon aromas, plus a touch of savory brininess, this is a fantastic aperitif or addition to a classic martini.
The boys at Ventura Spirits are known for doing some wild stuff. Some of their projects are secretive explorations around distillation and its many variables, others are the result of wild happenstance. That's how their popular Strawberry Vodka came to be, distilled multiple times from a huge amount of strawberries that they literally stumbled upon. What they don't tell you is that the first and most pungent cuts of each of those batches of vodka are diverted to a speculative project that has finally come to fruition. After years of aging in ex-wine barr... Read More »
From Portland, Oregon's House Spirits (the makers of Aviation Gin) comes a delightful, domestic aquavit. This traditional Scandinavian grain spirit is crisp, with the alcohol really taking a backseat to the pure anise and caraway flavors. Enjoy on its own as a digestive, with roasted beets and herring or mix it into a unique cocktail, like the the Pepper Delicious #2, courtesy of House Spirits: 2 oz Krogstad Aquavit, 1 oz lime juice, ¾ oz simple syrup, ¼ red bell pepper, sliced, 6-8 mint leaves. Muddle the pepper, mint and simple syrup. Add lime juice, a... Read More »
Leave it to the folks at Bittermens to devise a way to get a little hot pepper kick into your favorite cocktail. They figured, wisely, that most hot sauces are made by blending peppers with vinegar and other spices, and that the classic cocktail foundation, the vinegar-based shrub, would be the perfect vehicle to get extra that habenero spice in a cocktail-friendly fashion. Fortified with alcohol to better emphasize the habenero flavor, a couple of drops will kick up the complexity, and heat, in your Bloody Mary, or make for a fiery Old Fashioned like th... Read More »
A family business since 1864, Fee Brothers is now owned and operated by Ellen and Joe Fee, the fourth generation. Furthering their family's legacy, Ellen and Joe are now up to nearly 100 different products. Black Walnut Bitters bring a robust nut flavor to your libation. Add few dashes in a White Russian, Mudslide, even hot creamy coffee...it makes a wonderful difference.
A red vermouth made in Reus, Spain from primarily Macabeo grapes. Spanish red vermouths tastes sweeter and less bitter than their Italian counterparts, even though there is roughly 1/3 less actual sugar than an Italian rosso. This example retains aromatic red fruit and orange characteristics with cleansing herbal notes of oregano and anise.
Liquid Alchemist non-alcoholic cocktail elixirs are made in small batches from natural ingredients, with no artificial flavors or colors. Founded in Los Angeles, CA in 2009 by career bartender Randy Tarlow. Orgeat is an essential ingredient in Mai Tais!!