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A sweeter, richer vermouth infused with vanilla, this is sumptuously textured and offers enticing notes of raisin, macerated orange, tea, carob and nutmeg. Finishes with balancing bitterness and fennel. (MM)

Made to the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. Made with fine wines of the region and botanicals found in the alpine meadows above Chambéry, together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chambéry France's only Appellation d’ Origine for Vermouth.

The Bordiga Extra Dry takes all the herbal complexity and concentration of the classic bianco and simply removes the sweetness. Based on Piedmontese white wines, including some Moscato, and infused with more than 30 different botanicals, many of them grown in the Occitan Alps near the winery, and the macerations are done individually and in-house.

Cocchi makes my favorite red vermouth. I use it for Manhattan’s, in a Negroni, or in my favorite Champagne cocktail, the Negroni Sbagliato. If you are interested in seeing the recipe, search "Negroni Sbagliato" on the blog (blog.klwines.com) to find it, complete with video. If you don’t mind waiting, you can also send me an email with the button above, and I’ll send you the link.

The first time I saw it we were in Scotland. I full on freaked out at a small spirits shop in Edinburgh when I noticed this quirky bottle of gin sitting on the shelf. For years, the Monkey 47 had been unobtanium, a regrettable situation for the knowledgeable and gin soaked. None of us had experienced this legendary gin yet, but thanks to the UK's lax wine shop regulations -the old "taste whatever you like" rule was in full effect. We were soon dunking our noses in a few splashes of its magnificence. I think tasting this after several other gins really put into perspective how special it really is. Created through the confluence of British aesthetics, Indian flavors, and the distinctly Teutonic natural treasure that is the Schwarzwald, The Monkey packs an enormous amount of complexity into that little bottle. It's the sort of gin that will save that cocktail you're about to ruin. You could have just as well served it straight because it sips beautifully even at room temperature. It’s quite a departure from your standard recipe gin, although some familiar elements are layered throughout. There is a strong yet soothing evergreen presence. A keynote if you will, but by no means the only focus. On the nose a dried floral aroma is accented by a twinge of spicy ginger. At the front, what seems like a citrus or chamomile quickly morphs into tea tree and sweet herbs, lemon verbena -now cucumber peel and pepper, it just keeps on going. No point in continuing to describe its flavor, its not working. It has a glorious tendency to be completely different with each sip, a true roller-coaster of flavors. Every single one of its 47 botanicals is tuned to the same perfect frequency. It's wild and utterly fabulous, but not in an awkward way. Instead, it seems to be all very deliberate, even stoic. I gladly forked over the £s the shop was asking, as did my colleagues. We nearly cried when we heard it would finally be arriving stateside.

It's no secret that I'm a total Wild Turkey fan boy. I've been pining for this whisky for the better part of two years. While this batch was released in most markets in 2019, we didn't see it in California until two years later. While most other markets have sold out and the few stores that still have it are asking nearly double the original price, we've done everything in our power to purchase every single bottle we could find. There's simply nothing on the market as delicious and available as this incredible product. If you ever wanted to taste what pre-prohibition bourbon might have tasted like, this is about as close as you're going to get. The nose is never ending in its complexity. Every trip back is a different story. First it offers tons of sweet corn, rich caramel and brown sugar. When you return, now a powerful spice focused on cinnamon, but more complex and some added herbal savory character. Finally, zesty burnt orange peel and freshly toasted vanilla bean. On the palate, that fab WT earthiness, which I'm certain comes from the old 12 year element (of course distilled at the now demolished Old Ripy plant). Sweet oak, peppery spice, caramel syrup, it's full bodied but not obtrusively heavy, with a vibrant zesty-ness no doubt thanks to some excellent work by the blender. This is a whisky I'd like to be drinking all the time in perpetuity. It simply never gets old. After days with this bottle it continues to grow on me. There will be a the occasionally hater that quips about the price, but considering the junk that people throw money at these days, this is about the best bourbon we can sell to you dollar for dollar. This gets my highest recommendation!

I was soooooooooooooo skeptical when our Italian expert Mike Parres told me to buy a bottle of this delicious grappa. "Camomile in my grappa? Come on!" I said to him. However, this stuff is exquisite. It's thick, coating, and heavenly with pure notes of fresh camomile gently blended into the more subtle grappa flavors. If you love grappa, you'll love this. If you hate grappa, you'll still love this.

Lighter in style than the other Italian rosso vermouths we carry, the Bordiga Rosso di Torino is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. A tinge of cola sweetness on the finish accents the pureness of the bitterness and spice.

The seductive bouquet offers wonderfully floral, fruity, guava- and melon-like fragrances of elderflower, becoming richly pear- and quince-like following aeration time. The palate entry is soft and firm; the midpalate is integrated, harmonious and exquisitely balanced between alcohol level, sweetness, acidity and floral impact. A perfect liqueur. *Best Buy*

Il Gusto di Amalfi makes fine liqueurs from local products in the Amalfi Coast town of Praiano. This area is famous for growing citrus, and proprietors Valentino Esposito and Mario Anastasio take organically-grown local lemons and hand peel them with potato peelers, careful not to remove the pith of the fruit, which can contribute a bitterness typically found in larger commercial limoncellos. These skins are then macerated in grain alcohol to extract the pure lemon oils which is the hallmark of this high quality, boutique limoncello production.

Made from a recipe that dates back to 1821, using herbs and botanicals grown in the Alpine meadows of Chambéry, this is as authentic and traditional a Vermouth you can get. Tasting notes from the importer: "Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chambéry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails."

There’s no mistaking this classic apéritif, from the vibrant melted lipstick-red color to the distinctive signature bitter finish, clean, clear and strong. It’s high, bitter and faintly floral-fruity in scent. Americanos and Negronis wouldn’t be the same without this jewel-like spirit. *Top 50 Spirits of 2011* (KN)

Fallen Barrel House gives whiskey from closed American craft distilleries a second chance to find its audience. This nine-year-old single barrel offers a particularly intriguing piece of Los Angeles distilling history, having been both distilled and aged in the city. Made from 58% wheat and 42% yellow corn, it puts wheat firmly at the center of the recipe, distinguishing it from wheated bourbon, where corn remains the dominant grain. Drawn exclusively from 53-gallon barrel #R-013, it is bottled at an extraordinary natural cask strength of 134.6 proof, or 67.3% ABV. Nine years of maturation, a fully disclosed mashbill, and an undiluted single barrel presentation make this a compelling opportunity to explore mature California wheat whiskey. With its original distillery now closed, this surviving barrel preserves a chapter of local whiskey production that cannot simply be recreated. Bottled in a 375ml format.

Forthave has quietly become one of the most exciting botanical spirits producers in the country, and this fifth entry in their one-off Single Batch series might be the most instantly useful release yet. FIVE is their fully realized bottled Negroni, built not from anonymous bulk ingredients, but from Forthave’s own Red Aperitivo, Blue Gin, and a house-blended vermouth. The aperitivo brings a bitter-sweet core of Seville orange peel, gentian, rhubarb, and spice, while the Blue Gin adds lift and texture from more than 18 organic botanicals including juniper, lemon, lavender, coriander, angelica, and mint. The vermouth component is equally thoughtful, built around Finger Lakes wine distillations and base wine, with a touch of New York vermouth from Method Spirits. But the real brilliance is in the construction: one portion was aged in barrel for warmth and subtle spice, another rested in tank to preserve freshness and structure, and a final fresh component was blended in before bottling. The result is far more than a pre-mixed cocktail. It is bright, bitter, aromatic, textural, and complete, with real depth and none of the dull, sugary heaviness that sinks so many bottled cocktails. Only 6,336 half bottles were produced, and this will not be repeated. Chill it, pour over ice, add an orange twist, and pretend you worked much harder than you did.

Product details coming soon.

The Seale family’s Foursquare distillery in Barbados produces rum using both pot and column stills. This 11-year-old “Spinnaker” release focuses on a single barrel from the producer, bottled at cask strength and presented in a 375ml half-bottle format.

Grand Marnier—or “GrandMa,” as some cocktail geeks gleefully shorthand it—remains one of the classics. Although it's Cognac-based, it's a versatile match for other spirits, too. The liqueur is extremely aromatic, with lots of sweet and bitter orange notes exploding out of the glass. Look for a warm, honeyed flavor and a nice burst of orange peel and spicy cinnamon and ginger on the long finish.

Buffalo Trace Distillery in Frankfort, Kentucky, was designated a National Historic Landmark in 2013, recognizing its historic role in American whiskey production. This Kentucky straight bourbon comes from K&L’s exclusive Barrel #125 selection and is presented in a 375ml bottle.

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 unchanged since its first creation in 1919. Try the classic Aperol Spritz: 3 parts Aperol, 2 parts Prosecco, 1 part soda over ice with an orange twist. It's one of the ultimates in thirst-quenching cocktails.

Made from the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. Made with fine wines of the region and botanicals found in the alpine meadows above Chambéry, together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis, and Philadelphia and in 1932 earned Chambéry France's only Appellation d’ Origine for Vermouth.

Like a pine tree in a glass but in a very, very good way! Use this in autumn cocktails or in holiday baking to really jazz things up this season.

The New York Cocktail Company has serious cocktail chops behind it. Founded in 2024 by hospitality veterans Linden Pride, Rodrigo Leme, and Malte Barnekow, the project grew directly out of the experience at Dante, the historic Greenwich Village café that first opened in 1915 and was reinvented by Pride and Nathalie Hudson in 2015. Under their stewardship Dante became one of the most celebrated bars in the world, taking the #1 spot on the World's 50 Best Bars list and World's Best Bar at the Tales of the Cocktail Spirited Awards in 2019. During the pandemic, Dante also became exceptionally good at sending properly made cocktails out into the world, and NYCC grew from the realization that people wanted that same level of quality at home. Their Negroni was developed with Roberto Bracco, one of Dante's head bartenders and a specialist in the Italian aperitivo tradition. The tech sheet describes the finished drink as bright and citrus-driven, with balanced bitterness and a long, elegant finish. This is exactly the sort of bottled cocktail we're interested in: not a shortcut designed by a marketing department, but a classic drink coming out of one of the most accomplished cocktail programs in America. Chill it, pour it, and you're done.

At first, this whiskey is easy to underestimate, since the amber color and mild toffee aroma give little away. But one sip, and it is clear this whiskey means business: Deep vanilla cookie and cigar tobacco flavors unfold to a big, burnt-caramel finish, which washes over the palate like a rolling wave. Manhattan-worthy. (KM)

Chef Elizabeth Falkner and beverage-alcohol industry veteran Heather Freyer have joined forces to create T'Amaro. This forward looking artesenal spirits brand is all about using the very best ingredients. The inspiration came from the kitchen, where Chef Falkner found that the humble date could add nuance and depth unlike any other sweetner. They became determined to express harness the spirit of the date in the best way possible. The result is a portfolio of three exquisite products all made with high quality date eau-de-vie as the base. Their first product was inspired by the wonderful date sweetened chocolates at Dandelion Chocolate in San Francisco. This bean-to-bar chocolate maker furnished some of their single origin cacao nibs to make this divine liqueur. T'MARO Cacao Nib Liqueur is a single-origin spirit-based cacao liqueur sweetened only with dates. The single-origin cacao nibs come from the Camino Verde farm in Ecuador. Just two ingredients combine to make an unprecedneted pure expression of chocolate, cacao nibs and date liqueur. Straddling the flavor line between the finest coffee liqueurs and the deepest dark chocolate - this is truly a unique and delicious product that's extremely easy to use in place of coffee liqueur in classic recipes or sipped on its own.

After what feels like an absence of years Cranberry LIqueur from Clear Creek is back! Only available in 375ml format currently. Just in time for the holiday season, legendary Oregon fruit distiller Steve McCarthy brings you his best liqueur yet: Clear Creek Cranberry. This is not the sugary-sweet, syrupy substance you probably are expecting. This cranberry liqueur captures the pure tart and tangy essence of the berry itself, with just enough sweetness to balance it out. It's juicy, supple, and incredibly addicting. It's going to blow you away and it's going to make the end of every meal you'll have from this point on better. You can sip it straight out of a glass, pour it on ice cream or desserts, make the best Cosmo you've ever imagined, add it to soda water, or even serve it with turkey at Thanksgiving. The possibilities are endless. Every staff member who has sampled it instantly decided that they needed to buy one for themselves, their mother, their sister, and their aunt. Even our internet tech expert who doesn't even drink alcohol, sampled it and wanted to buy it then and there! It's honestly that good.

The bouquet is lovely, balanced, properly astringent, ripe and juicy with scents of cherry stone and cherry juice. The palate entry is decadently sweet and textured with vibrant tastes of cherry compote and cherry preserves at midpalate. The finish is svelte, moderately syrupy and downright delicious. An outstanding liqueur: use it in an Aviation Cocktail.

Cointreau was created in Angers, France, in 1875 by Édouard Cointreau. This 375ml bottle contains the house’s clear orange liqueur, made by distilling sweet and bitter orange peels. A historic name in the triple-sec category, Cointreau continues to be produced in Angers.

The bouquet smells enticingly of fresh cherries, cherry pit, limestone and cooking spice. Entry is ripe and seductively sweet, with touches of spice; the midpalate explodes with juicy cherry and cherry compote tastes, supported and balanced by mineral. Concludes with a lovely rush of ripe cherry flavor. *Superb, Highly Recommended* (PP)

New York Cocktail Company was born from one of the most accomplished hospitality teams in the country. Co-founder Linden Pride is the owner of Dante, the century-old Greenwich Village institution that his team transformed into the World's Best Bar in 2019, while co-founder Rodrigo Leme serves as Dante's Director of Business Development. The idea for NYCC crystallized during the pandemic, when Dante discovered there was genuine demand for cocktails at home that didn't sacrifice the precision, ingredients, or balance of a great bar. The company formally launched in 2024 with that simple premise: put real New York cocktail-bar quality into the bottle. For the Old Fashioned they went to Jeff Bell, owner and creative force behind PDT, one of the defining bars of the modern American cocktail renaissance. Bell was named American Bartender of the Year at the 2017 Tales of the Cocktail Spirited Awards, while PDT itself was the first recipient of the James Beard Award for Outstanding Bar Program. His NYCC Old Fashioned combines bourbon, bitters, and restrained sweetness, with apricot and spice giving the drink additional depth without obscuring the classic structure. That's an awfully impressive résumé behind something you simply chill, pour over ice, and drink.

Oregon's Clear Creek Distillery does it again with this delicious cherry Schnapps. Made from fresh crushed Oregon and Washington sweet cherries in the traditional German fashion, the Eau de Vie has no added colors, flavors, or sugars. Just pure cherry essence!

St. Elder is an American-made liqueur crafted with natural elderflower extract. Its namesake flowers are the blossoms of the elder plant, distinct from elderberries. A familiar ingredient in spritzes and other mixed drinks, elderflower liqueur comes here in a compact 375ml bottle.

New to the U.S. market in 2012, this 'dry' Curaçao is intriguing and should work well as a sophisticated sweetener alongside bitter-edged spirits and darker, biting spirits like rye whiskey. While not precisely dry, this golden liqueur has its vanilla sweetness tempered by a wash of bitter orange. The scent is rich and agave-like, with a touch of mezcal-like funkiness. (KN)

This classic vermouth type is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. All of the herbal infusions are done individually and in-house. Add it to your favorite cocktail, but not before you try it on the rocks with a splash of soda. The Bordiga is so delicious and complex that it easily stands alone.

Roulaison's approach to rum began with a serious interest in fermentation. Founders Andrew Lohfeld and Patrick Hernandez spent their first three months of production conducting yeast trials, choosing strains for the character they produced and working with Louisiana molasses sourced from a nearby sugar mill. Burlesque takes that philosophy to an extraordinary extreme: an accidental ninety-day fermentation followed by pot distillation and multiple rounds of Queen's Share processing. Extended fermentation gives microorganisms additional time to transform the wash and develop acids that contribute to aroma formation. Queen's Share adds another layer by collecting selected late distillation fractions for redistillation, recovering character that would otherwise fall outside the main spirit cut. The resulting rum then spent seven years in a Cabernet/Zinfandel red wine cask. That is a substantial commitment to wine-cask maturation, allowing the wood and its previous contents to participate throughout the aging process. Bottled by Raising Glasses at 58.3% ABV without additives, Burlesque brings together the distillery's fermentation work, selective redistillation, and an unusually long relationship with red wine oak. There is a great deal more going on here than the age statement suggests.

The New York Cocktail Company is essentially an attempt to bottle the extraordinary standard of modern New York bartending. Founded in 2024 by Linden Pride, Rodrigo Leme, and Malte Barnekow, the company grew out of the success Dante had with cocktails to go during the pandemic. That matters because Dante isn't simply a famous New York bar. The Greenwich Village institution dates to 1915, was revitalized by Pride and Nathalie Hudson in 2015, and by 2019 had been named both #1 on the World's 50 Best Bars list and World's Best Bar at Tales of the Cocktail. For the Vesper, NYCC turned to Takuma Watanabe, who spent eight years behind the bar at the pioneering Angel's Share before opening Martiny's in Gramercy. Martiny's won Best New U.S. Cocktail Bar at the 2023 Spirited Awards and subsequently landed at #24 on the World's 50 Best Bars list in 2024. That's exactly the person you want handling a drink as unforgiving as the Vesper. His version is crisp and elegant, with delicate citrus character and an exceptionally smooth finish. It's the sort of cocktail where balance and texture are everything, and the pedigree behind this bottle makes the proposition particularly compelling. Chill it thoroughly, pour, and you've got a genuinely serious Martini without touching a shaker.

Hampden Estate in Jamaica’s Trelawny parish has been producing rum since 1753, with copper pot stills central to its production. Bearing the estate’s LFCH marque, this 2016 rum was aged eight years and bottled at cask strength as the single-barrel “Spinnaker” release, presented here in a 375ml bottle.

Lilikoi is the Hawaiian word for passion fruit. Luscious and aromatic with a hint of tartness.

The bouquet is perfectly balanced between smells of pear peel, pear meat, subtle baking spice, and natural acidity, all wrapped in a minerally/stony aroma. The entry features genuine pear juice/pear peel tastes; the midpalate is correctly and sharply acidic and delightfully pear meat flavored. Finish is dashingly clean, austere, razor crisp, and first-rate.

Ambix Spirit's Newtown Pippin apple brandy features apples grown by Jake Mann at the Five Mile Orchard and features vibrant mountain flower aroma with notes of vanilla and cedar. 100% Newtown Pippin Apples

This is a White Dog you’re going to want to adopt. Don’t let the ferocious ABV deter you. Add about 1 part water to 2 parts whiskey and voila; you’ve got a surprisingly smooth and flavorful tipple that will put to rest any notion that an un-aged whiskey might be long on heat and short on flavor. The flavors are, however, quite different from those of aged bourbon. There are notes of citrus pith, grain, banana and a fresh minty-herbaceous quality that picks up a floral dimension on the finish. What’s more, it “shows up” when mixed, unlike vodka. There’s lots of room for experimentation and discovery here. Intriguing stuff!

Clear Creek Blue Plum Brandy is made in the style of a classic Eastern European slivovitz, and apparently won so many medals at the US Slivovitz Festival that it was formally made the standard by which all other entries are judged. It's certified kosher, making it a great sipper for Passover, but it's great any time of year.

Dark purple, nearly opaque, with a wine-like scent. Warm and rich, this black currant spirit coats the tongue and palate with big, grape-berry flavors. It’s best lightened with bubbly, as in a Kir royale.

Fernet-Branca (375ml) is the world’s most iconic and polarizing amaro, known for its bracing bitterness and "medicinal" intensity. The nose is an explosive blast of menthol, eucalyptus, and peppermint over a core of earthy saffron and myrrh. On the palate, it is deep and complex, evolving from a cooling minty sensation to a dense, herbal bitterness of gentian, licorice, and cinchona bark. The finish is long, dry, and exceptionally refreshing. This 375ml "half-bottle" is the perfect size for a home bar or a series of traditional digestifs.

Via Carota takes its name from the celebrated West Village restaurant created by chefs Jody Williams and Rita Sodi. This 375mL White Negroni brings the restaurant’s cocktail identity into a convenient bottled format, ready for serving at home or sharing at the table.

Soft and subtle, this clear eau de vie has a gentle but authentic fresh pear aroma. On the palate, it’s slightly perfumy, then pear flavor bursts through on the finish, accompanied by spicy ginger and white-pepper notes. Overall, this offers a remarkably pure expression of fruit. (KN)

Paul and Jacine Rutasikwa's Matugga distillery in Livingston brings Jamaican rum traditions and Ugandan heritage into Scotland's distilling landscape. Paul, a former civil engineer who developed his distilling skills at Heriot-Watt University, oversees production from molasses fermentation through copper pot distillation. Fermentation includes wild microbial activity, and Dhahabu's production incorporates dunder, the liquid left after a previous distillation. Returning this material to production can supply acids and nutrients that help shape subsequent fermentations, making it an important part of the rum's character before wood enters the picture. This is the technical substance behind Matugga's cultural connections: Jamaican influence expressed through fermentation practice, with the rum actually fermented and distilled in Scotland. For the producer's American debut, Raising Glasses selected this special 58.8% ABV version of Matugga's ex-bourbon-cask-aged Golden Rum. Named for the Swahili word for gold, Dhahabu offers a particularly interesting perspective on how traditional rum methods translate to a Scottish distillery.

********SPECIAL ORDER MINIMUM 12 BOTTLE PURCHASE PLEASE ALLOW 7 to 10 days for product to be available to ship. Subject to availability. No refunds or returns whatsoever****************

Ecuador remains an uncommon origin on American rum shelves, making Raising Glasses' Muki a welcome opportunity to explore a less familiar source through a transparently presented single cask. Distilled from molasses in a column still, the rum spent its first two years aging in Ecuador before undergoing another four years of maturation in Europe. That split provides a clearly documented six-year age statement while bringing together maturation in two different environments. Bottled at a substantial 68.9% ABV, or 137.8 proof, Muki contains no added sugar or other additives. Its appeal lies in the combination of an unusual provenance, a disclosed aging history, and a powerful bottling strength that gives enthusiasts considerable scope to explore it with water. A fascinating addition to a rum collection and a reminder that the category's geographic diversity extends well beyond its most familiar Caribbean origins.