Amargo Vallet AmaroHenri Vallet came to Mexico from France in the mid 19th century, and began making European style digestive liqueurs, using traditional and local spices and botanicals. They've become beloved by many for their unapologetic intensity across the board. The Amargo shows notes of quassia wood, gentian root and cardamom. An intensely herbal, woodsy digestif. This bitter liqueur is made from Angostura bark and a maceration of cherry fruits, cloves and other

honey and toffee present a rich taste and lovely mouthfeel

The fruitiness of Zirbenz makes it useful for adding aromatic richness to drinks that still need a dry sensation

Sipping yields additional fruity esters and a touch of sweetness

Perfect in a Martini -  the profile makes it work in every variation from the Alaska to the Dirty

Many locally foraged ingredients go into the mix (including some we all recognize like juniper

The Russell’s Reserve collection is curated by Master Distillers Jimmy and Eddie Russel

he named it after Princess Elena of Montenegro who went on to become Queen of Italy in 1900

luxurious and warm

A blend of unaged pot and column distillate from J

Like its green sibling

Try with sparkling water

” It is so smooth