Botanical Distillates, Warm Wax & Limestone Shadows.

Mezcal Espadín, carob-infused Etna Rosso vermouth, Amaro dell’Etna, charred rosemary tincture, volcanic lava salt rim.

Tasting profile: Dry woodsmoke, dark roasted carob, bittersweet alpine herbs, mineral finish.

Peated Islay single malt fat-washed with toasted Bronte pistachio butter, aged Marsala Vergine Soleras, Modica cocoa bitters.

Tasting profile: Silky nuttiness, maritime peat, oxidative dried fig, dark cocoa.

Sicilian botanical gin, bitter blood-orange aperitivo, Passito-fortified sweet vermouth, caper leaf distillate.

Tasting profile: Rounded terracotta texture, candied bitter orange, wild Mediterranean scrub.

Artichoke amaro, wild fennel liqueur, dry Grillo wine reduction, cold-pressed green olive brine, artisanal grapefruit soda.

Tasting profile: Savory, herbal, crisp citrus effervescence, long dry finish.

Mediterranean coastal gin, clarified Syracuse Femminello IGP lemon cordial, orange blossom water, extra-virgin Biancolilla oil drops.

Tasting profile: Electric lemon oil, floral neroli aroma, satin mouthfeel.

Reposado tequila, prickly pear (fico d’India) shrub, blood orange oleo saccharum, sumac, ginger distillate.

Tasting profile: Sun-ripened cactus fruit, tangy sumac spice, vibrant citrus snap.

House-distilled myrtle & bay leaf hydrosol, non-alcoholic gentian aperitivo, verjus, salted mandarin tonic.

Tasting profile: Adult bitter complexity and aromatic depth with zero alcohol.

Warm toasted Tumminia sourdough topped with whipped lemon-zest butter, Sciacca Reserva anchovy fillets, and wild oregano.

Pairing note: Designed to accompany our Clay-Aged Negroni or Etna Bianco by the glass.