LOWER BEVERAGE COST Ready-to-pour Sūpāsawā reduces your beverage cost dramatically. You don’t have to spend your precious time juicing lemons and limes, which you don’t have to buy anymore.
LONGER SHELF LIFE Sūpāsawā can be used for at least a year after opening, whereas freshly squeezed lemon and lime juice goes off after only two days.SUSTAINABILITY Sūpāsawā reduces your carbon footprint by taking freight with citrus fruits from exotic places off the road and out of the air. And you reduce landfill waste, because mouldering citrus peel is not piling up in bin bags anymore, waiting for the weekly pick-up.
USABILITY A bottle of Sūpāsawā occupies less space than its equivalent in limes and lemons. For venues and events where high volumes of cocktails are served, Sūpāsawā is a time and space saver.
STABILITY The flavour of lemon and lime juice can be affected by too many volatile factors, such as the moment of juicing, or the ripeness of the fruit. Sūpāsawā always tastes the same, wherever and whenever.
Sūpāsawā will become your best friend in the back bar. A blessing for bartenders and mixologists, it makes mixing cordials and shrubs as easy as 1-2-3. Meticulously crafted from distilled water, five different types of acid, a little sugar and a pinch of salt, Sūpāsawā makes your cocktails sing and pop.
DISTILLED WATER We really did make the cleanest and most purified type of water, by stripping inorganic salts and organic substances from it through distillation. We boiled water into steam and condensed it back into liquid, leaving behind most of the impurities.
CITRIC ACID Citric acid is without doubt the best known of all acids. It is an organic acid that is naturally found in high concentrations in lemons and limes, and it is together with malic acid, it’s every kid’s first encounter with a sour flavour.
MALIC ACID Malic acid provides a more mellow, pleasant, and refreshing kind of sour flavour. This organic acid is naturally found in apples, apricots, berries, cherries, grapes, peaches, pears, plums, and quince. It is very clear and pure in rhubarb, and gives salt and vinegar crisps their typical tartness.
TARTARIC ACID Tartaric acid is another organic acid that occurs naturally in grapes, bananas, grapefruits, and tamarind fruits. It adds a salty touch and an astringency to the sour flavour.SUCCINIC ACID Succinic acid is an organic acid that is mainly used as an acidity regulator and flavour enhancer by adding a touch of umami to the sour flavour.
PHOSPHORIC ACID Phosphoric acid is a weak inorganic acid that is responsible for the sour and tangy flavour of, for example, jams, colas, and lemonades. It adds a distinct bite to the acidity balance.
Tequila 100% Blue Agave with a beautiful transparency, silver lightning, with a strong body and defined tequila flavour.
This tequila has been rested in American oak casks for 6 months, where it has acquired its colour, aroma and wooden flavour that make it unique inside its category.
This tequila has been rested in American oak casks for 12months, where it has acquired its colour, aroma and wooden flavour that make it unique inside its category.
100% Blue agave tequila from the region of Jalisco. This is a tequila with a very strong character and flavour, where you can appreciate the great taste of cooked agave, directly form the still without dilution, this tequila is bottled at 50.5% Alc. Vol. (101 proof), this is where the name comes from.
- 6 Times distilled in copper stills
- Handcrafted, not a mass brand
- Superb product quality
- Straightforward bottle, no fancy packaging needed
- American made & owned
- Made from 100% corn and naturally gluten-free
- Founder, master distiller personality
- Great price-quality proposition
It is considered the true original Americano, being produced ever since 1891, according to a recipe that by those days the production was all natural: wine, sugar and a very aromatic spirit infusion, where we can find gentian, quinine, artemisia and bitter orange peel. It has been discovered by the best bartenders around the world and today is an essential ingredient for their cocktails, from the most classic to their very own creations. The Cocchi Americano, by its production, represents the bridge between wine and liqueur, this is product with a wine base, where you add a small amount of alcohol “amaricato” (bitter) from a cold infusion of herbs and spices, leaving it to rest to find the right balance between the spices and aromas.
Throughout its history, Casa Cocchi has produced different versions of its American aperitif. The Cocchi Rosa is produced with two different aromatic wines, notable for providing aromas of wild rose, which will then be aged with natural extracts, flowers and spices, among which is in particular quina, gentian and some citrus spices, such as Classic American, but with aromas of ginger and rose petals. As the name suggests, Cocchi Rosa wants to remember that it is produced with red wines, from which they take on the color and character of the wild rose. It is aged with natural extracts of flowers and spices, among which are gentian, cinchona and some bitter species, such as the classic American, but with added ginger, vanilla and rose petals. The beautiful pink color comes from wine and is completely natural.
After 120 years of formulating its recipe, the Storico Vermouth di Torino Cocchi has claimed the attention of the sector for quality vermouth. It is a vermouth that thrills, rich in smells and flavours: immediately the elegant bitterness of absinthe is evident, well balanced with the sweet notes of liquorice and bitter orange skin that, with cinnamon and rhubarb, give balanced, bitter tones at the end of mouth. Delicious pure, with ice and lemon peel, but indispensable as a basis for the creation of the most classic cocktails. The original recipe of Giulio Cocchi foresees the use of herbs such as cinchona and rhubarb, which slightly darken white wine. To accentuate the amber hue, the brown sugar is added, which, with its colour, also gives a special note to the taste: crisp and spun brown sugar to round off all the flavours without using the vanilla. The flavour is, then, rich, with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, slightly camphorated aromas and notes of rosemary arrive at the end of the mouth. Among the minor ingredients are herbs and woods of unique perfumes such as sandalwood, moss, myrrh or nutmeg.
Vermouth Amaro Cocchi has been created on the basis of Giulio Cocchi's original recipe, where absinthe was enriched with rhubarb, Cassia wood, Kiryat (herb androgyga) and a double dose of quinine infusion. The addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note, in full Cocchi style. The richness of the bitter principles makes this Vermouth a tonic aperitif and, taken in the after-dinner, after eating, in a pleasant digestive. Vermouth Amaro Cocchi has been created on the basis of the original recipe of Giulio Cochi where wormwood is accompanied with rhubarb, cassia wood and a double infusion of cinchona. The mixture of the base wine with the Barolo Chinato gives delicate red reflections and a further soft and complex note, in full Cocchi style.
The Barolo Chinato, created by Giulio Cocchi himself, is the icon of the Italian family of flavoured wines. It is produced with Barolo wine (DO), flavoured with cinnamon bark, rhubarb, gentian and the precious seeds of cardamom, the active principles of which are extracted with a slow maceration at room temperature followed by a long aging in barrels for almost one year. It is characterized by its balance and by its harmony in aromas, by its immediate pleasant taste and by its pleasing aromatic persistence. Surprisingly, the discovery of Barolo Chinato as an "ideal liquid" to sustain and complete the persistent taste of cocoa-rich chocolates is also recent.
Gem & Bolt web
A different and refreshing way to sip Mezcal.