Coffee & Chinotto Amaro

This nostalgic blend is rich, bold, bitter and aromatic, balancing roasted coffee, citrus and herbal botanicals in a complex invigorating spirit.

Inspired by Xavier’s trip to Normandy, where the local tradition of a “worker’s coffee” — a bold shot of brandy served in a strong coffee — is still cherished, this creation pays tribute to that simple, robust ritual.

The base spirit is a pot-distilled brandy made from Chardonnay grapes, aged for four years in French oak Shiraz barrels to develop deep, rounded character. To this, we’ve added chinotto fruit sourced from our good friends at Mount Yuzu. The fruit is caramelised with brown sugar and aromatic spices, then macerated in the brandy for around six months.

The final blend is a lightly sweet, spiced, and citrus-forward drink — complex yet approachable, perfect sipped neat, over ice, or as a twist on the classic coffee-and-brandy tradition.

Botanicals: Chinotto, Coffee bean, Cacao husk, Wattle seed, Black walnut, Angelica root, Rhubarb root, Cinnamon, Clove.

Tasting notes: Balanced bittersweet flavour profile with notes of orange peel, vanilla, coffee, spiced honey.