Two brothers with a passion for the rich, intense and complex
Based in Forest Hill, South East London, we have worked in the hospitality industry for as long as we can remember and most of our lives have been spent working in bars, hotels and restaurants and we love the buzz, adrenaline, camaraderie and creativity that the industry has in spades.
Making drinks has been a major part of our lives and, if we’re honest, drinking them even more so! We make our spirits by hand, using traditional methods in a workshop in Forest Hill, SE23. No outsourcing, no bullshit, no marketing misdirection.
It was a Summer’s evening in Palermo, Sicily, and Rob had married into a Sicilian family just a few hours ago. At the reception Rob was handed a precious heirloom by the in-laws; the treasured family recipe for their Amaro. He was sworn to lifelong secrecy and vowed only to pass the recipe onto his first born children. Obviously he promptly broke that vow by telling Jim 5 minutes later. Anyway…
That was in 2009 and in the years since we have made this Amaro many times back in London, but we always knew we wanted to make an Amaro that represented us and our British heritage. That is how Dispense was born. We studied the recipes from Culpeper’s ‘London Dispensatory’, a 17th Century catalogue of London’s rich history of tonics and liqueurs. We then infused them with the intense aromas of Sicily to create something that is uniquely British but retains the heat and charm of a Sicilian Summer. Our Dispense Amaro.
24 botanicals combine to create this rich and heady liqueur where fragrant citrus notes embrace the warmth of cardamom and clove. We add length, complexity and bitterness with British hops, milk thistle and hyssop and our signature vermouth made with wine from one of England’s best producers.
The end result is a balanced and complex British liqueur for the modern palate: Dispense Amaro
Our signature vermouth, Estate, is made by infusing 31 botanicals with English pinot noir. Made in the Italian ‘rosso’ style, notes of orange, cacao, rosemary and wormwood combine to form a full-bodied vermouth. Intense and robust, estate is suited to any occasion, served over ice with a slice of orange, or as a cocktail ingredient.
An aperitif with bold flavours for the novice and great depth for the aficionado.
Rich, dark and intriguing, this is an intensely complex British bitter. A London Fernet. Handmade in South London, using only the finest ingredients, we use roasted hazelnuts, cacao nibs, rosemary, myrrh, chocolate malt and London Porter to make a Fernet unlike any other. Our Britannica Fernet.
Sip over ice as a digestif, add a dash to your Irish coffee or pair with dark spirits for indulgent and opulent cocktails.