In the late nineteenth century Giulio Cocchi, a young and creative pastry chef from Florence moved to Asti, in the north west of Italy and set up his distilling and sparkling wine making. Here he focused on using the best wines of the region to make his wine based spirits. 

Our favourite way to use the Cocchi is in the iconic cocktail, Rob Roy. 45ml's of whisky, 15ml's Cocchi with a few dashes of bitters stirred over ice and served in a coupe with a Maraschino cherry or lemon peel for garnish. 

Cocchi Vermouth di Torino has been the driving force for the rebirth of the top-of-the-range Vermouths on the international stage. Commonly found in those $20 plus Negronis and Manhattans this is a great vermouth for cocktails but also, just as good on its own over some rocks.