In 1830, Dr. Siegert exported his unique aromatic bitters to England and Trinidad. By 1850, he had resigned his commission in the Venezuelan army, to concentrate on the manufacture of his bitters, since by then demand had leapt ahead of supply. By the time Dr. Siegert died in 1870, his reputation and that of his Angostura aromatic bitters were internationally established. Dr. J.G.B. Siegert& Hijo, a partnership with his son, Carlos, was established in 1867 by Dr. Siegert. Two years after the death of Dr. Siegert, the name was changed to Dr. J.G.B. Siegert& Hijos, to include younger brother, Alfredo Siegert.Don Carlos, as Carlos became known, recognised that he was in possession of the secret to a unique product. Bon vivant, impeccable in his dress and manners, he was among the first advertisers. He exhibited in London in 1862 and sampled his product. It was applauded with gin, the monotony of which was forever altered. It became the magic ingredient, to be used in exotic concoctions.

A 3L bottle of Aperol is a large format of the Italian bitter apéritif with a bright orange color and a bittersweet taste from a secret recipe that includes gentian, rhubarb, cinchona, and a blend of herbs and roots. It is a lower-alcohol liqueur (11% ABV) often used to make the popular Aperol Spritz cocktail, which is known for being refreshing and not overly sweet. The name "Aperol" is derived from "apéro," a French slang word for apéritif, meaning "to open" or "to stimulate the appetite".

The most versatile expression of full-bodied aged rum, revealing aromas of spicy fruit and oak, followed by hints of honey, vanilla and the signature Appleton Estate orange peel note.

Named after François-Eugène Brun, Arak Brun might be the world’s most famous arak! Its production has been uninterrupted since the inception of the winery in 1868. It is made from the alcohol of estate grown Obeidi and Cinsault grapes, harvested at optimum ripeness, and blended with fresh anise. Since 2015, Domaine des Tourelles grows its own anise in Deir el Ahmar, a village in the district of Baalbek. Their arak is produced inside a hundred-year-old cellar, processed traditionally using a three-stage distillation in traditional alembics, and aged for 5 years in old clay jars. Arak is not sweetened. Serve with water – ice can be added.