Pan Seared Scallops Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.