Prosciutto-wrapped Scampi

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

Oak-and-rye warmth and crisp acid pours match the salty-bready-meaty stack.

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

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.