Prosciutto Wrapped On Melon

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.

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

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