Sea Bass And Prosciutto

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

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

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.