Two brothers with a passion for the rich, intense and complex

Based in Forest Hill, South East London, we have worked in the hospitality industry for as long as we can remember and most of our lives have been spent working in bars, hotels and restaurants and we love the buzz, adrenaline, camaraderie and creativity that the industry has in spades.

Making drinks has been a major part of our lives and, if we're honest, drinking them even more so! We make our spirits by hand, using traditional methods in a workshop in Forest Hill, SE23. No outsourcing, no bullshit, no marketing misdirection.



We make artisan spirits. Handmade with integrity

Rob married into a Sicilian family in 2009, having fallen in love with the people and culture of the island (and of course the amazing food and drinks also turned his head). Soon after the wedding night in Palermo, he and Jim began making an Amaro based on a classic Sicilian recipe, capturing the terroir of the region, and packed full of citrus, herbs and Arabic spicing.

That was a while back now and as the years passed we made this Amaro many times back in London. Deep down though we always knew we wanted to try to create something different, an Amaro that represented us and our British heritage. That is how Dispense was born. We studied the recipes from Culpeper's 'London Dispensatory', a 17th Century catalogue of London’s rich history of tonics and liqueurs. We then infused them with the intense aromas of Sicily to create something that is uniquely British but retains the heat and charm of a Sicilian Summer. Our Dispense Amaro.

24 botanicals combine to create this rich and heady liqueur where fragrant citrus notes embrace the warmth of cardamom and clove. We add length, complexity and bitterness with British hops, milk thistle & hyssop and our signature vermouth made with wine from one of England’s best producers. 
The end result is a balanced and complex British liqueur for the modern palate: Dispense Amaro



For our Dispense Amaro we make three separate macerations, the first in an organic grain spirit base to extract all our botanicals and bittering agents. Then we macerate all our softer herbs, citrus and spices in a molasses-based spirit to bring out the rich, estery qualities. Finally, we make a British Vermouth to give a light, refreshing quality to the Amaro and we blend the three together. We then rack it, fine it and bottle it by hand.

We make all our products by hand in South London, using only the best natural ingredients, British if possible and organic whenever we can.
Each bottle takes around three months to make. Using traditional craft techniques, made with care and attention, and only ever in small batches.