Port comes from the Douro valley in northern Portugal, one of the first wine regions in the world to be demarcated and regulated, by royal charter in 1756. It is made by adding grape spirit during fermentation, which stops the yeast and keeps part of the natural sugar, for a finished wine of 19 to 22 percent alcohol. Every Port is certified by the Instituto dos Vinhos do Douro e Porto, founded in 1933 as the Instituto do Vinho do Porto, after laboratory analysis and a blind tasting panel, and a vintage Port needs a separate approval before it can be declared. Vintage Ports, aged tawnies and old colheitas appear here, along with Madeira, the fortified wine of the island, and Banyuls from the Roussillon coast.

Chartreuse is the liqueur of the Carthusian monks. Its recipe goes back to a manuscript given to the order in 1605, which called for 130 plants. In 1737 the manuscript reached the Grande Chartreuse, where the monastery's apothecary, Brother Jérôme Maubec, settled the recipe of the Elixir by 1764. The distillery moved to Voiron after a landslide in 1935 and to Aiguenoire, nearby, in 2018. Only two monks know the full recipe. Green and yellow Chartreuse and older releases appear here when we have them.

The page is defined by type: whisky, fortified wine and liqueur, plus the spirits category of the catalogue. It is small by design and changes with what comes in.

The bottles above are the current selection. For the wines, see the red wines, the white wines or the new arrivals.