Marsala's history dates back to the 18th Century, when it was touted as a substitute for the then-unavailable Madeira and Port that the British had become obsessed with. Decidedly distinct from either, Marsala can transport a drinker instantly to the arid, sun-baked Sicilian coast.

Sweet-savory aromas of apricot, singed orange, and a yeasty nuttiness carry onto the palate, which is bone-dry and evokes the salty ocean wind. Made with the traditional solera method of blending decades of vintages, the layers of complexity here point to a long, continuous history.