Grappa Po\' di Poli Morbida Moscato is prepared through artisanal methods, in small lots with a discontinuous bain-marie still. It has a citrus fruit and orange flowers aroma and the taste is mellow and rich.
Liquorice Liqueur made with liquorice roots for an unmistakable, pleasant and healthy drink
The history of liqueurs has its roots in the Middle Ages when the modern medicines were still unknown and herbals combined with alcohol were used to treat illness and to assist bodily functions. In line with this tradition, directly from the sunny lands of Bregonze’s hills, Officina Botanica grows medicinal herbs that turns into high quality herbal liqueurs. Prepared by infusion of liquorice roots in pure alcohol, water and sugar, this liqueur, with its intense flavor, full bodied and unmistakable taste, represents a very pleasant digestive on the palate. It should preferably be served cold at a temperature of 8/10 ° C, smoothly, with ice or to garnish ice cream. In addition, the drink can be consumed as digestif supplement for many cocktails.
Liqueur made from a cold infusion of Italian saffron. Excellent digestive.
The history of liqueurs has its roots in the Middle Ages when the modern medicines were still unknown and herbals combined with alcohol were used to treat illness and to assist bodily functions.From this habit, the italian liqueurs tradition was born and began. In line with this heritage, directly from the sunny lands of Bregonze’s hills, Officina Botanica grows medicinal herbs that turns into high quality herbal liqueurs. Prepared from alcohol, sugar and water, to which is then added the finest Italian saffron, this liqueur has subtle saffron nuance to enchant your palate. It can be enjoyed on the rocks, with gin & tonic, with coffee or milk.
Unique liqueur made with rose essence, for an aromatic and sweet liqueur
The history of liqueurs has its roots in the Middle Ages when the modern medicines were still unknown and herbals combined with alcohol were used to treat illness and to assist bodily functions. From this habit, the italian liqueurs tradition was born. In line with this, directly from the sunny lands of Bregonze’s hills, Officina Botanica grows medicinal herbs that turns into high quality herbal liqueurs. Prepared from alcohol, sugar and water in the same proportion, to which is then added rose petals essence extracted by maceration, this liqueur, with its delicate flavor and refined aroma, offers an astonishingly beautiful, summer taste of Italy. Drink it with ice, prosecco and a few green olives for a real italian drink.
This premium Limoncello is 100% natural and bears the Amalfi Lemon IGP stamp, guaranteeing it\'s made using only the finest Amalfi lemons IGP. Sweet, delicious and flavoursome!
Fresh, light and zesty it\'s perfect as an after dinner shot o in a refreshing long drink with either ginger ale or prosecco.
A rare speciality, unique for its bouquet and produced in limited quantity with wise craftsmanship and available in precious numbered bottles of blown glass, from the inventors of Vermouth, Carpano.
A reproduction of a vermouth recipe from Benedetto Carpano dating from 1780s. Presented in a hand-blown individually numbered bottle. This was the first vermouth used to make the forerunner to the classic martini, The Martinez, mixed with Bokma Genever, which was the first gin to hit prohibition in New York. The bottle, fitted with a cork, is packed as a precious package. Have it cold also delicious at the end of a meal in combination with sweet pastries.
With an aroma of wormwood and hints of bitter herbs, Punt e Mes is a vermouth in its finest form.It can be served straight up, used to make red Martinis, mixed with gin to make classic Italian cocktails like Negronis and Americanos, and it is also excellent when served with fruit juices, sparkling mineral or tonic water.
Punt E Mes was created by Carpano in 1870 and its popularity soon ousted bars\' other vermouths. Punt E Mes means in Turinese dialect "point and a half", referring to the flavor being characterized as one point of sweetness and a half point of bitterness. It is made by adding more than 10 different herbs and spices, including orange peel and quinine, to a blend of dry white wine. It is traditionally served in a tumbler over ice with the merest splash of soda and slice of orange. it should be accompanied by a piece of dark cocoa-rich chocolate. Antonio Benedetto Carpano set up his wine bar in the Piazza Castello, in the center of Turin. Soon after opening, he set about creating a new drink to better suit delicate palates than robust table wines of the region. in 1786 he launched Carpano. This was the first commercial vermouth and was basically a dry white wine, lightly fortified with alcohol, sweetened and flavored with an infusion of aromatic herbs.
The Italian most favourite coffee liqueur! a freshly brewed espresso coffee with nutty finish lingering milk chocolate. Yummy!
The best-selling coffee liqueur in Italy by far, Borghetti "a liqueur of real espresso coffee" is made with three separate and distinctive blends of arabica and robusta coffee, drawn from the three distinctive styles of coffee found in the various regions of Italy. The further you go north in Italy, the darker they roast their coffee: Branca sources its blend from 3 Italian suppliers, one in the North, one in the middle of the country and another in the South. The coffees are blend according to Borghetti\'s original recipe - steeped in grain alcohol, blended and sweetened with sgar. No coffee aromas, chocolate, extracts or distilled additives are added. Borghetti is simply flavoured with high quality roasted coffees and nothing else.
This is the star product of the Branca family and company! Fernet Branca bitter is still made with the same unique formula with over 30 different roots and herbs, including gentian, camomile, saffron and rhubarb.
A famous Italian Bitter founded in Milan by the noble Branca di Romanico family in 1845. Fernet Branca is made from 30 different roots and herbs, and aged in Slovenian oak vats for one year. The production process is complex an involves numerous different types of macerations - indeed the distillery covers an entire city block and its labyrinth of rooms appear filled with maceration vessels, tanks and wooden vats of every shape, size and type. Best served as a shot, even if it is traditionally served over plenty of ice cubes with a slice of lemon or orange. The drink is so popular in Argentina that the family set up a distillery in Buenos Aires in 1935. The Argentina\'s Fernet Branca drink is mixed with seven parts of cola!
An unmistakable mint-flavour liqueur, it gives you an intense pleasure thrill at every sip. Its secret formula includes herbs imported from four continents and the finest peppermint essential oil in the world. Natural and specially refreshing, it\'s a drink perfect for all seasons.
Branca Menta was created in the mid-60s, when fashionistas began asking for a glass of Fernet-Branca with a hint of mint syrup, thus unconsciously giving birth to a tonic and refreshing drink. The liquor was launched in 1965 and was an overnight success. Brancamenta is made using the same formula of more than 30 different herbs and spices as Fernet Branca but with the addition of oil of peppermint. Like the original Fernet-Branca, it undergoes a 12 month maturation period in Slovenian oak vats. Best summed up as being a "minty amaro", Branca Menta combines rooty herbal bitterness with invigorating and cleansing mint freshness.
An authentic bitter like no other! 34 botanicals balanced to create a fragrant and rounded flavouring ingredient - as part of a delicious aperitivo (Spritz anyone?) or in combination to enhance the complexity of cocktails!
Handcrafted with great dedication and available in limited quantities, to offer a unique taste of Friuli Venezia Giulia! Inspired by secret recipes created in 1946, these spirits are handcrafted at every stage using only ingredients of the best quality. Bitter 34 is the first chapter of the Fred Jerbis project in which the botanicals are the Kings and Queens - perfect in combination with other drinks! This bitter has a delicate but persistent and \'embittering\' herbal tone resulting from the gentle maceration of ingredients like gentian root. The sugar and alcohol are harmonious elements here, adhering to the traditional recipe and resulting in a complex and persistent character. The finish is round and smooth, dominated by citrus fruit supported by angelica root notes. NB worry not if your bottle has a little in the way of sediment - this is entirely normal and due to the natural, quality ingredients used, and a refusal to filter.
** Expiry Date: 30/09/2019**
A beautiful, bold Vermouth: 25 different botanicals and Verduzzo del Collio wine united to combine tradition and innovation in a sophisticated liqueur.
Handcrafted with great dedication and available only in limited quantities - offering a unique taste of Friuli Venezia Giulia! Inspired by secret recipes created in 1946, these spirits are handcrafted at every stage using only ingredients of the best quality. Whether matched with classic liquors or prohibition-style cocktails, Vermut 25 brings extra dimension and additional complexity with its persitent, bitter-sweet personality. Thanks to a special processing of the herbs, the body has fruity notes that range from red fruits to black cherry; the bitter tones come from the maceration of herbs such as gentian root and cinchona bark. Rounded and smooth on the finish thanks to the angelica root and seeds. Negroni time, everyone! NB: worry not if your bottle has a little in the way of sediment - this is entirely normal and due to the natural, quality ingredients used, and a refusal to filter..
A smooth lemon liqueur which tastes indulgent yet is refreshingly sweet and light, it can therefore be enjoyed at any social occasion!
Don Vincenzo Staibano was born on the Amalfi Coast, a stunning and vibrant stretch of coastline south of Naples, Italy, where he spent his entire life. Much of his life was devoted to tending his lemon groves which, typical of the Amalfi region, produced abundant lemons of the most incredible colour, size, taste and fragrance. Don Staibano would only use the freshest ingredients to create his recipes, all from the surrounding areas of Amalfi. Amalfi Smooth, manufactured in small batches, is still made with the same ethos. The process now involves the maceration of the finest lemon peel in the world: the I.G.P. lemons of Amalfi, in fine grain spirit. The rinds are then removed and the alcohol is blended with milk and sugar. Amalfi Smooth is 100% natural, and is free from additives and preservatives. The IGP stamp (Indicazione Geografica Protetta) guarantees that every lemon rind used to make Amalfi Smooth is that of the iconic Amalfi lemon the best in the world. The Staibano family only ever drank it in a tumbler filled with ice, normally serving between 35ml-50ml. Don Vincenzo almost always added a leaf of basil for enhanced taste and sophistication.