From our passion for infusions, this traditional Amaro made from roots, aromatic herbs, spices, and Red Radicchio is born, giving it a completely original note and character typical of the province of Treviso. On the palate, it is delicate, not too sweet, and has the pleasant bitter sensation of Red Radicchio.

L’Amaro del Riccio Garfagnino is the first amaro inspired by the lands of Garfagnana. Produced in Distilleria Indie, this artisanal amaro captures the authentic spirit of the region, with a combination of local aromatic herbs and a perfect balance between bitterness and sweetness.

Botanicals: Chestnut Honey, Helichrysum, Mint

L’Amaro del Riccio Garfagnino is produced in Distilleria Indie in Garfagnana. The first zero-impact distillery in Italy that invests in renewable energy and the local area. A completely artisanal process that uses energy produced by the company's photovoltaic system. The Amaro is made with 100% Italian and high-quality botanicals collected directly from the mountains of the Tuscan-Emilian Apennines.

Amaro Ledro is characterised by ten botanicals, with the predominant part represented by those native to the Alpine region. We find gentian, lady's mantle, Eritrea, buckthorn, rhubarb, and artichoke with digestive properties. There are also avens, anise, and sweet orange which give the amaro an aromatic and very harmonious bouquet.

It takes 20 months before Amaro Foletto is bottled. The first tool necessary for the production of this amaro is the mortar and pestle made of ceramic, where the botanicals are crushed.

Herbaceous top notes with hints of sweet orange. Round, warm, and aromatic heart notes given by lady's mantle, avens, and anise. Woody and resinous base notes of rhubarb and gentian with hints of liquorice.

The amaro S. Maria has been prepared for centuries according to the ancient original formula of the Convent of S. Maria al Monte. The doses and characteristics of the over thirty ingredients are respected with absolute rigor through meticulous control of the herbs and a maturation and processing period of almost a year and a half. The cold infusion of herbs, rhizomes, flowers, roots, barks, seeds, resins, and ground leaves takes about two months and ensures the extraction of the noble parts of the plants rich in healing properties. To the prepared mixture, after eight months of maturation, alcohol and sugar are added, and only after another six months of aging is a 40-degree alcoholic amaro obtained, with a full and rounded taste, famous for the perfect harmony of aromas and the great digestive properties that make it unique and inimitable. It is an exceptional intense and harmonious digestive.

It is created from a careful and skillful blend of herbs and aromatic plants such as gentian, cinchona, rhubarb, and others, macerated in a slow infusion.

Awarded for the first time in 1950 as “best Italian dry anise”, Varnelli is a unique flavour among Mediterranean anise beverages: dry, not sweet, it captivates at the first sip.
On the nose: The strong and persistent aromas of anise develop into a fragrance of wild fennel, dill, and cumin, enriched by floral notes.
On the palate: All-encompassing, full-bodied, moderately dry, it recalls the same strong and persistent aromas present in the bouquet: anise, cucumber, and wild fennel. The finish is harmonious, a sign of excellent quality, and very pleasant.

Falernum originated in the 19th century in Barbados, from a blend of rum, local fruits, and spices, to be enjoyed as a tonic simply diluted with ice or to soften the rums of yesteryear, which were decidedly more potent than those we are accustomed to today. Later, during his Caribbean 'exile' (Prohibition was in effect in the States), Ernest Raymond Beaumont Gantt, better known as Donn The Beachcomber, the creator of the very concept of Tiki, began to use it in his drinks, making it an indispensable ingredient. After Prohibition ended, Donn returned home, popularising Tiki mixing and with it, Falernum. Today, Edoardo Nono and the team at Rita & Cocktails in Milan, in collaboration with Compagnia dei Caraibi, after long experimenting with it as an exceptional homemade product, have created a Falernum that can reach the market while maintaining its original artisanal qualities. Its production involves, in addition to Edoardo's experience and passion, Caribbean white rum, dark rum, ginger, spices, bitter almond, lime, lemons, and sugar. Mr Three & Bros Ginger Falernum presents itself with a deep, cloudy yellow appearance. In mixing, it is versatile and chameleonic. Indispensable in Tiki, surprising with bitters and in distilled citrus combinations. It brings freshness and a fragrant hint of ginger to every drink.

Jefferson was born in Calabria, in a land that offers unique fruits and herbs from around the world. The Vecchio Magazzino Doganale selects and handpicks most of the botanicals used, including the IGP Lemons from Rocca Imperiale, the sweet and bitter oranges from Bisignano from the family garden, the bergamots from Pellaro, the oregano from Palombara, and the rosemary from Bisignano. Everything is processed separately, in hydroalcoholic infusion respecting the raw materials and seasonality, which is why it takes more than 11 months to assemble Jefferson, without ever resorting to artificial flavours or colourings; a linen cloth is the tool used for filtering. Jefferson was the captain of a ship that sank in Calabria in 1871, he found refuge from Giocondo at the Vecchio Magazzino Doganale, and created what he called Amaro Importante, which has been adapted and transformed to make it excellent for our times. Recognised in 2018 as the best liqueur in the world at the World Liqueur Awards.

The 30 mix is a herbal bitter for after the workshop.
For all those who used to put the mix in their moped, in the tuned scooter, for those who have never been to college, but have done wheelies… and also for those who have only dreamed of it.
The 30 mix is obtained by blending an extract of herbs, aromatic berries and citrus fruits with top-quality alcohol.
The notes of cocoa bean, hops, cinchona, grapefruit and lemon verbena stand out.

The story of Nero di Como intertwines between bright night parties and the discovery of a surprising recipe, the result of the union of sweet flavours from the lake and scents of unknown exotic spices. It all began with the curiosity and intuition of a businessman from Como who made his fortune during the great trade with overseas colonies. He was a world traveler always in search of fine products, such as coffee, tea, spices, cocoa, and sugar, to offer to his prestigious clients. When he returned from his travels, he would reopen the salons of his villa on Lake Como to friends, and every evening he would host lavish receptions that lasted all night, with music and laughter echoing until dawn in the grand villa. The host loved to share with guests the new flavours and distant scents he discovered.
It was during one of these festive nights that precious Calabrian liquorice, the finest aged Caribbean rum, and honey from the mountains around the lake were combined. This resulted in a harmonious liqueur, dark and mysterious like a moonless night. Its creator named it, of course, Nero di Como, and it quickly became a cult among the attendees of these coveted soirées by the lake. The word spread uncontrollably, and everyone sought to be invited to taste the unmistakable aromas of Nero di Como, capable of igniting the evening and bringing carefree joy. Time seems to have stood still, for even today, as back then, the night comes alive with Nero di Como.

Open the bottle... TAAAC
pour into the glass... TAAAC
take a sip with pleasure... TAAAC!
A trendy, alternative amaro with style.

CHINA
RHUBARB
CARDAMOM

Amaro Istriano from the Rossi family is a fine digestif, made according to rich recipes of old Italian bitter liqueurs. A well-balanced aroma is infused with scents of berries, herbs, and roots, with a citrusy finish, on the palate reminiscent of green walnut, almond, gentian, Mediterranean herbs, and roots. A long and fine finish characterises the liqueur with an elegant sweet and sour citrus aftertaste.

Mistletoe grappa is a local distillate from this part of Istria and is carefully produced from selected leaves of the yellow mistletoe from the oak tree in Istria. The leaves are macerated for six months in a base of pomace grappa distillate. Our mistletoe grappa has a delicate caramel brown colour, clear and dense, with a pleasant and refined aroma dominated by notes of chestnut honey and cinnamon, with a hint of cloves and anise.

COCA AMARO
Made by the same producers of the famous Amuerte gin, Amaro Hoja de Cota is made with extracts of coca leaf from Peru, stripped of the psychoactive properties of the plant.
Hoja de cota, the coca amaro obtained following an ancient recipe dating back to the 15th century, includes the coca extract used by the indigenous peoples of South America in their rituals.

In Norse mythology, Valhalla is the great hall governed by the god Odin. Only the bravest and fiercest warriors are permitted to enter this place where kings and fallen heroes live for eternity. Valhalla tells the story of all those men who go to fight every day and return each night to drink and share stories and legends inspired by the spirit and valour of the north. Valhalla is a liqueur inspired by the harsh conditions of the northern lands. It is produced using plants that have had to endure extreme conditions to survive and grow. This process of endurance is what makes northern plants absolutely unique, with a characteristic and powerful flavour. Valhalla is based on Kosenkorva vodka, to which a mix of herbs is added, including Achillea millefolium, Arthemisia absinthium, and Angelica archangelica. The different herbs are patiently selected, macerated, and then distilled. Everything is then blended and left to rest to allow all the ingredients to merge optimally.

SALT LIQUORICE

Welcome to the dark side! Koskenkorva Salmiakki is a delicious liqueur made with the famous sweet and salty candies known as "salmiakki" in Finnish. Did you know that when Koskenkorva Salmiakki was introduced to the Finnish market in 1990, it was banned shortly after by the government monopoly because it was selling too well!
Koskenkorva Salmiakki is made with vodka distilled in the village of Koskenkorva and then mixed with crystal clear glacial spring water and the finest ingredients available.

WHAT DOES IT TASTE LIKE
Rich and full-bodied flavour of salt liquorice.

Obtained from the infusion of aromatic herbs, roots and essential citrus oils.

Made from herbs and spices and enriched with essential oil of Piedmont peppermint.

Secret blend of berries, herbs, barks and roots. It is an aged amaro with a distinctive balsamic profile, where all the aromas and flavours of the nature of the Stelvio National Park can be perceived.

To become a reserve, Braulio must rest in cask for at least 24 months.

Made from herbs and artichoke leaves.

Aromatic liqueur made from herbs and bitter almonds.

The recipe for Fernet-Branca is a special journey through the 27 herbs, roots, and spices of its unique and inimitable secret formula.

Limoncello

Liquor of Liquorice

Obtained from 40 aromatic herbs, sourced from 4 continents, selected, extracted, and blended according to a secret recipe.

The recipe is still a secret, a blend of herbs and natural spices.

Based on star anise, expertly distilled, and other selected quality herbs.

Herbal liqueur from Calabria.

Herbal liqueur from Calabria with spicy chili.

Irish Cream

It is a triple sec distilled in copper pot stills, with fresh and dried peels, flowers and essential oils from oranges sourced from Spain, Africa and Brazil.

Made with 56 selected botanicals using a gentle maceration process for the extraction of the precious elixir.

Liqueur with a blend of cognac and bitter exotic orange liqueurs.

Distillation of plant substances collected from all continents.

A tribute to Virgilio Pallini and his extraordinary visionary spirit for a bitter that captivates with its aroma of citrus and rhubarb and its bitter notes.

Between tradition and innovation, for a bitter born from a mix of BITTER BOTANICALS and inspired by the ANCIENT SECRET RECIPE of the Pallini family.
The recipe for this bitter embodies a fusion of tradition and innovation, a mix of bitter botanicals inspired by the ancient secret recipe of the Pallini family. Added to these are selected spices that define the distinctive character of Virgilio: calissaia cinchona, which makes Virgilio excellent as a digestif; Italian sweet orange that brings freshness and harmony to the nose; Chinese rhubarb, which gives it a spicy note and makes it excellent as an ingredient in an aperitif; and finally, Calabrian liquorice that characterises its finish in an unforgettable way.

AMARO FORMIDABILE is a dance BETWEEN PAST AND PRESENT, a harmony revealed at the first sip. A taste that enchants among the secrets of traditional recipes and A FORMULA NEVER SEEN BEFORE.

The incense-like and bitter notes imprint unforgettable in a persistent memory of rhubarb candy.


THE AMARO FORMIDABILE is a symphony of bitterness, born from artisanal art, through the maceration of aromatic and medicinal plants in pure grain alcohol. A work resulting from years of meticulous research, drawing on the ancient wisdom of liqueur-making passed down through the centuries, with the aim of providing the consumer with a modern response and an authentic experience, enriched by exceptional ingredients.
This extraordinary elixir takes shape from the enchantment of the meeting between herbs, flowers, barks, roots, and fruit peels, with a concentration that challenges millennia-old conventions. China Rossa, Chinese Rhubarb, Muscat Rose, Roman Wormwood, Gentian, Bitter Orange Peels, Burdock, Cola Nut, Star Anise, and Milk Thistle, just to name a few.

Prepared with an infusion and distillation of herbs

Mirto Silvio Carta: the honest taste of tradition
The Mirto Rosso Silvio Carta is a liqueur that celebrates the long history of Sardinia and its unique territory. Made with wild berries, it follows an ancient traditional recipe that preserves its aroma and authentic taste, just like homemade.
Tasting notes: Intense and bright red. On the nose, there are hints of myrtle and Mediterranean scrub. On the palate, it is enveloping, with a perfect balance between sweetness and a pleasant bitter finish, inviting another sip.

Mirto Bianco Carta: the Mirto you don't expect
The Mirto Bianco Silvio Carta is a lesser-known but equally fascinating version of the famous Sardinian liqueur. Although its notoriety cannot be compared to that of the red myrtle, this liqueur offers a captivating tasting experience. Made from the processing of myrtle leaves and buds, it encapsulates the purity of an unspoiled land and its most authentic nature.
Tasting notes: Golden colour, it has a fresh aroma reminiscent of wild herbs and balsamic notes. On the palate, it is surprisingly smooth and balanced, with a strong character that is confirmed in the finish.

A project that if it could have a newspaper headline would definitely be: “The cross-cultural we needed”. Two equally identity-rich cultures, two well-defined lifestyles, two distinct styles: Italy and France meet thanks to Gallicus and its range of hybrid spirits. A clear idea, that of combining culture, heritage and creativity of two countries through taste. “Franco-Italian Spirit Drink", this is the indication on the label, under the image of the rooster, a symbol of the Italo-French history. Speaking labels, where the key symbols of each culture are represented symmetrically. There are 3 main products in the collaboration from across the Alps: Cognac & Amaro, Grappa & Genepì, Calvados & Limoncello. Gallicus is the perfect fusion between “art de vivre”

Cognac Amaro, the third product in the range; premium Cognac from France and herbs, flowers and botanicals from various Italian geographical areas are used. Produced in Italy, in the heart of the Veneto region, Cognac Amaro is designed both as a base for mixology and as a neat drink; a balancing spirit, harmoniously juggling woody, vanilla notes and more bitter ones, with sweet spices at the start and liquorice at the finish.