Bitters and Liqueurs

Year 1943. A very dark period for emotions and a sense of freedom. The botanical pharmacist Achille Foletto. Lieutenant at the military hospital in Riva del Garda. He used the language of botanicals to distill feelings of hope and revenge for his patients. Aromatic freshness of lemons from Garda. Floral elegance of the Trentino mountains and the herbal character of Dolomite roots gave life to this refined bitter elixir. Transported by bicycle. It was secretly consumed by guests and soldiers in the basements of the hospital.

Aroma: Fresh, medicinal, decisive, rounded, balsamic, bitter, evocative.
Main botanicals: Angelica, lavender, chamomile, peppermint, gentian, primrose, gentianella, peels of lemons and oranges from Lake Garda.

"Strengthens the stomach and aids digestion…" these were the indications originally stated on the label. A historic tincture of alpine medicinal botanicals created by pharmacist and botanist Angelo Foletto in 1898. Until 1990 it was registered as a pharmaceutical specialty. Prescribed by doctors and sold in European pharmacies. It is now produced by the same family of pharmacists. Using the same artisanal method of macerating the herbs for 24 months in "small batch" of 450 litres.

Aroma: Persistent, tannic component of rhubarb and gentian.
Main botanicals: Alchemilla, orange, clove, gentian acaulis, gentian asclepiadea, gentian lutea and rhubarb root.

MZERO Sea Amaro is the first amaro to use citron and purified Mediterranean seawater as ingredients. The citron used is of a unique quality called «Cedro Liscio Diamante" produced exclusively in Calabria in the Riviera dei Cedri. Mzero is produced by hydroalcoholic maceration of bitter herbs in a very small percentage, and citron peel. Finally, a small percentage of purified seawater is added.
TASTING NOTES
It makes use of the unmistakable savouriness of seawater combined with citron, creating a unique and unforgettable flavour. The Mediterranean notes blend harmoniously, thanks to the famous Calabrian citrons and the crystal-clear waters of the Mediterranean Sea.

It is the noblest of the classics of Italian liqueur-making, an entirely natural product. A liqueur obtained from the distillation in a discontinuous still of anise seeds and other aromatic spices that enhance the freshness of Mediterranean green anise, produced according to the original recipe created back in 1870 by Cav. Silvio Meletti. Sweet, very pleasant, aged for the time necessary so that the youth of the freshly distilled anise gives way to its aromatic character, and bottled using the most modern techniques, ANISETTA MELETTI is a clear and honest liqueur, a typical speciality from the Marche region with worldwide renown. The Meletti family still preserves the original recipe today and guarantees the tradition of one of the oldest liqueur companies in the world. Excellent aromatic intensity, a rounded and fruity taste without aggressive notes.

Dry version of the traditional Meletti liqueur with a slightly higher alcohol content, the noticeably more pronounced flavour enhances the digestive properties of anise. Made with the same ingredients and the same production process as the classic version, Anisetta Meletti Dry stands out for its more decisive taste, due to the lower sugar content, which brings out on the palate the aromatic character of green anise and enhances its rich, complex and spicy aromas with delicately citrus notes.

A crystal-clear spirit drink from the oldest Marche tradition, Mistrà Meletti is obtained through a slow and careful distillation of only anise seeds (pimpinella anisum) and pure alcohol in a batch still. The spirit obtained, enriched by a second aromatic distillation, is the driest of anise liqueurs, with a bold, clean flavour, an excellent digestif and coffee corrector.

A bitter liqueur with an amber colour, distinguished by its unique, intense flavour, with floral and fruity notes from the many botanicals and spices it contains. An evolution of ancient family recipes, Amaro Meletti is the result of the careful infusion of fruits, aromatic herbs and medicinal herbs carefully selected from around the world, characterised by an elegant aftertaste of caramelised sugar and saffron from the Sibillini Mountains.

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.

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.

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.

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

Licor 43 is a liqueur produced in Cartagena, Spain, and originates from a secret family recipe that includes as many as 43 natural ingredients, including fruits, Mediterranean citrus, and selected botanicals.
The complex yet harmonious flavour profile can be perceived on 4 levels: the reminiscence of Mediterranean citrus, the spicy touch of coriander, the sweet hint of vanilla, and the floral notes of lemons and oranges.

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.

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.

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.

Aromatic liqueur made from herbs and bitter almonds.

Made from herbs and artichoke leaves.

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

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.

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.

Infusion and distillation of herbs.