Bitters and Liqueurs

From our passion for infusions, this traditional Amaro made from roots, aromatic herbs, spices, and Red Radicchio is born, giving it a completely original 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 born from a careful and skillful blending of herbs and aromatic plants such as gentian, cinchona, rhubarb, and others, macerated in slow infusion.

Awarded for the first time in 1950 as “best Italian dry anise”, Varnelli is a unique flavor among Mediterranean anise beverages: dry, not sweet, it captures you 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. 3 main products of 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 between woody, vanilla notes and more bitter ones, with sweet spices at the start and licorice 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 the past, which were definitely stronger 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, popularizing 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 excellent 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 color. In mixing, it is versatile and chameleon-like. Indispensable in Tiki, surprising with bitters and in citrus distillate 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 in the world. The Vecchio Magazzino Doganale selects and handpicks most of the botanicals used, including the IGP Lemons of Rocca Imperiale, the sweet and bitter oranges of Bisignano from the family garden, the bergamots of 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 flavors or colorants; a linen cloth is the tool used for filtering. Jefferson was the captain of a shipwrecked vessel in Calabria in 1871, he found shelter 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. Recognized in 2018 as the best liqueur in the world at the World Liqueur Awards.

The 30 mixture is a herbal bitter for after the workshop.
For all those who used to mix it 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 mixture is obtained by mixing an extract of herbs, aromatic berries, and citrus 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 flavors from the lake and the 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 halls 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 flavors and distant aromas he discovered.
It was during one of these festive nights that precious Calabrian licorice, 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 favorite among attendees of these coveted soirées by the lake. Word of mouth became unstoppable, 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, because even today, as back then, the night comes alive with Nero di Como.

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

CHINA
RHUBARB
CARDAMOM

Mistletoe grappa is a native 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 color, 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.

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 flavor 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 LICORICE

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 flavor of salt licorice.

In Norse mythology, Valhalla is the great hall governed by the god Odin. Only the bravest and fiercest warriors are allowed 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 every night to drink and share stories and legends inspired by the spirit and valor 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 flavor. 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 flavors of the nature of the Stelvio National Park can be perceived.

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

Aromatic liqueur made from herbs and bitter almonds.

Made from herbs and artichoke leaves.

The recipe of 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, coming 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 of oranges 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 exotic bitter orange liqueurs.

Distillation of plant substances collected from all continents.

Herb infusion and distillate.