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The Garfagnana is rich in chestnut groves.
An ancient tree, the chestnut fruit was once a source of nourishment for the mountain populations; as well as the fruit, chestnut flour is used to prepare delicious castagnacci, neccio fritters and necci.
Nardini Liquori uses chestnuts after they have undergone an ancient natural drying process.
From them, a liqueur is obtained that captures all the flavour of this precious fruit.

JEFFERSON
The recipe includes citrus fruits (bitter and sweet orange, bergamot, lemon, grapefruit) and aromatic herbs (rosemary, oregano), to which vanilla, wormwood, rhubarb, gentian and eucalyptus are added. The alcohol used is solely from cereals (wheat, maize and barley), and the sugar is white cane sugar. The various botanicals, some separately and others in skilful combination, are macerated at a controlled temperature in a hydroalcoholic solution for varying lengths of time. When all the infusions are ready, they are blended. At that point the bitter, filtered through a linen cloth, is bottled and, after forty days, marketed. Served at room temperature or chilled, Jefferson has a beautiful mahogany colour. On the nose, the citrus notes emerge immediately, then give way to spicy notes which, after a few minutes, are accompanied by iodine-like sensations. On the palate, the powerful opening is striking, but the very long finish brings out the elegance of this truly special liqueur. Jefferson is also an excellent base for mixed drinks,

with spirits such as rum, sambuca, cognac, aged brandy, etc.

BARRIQUE and white grappas LOCAL BITTERS Etc.

WITH RUM OR MANDARIN

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