Juniper, Grapefruit skins and Rhubarb infused in Italian grain spirit for 36 hours gives orange colour. Blended with second distillate made in our vacuum still of Juniper, Coriander, Lemon Peel, Orange Peel, Angelica, Orris Root. Distilled in stainless steel vacuum still for 5 hours.
Indulge yourself in the freshness of quality peppermint from Piedmont, Italy, in a unique infusion of herbs and spices. Pour it over ice and be ready to be seduced.
A dark liqueur made originally in Jamaica using Jamaican coffee beans. The main flavour ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%.
Aperol is a low-strength aperitif made since 1919 to a secret recipe including both rhubarb and orange along with a wide assortment of herbs and roots. Immensely popular in Italy, its home country.
Juniper, Coriander and five other botanicals. It is blended with pure spring water from the nearby Monviso mountain - the highest altitude source of any spring in Italy.
Averna has a mouth-coating and bittersweet taste, carrying hints of orange and licorice, balanced with notes of myrtle, juniper berries, rosemary, and sage. It is made according to a recipe that has remained unchanged since the start back in 1868.
While the exact recipe is a secret, we do know that Fernet-Branca contains aloe ferox (also known as bitter aloe), gentian (a bittering agent), chamomile, angelica, quinine, colombo root, chinese rhubarb, myrrh, peppermint, saffron, and ireos.
Flavoured with hazelnuts which are toasted and distilled with neutral alcohol before infusion with cacao beans, coffee, vanilla, berries, rhubarb root, sweet orange flowers and other natural flavours. Oak aged prior to sweetening and bottling.
Punt e Mes has a golden, orange colour with topaz tones and aromas reminiscent of herbs, with hints of quina, toffee and cloves. Pleasantly soft in taste, marked by captivating accents of zesty orange.
Made in Piedmont, the main botanical is lemon peel from the Italian coastline. Skins from the salt-sprayed citrus are used to infuse the gin, along with juniper and five other top secret botanicals. Then it’s distilled in a stainless steel vacuum still.
Cynar is an Italian bitter liqueur of the amaro variety. It is made from 13 herbs and plants, predominant amongst which is the artichoke, from which the drink derives its name.
A striking blend of vanilla liqueur, distilled essences of Mediterranean citrus fruits and rich brandies.
The original recipe was created more than 500 years ago; during the Italian Renaissance. The handwritten script of Tuoni & Canepa decorates the Tuaca bottle as it has done for generations – it is the mark of uncompromising quality, bold innovation and exceptional taste.
