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.
A hugely popular traditional digestif, Disaronno shows intense marzipan and Battenberg cake flavours on the palate - this is definitely for anyone with a sweet tooth.
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.
A great amaretto liqueur from Bepi Tosolini, formally known as Amaretto Mascarada, with a strong almond flavour. Interestingly, Amaretto is made with apricot pits, not almonds
Made using Sicilian blood oranges. Brilliantly bright and juicy. A hint of vanilla and pink grapefruit in the palate help balance this gin and give complexity. Refreshing.
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.
An intense aroma of ripe pear, a touch of honey and a whiff of menthol. The texture is rich, showing subtle fresh pear flavour, with good intensity and depth. The finish is long, with just a little heat to remind you of the spirit.
From the fine and agile hand of Bepe Tosolini. Lemons, Sugar and alcohol. As natural as it comes, droplets of citrus oil are visible on the surface and the colour changes from batch to batch depending on the lemons. No artificial colouring here. Love it.
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.
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.
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.
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.
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.
