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.
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.
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.