(FRE)

It comes from a set of cognacs aged for 4 years, it has a light brownish colour, it is soft on the palate, round with a fruity finish.

(RUS)

Produced using only organic barley, this vodka is distilled three times and reduced in degree using water from Siberian rivers and then aged for a year.

(USA)

High-quality corn, rye and barley are used for this bourbon produced by Heaven Hill in Kentucky. Maturation traditionally takes place in new burnt white oak barrels from America.

(MEX)

Ages for six months in American oak bourbon barrels. Earthy notes of agave followed by tones of vanilla, caramel and melted butter.

(FRE)

Chartreuse is a liqueur produced by Carthusian monks in the cellars of the Grande Chartreuse Chartreuse, located in the foothills of southern France. Distributed internationally, the recipe is known in its entirety to only two or three people. Green and Yellow versions available.

(ITA)

Aged over 12 years, it is a pure wine distillate obtained from selected Montepulciano grapes, characterized by floral and spicy aromas.

(ITA)

It is the queen obtained from the pomace of Muller Thurgau; soft, elegant flavor characterized by full harmony. Fascinating notes of vanilla, chocolate and cocoa.

(ITA)

Round, soft and delicate, it is produced from the pomace of Rosso Conero Riserva DOCG Grosso Agontano from the Garofoli company in the Marche region.

(ITA)

Two young people, Mario and Fiorentino, two hectares, few resources, a few ideas, a lot of courage, a dream. Since then the winery has always joined the distillery, among the first in Trentino to produce single-variety grappa and then widen the range to other fruit distillates of regional origin.

Italian bitter fruit of a refined use of raw materials and of an artisan process that involves the maceration of aromatic and medicinal plants in pure grain alcohol. With a round, velvety and warm sip, it is an excellent after-dinner digestive.

Five Farms is a true farm-to-table product, made from single batches of fresh cream that are combined with premium Irish whiskey within 48 hours of harvest to become an authentic Irish cream liqueur.

Bitter digestive tonic, obtained from a hydroalcoholic blend of bittering plant extracts, herbs and spices of Japanese culture, carefully selected. Strong, intense and distinctly oriental taste.

A pleasant Mediterranean amaro, and an unusual balsamic and citrus taste. A blend of 24 Mediterranean botanicals (broom flowers, strawberry tree leaves and Mediterranean pine needles typical of Monte Conero), alcohol from organic cereals and wildflower honey.

Unfiltered and uncoloured herbal bitters: as it comes out of the decoction of botanicals made over a wood fire. Vegetable mix of gentian lutea, gentian, orange bark, cinchona, cinnamon, rhubarb and honey from the Sibillini Mountains.

Taking inspiration from the Benedictine monks, still today it is obtained from a decoction having a botanical mixture as a base of gentian, gentian, orange peel, cinchona and cinnamon. Sweetened with honey from the Sibillini Mountains.

Calabro natural liqueurs are produced with ingredients coming exclusively from the Calabrian territory, transformed and processed with the cold maceration technique in order to keep the properties of the fresh raw material unaltered. Available: licorice, bergamot, fennel, porcini.

Unique and original product that enhances the Mediterranean tradition of aniseed liqueurs and is appreciated, both in Italy and abroad, for its dry and decisive taste which makes it very pleasant in multiple uses.

Fine liqueur prepared with real espresso coffee. Soft and aromatic, it also transmits notes of cocoa, vanilla, spices, tobacco, honey and caramel. The taste is pleasantly sweet, well balanced and persistent.

Bright and lively liqueur with a captivating color, it has intense and persistent citrus aromas among which mandarin stands out. Notes of white spices, vanilla and flowers are also perceived.

It contains the taste and aromas of herbs, spices and roots from different places, guaranteeing the importance of territoriality and local production (Senigallia). Made with Pimento, Bergamot, Ginger, Cloves and Lemon.

Produced according to an ancient recipe kept for years by the Pallini family, with the use of “Sfusato IGP” lemons from the terraces of the Amalfi Coast. A limoncello, 26% alcohol content, with fresh and intense notes on the nose.

It combines the classic characteristics of this sweet aniseed liqueur with the special spicy notes obtained with the addition of extremely pure distillates of Anise Badiana embellished with notes of Elderberry, Cardamom and Angelica.

An ancient recipe from the end of the 19th century, which contains the secrets of a unique and multi-award-winning liqueur in the history of Casa Gancia. Intense color, with amber reflections with golden nuances, thanks to the presence of saffron. Intense and aromatic scent. Marked bitter notes and a gently spicy aftertaste.

Produced in an authentic and rural way, paying close attention to the origin of the raw material. Bergamot, bitter and sweet oranges, rosemary, eucalyptus and oregano combined with other bitter herbs make it natural and unique.

Digestive elixir born in the second half of the nineteenth century, from a recipe from the pharmaceutical laboratory of Cav. Umberto Rosati of Ascoli Piceno. Silky, soft and enveloping, with a bitter and dry finish; citrus fruits, aniseed, and a spicy and herbaceous heart stand out.

From an ancient recipe from the award-winning Pharmaceutical laboratory of Cav. Umberto Rosati of Ascoli Piceno, Anisetta Rosati is born. The proportionate doses of green anise seeds from Castignano with the addition of other Mediterranean spices make it a digestive liqueur at room temperature, refreshing with ice.

Enriched by an infusion of fine 100% pure Arabica coffee beans of the “Santos Cioccolato” type, Rosati’s “Montereal” coffee anisette is a perfect balance of dried fruit, chocolate and spices, which can be enjoyed at the end of a meal purity accompanied by an excellent cigar.

Valtellina bitter made from herbs and medicinal plants including yarrow muscat, juniper berries, absinthe and gentian roots. The production method involves aging for two years in Slavonian oak barrels.