We believe the best Italian spirits and liqueur recipes are those family secrets, produced in the small, private distilleries across the country. This is what we showcase in our Italian spirits and liqueurs range.”

“Aperio, Aperire, Aperui, Apertus; in Latin meaning ‘to open’. The etymology of the word Aperitivo can be traced back to just this. A cultural practice for the Italians, which sees them drinking an Aperitivo as the opening to a meal, a tipple to whet the appetite for the food they are about to receive. It can come in many forms; perhaps a Vermouth, a Spritz or a cocktail a little stronger like a Negroni. And after a meal they take a Digestivo; often an unsweetened distilled alcohol such as brandy, grappa or a distillati. Another popular choice is a liqueur; an infusion of neutral spirit and a range of herbs and spices; Limoncello, Amaro, Chinato, Nocino, to name a few. Whether your preference be bitter or sweet there are plenty to of options choose from.

Perhaps due to such a vibrant oenological culture, Italy’s fascinating ancient tradition of spirits and liqueurs is often overlooked. As early as the 13th Century, liqueurs were being made in convents and monasteries and used as herbal remedies and medicines in Italy. Although originally kept secret by monks, the recipes were eventually passed down through generations, and families began to make their own spirits or liqueur-based remedies using the ingredients they had to hand. With these traditional recipes, in turn came the cultural practices which surround them. Whether it be a refreshing Aperitivo or a soothing after dinner Digestivo, these traditions are what encompass the distinguished Italian gastronomic culture.