Distilled-Liqueurs

Grappa aus Malvasia und Moscato - La Bandina Dieses Destillat wird aus den Trestern von Malvasia- und Moscato-Trauben hergestellt. Die Aromatik des Tresters ist im Produkt deutlich zu erkennen und der Stempel der piemontesischen Destillation der Berraris Distilleria aus Alba (CN) ist zu erkennen. Optisch kristallin und brillant, fein und intensiv in der Nase, mit dezentem Duft und Finesse im Nachgeschmack. Learn More

Grappa of Barbera - La Bandina This distillate is born from the pomace of the Barbera dei Colli di Parma grapes, where the stamp of the Piedmontese distillation, by Berraris of Alba (CN), is clearly evident. The grappa is crystalline and brilliant on the eye, on the nose fine, the gustatory sensations are pleasant and harmonious. Finally, in the aftertaste it is rich and enveloping. Learn More

Grappa of Malvasia and Moscato barricade - La Bandina This distillate is obtained from the aromatic pomace of Malvasia and Moscato and is aged in oak barrels. Learn More

Grappa of Falconero - Lambrusco grasparossa - Terraquilia From a high quality raw material, from the intact and fragrant marc of Falconero, Lambrusco grasparossa, a fine and elegant distillate is obtained. Learn More

Bitter Elixir Bitter liqueur and Dutch hemp aroma. Excellent served as a shot with a frozen glass. Try: ELIXIR MULE 4 cl bittering elixir A squeeze of fresh lime Ginger Beer tops Finish the cocktail with a slice of lime Learn More

Bitter Aperitif Bitter aperitif mixed with Dutch hemp aroma. THC/CBD FREE ORANGE APERITIF Ingredients: Bitter aperitif 25 ml, orange juice 75 ml, ice, orange slices Preparation: Fill a tall tumbler with ice cubes and add the bitter aperitif. Pour in the orange juice and mix well, in order to mix the various components in the best possible way. Before serving, garnish with a few orange slices. Learn More

Liqueur made with mocha infusion. Excellent at the end of a meal both smooth and with ice. CAFFE' DEL SAILOR Ingredients: moka coffee, coffee liqueur, rum, sambuca, sugar. Preparation: add a teaspoon of coffee liqueur, one of rum and one of sambuca per cup to the moka coffee. Add a little sugar to sweeten. Serve directly in the mocha to drink hot even in summer. Learn More

Ratafià of black cherries Liqueur based on Sangiovese wine and black cherry juice. Pax rata fiat, peace is made, a liqueur that sanctions a newfound harmony, was born as a liqueur of the Abruzzo notaries. BLOODLUST Ingredients: 4 cl of agave, 1.5 cl of ratafià, 1 cl of lime juice, 2 cl of prosecco to add sparkle, amarena or cherry. Preparation: pour the agave and ratafià into a mixing glass filled with ice, stir for 1 minute, then pour into a well-chilled goblet. Add a splash of prosecco, decorate with amarena or cherry and serve. Learn More

Eggnog Very fresh liqueur cream made with high quality egg yolk and Marsala wine. Excellent to be enjoyed alone, both cold and hot as an accompaniment to desserts or for making sweets. CALIMERO Ingredients: 30 cc zabaglione, 1 cup of espresso coffee, whipped cream, bitter cocoa powder. Preparation: Heat the zabaglione and pour it into a glass with a handle, add the espresso coffee and garnish with plenty of whipped cream and a splash of bitter cocoa. Learn More

Zabaglione with cocoa Very fresh liqueur cream made with high quality egg yolk, Marsala wine and fine cocoa powder. Excellent to be enjoyed alone, both cold and hot as an accompaniment to desserts or for making sweets. COCOA BOMBARDINO Ingredients: 60 ml cocoa Eggnog, 50 g fresh whipping cream, 20 m brandy, 5 g sugar, cocoa powder Preparation: Whip the cream with the sugar. Lightly heat the cocoa zabaglione by adding the brandy. Pour everything into a glass, garnish with whipped cream and a sprinkling of cocoa Learn More