Tag Archives: liqueur

Jägermeister

Jägermeister
I think it’s safe to say, Jägermeister has become Germany’s most famous drinks export. But other than its consumption within energy drinks, I’ve been looking forward to actually understand Jagermeister, and how it became one of the biggest brand calls the bar scene has ever seen.

So, here goes.

Jägermeister can trace its way back to 1878 and a gentleman named Wilhelm Mast, who founded a wine-vinegar business in his home town of Wolfenbüttel, Lower Saxony. The business is successful, and his son Curt Mast, comes on board, yet decides to turn the company into a different direction.

Curt showed great talent in the preparation and mixture of herbs, and in 1934, after many years of experiments, he developed a recipe that would become the profile we see of Jägermeister. Curt Mast dedicated his new recipe to all hunters and their honourable traditions. A toast of which every hunt would begin and end due to the spirits combination of only natural ingredients and pure alcohol. It’s with this that the stag would be become the figurehead to Jägermeister. However, it’s not just any stag to emblazon each bottle, but it’s said to be the stag that appeared to a wild hunter and converted him to Christianity. The same hunter who later became the patron saint of all hunters: Saint Hubertus.

The bottle itself is durable, with Curt tried and testing a variety from great heights to make sure the bottle was reliable in transporting his recipe across Germany. He also instructed that the doors to the “Kräuterkellerei”, where Jägermeister is produced, are only open to the 56 secret exotic herbs, blossoms, roots, and fruits, delivered here in sacks from across the world.

After selecting raw materials that are of high-quality for Jägermeister, their master distillers then carefully weigh them as specified in the original traditional recipe. They will then prepare several different dry mixtures of herbs. These are then gently extracted by cold maceration in a process that can take several weeks. Once complete, the master distiller will blend the macerates together and transfer them to one of 445 oak barrels within the cellar at Kräuterkellerei, themselves hewn from wood grown in the local forests of the ‘Pfalzerwald’.

But how does it fare? Well below, I give to you my tasting notes –

Jägermeister – 35%

Fresh orange peel and cinnamon come through on the nose, with a bold richness of allspice and cardamom present. Light, fresh notes of anise present on the palate first, with the rich, bold notes of burnt sugar, toffee, roasted coffee and tobacco leaf coming together. A lingering finish of sweet oak, raisin and orange peel.

Jägermeister Manifest – 38%

Pipped as the ‘world’s first’ super-premium herbal liqueur, Manifest is based on the brand’s original recipe of 56 herbs, roots and spices, but contains additional botanicals and is made using five macerates rather than four, whilst also being double-barrelled matured in both small and large oak casks for more than one year to intensify the flavour.
Light honey notes upon the nose, with a subtle sweet caramel profile sneaking through. A thin texture on the palate that warms up to an anise led profile of honey, raisin, cinnamon stick, clove and ginger. A lingering lick of spice on the finish.

Two fantastic herbal liqueurs, and would be enjoyed chilled or over ice for many years to come. However, this did catch my eye;

Jagermeister - Root 56
Root 56

Glass – 

Highball

Ingredients –

50 ml Jägermeister,
Top with Ginger Beer
Squeeze of fresh lime
Garnish with a slice of cucumber

An underrated brand to those who choose to shot, but take the time to experience it and it may surprise you. Make sure you have a bottle of either in your drinks cabinet, and grab some ginger beer too.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

 

A Romantic Cocktail To Warm Up Valentine’s Day

feeneys-irish-coffee
After a romantic meal with your loved one, why not end the evening sipping a delicious Feeney’s Irish Coffee in front of a roaring fire.

Feeney’s Irish Coffee is easy to make too. Heat gently 100 ml Feeney’s Irish Cream Liqueur with 1 cup of freshly brewed coffee and serve in a toddy glass topped with 1 teaspoon of whipped cream and grated chocolate.

Feeney’s Irish Cream is marketed as the world’s most luxurious Irish Cream Liqueur and contains 100% Irish whiskey. Feeney’s is masterfully distilled in the heart of Ireland and matured for at least three years and is available from:

Tesco’s which stocks 1 litre bottles RRP: £15.00 and 31Dover.com which stocks 70cl bottles RRP: £12.50 and 1 litre RRP: £15.00 and Amazon. ABV: 17%

Emporia Brands Launch National Provence Cocktail Day

Rinquinquin Bottle

Spirits innovator Emporia Brands is working in collaboration with its award-winning Distilleries et Domaines de Provence range to bring to the UK for the first time National Provence Cocktail Day.

Set to be this coming Friday 3rd June 2016, a number of bars and restaurants across the UK have joined the campaign to show off their cocktail creations using either the peach vermouth of Rinquinquin, the first legal absinthe since the ban of 1914 in Absente, and the thyme flavour of Farigoule, culminating in a hub of recipes to be featured upon www.provencecocktails.com.

No region of France is as incredibly blessed as Provence with the range of raw materials for original flavours to create wondrous liqueurs and vermouths. From orchards of peaches to hillsides of wormwood, Distilleries et Domaines de Provence have a glorious palette of flavours to work from, to create spirits, liqueurs and vermouths to inspire bartenders nationally.

National Provence Cocktail Day celebrates the innovation of such, showcasing the talent and creations from a wide variety of concepts, both on and off trade, across the UK.

Highlights across the UK include The Blackbird in Edinburgh showing off Provence Cocktails in the ‘Garden Shed’(Thursday 2nd to Sunday 5th June), whilst their Beer Garden will be taken over with an exclusive cocktail menu of 4 Provence delights.
Bistro Provence, also in Edinburgh, are running a week of Provence Cocktails, recommending their creations with food pairings, whilst The Tippling House in Aberdeen have produced five Provence Cocktails for the weekend.

In London, Gaucho Smithfields are launching a Provence Cocktail Day menu as part of their Aperitivo terrace, including the Rinquinquin based Peach Frappe.

The Midlands see’s the likes of The Edgbaston and 40st Pauls from Birmingham and Hockley Arts Club, World Social and Annies Burger Shack (all located in Nottingham) embracing Farigoule, Absente and Rinquinquin within their trademark cocktails, whilst the North East sees an in-store tasting at Fenwicks in Newcastle from 12-6pm and a Provence Cocktail Showcase on the 2nd June at BonBar with exclusive invites to local industry figures.

On the South Coast, the General Wine Company and their Liphook and Petersfield branches will be running Absente Absinthe tastings over the weekend, with the in-store tastings also running to Amathus Knightsbridge with a look at Rinquinquin.

The North of England will see El Gato Negro creating several Rinquinquin serves, whilst Cottonopolis have for you a specialised cocktail menu with Rinquinquin and Farigoule as well as food pairings. To continue the Manchester theme, Dusk Til Pawn have been utilising Farigoule for their Provence Cocktail specials, whilst it will also be the venue for a city-wide Provence Cocktail Day competition to show off the creativity of the city.

Speakeasy venue Riddles Bar in Altrincham are serving up Absente creations following the success of National Absinthe Day back in March, whilst Leeds and Backroom Bar have a Farigoule and Casco Viejo tequila creation on offer.

To cap off the Provence Cocktail Day activity, Pollen Street Social in London are joining forces with Emporia Brands and Distilleries et Domaines de Provence on the 5th June as part of Social Sunday 2016 For Hospitality Action.

A 5-course tasting menu prepared by Chef owner Jason Atherton, Sat Bains, Tom Kerridge and Claude Bosi is available, whilst across the street at Little Social, Greg Marchand from Frenchie, will be cooking his own tasting menu.

Also getting in on the food pairings are La Petite Mort in Edinburgh who are running a week long pop-up menu of four cocktails which will have recommended food pairings, culminating in a hosted 3 course dinner with paired Provence Cocktails on the 7th June.

For more information on Distilleries et Domaines de Provence and Emporia Brands, please visit www.emporiabrands.com

Follow Provence Cocktails on Twitter @ProvCocktails or Facebook at www.facebook.com/ProvCocktailscom or visit http://www.provencecocktails.com

You can purchase the Distilleries et Domaines de Provence range online at Master of Malt and The Drink Shop, as well as in-store at Fenwick’s, General Wine Company and Amathus.

The Gabriel Boudier Wizard Final Casts Its Spell In Dijon, France

DSC01895

Monday 25th January saw the culmination of a yearlong campaign between the award-winning UK importer Emporia Brands and the Wizard’s of the liqueur market, Gabriel Boudier. Hosted within the superb Villa Messner in Dijon, the home of Gabriel Boudier since 1874.

The Gabriel Boudier Wizard Awards set out in 2015 to find a UK bartender worthy of the accolade, coming up with a unique flavoured liqueur in the hope of impressing the owners of Gabriel Boudier, the Battault family, and winning the chance to have their winning recipe put into full production.
Three UK finalists, each of which had earned their way to the final through the Boutique Bar Show regional heats held in London, Glasgow and Manchester, were awarded the chance; Joey Butcher of Bourbon and Black, Manchester, Samuel Boulton of Suds n Duds in Birmingham and Andrew Stewart of The Tippling House, Aberdeen.

Over the watchful eye of François Battault, Chairman of Gabriel Boudier and Jack Rackham, Commercial Director of Emporia Brands, it was to be Samuel Bolton’s night as his Kaffir Lime Leaf impressed alongside his simple signature serve of Kaffir Lime Leaf and Fentimans 1905 Tonic Water, and his understanding of the commercial aspects of the liqueur category.

Winning £1000 on the night too, he will be introducing to the market his Kaffir Lime Leaf liqueur, produced by the award-winning Gabriel Boudier, before the end of the year and is set to be available through all major retailers.

Emporia Brands Release Their Festive Cocktail Recipes

PX Reserve

Here at Emporia Brands HQ, we asked a number of our award-winning brands to send us across their festive recipes, perfect to impress your friends and family with.

Ron Prohibido – ‘the forbidden rum’ – is a unique premium Latino rum from Mexico. Made in a traditional 12 year solera with a unique combination of column still rums, Ron Prohibido was, in the 17th century, shipped in used sweet wine barrels to Spain where the distinctive sweet and bitter taste it acquired during the voyage was much appreciated…so much so that local producers in Spain persuaded King Felipe V to ban it – hence “prohibido”, the forbidden rum. Now, over 300 years later, this delicious rum is available in the UK for the first time.

Try their simple ‘Prohibido’:

Glass: Mug

Ingredients:

60 ml Ron Prohibido
2 tsp caster sugar
½ cup hot fresh coffee
1 cinnamon stick
Orange zest

Method:

Stir the coffee and sugar until the sugar dissolves. Stir in Ron Prohibido and add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated chocolate and grated orange zest.

 

Prohibido
Prohibido

Osborne is one of the oldest and most prestigious wine and spirit producers in Spain. Founded in 1772 by Thomas Osborne Mann to supply sherry to the UK, it remains 100% family owned, and is now run by the seventh generation.

The brightest vinous jewels in Osborne’s considerable crown are the very old rare sherries (vors). these are exceptional sherries from very special soleras, all of which were established nearly two centuries ago, and the solera for Sibarita is in fact the oldest in Jerez, dating back well over 200 years to 1792. These precious sherries have found worldwide acclaim, and are found on the lists of top restaurants around the world.

Try out their ‘PX Reserve’ recipe:

Glass: Coupette

Ingredients:

40 ml Chairman’s Reserve
10 ml Osborne PX
2 dash Angostura

Method:

Stir all the ingredients within a mixing glass over ice, then strain into a coupette.

 

Founded in 1874, Gabriel Boudier is a family owned company famous around the world for its fruit liqueurs which are used by Michelin star chefs and in top cocktail bars in over 140 countries. Gabriel Boudier uses only the finest quality fresh fruit in its liqueurs with no artificial colourings, flavours or additives. In a unique process, the fruit is frozen immediately it is picked and then macerated six times a year to ensure the optimum freshness without oxidation.

Try their ‘Fruits of Dijon’ recipe:

Glass: Rocks

Ingredients:

30 ml Gabriel Boudier Ginger
50 ml Distil No.9 vodka
50 ml Cranberry juice
1 dash Angostura

Method:

Shake all the ingredients within an ice filled shaker and strain over a ice filled rocks glass. Garnish with cherry stick.

Ron Prohibido, Gabriel Boudier and Osborne PX are all available from all leading retailers including Whisky Exchange, Latitude, Gerry’s, Corks Out and Wine Rack.

For more information on all these brands and Emporia Brands, please visit http://www.emporiabrands.com

Follow Emporia Brands on Twitter @EmporiaBrandsUK or Facebook at www.facebook.com/EmporiaBrands

Follow Ron Prohibido on Twitter @RonProhibido or Facebook at www.facebook.com/RonProhibidoUK

Follow Gabriel Boudier on Twiiter @Gabriel_Boudier or Facebook at www.facebook.com/GabrielBoudierUK

 

The De Kuyper And The UKBG End The Year On A High

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A few weeks back saw myself invited down to judge once again a cocktail competition with a difference. Hosted within Bar So in Bournemouth, De Kuyper were supporting the UKBG and their Bournemouth Bartenders Grand Prix 2015 final, which saw 10 bartenders from across the south coast of England battle it out, yet having no idea what their recipe would be.

Essentially, each bartender had 15 minutes before the competition started to walk around the Nectar Tradeshow where numerous stands were located with spirit brands and mixers. After choosing their desired ingredients, and making sure they utilized one of the De Kuyper expressions, including Lemongrass and Lapsang Souchong, they were given the stage to present their idea to the judging panel (myself, Peter Holland from the Floating Rum Shack, James Fowler Diageo UK World Class Champion 2014 and Eve Vasileiadou representing UKBG and the Churchill Bar @ the Hyatt Regency Hotel).

 

With some interesting ideas presented, the winning recipe saw Evan Williams Extra Old, Amaro, De Kuyper Triple Sec, Salize Amaretto,  Peat Monster Whisky and Angostura Bitters combined for a ‘River of Fire’. The creator? Gemma Terry from Smoking Aces in Bournemouth, winning £250 in cash, the De Kuyper bar kit donated by Paul Curry from William Grant & Sons and the title of the Bournemouth Bartenders Grand Prix Champion!

Fancy giving her cocktail a go?

‘River of Fire’

40 ml Evan Williams Extra Old
20 ml Amaro
15 ml De Kuyper Triple Sec
15 ml Salize Amaretto
5 ml Peat Monster Whisky
Dash of Angostura Bitters

Also competing in the final were;

Niall Percival competing for Remy Martin 1738
Tommo Quy competing for Jinzu Gin
Cameron Moncaster competing for Conker Dorset Dry Gin
Andy Hardwick competing for Evan Williams extra aged
Dave Hall competing for Flor de Cana 4yo
Luke Sheppard competing for 3 Barrels Brandy
Joe Prout competing for Tarquin Gin
Johnny Brissenden competing for Casamigo Tequila Blanco
Sarah Owens competing for Cinzano 1757

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Lanique

Lanique

Let me tell you a story*.

“Over 200 years ago across the Kingdom of Prussia, the Two Sicilies and the Austrian Empire, a drink was cherished and imbibed by the wealthy and titled elite at their celebrations and grand balls. The drink had a unique flavour and colour and was completely natural. It’s ingredients were sourced from exotic locations and included the coveted Attar of Rose from the East that gave it its unique nose and taste. The drink remained a firm favourite all the way through to the roaring 1920s, but disappeared with the Second World War and the rise of Communism.

Following the fall of Communism and the reopening of Eastern Europe, curators began to unravel the fascinating history of this exclusive drink. After years of work by dedicated artisans the long lost recipe was reborn and Lanique was relaunched.”

I’m feeling quite grand, rather regal after reading this! And with the look of the brand, the stirring violet red, it can intrigue even the most butch of personnel. But the story doesn’t end there. The latest chapter of how we see the brand today involves the purchase by a Jersey entrepreneur named Lawrence Huggler. With him re-packaging and making this spirit a worldwide brand, he now aims for iconic status.

But how does it fare? Well below, I give to you my tasting notes –

Lanique – 39%

Ripe rose and raspberry on the nose, with soft hints of lime coming through. Thick texture upon the palate, with sweet pastilles of rose present, ripe raspberry and cherry flavours, plus subtle rind of orange as it hits a lingering fresh finish.

Signature serve? Why the Laniquetini of course!

Laniquetini

Glass – 

Martini

Ingredients –

60 ml Lanique
30 ml Gin

Method – 

Shake over ice and serve into a chilled Martini glass.

A very different liqueur, with elegance yet richness that can work well for a variety of cocktails and serves. One to look ahead for the spring perhaps, or if you’re generally intrigued, make up a Laniqutini today.

*Story taken from http://www.lanique.co.uk

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Giffard

Egg White

Giffard is a name that you may be familiar with if you’ve ever scanned the products of your favourite bar. A brand of liqueurs and syrups, Giffard have had a main-stay presence for over 100 years, and are still to this day consistently evolving their expressions to fit with the modern times. But how did such a company come about?

1885, the year that a gentleman named Emile Giffard was named as a dispensing pharmacist in Angers (Val de Loire) in France. His mind didn’t stop there though, as he undertook research on the digestive and refreshing properties of mint, and came up with a refined white mint liqueur. His test market happened to be the Grand Hotel’s customers, in order to relieve them from heat, and immediate success ensued. With this, Emile changed his pharmacy into a distillery and called his liqueur Menthe Pastille, referring to the mint sweets which were very famous at that time.

Four generations later, and here we are into the 21st Century, and still Giffard is under the Giffard family name.

1895 « La Dame et l’angelot » - 1st Menthe Pastille advertising poster created by Mitsi
1895 « La Dame et l’angelot » – 1st Menthe Pastille advertising poster created by Mitsi

Of course, the range of expressions have expanded, using fruits and plants that are bought in priority (for example, 100 % of the blackcurrant berries come from the Pays de Loire) either local to Giffard or further afield depending on the variety chosen.
A great example is the mint harvest every year. Edith Giffard enters the fields on the first day of harvest, with herself and Courivaud Olivier overseeing the crop and deciding when it is exactly the right moment to harvest. The Mitcham Peppermint plant that goes into Menthe Pastille production, and has been since Emile created the first run, needs to be harvested just before it flowers, meaning that the mint has reached its maturity and that the quality of its essential oil is at its maximum.

But how do we get from fruit and plants to liqueurs?

To extract the flavours and aromas from the fruits chosen, they are macerated into alcohol from 48 hours to 3 months depending on the necessary time to obtain that perfect blend between fruit and alcohol. After blending, it is filtered, quality controlled and then bottled.

An expression I’d like to draw attention to though is the new Giffard Egg White. Created for those egg white based cocktails such as Sours, this is a syrup that mixes egg white with sugar cane. Released in 2015, it shows Giffard and their innovative ideas to combat many a bartenders nightmare of running low on eggs for a round of Amaretto Sours. But how does it fare? Well below, I give to you my tasting notes –

Giffard Egg White – 0%

A clean nose, with soft hints of the sweet sugar and fresh egg notes. A thin texture, light egg white rounded off with natural sweetness. Doesn’t stick too much and offers a cleaner finish than expected.

As expected, it works great in some of these –

Pisco Sour

Glass – 

Coupette

Ingredients – 

30 ml Giffard Egg White
20 ml Fresh lemon juice
60 ml Pisco

Method – 

Put a single ice-cube and all the ingredients in a shaker and shake vigorously until you don’t hear the ice-cube on the shaker walls. Pour into a coupette.

or perhaps,

Amaretto Sour

Glass – 

Coupette

Ingredients –

20 ml Giffard Egg White
30 ml Fresh Lemon Juice
60 ml Amaretto

Method –

Put a single ice-cube and all the ingredients in a shaker and shake vigorously until you don’t hear the ice-cube on the shaker walls. Pour into a coupette.

Of course, as mentioned above, Giffard create numerous fruit flavoured liqueurs and syrups, including a range of 15 Crèmes de fruits and classic flavours such as blue curaçao, triple sec or apricot, as well as specific ones such as rhubarb, violet or pineapple. These will be added as and when experienced, but in the meantime, take a great way to create some classic cocktails at home with the Egg White variation and impress your friends and family with a round of Sours!

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Disaronno Partners with Famed Roberto Cavalli to Outfit Limited Edition Bottles

Disaronno

DISARONNO, the world’s favourite Italian liqueur, will be back this holiday season with a unique new look designed by Roberto Cavalli. The luxury brand has dressed the iconic bottle in the bold, vibrant and colourful style, for which it is famous throughout the world.

The DISARONNO wears Cavalli design draws inspiration from the Roberto Cavalli SS 2015 Pre Collection. Influenced by the enchanting undersea world and the most exotic safari locations, the bottle will be draped in a new graphic animal print making DISARONNO the perfect gift for fashion lovers this winter. 

Augusto Reina, CEO of ILLVA Saronno, declared: “We are delighted to announce our partnership with Roberto Cavalli for our third Disaronno limited edition. To include Cavalli in the list of our collaborations is a real honour and a truly special moment in the history of our brand.”

“We are excited to join ILLVA Saronno in this initiative. Two of the most well-known brands of the Made in Italy getting together is always worth celebrating”, said Renato Semerari, CEO of Roberto Cavalli.

The DISARONNO ICON project is in its 3rd iteration this year, after the past partnerships with Italian fashion brands Moschino and Versace. The ICON project will continue its longtime support of the charity ‘Fashion 4 Development,’ sponsored by the United Nations. DISARONNO will once again donate part of the proceeds to the development of this unique project in Africa. The exclusive limited edition will be available from the beginning of October in all major stores across the UK. The suggested retail price is £15 for the 500ml bottle.

To toast this delightful collaboration Disaronno US Director of Brand Ambassadors, Paul Sevigny, and Disaronno UK Brand Ambassador, Rod Eslamieh, have joined forces to craft the Disaronno WEARS Cavalli Sour, a unique twist on the famed Disaronno Sour. The duo have applied the most popular trends in mixology to develop this signature sip, blending the sweet flavour of DISARONNO with sharp lemon juice, sugar syrup, topped off with prosecco and a few dashes of angostura bitters.

DISARONNO Wears Cavalli Sour
DISARONNO Wears Cavalli Sour

The ‘DISARONNO wears Cavalli Sour’ cocktail, created for the occasion blends the sweet flavour of DISARONNO, with sharp lemon juice, sugar syrup, topped off with prosecco and a few dashes of angostura bitters – full recipe below.

  • 1 ½ oz Disaronno
  • 1 oz Lemon Juice
  • ½ oz Sugar syrup
  • 1 ½ oz Prosecco
  • 10 dashes angostura

Disaronno Riserva; A New Luxury Limited Edition

DisaronnoRiserva_White_2_OK

Disaronno, the world’s favourite Italian liqueur, presents a very exclusive addition to its portfolio, Disaronno Riserva; a unique blend of Scottish whisky and Disaronno – aged in Marsala barrels from the Cantine Florio in Marsala, Sicily.

Produced by Augusto Reina, CEO of Illva Saronno, Disaronno Riserva is the result of an innovative and exciting idea created from a very unique combination; blended scotch whisky made from a select mix of different malts, and the aromatic notes of Disaronno; almond, toasted hazelnut and burnt honey.

The journey began in Speyside in the Scottish Highlands, known for producing Scotland’s lightest, sweetest single malts, where Mr Reina hand selected the perfect blend of whiskys to complement the exquisite flavours of Disaronno. On route back to Italy, the liqueur passes through Saronno, where the historical headquarters of Illva Saronno lie and Disaronno is produced. The final destination is the Cantine Florio winery; Sicily’s oldest and most beautiful winery, where the Riserva is then aged in old wooden Marsala casks dating back to 1938.

The result is an initially sweet touch of spice softened by light hints of vanilla-almond, with luscious fruity overtones and a finish that is peppery, recalling dried fruit with a touch of intriguing Madeira. It is perfect served neat, or on the rocks.

The Disaronno Riserva packaging takes inspiration from the iconic Disaronno bottle, but with a cleaner and more refined outline, and comes packaged in a beautiful sleek black wooden case. Only 10,000 bottles will be produced worldwide, and will be available from a selection of handpicked luxury retailers across the globe at an RRP of £250; definitely one for the connoisseurs.

Augusto Reina, CEO of Illva comments “I am honoured to present Disaronno Riserva It’s a product that is deeply rooted in the company’s ethos; research and innovation have always been the guiding principles in managing the family business, and it is these exact values that have made this new product truly unique. To make the product distinctive I decided to focus on how, and where it was created; being aged in the oak barrels Cantine Florio, brings it all back to the long standing history of the company. It has all come full circle.”