Grappa

Amaro is the Italian term for a bitter herb. This is usually served as a digestif. Not only in Italy the Amaro Mio enjoys great popularity according to Lorenzo Inga's old family recipe. Enjoy this noble Italian bitter herb pure, on ice or as a long drink for example with blood orange juice. SUPERIORE.DE

Light red bitter liqueur made from various herbs and fruits, such as sweet oranges, bitter oranges, rhubarb, marjoram and thyme. Aromatic and balanced. For mixing with dry frizzante, water, freshly squeezed orange juice and as a component of countless cocktails that want to be seasoned with a bitter note. SUPERIORE.DE

Additives: Sugar Couleur E 122

Limoncello by Meletti is an Italian lime liqueur made according to traditional craftsmanship. Fresh, not too sweet and with a pleasant bitter note, the alcohol is well integrated. SUPERIORE.DE

Aperitif Bitter Select is a historic drink created in 1920 in Venice. After more than 90 years, it is now produced again according to the original recipe of the Pilla brothers - with approx. 30 botanicals, including rhubarb root and elderberry. With its round taste and perfect balance, it has again become one of the most popular beverages (not only) of the Venetians and is ideally suited for the preparation of the classic spritz. SUPERIORE.DE

The Amaro of Montenegro is one of the most popular herbal liqueurs in Italy. Wonderfully amber-coloured, this bitter smells of a (secret) mixture of exquisite herbs. Its taste is pleasantly sweet, multi-layered and deep with a tangy fresh spice. SUPERIORE.DE

Classic and traditional Amaro al Radicchio Rosso from Veneto. Radicchio Rosso is a variety ripening in winter with protected designation of origin. After crushing, the leaves are soaked in up to 60% alcohol for about 3 months. After pressing and filtering, alcohol and - as usual with half bittern - some sugar are added, as well as some herbs, the mixture of which the distillery keeps strictly secret. Negronis Amaro has a fine herbal aroma with hints of orange zest after a few weeks of ripening.

Amaro is usually served as a digestive. Enjoy this fine Italian bitter herb pure, on ice or as a long drink for example with blood orange juice. SUPERIORE.DE

Negroni's Fernet is made from over 20 herbs (including mint, chamomile, myrrh, elderberry and saffron) according to a strictly guarded family recipe. It matures for 12 months in large wooden barrels, which gives it softness, spiciness and depth. SUPERIORE.DE

Amaro is the Italian term for a bitter herb. This is usually served as a digestif. Not only in Italy the Amaro enjoys great popularity according to Meleti's old family recipe. Enjoy this noble Italian bitter herb pure, on ice or as a long drink for example with blood orange juice. SUPERIORE.DE

Additive: dye E 150 (colorante caramello)

The famous anise liqueur Sambuca from green aniseed. Its mild taste is appreciated above all purely as a digestif (lit and with coffee bean) or in mixed drinks. SUPERIORE.DE

The company's flagship product is Anisetta Meletti, a regional speciality made exclusively from the best green aniseed from the Ascoli Piceno area. The cone plant Pimpinella anisum, from which the clear, refreshing, sweet and mild liqueur takes its name and which gives it its characteristic aroma, is cultivated in the loamy hills at the foot of Monte dell'Ascensione. SUPERIORE.DE

Typical Sardinian liqueur made from the fruits of myrtle (sacred plant of Venus, symbol of love and beauty). Mirto is a powerful yet velvety liqueur, which unfolds its aromatic character best when cooled. SUPERIORE.DE

From ripe lemons one obtains this fine fragrant liqueur of aromatic, lively and strong taste. He revives the Sardinian region from which he comes. We recommend drinking the liqueur chilled or enjoying a shot of ice-cold Prosecco. SUPERIORE.DE