Grappa | liqueurs

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

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)

Typical Sardinian liqueur made from the fruit of myrtle (sacred plant of Venus, symbol of love and beauty). Mirto is a strong yet velvety liqueur that develops its aromatic essence best when chilled. SUPERIORE.DE

Ingredients: hydroalcoholic infusion of myrtle berries 38%, sugar syrup, alcohol, natural aromas

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

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

Here comes the original. It's on the shelves of every professional bar in the world. Distilled from the juice of ripe Maraska cherries of our own production. The recipe was originally developed by a housewife in the 19th century and soon after began its triumphal march to the USA. For fruit salads and for mixing, e.g. for a Vesuvio with Sambuca, Bacardi, hot coffee and vodka. SUPERIORE.DE

Fine liqueur made from the best grappa, egg yolk and creamy milk. Bouquet and taste directly reflect the base of grappa in a subtle way. Bomb Liquore all'Uovo is made according to a traditional Bassano del Grappa recipe. A treat not only on Easter holidays. Serve cool. SUPERIORE.DE

Ingredients: fresh eggs, milk, sugar, grappa

Additives: Dyestuff E102-110

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

The herbal liqueur Quintessentia is made according to an old recipe handed down by Antonio Nonino. High-quality ÙE Grape brandy and finest herbs give the Amaro its full, round aroma. The bottle is reminiscent of an antique pharmacy vessel. SUPERIORE.DE

"Fragrance of orange zest, bitter orange jam, thyme, menthol and exotic notes such as mango; on the palate a beautiful interplay of sweet and bitter, pepper and liquorice perceptible, cocoa in the aftertaste." Falstaff