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

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

Traditional infusion of aromatic herbs, spices and especially red radicchio, which gives it an original touch and a special character. The aroma is moderately intense, with distinct notes of rhubarb, ginseng and a hint of citrus. On the palate, it is soft and balanced, lingers for a long time and leaves the traditional, delicately bitter amaro taste of red radicchio in the mouth. SUPERIORE.DE

Additive: Colour E 150a

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

From ripe lemons you get this fine fragrant liqueur with an aromatic, lively and strong taste. It revives the Sardinian region where it originates. We recommend drinking the liqueur chilled or enjoying a shot of ice-cold Prosecco. SUPERIORE.DE

Ingredients: Alcoholic lime extract, sugar, natural flavors. No preservatives, no colourings.

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 give the basis of the Grappa in a subtle way directly. The Bomb Liquore all'Uovo is produced according to a traditional recipe from Bassano del Grappa. A delight not only on Easter holidays. Serve chilled. SUPERIORE.DE

Ingredients: fresh eggs, milk, sugar, grappa

Additives: Dye E102-110

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, which develops its aromatic essence best when chilled. SUPERIORE.DE

Ingredients: hydroalcoholic infusion of myrtle berries 40%, sugar syrup, alcohol, natural aromas. No preservatives, no colourings.

The more alcoholic and dry version of the company's flagship: Anisetta Meletti Dry is a regional speciality, for the production of which only the best green aniseed from the Ascoli Piceno area is used. The umbelliferous plant Pimpinella anisum, from which the water-clear, sweet and mild liqueur takes its name and which is responsible for its characteristic aroma, is picked in the clayey hills at the foot of Monte dell'Ascensione. SUPERIORE.DE

St. John's Eve on 24 June is traditionally the day in Italy when the still unripe walnuts are harvested for Christmas. This time represents the ideal balsamic ripeness of the fruits, which are carefully selected, harvested by hand and then conscientiously prepared. This is followed by an infusion of cinnamon, lemon peel, cloves and sugar, followed by a further maceration period to extract the aromas from the botanicals. Only at the end of a further maturing does this fine nocino achieve the right balance from its various substances. SUPERIORE.DE

The herb liqueur Quintessentia is produced according to an old recipe handed down by Antonio Nonino. High-quality ÙE grape spirit and the finest herbs give the Amaro its full, round aroma. The bottle is reminiscent of an antique apothecary's jar.

Quintessentia is the winner in the bitter liqueur category of the Ultimate Spirit Challenge 2021, the most prestigious spirits competition in the world. Among more than 52 participating countries and over 300 finalists, Amaro Nonino Quintessentia was awarded the top prize, the Chairmans Trophy. The jury, headed by Paul Pacult, described the Amaro as follows: "Beguiling aromas of orange and camomile complement each other. Delicate and mellifluous are the floral and grassy notes that transition with a soft texture into blood orange, borage flower and a slight botanical bitterness. This is an enjoyable, balanced bitter liqueur with complementary flavours. Exceptional." SUPERIORE.DE

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

Prunella Mandorlata is a beautiful amber-coloured, light and delicate liqueur made from bitter almonds. Excellent aroma and taste. Made according to Antonio Nonino's old original recipe. SUPERIORE.DE

Zusatz: Farbstoff E 150a (simple caramel)

In memory of grandfather Antonio, the Nonino family celebrates a return to its origins with Amaro Nonino Quintessentia by creating a Riserva for the first time in 2021, which undergoes more than 24 months of natural ageing in oak barriques and small casks. Antonio Nonino, the third generation of the distilling family, used to store Amaro Carnia in small wooden barrels; steel was prohibitively expensive at the time. Through contact with the oak, the liqueur was enriched with new notes and aromas. Although there are no clear regulations for the maturation of liqueurs, in line with the Nonino philosophy, maturation takes place in the dedicated cellar, sealed and under constant supervision by the customs and monopoly office.

The result is extraordinary: Quintessentia becomes softer, the citrus notes move into the background and it gains elegance, which is expressed in numerous subtle and warm notes. At the beginning, there are autumnal scents of brushwood and moss that give way to the scent of sultanas and passito. There are also balsamic hints, the scent of flamed orange and caramelised vanilla and great persistence and intensity. SUPERIORE.DE