Limoncino Riviera dei Limoni Issued from the traditional recipe of the Riviera dei Limoni on Lake Garda, this sweet yet bold liqueur is made from lemon peel extracts.
Perfect at the end of a meal, it pairs gracefully with classic pastries. It can also be used to prepare desserts and ice creams, as well as to create original and dynamic cocktails. Serve it well chilled or frozen. Marzadro fruit liqueurs are characterized by fresh and refined flavors. They are the result of a constant commitment to creating products for which the quality of the raw materials used is an absolute priority.
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Specific References
ABK6 is a Single Estate Cognac, it’s produced on a chalky hilltop at 154m of altitude. 100% Ugni-blanc grapes were use. A double distillation toke place in smalle Charentais pot-stills. The ABK6 Pure Single aged in new and old french Limousin oak barrels of 350-liters.
Box containing ABK6 VS + 2 glasses.
Sérum Mamie is an intense smooth blend of Panamanian dark aged rums with cocoa, vanilla and toffee.
A full-bodied whisky, matured in Oloroso casks, which gives it a warm and sweet sherry flavour.
Sérum Mamie is an intense smooth blend of Panamanian dark aged rums with cocoa, vanilla and toffee.
Single Malt Scotch Whisky – Bourbon Cask Matured – Peated – Artist: Murray Robertson « Mapping Scotia » A single malt from the Highlands with peat and embers from the sea and land, the spirit of Scotland’s landscape from the Highlands and Islands. All of these elements can be found in the art of Murray Robertson, who explores the historic geology of Scotland and links it to the fauna, flora and all that forms the land, its people, produce and of course whisky.
Cihuatan 12 Years Cinabrio is an exceptional rum from El Salvador, carefully crafted from cane syrup and molasses.
Its name, "Cinabrio," is inspired by cinnabar, a red mineral used by the Mayans to honor their sun god, Kinich Ahau.
This rum has aged for at least 12 years in the cellars of Licorera Cihuatan, in American oak barrels that previously contained bourbon.
The rich history and artisanal production method of this rum make it a true celebration of Mayan culture and Salvadoran craftsmanship.
This mahogany malt obtains its spicy, treacly flavours from maturation in hogsheads made of Spanish Oak (Quercus Robur). This particular wood was sourced from the regions of Galicia and Asturias, specifically from the forests of the Cantabrian Mountains, which have a cool, humid climate. The oak was air dried for around 18 months and then toasted and charred to a medium level, opening up the oak to allow our complex spirit to extract its cask character. The secondary ageing in these virgin casks deepened the mahogany hue of the whisky and created a palate rich with dried fruits, maraschino cherries and hints of stem ginger.