Spirits proudly stand out among the Italian top quality products.

While representing a traditional sector, the implementation of the latest technological developments and current customer trends have made them both very versatile and modern.
The history of the enormous variety of products, such as Liqueurs, Grappa, Amari, and Aperitifs is deeply connected to the unique characteristics of the Italian territory and lifestyle and has undoubtedly been a major factor for their success internationally.
Although traditionally enjoyed as distillates and digestives, Italian spirits are also becoming remarkable trend changers in the mixology/bartending world.
They represent the culture, tradition, attitude, a splash of art, pleasure, and enjoyment that are connected to the Italian lifestyle. A new, creative way to connect with people, they will lead you through an exciting trip that explores the generations and experiences garnered by master distillers and liqueur makers.

A little history:

Italian liqueurs have a long and ancient tradition.

Their production started from the infusion of aromatic plants and herbs that generated pharmacopeia.
The Greek physician Hippocrates, considered as the father of modern medicine, devoted a good part of his studies to herbs describing 400 medicinal plants.
The Roman physician Galen began to develop a classification of drugs based on medicinal plants.
In the middle ages, Monasteries devoted particular attention to the growing and harvesting of specific herbs and aromatic plants to be used in liqueurs for medicinal purposes.
Italian liqueurs popularity is often attributed to Catherine de Medici (13 April 1519 – 5 January 1589), who, along with her Court, brought the use of these liqueurs with her to France from her native Tuscany upon her marriage to Henry II in 1547.

Italy has a wide variety of distinctive liqueurs: a palpable quality, the result of the careful ingredient selection, strong passion, and centuries-old recipes, from North to South, Italian liqueurs tell a fascinating story.

On one hand, the botanicals remind us of the original purpose of these spirits. On the other hand, the sweet components are integral and meaningful part of proprietary formulas handed down by generations.


Italy is known for its wine production but it also has a vast production of other alcoholic beverages which can be divided in three macro-categories:

  • SPIRITS: The highest alcohol by volume products.  In addition to being yeast-based fermentation of alcohol, they also go through a second step called “distillation” that further fortifies them.
  • FORTIFIED WINE: A wine to which a distilled spirit, usually brandy, is added. Many different styles of fortified wine have been developed, including Port, Sherry, Madeira, Marsala, Commandaria wine, and the aromatized wine vermouth.
  • LIQUEURS AND CORDIALS: Alcoholic drink composed of distilled spirits and additional flavorings such as sugar, fruits, herbs, and spices. Often served before or after a meal, they are typically sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle.