Spirits proudly stand out among the Italian top quality products.
While representing a traditional sector, the implementation of the latest technological developments and current consumer 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 of history
It’s hard to tell how the idea of putting wine next to fire first came to be.
In the 8th century, Marcus Groecus mentioned “liquid fire” in one of his writings, and was later mentioned by Arnaldo Da Villanova in the 12th century. This liquid, called “aqua vitae”, the water of life, was principally used for medicinal purposes.
Things started to move forward in the second half of the 16th century, and distillation became a well-known practice. An industry was born.
Italy is known for its wine production. Two important alcoholic beverages are linked to wine:
- Vermouth: a fortified aromatize wine
- Grappa: a spirit distilled from the pomace (grape skin, seeds, and stems left after the fermentation)
Italy has also an important agricultural and forestal patrimony. Fruit, spices, and herbs become the principal ingredients of the Italian Liquori (liqueurs).