Flavoured principally with bitter orange, peppermint & gentian, Nardini's Amaro is widely-acclaimed in the north-east of Italy as the finest example of the genre. Enjoyed straight up, or with ice & soda, bitter-sweet Amaro is intensely flavoured, with the peppermint well forward & a delightful liquorice-like aftertaste. The latter is largely due to gentian, a root-based ingredient long-appreciated for its digestive qualities. ...

A smoother & more accessible version of Nardini's flagship ' Bianca' grappa, thanks to its lower 40% abv. While it has a more gentle mouthfeel, Nardini Bianca 40 shares the same floral/vegetal nose & the same taste hallmarks as the 'classic' 50% product that has won Nardini so much global acclaim: layered lemon zest, dark chocolate & cinnamon notes with a dry finish of lemon meringue & jasmine. This 40% grappa 'cut' was originally given as payment to the local DOC winemakers in Veneto & Friuli who provided Nardini with their precious vinaccia (or pomace) but the distiller ceased production when it upgraded its distillery in 1982. It's now back, following demand from export markets for a soft, 'entry-level' grappa, albeit one of great quality & genuine sophistication. ...

Far & away Italy's best-selling premium grappa, Nardini Bianca remains unchallenged as the connoisseur's benchmark. Authentically high in strength, ' Bianca' fills the palate with an exciting sparkle, then
- largely thanks to its fine balance & extraordinary distillation quality
- surprises the drinker with its remarkably gentle follow-through. It's not hard to appreciate why this grappa continues to be valued for its digestive capabilities as well as its excellent flavour. Scored a coveted ' Silver' in the 2006 International Wine & Spirit Competition. Ideal drinking temperature: chilled to between 8 & 10 degrees C (46-50 degrees F) or freezer-chilled. Nose: Initial hint of raclette, jasmine tea, dried lemon zest, lemon meringue, rounded & fruity with acacia honey notes. Palate: smooth, mellow, opening up with jasmine tea, cinnamon, lemon zest, acacia honey & gingerbread, nicely layered with fresh jasmine tea coming back to the fore. Finish: jasmine tea & lemon meringue, with hints of gingerbread & lemon curd. (Tasting notes by Ian Wisniewski, London, June 2003 )

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Back by popular demand within its Italian home market after a thirty year break, high-strength Nardini 60 is a challenging experience unless savoured in moderation after a fine meal, when its remarkable digestive properties come to the fore. The initial impact on the palate is exciting & even explosive, but the sheer quality of the distillate makes it a gentle swallow, in spite of the high alcohol content. The subject of painstaking diligence on the part Nardini's master distiller, Nardini Bianca 60 has been conceived to reflect the same taste characteristics of the ' Classic' 50% Bianca grappa. This

Includes:: a floral & vegetal nose as well as a flavour reminiscent of lemon zest & dark chocolate with delicate jasmine notes. The dry finish is exceptional, with a remarkable length that has to be experienced to be believed.

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A complex aroma with dominant rose & peach-banana notes. The palate is smooth, elegant & persistent, with floral & fruity nuances. ...

This liqueur arrives on the palate like a rich & generous gin, spiced with botanicals, yet leaves with a subtle hint of grape pomace. Exquisite over crushed ice with a twist of lemon or a dash of bitters. Quite extraordinary as an ultra-accessible 'martini'. As its name implies, Ginepro del Grappa is a grappa-based liqueur infused with juniper, but it also features a secret blend of alpine botanicals. The result is a powerful liqueur with the versatility & potential to attract drinkers who
- in the past
- have stayed away from conventional gins. IWSC 2006 Silver Medal Winner & ' Best In Class' (Herbal Liqueur category).

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Each bottle of Ruta features a large sprig of rue, a bitter herb that gives this unusual grappa a delightfully astringent flavour. Although the infusion is an acquired taste for some, Ruta has many advocates & was always the personal favourite of Aldo Signetti, the legendary head barman at Dukes Hotel in St James. In homeopathy, rue is sometimes used as a fever suppressant, but according to Italian folk-lore it not only increases male potency but assists women to relax. A fairly useful combination. ...

Not well known to many outside Veneto, Mandorla has proved hugely popular in a range of UK tasting events involving the public as well as professional bar staff. While the almond aroma is well to the fore, Nardini employ a cherry distillate to balance the nut's naturally bitter flavour. As a result, Mandorla enjoys a slightly sweet aftertaste, making it a natural 'first-time' grappa for those new to the spirit. It's also ideal for espresso drinkers who choose not to take sugar with their coffee. Excellent as a 'sour' or an
- Alexander, Mandorla achieved the highest rating
- ' Superb'
- in the prestigious Paul Pacaults Spirit Review (2005). IWSC 2006 Silver Medal Winner.


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Pleasantly bitter-sweet with herbal & citric notes, Mezzoemezzo is a refined aperitif with a smooth, enveloping flavour. Mezzoemezzo literally means half-&-half in Italian. With origins dating back to the 1800s, Mezzoemezzo is a spirit-based Americano-style cocktail made from identical amounts of two stalwart Nardini products: Rosso, a bitter-sweet liqueur made from orange peel, vanilla & quinine (typically deployed in a Manhattan) & the extraordinary Rabarbaro which is derived from the Chinese rhubarb root & gentian. The classic serve sees Mezzoemezzo mixed with an equal amount of soda & garnished with a lemon twist, delivering a drink that is richer, less bitter, yet more complex than conventional Americano recipes. It has proved to be the most popular offering in the Grapperia on Bassanos famous Ponte Vecchio for over sixty years. While Mezzoemezzo has only been available in Italy as a pre-mixed cocktail since 2013, dozens of bars across the UK now offer the Mezzoemezzo using the Rosso/ Rabarbaro combination
- & the drink is featured & highly-rated in the latest, 12th edition of Diffords Guide. A simple & truly superb Negroni can be created using 2 parts Mezzoemezzo with one part gin stirred over ice with an orange garnish.
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Highly aromatic & delicious, with a unique flavour reminiscent of caramelised fruit, ' Rabarbaro' is derived largely from the Chinese rhubarb root, a component found in several leading Italian aperitivos. superb over ice or with soda, Rabarbaro can be mixed '50-50' with ' Rosso' & soda to make the ' Mezzo-Mezzo', a simple cocktail that has been enjoyed for many years in Nardini's legendary grapperia on the old bridge at Bassano. For some, better still is ' Mezzo-Mezzo Inglese', a variant with ' Nardini Bitter' that is proving increasingly popular amongst regulars at the grapperia. ...