' Bitter' is a traditional 'red' aperitivo in the bitter-sweet style made famous by ' Campari', yet with its own distinctive character. Rather less sharp, but with a green/herbaceous flavour, Nardini's special recipe features an exotic blend of botanicals, amongst them: bitter orange, sweet orange, chinese rhubarb root; gentian & roman absinthe. Positioned very much as a premium alternative, Bitter is best enjoyed with ice & soda or fresh orange juice or as one half (with Rabarbaro) of the stunning ' Mezzo Mezzo Inglese' cocktail. The red colourant in Bitter is Ponceau 4R, not cochineal, making it suitable for both vegan & kosher diets. ...

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. ...

Riserva 15 Anni is a prestigious bottling created to celebrate the 225th anniversary of the Nardini distillery in Bassano del Grappa. Launched in 2004, it became the first new product to be introduced by the distiller in 76 years. Aged for fifteen years in Slovanian oak, the grappa is soft & intense, with complex flavours bolstered by the remarkably long ageing period. Some say it is redolent of an Amagnac or even an Islay malt. Either way, it is very much a post-prandial grappa combining extremely well with strong dark cigars (wherever you may be allowed to do that sort of thing) Appearance: Deep golden colour, with amber reflections. Bouquet: Fragrant, distinct & full with overtones of wood & resin. Palate: Soft, intense & slightly sweet, complex aftertaste with hints of spice, vanilla & tobacco. ...

Mellow & even sweet on the palate, Riserva 40 is a gently-accessible alternative to the more robust 50% aged spirit that is Nardini's most popular grappa in most countries outside Italy. Laid up for as long as five years in Slavonian oak, Riserva 40 enjoys some kinship with a lowland whisky, being drier than a conventional brandy. The oaky nose offers lemon & apple skins while the taste profile

Includes:: cinnamon, baked apple & honey. Given the oak-ageing, the swallow is warm, but soft
- & the dry finish is of delicately balanced oak with cooked-fruit.


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Laid up in Slovanian oak barrels for five years, Nardini Riserva enjoys a delicate sophistication that has made it hugely popular all over the world. The subtle wood ageing imbues a degree of sweetness & softness to this grappa on the palate, while delivering a delightful warmth in the swallow, which some people consider reminiscent of a lowland malt. Described as 'exquisite' by drinks writer Malcolm Gluck, ' Riserva' scooped a ' Best-in-Class' award in the 2006 International Wine & Spirit Competition. Ideal drinking temperature: between 16 & 18 degrees C (61 to 64 degrees F) Nose: supple oak gives structure to jasmine tea, cinnamon, lemon meringue & mixed fruit zest, extending with apple, pear skins & acacia honey. Palate: smooth, elegantly oily with distinct oaky tones, leading to jasmine tea, clove-baked apples & honey, animated by spicy cinnamon with lemon meringue hints. Finish: balanced oak, spice & cooked-fruit medley. (Tasting notes by Ian Wisniewski, London, June 2003 ) ...

Riserva 60 is an intensely-flavoured grappa. & if the high alcohol content demands respect, it also accentuates the essential flavours of a majestic taste profile. While ' Mighty 60' shares the same delicate nose of lemon & apple skins with Nardini's ' Classic' 50% grappa, the oak-ageing makes the effect on the palate surprisingly gentle. Then again, there are firm tobacco & spice notes added to the inherent ' Riserva' taste profile of cinnamon, baked apple & honey. As with Bianca 60, the finish is extremely long. Alongside an espresso, a dark cigar & an obligatory iced water, this grappa delivers an experience to be cherished. The cigar being optional of course. ...