Acqua di Cedro is sweet grappa-based liqueur made with ' Cedro' lemons
- & something of a revelation. This drink is similar to
...

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. ...

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 )

...

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

' 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).

...

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.


...