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Guiseppe Borsci created the recipe for this rare elixir in 1840 using ancient monastic recipes of an oriental medicinal concoction as his guide. All of the ingredients are 100% natural with a secret blend of Oriental spices at its core. Fourth generation ...
Vecchio Amaro del Capo Riserva is dedicated to the Centenary of Distillery Caffo (1915-2015), was produced in limited quantities and in a new bottle specially made for the occasion. Its long preparation involves the infusion of numerous herbs, flowers and...
The result of an ancient Calabrian recipe, improved by the experience of Caffo Master Distillers, who for over a century have been passionately dedicating themselves to the art of distilling and distilling, it embodies the principles of many beneficial he...
Caffo’s Amaretto is a traditional almond liqueur produced by the Fratelli Caffo Distillery in Limbadi, Italy. Titled Fratelli D’Italia, which translates to “Brothers of Italy,” this amaretto was created for and dedicated to Italian immigrants so they could carry a small piece of home with them. Unlike many amaretto liqueurs which are made from crushed apricot kernels, Caffo Amaretto is produced from 100% estate grown Sicilian almonds macerated in an herbal infusion. Pure almond from nose to finish with an undercurrent of black cherry and a medley of confectionary baking spices, this amaretto is the most pure and expressive on the market today. A delight in its own right, amaretto is also a crucial cocktail component and a versatile culinary ingredient. 30% ABV.
A pungent infusion of various fruit and herbs — and natural red coloring — Campari is intense on the nose with cloves, cinnamon, and some lemon notes. The taste is initially sweet, then the bitterness comes on strong. It's actually quite pleasant to sip neat, much like a Fernet, and the bitterness is bracing.
A much-anticipated new addition to our shelves, Cappelletti Aperitvo is an artisanal wine-based aperitif made by the same family for over four generations in the Alto-Adige region of Italy. Made from mostly Trebbiano, the nose is round and very full, capt...
Centuries back, native Mayans produced a drink from the nectar of the local Xtabent?n flower. Today, the liqueur of the same name starts from a base of honey produced from that flower; the honey is fermented, then combined with Mexican rum and anisette. T...
