Grappa | liqueurs

Aperitif Bitter Select is a historic drink created in 1920 in Venice. After more than 90 years, it is now produced again according to the original recipe of the Pilla brothers - with approx. 30 botanicals, including rhubarb root and elderberry. With its round taste and perfect balance, it has again become one of the most popular beverages (not only) of the Venetians and is ideally suited for the preparation of the classic spritz. SUPERIORE.DE

The latest creation from the creatives at Negroni is a ready-made cocktail blend consisting of the in-house Vermouth, an artisan gin and the award-winning Negroni bitters. Both the vermouth and the gin are made exclusively for this cocktail, which is best enjoyed "on the rocks". Cheers! SUPERIORE.DE

Negroni's Fernet is made from over 20 herbs (including mint, chamomile, myrrh, elderberry and saffron) according to a strictly guarded family recipe. It matures for 12 months in large wooden barrels, which gives it softness, spiciness and depth. SUPERIORE.DE

Classic and traditional Amaro al Radicchio Rosso from Veneto. Radicchio Rosso is a variety ripening in winter with protected designation of origin. After crushing, the leaves are soaked in up to 60% alcohol for about 3 months. After pressing and filtering, alcohol and - as usual with half bittern - some sugar are added, as well as some herbs, the mixture of which the distillery keeps strictly secret. Negronis Amaro has a fine herbal aroma with hints of orange zest after a few weeks of ripening.

Amaro is usually served as a digestive. Enjoy this fine Italian bitter herb pure, on ice or as a long drink for example with blood orange juice. SUPERIORE.DE

The famous anise liqueur Sambuca from green aniseed. Its mild taste is appreciated above all purely as a digestif (lit and with coffee bean) or in mixed drinks. SUPERIORE.DE

Limoncello by Meletti is an Italian lime liqueur made according to traditional craftsmanship. Fresh, not too sweet and with a pleasant bitter note, the alcohol is well integrated. SUPERIORE.DE

Amaro is the Italian term for a bitter herb. This is usually served as a digestif. Not only in Italy the Amaro enjoys great popularity according to Meleti's old family recipe. Enjoy this noble Italian bitter herb pure, on ice or as a long drink for example with blood orange juice. SUPERIORE.DE

Additive: dye E 150 (colorante caramello)

Traditional infusion of aromatic herbs, spices and especially red radicchio, which gives it an original touch and a special character. The aroma is moderately intense, with distinct notes of rhubarb, ginseng and a hint of citrus. On the palate, it is soft and balanced, lingers for a long time and leaves the traditional, delicately bitter amaro taste of red radicchio in the mouth. SUPERIORE.DE

The company's flagship product is Anisetta Meletti, a regional speciality made exclusively from the best green aniseed from the Ascoli Piceno area. The cone plant Pimpinella anisum, from which the clear, refreshing, sweet and mild liqueur takes its name and which gives it its characteristic aroma, is cultivated in the loamy hills at the foot of Monte dell'Ascensione. SUPERIORE.DE

The more alcoholic and dry version of the company's flagship: Anisetta Meletti Dry is a regional speciality, for the production of which only the best green aniseed from the Ascoli Piceno area is used. The umbelliferous plant Pimpinella anisum, from which the water-clear, sweet and mild liqueur takes its name and which is responsible for its characteristic aroma, is picked in the clayey hills at the foot of Monte dell'Ascensione. SUPERIORE.DE

St. John's Eve on 24 June is traditionally the day in Italy when the still unripe walnuts are harvested for Christmas. This time represents the ideal balsamic ripeness of the fruits, which are carefully selected, harvested by hand and then conscientiously prepared. This is followed by an infusion of cinnamon, lemon peel, cloves and sugar, followed by a further maceration period to extract the aromas from the botanicals. Only at the end of a further maturing does this fine nocino achieve the right balance from its various substances. SUPERIORE.DE

Ripe lemons are used to make this fine, fragrant liqueur with an aromatic, lively and strong flavour. It brings to life the Sardinian region from which it comes. We recommend drinking the liqueur chilled or enjoying a shot with ice-cold Prosecco. SUPERIORE.DE

Typical Sardinian liqueur made from the fruit of myrtle (sacred plant of Venus, symbol of love and beauty). Mirto is a strong yet velvety liqueur, which develops its aromatic essence best when chilled. SUPERIORE.DE

Fine liqueur made from the best grappa, egg yolk and creamy milk. The bouquet and flavour directly reflect the basis of the grappa in a subtle way. Bomb Liquore all'Uovo is produced according to a traditional recipe from Bassano del Grappa. A real treat, not just for the Easter holidays. Serve chilled. SUPERIORE.DE

Ingredients: fresh eggs, milk, sugar, grappa

Additives: Colourant E102-110

The Quintessentia herbal liqueur is produced according to an old recipe handed down by Antonio Nonino. High-quality ÙE grape spirit and the finest herbs give the amaro its full, round flavour. The bottle is reminiscent of an antique apothecary jar.

Quintessentia is the winner in the bitter liqueur category at the Ultimate Spirit Challenge 2021, the world's most prestigious spirits competition. Out of more than 52 participating countries and over 300 finalists, Amaro Nonino Quintessentia was awarded the top prize, the Chairmans Trophy. The jury, headed by Paul Pacult, described the Amaro as follows: "Beguiling flavours of orange and camomile complement each other. The floral and grassy notes are delicate and sweet, merging with a soft consistency into blood orange, borage blossom and a slight botanical bitter note. This is an enjoyable, well-balanced bitter liqueur with complementary flavours. Exceptional. SUPERIORE.DE

"Amber in colour with golden-orange reflections. Notes of grape, orange, rhubarb, bay leaf, medicinal herbs, coffee, vanilla and cinnamon. On the palate, the flavours of bay leaves and sweet spices predominate, soft and sweet with a fresh and balanced finish." Falstaff

Prunella Mandorlata is a beautiful amber-coloured, light and delicate liqueur made from bitter almonds. Excellent aroma and taste. Made according to Antonio Nonino's old original recipe. SUPERIORE.DE