Spirits

Nose: Intense roasted almonds and marzipan, with hints of vanilla and caramel

Palate: Silky, rich almonds and stone fruits, balanced by vanilla and gentle spice 

Finish: Long, warm, slightly bitter nutty finish

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Some spirits take you straight to the mountains, and Kapriol does just that. Made by Distilleria dell'Alpe, this liqueur is rooted in tradition, crafted from a historic 1948 recipe that celebrates the flavors of the Italian Alps.

From the first sip, Kapriol is bright, herbal, and refreshingly piney. It opens with the crisp aroma of juniper and wild mountain herbs, followed by zesty citrus and a subtle floral sweetness. The palate is lively and complex—fresh alpine botanicals, a touch of spice, and a smooth, slightly honeyed finish with no added sugar.

Perfect as a classic digestif, delicious over ice with tonic, or a game-changer in cocktails like a Martini or Spritz, Kapriol is a true mountain classic, made for those who appreciate the wild, untamed flavors of the Italian countryside. Pure, refreshing, and unmistakably alpine.

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Latin for ‘one hundred herbs’, this type of bitter alpine liqueur was traditionally made by monks and consumed in the alps of France and Italy. French Chartreuse is another example. Botanicals are individually infused for 20-50 days, rested, blended with alpine water and beet sugar, and rested again.

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Obtained from the union between Antonio Nonino’s ancient recipe and the experience of the Nonino family in the Art of distillation. Elegant, with an extraordinary scent of herbs, ennobled by ÙE® Nonino Grape Distillate aged in barriques.

The amber and not dark color witnesses the balance and softness of Amaro Nonino since the first moment. To nose and palate the harmony is confirmed with an extraordinary scent of herbs and citrous notes.

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When Luxardo marasca cherries are harvested at the beginning of every summer, they are put in alcoholic infusion in larch-wood vats together with some leaves and branches of the same trees for up to three years. When ready, both the liquid and the solid parts are distilled in traditional copper pot stills, separating the heart from heads and tails. Only the heart of the distillate is then allowed to mature in ash-wood vats. The last process consists in transforming the distillate in liqueur by adding a simple syrup of water and sugar lowering the ABV to 32%. Crystal clear in colour, the aroma is typical of marasca cherry distillate with strong alcohol spirit and roasted nuttiness, while the taste results smooth but sharp at the same time with hints of dark chocolate, vanilla and orange marmalade. Learn More