Italicus Rosolio di Bergamotto
£33.00 Price incl. VAT
In the production process, Sicilian cedar peels and bergamot peel grown on the Ionian coast of Calabria are infused in cold water in order to stimulate the release of essential oils, according to the traditional process called Sfumatura.
6 in stock
In the production process, Sicilian cedar peels and bergamot peel grown on the Ionian coast of Calabria are infused in cold water in order to stimulate the release of essential oils, according to the traditional process called Sfumatura. The liquid obtained is then cold mixed with a cereal spirit of Italian origin. To this is added an infusion of Roman Chamomile grown in the Lazio plains, lavender, gentian, yellow rose and lemon balm. The bottle, in tempered aquamarine-colored glass with golden inserts on the label, was developed by Giuseppe Gallo himself in collaboration with the British agency Stranger & Stranger, already a successful packaging author like Solerno, Reyka, Compass Box. Italicus was launched on September 1st 2016 at the Savoy Hotel in London and is currently distributed in 15 countries. It is present in the cocktail lists of some of the most important bars in the world such as Il Dandelyon of the Mondrian Hotel, London (World Best Bar 2017), the No Mad Bar in New York and the Paradise of Barcelona. 15 months after its launch, Italicus has won several international awards, including ‘Best New Spirits 2017’ at Tales of the Cocktail – New Orleans, ‘Innovative Product Europe’ at BCN – Belino, ‘Innovative Product of Italy’ – Bargiornale (Italy) Strong of its highly citrus aromatic structure, with spicy and herbaceous notes reminiscent of the pungent tones of gentian and fragrant chamomile, Italicus is perfect for use in fresh and light long drinks: for the occasion of preferential consumption of the aperitif, we recommend the use in the Italicus Spritz – with champagne and garnish of verse olives – or in the Negroni Bianco – with gin, white vermouth and garnish of green olives.