Italian Spirits Tour – NORTH
The rooftop reception at Terrazza Plaza was an inspired welcome to the iconic city of Rome.
The Italian Trade Agency along with all 10 spirit producers hosted all the attendees to a mini ‘Taste of Italy’. The cocktail hour featured traditional Italian fare like fried squash flowers and prosciutto wrapped melons.
Beverages were served by two talented bartenders each using liquors created in Italy. Cocktails led to our coursed dinner punctuated by remarks from each of the brand owners or their representatives. Each more humble than the last and eager to show us their place of business.
With a headquarters located in downtown Milan, Lucano is positioned in the heart of Italian progress.
Their chic office features a massive bar showcasing the many Lucano product varieties. Opposite the bar is a library of spices and herbs used in Lucano’s signature Amaro.
After introduction to the Lucano family and a delish welcome punch, we were led to the boardroom for a custom lunch created by the in-house chef.
Leonardo Veno, fourth generation heir to their Amaro empire, explained that the distillery was currently under construction but showed us very descriptive visuals of the manufacturing process.
Amaro has been consumed by Italians as an after dinner beverage for centuries. The bitter herbal liqueur has been known to aid in the digestion of those famously robust Italian meals. Lucano uses a secret blend on gentian and angelica root along with about 30 other herbs to derive its one-of-a-kind flavor profile.
The educational session was followed by product sampling, trying nearly every Lucano product. My favorite was the Walnut Liqueur. Its subtle nutty flavor would compliment a Bourbon cocktail well.
Letizia Lucano, the youngest member of the Vena family, led us on a bar crawl along Navigli, a canal that runs through Milan.
Our first stop was Iter. The new menu featured cocktails inspired by Panama using Italian spirits. What a unique blend.
Stop #2 at Mag Bar was also an inspired experience. Everything from the menus that resembled a bank notes to serving cocktails garnished in Italian lira was unexpected and spectacular. My Madera Sour featured Mezcal and Lucano Amaro, it was delightful.
Rita’s was the 3rd and final stop on our bar crawl. Named among the top 10 best bars in Italy, Rita’s did not disappoint. They serve an assortment of snacks to compliment the cocktails. The location was packed as guest continued to convene at the cozy bar at the end of Fumagalli. We enjoyed a citrus forward digestif that was the perfect nightcap on a eventful afternoon in Milan.
It’s hard to distinguish the Nardini Distillery from a futuristic space travelling vehicle.
Expertly designed to awe onlookers, the office and lab are affectionately referred to as “The Bubble”.
What lies beneath is equally as impressive. A massive theater and reception area allows the brand to entertain all invited guest in chic Italian fashion.
We were lead by Antonio Guarda Nardini, 5th generation Grappa distiller. He escorted us through the manufacturing, bottling and aging rooms. While Nardini produces exquisite Aquavites and Aperitifs, it is most famous for being the oldest Grapperia in Italy.
Grappa like Cognac or Tequila has a special categorization due to how and where it is produced. A product must be produced in Italy using the pomace from grapes grown in Italy in order to be deem a Grappa.
The stems, sticks and pulp remaining after wine-making is referred to as pomace. Additionally, the spirit must be free from any artificial color or flavoring.
Nardini Distillery is located just outside of the beautiful town of Bassano Del Grappa, 3 hours outside of Milan. The aptly named city looks like something out of a fairy tale. In the heart of the city founded in 995, runs the Arno River. Ponte Vecchio is a historic stone bridge that connects one side of the canal to the other.
At the head of the structure sits the original Grapperia Nardini where the brand has sampled and sold grappa since 1779. Walking the streets of Bassano felt as if we were transported to medieval time, in only the best ways.
We arrived at Garage Nardini Osteria for a typical Italian lunch spanning almost two hours long. The meal included el dente risotto topped with raw Scilician Red Shrimp and glasses full of white wine. Antonio retold stories of his family’s history and his world travels. A truly intriguing man producing an exceptional spirits.
The home of Maraschino Liqueur, Luxardo Distillery has a long history of producing fine Italian spirits founded in 1821.
Luxardo has been a pioneer in the Italian spirits industry. The company produces over 2 dozen liqueurs not including their line of syrups, jellies and fruit garnishes. While the cherry based liqueur is what Luxardo is most well known for, Sambuca, an Anise flavored liqueur, is their most popular export.
We were lead through the facility by Matteo Luxardo, sixth generation distiller. The family distillery has seen its fair share of hardship.
The original distillery in Zara was commandeered during World War II. Ultimately, two of the Luxardo brothers were murdered leaving the family and brand in a tenuous state. Luxardo then relocated to its existing location in Torreglia. Surrounded by monasteries and their proprietary cherries.
Luxardo manages each step of the production process from squeezing and aging cherries all the way to bottling and shipment. Master distillers take the skin, stems and sticks from their Marasca cherry trees.
After sufficient rest in wooden barrels, the mixture is then distilled using a neutral grain spirit. While the Maraschino Liqueur taste more like almonds than ripe cherries, the distinct flavor and twine wrapped bottle makes the brand recognizable on any bar.
We met the Ramazzotti Team at Bulk.Bar in downtown Milan– a chic restaurant with an impressive bar location in the heart of Chinatown.
Ramazzotti Brand Ambassador and dapper gentleman, Alejandro Mazza, led us through a product tasting while Laura and Giulia educated us on the history and spirit of the company.
We then joined the head bartender for a cocktail demo and tasting. Ivan created unique craft cocktails using Ramazzotti Amaro, Sambuca and the newly released Rosa. We met the owner of Bulk.Bar, Giancarlo Morelli who shares our penance for eyewear.
We reconvened at Savini located in the Galleria right next to The Duomo. The traditional Italian meal featured shaved ham, fresh fruit and creamy risotto. Dessert was phenomenal, a mixture of pastries, chocolates and other beautiful confections. There was plenty of Ramazzotti Amaro to aid our digestion of our hearty meal for after dinner drinks.
The talented bartenders at The Stage crafted us delicious cocktails using Ramazzotti and modifiers from their impressive bar. The view from the second floor window overlooked the modern plaza located outside. Piazza Gae Aulenti has become a tourist attraction and community hangout space.
The last venue we visited was 1930 Cocktail Bar. Recently named of the of top bars in the world. We were lead to the undisclosed location for a private tasting.
Bar manager/owner unraveled a scroll like cocktail menu carefully explaining each option. Each cocktail was presented in a very unique fashion, pleasing the eyes and palette.
After journeying by coach, we arrived in the small town of Cocconato.
The Bava Winery can be seen from the street. The distillery is a mixture of classic Italian home structures and industrial warehouses. Instructed by Roberto Bava, the winery produces much more than sparkling wine.
Mr. Bava informed us that his family took over ownership and operation of Cocchi distillery in 1978. His family feels privileged to carry on the Cocchi legacy while introducing products under the Bava brand. Roberto showed us throughout his facility.
The brand uses several techniques to extract juice from the grape with adding any crushed pits to the ‘mash’. Pits or seeds can contain poisonous properties, so vinters take extra precautions to remove this element. One method employed by Bava, uses water pressure to gently squeeze all the liquid from the fruit. Genius!
The Cocchi distillery could actually double as a Vermouth museum.
Roberto has a vast library of rate and old Vermouths. Cocchi is a member of the Vermouth Di Turin Institute which has a mission to valorize, promote and enhance the quality of the Turin Vermouth, the market deployment through the synergistic work of all producers. We then ventured to the tasting room located near the distillery gift shop. We sampled a variety of Vermouths and Sparkling Wine paired with aged cheese; some as old as 25 years. We were encouraged to detect the subtle differences between each combination.
For a late lunch, the group was lead into Cocconato township. A town with a population around 1600 people, possess all the old world charm of a traditional Italian town. For example, the residents were preparing for a donkey race; a celebration that dates back to the 13th century. Our meal lasted around two hours complete with Bava red and white wine. An assortment of pastas and anti-pastas ending with a selection of desserts including panna cotta, fruit custards and of course, Tiramisu. We left Asti full of bubbles and a rich knowledge of Vermouth culture.
Top 3 Faves:
- All the amazing regional food.
Each city had unique flavors and traditions.
2. New friends
I learned so much from the other beverage professionals on the trip.
3. Swag
Bringing back a little piece of Italy.
Many thanks to everyone who helped organize the spirits tour. It was a trip of a lifetime.
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