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Liquors have become an important part of the Garrone family, because it gave us a chance to bring out of Italy part for the drink tradition and gave us a chance to strengthen the bonds with our distributors.
The origins of limoncello have to be searched in ancient times, most likely in the era of the Roman Empire. The story says that the surviving legionaries who returning after the long years of service, received as a gift and sign of appreciation land to farm.
As they were often good drinkers someone on the cost near Amalfi tried to make something with the lemon peals and the Limoncello came to life.
In time the production became more sophisticated adopting to the changing tastes . Limoncello was, is and will remain an Italian product of excellence. Garrone has interpreted it, bringing on everyone’s table the sun of the Mediterranean Sea.
Drink limoncello after a meal.
Orangello was part of the sicilian drinking tradition as they wanted to maintain an indipendence taste from the main land. The taste is undoubtably good and fresh. It is perfect when served fresh after a meal.
Sambuca is an anise-based liqueur, which has been present in the tradition of many Mediterranean countries.
Garrone did not want to reinterpret but was inspired by the original Italian recipe that reappeared and became popular in a port town of Anzio near Rome around the year 1850. Excellent added to coffee or by itself.
Spritz was born in the Region of Venice, during the Habsburg domination. The soldiers sent from Vienna, who normally came from beer drinking areas to lengthen the wine. They added a splash of sparkling water making it fizzy, then to give it a structure they added various liquors. This tradition survived with the unification of Italy but with time it was re-interpreted in every town in a different way. The first real international evolution of Spritz arrived at the beginning of the 20 century from a new type of consumer, the Austrian noblewomen who, seeking the charm of the lost Venetian lands, rediscovered the Spritz, the rest is history and Garrone is part of it.
Bitters are closely linked to the history of digestive drinks and medieval elixirs, they are the result of spices mixed by skilled hands, deriving from the knowledge of healing herbs. In 18 century Venice, thanks to trade with the far East, which brought plenty of spices and herbs, combined with medicine and pharmacology, the first modern “Triache” was created. From here the Bitter was born, this soon was worked to get a pleasant taste and the drink we know today came to life. The use of the Garrone Bitter has changed since then, it has no curative effect, but it is a nice component for many cocktails. Joy and friendship have a strong healing effect for us.
The Amaretto Garrone is made according to the original recipe that gives a distinctive Italian flavour of almonds and spices.