Tosolini Amaretto Saliza Liqueurs 70 cl (Packaging May Vary)

Product Information

Amaretto has been part of the cocktail world since at least 1851, when history says the liqueur was invented. Siver Medal at WSWA 2012 Classified as 86 points “Very Good - Strong Recommendation” from the Ultimate Spirits Challenge in New York in 2011.

Here’s our official ranking, from best to worst — though in all fairness, none of these liqueuers were unpalatable. I have teamed up with my friends from Distillery Bepi Tosolini to give one lucky reader a chance to find out just how delicious Amaretto Salizà is. The base spirit for Amaretto Salizàis MOST® eau de vie (similar to grappa, but made with the whole grape, which makes the spirit sweeter and softer on the palate).Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox!

It’s much less sweet than most amaretto, which is surprising, with hints of chocolate and mint evident on the finish. For over 60 years, the Bepi Tosolini distillery has been the finest Italian representation of high quality grappa and liqueurs. Light, delicious and rounded on the palate with a fresh almond sweetness that leads to a long, candied finish. While amaretto — Italian for “a little bitter,” a diminutive of amaro— is now thought of as an almond-flavored spirit, the reality is that most amaretti do not contain any almonds at all. When I last visited the distillery I saw how a small team were making these liqueurs in small batches, carefully monitoring the process.Saliza refers to one of the first paved streets in Venice, near Piazza San Marco there is a small Saliza (one of the smallest allies in Venice) where you can still find a red stone in the shape of a heart.

Bepi Tosolini founded the eponymous company in 1943, building a distillery in Udine in the 1950s to produce grappa. This is the venetian legend behinh the Amaretto Salizà, a true almond distillate and a unique recipe without colourings and artificial aromas created by master distiller Bepi Tosolini.Unlike other Amaretto's which are usually made from an apricot kernal concentrate Saliza is made by re-distilling spirit with fresh crushed almonds which gives a harmonious and natural flavour. Finish: Long with intense almond slowly dissipating to leave a pleasant hint of ginger at the finale. The ancient art acquired by Master Distiller Bepi Tosolini continues to live on in the professional commitment that is displayed by the entire family, from Giovanni, who now heads the company, to his grandchildren Giuseppe, Bruno and Lisa. It does indeed taste like a sweet yet lovely cookie, though there’s more vanilla and a hint of cake frosting on the finish than you might expect; that said, it pairs beautifully with the almond notes up front, reminding me of a marzipan-frosted princess cake at times. Homeland to great vines the land has the most prestigious and world-wide renowned DOC or Controlled Origin areas.

In fact, the steam still does not “burn” the marc or the grapes, but instead delicately transports the alcoholic vapours to the top of the device, allowing a pure and aromatic distillate to be obtained. The most iconic of amaretti, Disaronno is quite sweet, with a fairly straightforward almond nose and flavor.The Tosolini family are committed to preserving and refining the knowledge that their grandfather Bepi acquired from the master distillers of the territory of Friuli. One story tells us that the original amaretto, Lazzaroni, wasn’t made with fruit or nuts (directly) but rather baked goods.