Distilleria Galdino Caselli

Founded in 1860 by Francesco Caselli as a grocery business, the company gradually became a distillery when Galdino Caselli took over leadership in the early 20th century. The family developed classic local recipes (including the star-anise–based Sassolino and Nocino) and has maintained artisanal production of liqueurs and spirits to the present day.

To enhance the local liqueur tradition through historic recipes handed down across generations, combining artisanal methods and careful ingredient selection to produce typical products of the Emilia area and the Mediterranean.

Sassuolo and the province of Modena; tradition rooted in the Emilia-Romagna area with Mediterranean references for some products (e.g., use of Taggiasca olives in IM GIN).

Historically, Sassolino Caselli received international recognition: gold medals in Rome and Paris (1924) and awards at events such as Tripoli (1927) and Bologna (1929).

Production based on infusions and macerations for liqueurs (e.g., infusion of star anise, citrus, walnuts), distillation of pomace for grappa and aromatic distillation for gins; the company offers both unaged products (grappa bianca) and aged expressions (grappa riserva barrique).

Infusion and maceration for liqueurs; distillation of pomace for grappa; for some gins distillation is indicated with a 'steam pot still' / pot still method (commercial sources).

For grappa riserva an aging in barrique is indicated; the range also includes unaged grappa bianca and liqueurs obtained by infusion/maceration.