Taiadea is a name of dialectal origin which, following the traditional recipe, requires the skilful combination of grappa and China Calissaia infusion, in perfectly equal quantities. In ancient times, cloves and orange peel were used to obtain preparations that cured many ailments, and over time even cinchona became a precious ingredient used for the preparation of liqueurs. During maceration, the cinchona gradually releases all its invigorating properties into the brandy, bringing that particular flavor and a pleasantly spicy and fruity note giving rise to a surprising contrast between sweet and bitter.

At sight it is clear and with an amber color. The nose reveals a fascinating bouquet full of complex aromas, spicy aromas and light fruity hints of orange and floral nuances that mix with a clear cinchona aroma. Light-bodied, the taste is supported by the sweet-bitter marriage and by all those flavors that bring to mind a little grandmother's natural remedies.

Excellent digestive to conclude the meal.

How to serve

Glass:

Tulip goblet

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Serve to:

14-16°C

When to drink it:

This liqueur is good right away

Production area

Veneto

Producer: Poli

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