Frangelico 70cl
Format: 70 cl
More information
VAT and Tax incl.
Excise and customs charges incl. (EU, CH, US only)
| Campari | |
| Liquor | |
| Sweet, nutty, vanilla, light spices | |
| Hazelnuts, herbs, spices, alcohol, sugar | |
| 70 cl | |
| 20.0% | |
| Light amber | |
| Neat, with ice, cocktail |
The production process of Frangelico begins with the careful roasting of hazelnuts, followed by their infusion in an alcoholic solution. To this, cocoa and vanilla extracts are added, enriching the aromatic profile of the liqueur, providing warm and enveloping notes. The addition of a coffee extract and other secret ingredients contributes to creating a noteworthy complexity.
Frangelico is presented with a clear amber color and an intensely hazelnut aroma, with hints of chocolate and vanilla that enrich the scent. On the palate, it is sweet yet balanced, with a pleasantly long aftertaste that recalls roasted hazelnuts.
This liqueur can be sipped neat, with ice, or as a key ingredient in many cocktails, including the famous "Frangelico on the Rocks," "Frangelico and Soda, and the celebrated "Nutty Irishman," where it is mixed with coffee and Irish cream. Moreover, its sweet and rich profile makes it an excellent candidate for incorporation into various sweet recipes such as cakes and creams.
The 70cl Frangelico is an Italian excellence with a distinctive bottle design that resembles the shape of a Franciscan monk, in honor of the ancient monastic distillation traditions of the Piedmont hills. A true gem to enjoy and gift, perfect for those who love intense and sophisticated flavors.
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Distillation
Varies by brand and category. Official examples: SKYY Vodka uses a proprietary quadruple distillation and triple filtration process; BULLDOG Gin is described as quadruple distillation in traditional copper stills; some gins (e.g. O'ndina) are produced in small batches. Specific methods depend on the individual brand.
Ageing
Varies by brand: some amari and liqueurs undergo finishing/ageing; Braulio is aged in Slavonian oak barrels (minimum 15 months); tequila and rum variants are matured in casks (e.g. Espolòn offers finishes in ex‑bourbon barrels or in chardonnay casks and reposado/añejo expressions with different woods).