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| Mazzetti | |
| Bitter | |
| Herbaceous, bitter, spicy | |
| Herbs, spices, alcohol, sugar | |
| 40 cl | |
| 43.0% | |
| Infusion and aromatic extraction | |
| Fine filtration | |
| Nebbiolo (Barolo and Barbaresco) | |
| Ruby red | |
| Digestive, serve cold or with ice |
In the kitchen it acts like a welcome surprise: a few drops enhance roasts, braises and red meat preparations, while it finds natural companionship with aged cheeses and with a touch on cream ice cream or fresh fruit for contrast. Use sparingly so as not to overwhelm the ingredients; it is recommended to add it at the end of cooking or as the final touch to the dish to preserve the aromas.
Mazzetti
Discover the spirits, production style and story of Mazzetti.
Distillation
Steam-heated copper pot stills with a discontinuous (batch) method; traditional distillation for eaux-de-vie and brandy (methods described in company materials).
Ageing
Ageing in casks and barriques; finishing practices in casks that previously held sherry, bourbon, vermouth and other selected woods; on-site ageing cellar for multi-year refinements.