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Marka: Frangelico
Frangelico is a traditional hazelnut liqueur - enjoyed neat, over ice, with coffee or in a wide variety of stylish cocktails.
Produced in the Piedmont region of northern Italy, its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area.
Their skills in fine food and drink would have included the art of distilling, especially the use of the wild hazelnuts and other local ingredients to create a liqueur on which Frangelico is based today.
Its name is also part of the same local legend - an abbreviation of Fra. Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the 17th century.
The Frangelico bottle is an immediate reminder of this distinctive history. Shaped like a monk’s habit, with a traditional rope belt around its waist, it is a guarantee of authenticity and quality that links the past right through to the present day.
Frangelico’s flavour is achieved through a four-stage process:
1. Hazelnuts
Local Piedmont hazelnuts are shelled, toasted and crushed. They are then infused in a solution of alcohol and water.
2. Distillation
Part of the hazelnut infusion is distilled to produce a natural hazelnut distillate.
3. Natural Flavourings
A number of natural extracts – including cocoa and vanilla - are blended with the hazelnut infusion and hazelnut distillate to create the Frangelico concentrate.
4. Blending
The concentrate is blended with pure alcohol, sugar and water to achieve the required bottling strength. It is then laid down in vats for 6-8 weeks to allow the blend to marry together and mellow.
Taste Frangelico and the whole story falls into place. Wonderful toasted wild hazelnuts, found only in the Italian north, combined with cocoa, vanilla berries and a host of other natural extracts that make up its complex flavour.
Appearance: Pale Gold
Nose: Intense hazelnut aromas
Palate: Rich texture. Pronounced but delicate hazelnut flavour with hints of vanilla and dark chocolate. Smooth, long finish with fragrant back-note.
Frangelico is a traditional hazelnut liqueur - enjoyed neat, over ice, with coffee or in a wide variety of stylish cocktails.
Produced in the Piedmont region of northern Italy, its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area.
Their skills in fine food and drink would have included the art of distilling, especially the use of the wild hazelnuts and other local ingredients to create a liqueur on which Frangelico is based today.
Its name is also part of the same local legend - an abbreviation of Fra. Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the 17th century.
The Frangelico bottle is an immediate reminder of this distinctive history. Shaped like a monk’s habit, with a traditional rope belt around its waist, it is a guarantee of authenticity and quality that links the past right through to the present day.
Frangelico’s flavour is achieved through a four-stage process:
1. Hazelnuts
Local Piedmont hazelnuts are shelled, toasted and crushed. They are then infused in a solution of alcohol and water.
2. Distillation
Part of the hazelnut infusion is distilled to produce a natural hazelnut distillate.
3. Natural Flavourings
A number of natural extracts – including cocoa and vanilla - are blended with the hazelnut infusion and hazelnut distillate to create the Frangelico concentrate.
4. Blending
The concentrate is blended with pure alcohol, sugar and water to achieve the required bottling strength. It is then laid down in vats for 6-8 weeks to allow the blend to marry together and mellow.
Taste Frangelico and the whole story falls into place. Wonderful toasted wild hazelnuts, found only in the Italian north, combined with cocoa, vanilla berries and a host of other natural extracts that make up its complex flavour.
Appearance: Pale Gold
Nose: Intense hazelnut aromas
Palate: Rich texture. Pronounced but delicate hazelnut flavour with hints of vanilla and dark chocolate. Smooth, long finish with fragrant back-note.
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