Sounds so lovely, Jackie. Scotches can be classed into regions (described below) but there is incredible diversity among single malts from each region. Thanks so much for your comment, Maria! While amari are, in my opinion at least, best consumed in the colder months, this class of digestivo is equally at home year round. (By contrast, blended Scotch mixes single malts from different distilleries. That’s where the best lemons grow, cultivated with a unique method: the plants are supported by ten-foot-tall scaffolding and the slant of the trunk helps protect them from bad weather. While 50% Italian (50% Irish) I never knew the Italian side of the family. Thanks to this wonderful site I have added 6 more goodies and now wonder Italian Liqueurs. I’d be curious to know which Scotch you like best… ? Do you have any other suggestions for strong amari? Frangelico – Hazelnut liqueu/cordial, a nice after-dinner choice if you have a sweet tooth and is particularly nice with coffee. You’re welcome, Gerlinde. I loved it, and that oplned up a whole new category of drinks for me. It, too, has an intriguing maritime taste, without Talisker’s peatiness. Speysides are often aged in sherry casks, which lends them a certain sweetness. One of our favorites is the Amaretto, which we also often use in baking (in cookies etc.). ©2020 Verizon Media. Fantastic to know you’re enjoying—and using—the site. So there you have it, my beginner’s guide to the digestivo. My absolute favorite limoncello comes from Sorrento and is made with the lemons grown in the Agruminato, which is located in the center of town. informative, well done! I don’t like strong drinks of any kind, so although I forced myself to taste grappa, I’ll probably never have it in my liquor cabinet! Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. Ardbeg’s “Supernova” expression is renowned as the peatiest whisky of all. This also leads to a higher alcohol content and the avor becomes more intense. Besides serving as an after dinner drink on its own, sambuca can be added to coffee as a sweetener—and fortifier. I may have not tried the right brand… any suggestions? As is the case with other citrus liqueurs, it is served ice-cold and is especially good after lunch or dinner, but some also drizzle it over fruit salad or use it in dessert recipes. The vini cation process is the same as the one used for “normal” wine, except that the grapes are left to wither: “appassire” in Italian, and hence the name. Who knew?) Grappa, with up to 60% ABV, is the ne plus ultra of this category of digestivo. . Love your posts and thank you for sharing Angelina’s recipes with us. My first experience with bitters was Aperol while in Zurich on business. Personal favorites among the Speysides include Dalwhinney and The Balvenie, which makes a charming 12 year old “Doublewood” expression. Some special ingredients, which the company calls “the heart of Unicum”, are personally weighed out by a family member, currently Péter Zwack’s widow, Anne Marshall Zwack. This was due largely to the pioneering efforts of Milanese merchant Armando Giovanetti. The company that manages the Agruminato also makes a very delicious finocchietto. Those you have to buy there and bring back. as usual Frank! And Islay is often considered its own region, apart from other Island Scotches. Port wine is an after-dinner drink that’s meant to be savored. I am very partial to other island single malts, especially Talisker from the Isle of Skye off the northwestern coast of Scotland. When we came to this country we ended up in a small Midwestern town with no Italians. We love a nice sip after a good meal! Had no idea that Italians liked Scotch so much, for example. Finally, there’s the rest of Scotland, sometime referred to collectively as the Highlands. Wishing there was a good Italian restaurant near me with a well stocked bar where I could try the so many amari there are. And your comment reminded me that I actually have a bottle of Meletti in my liquor cabinet. But the epicenter of single malt production is the valley of the river Spey, in northeast Scotland. If you haven’t yet had the chance to explore the diverse world, I’d invite you to try one or two digestivi from each category and see what you think. So refreshing! Hi Frank — to my taste, vino alla mandorla is not like amaretto — it’s clear like water and thicker than wine (although it is ‘vino’). This is an excellent post and should be submitted to a Food/Wine magazine for the holiday season 2019. Italy, in fact, was the very first country outside the UK to embrace single malts.
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