Liquore Ciliegia

The history of the Quaglia distillery is linked to the initiative of the Giuseppe Quaglia who in 1906 buys the Castelnuovo di Bosco distillery, born in the late 1800s between Monferrato and the Turin hill, in a marvelous landscape that has always been linked to the wine tradition. From the start the entrepreneur’s vision is far-sighted and innovative with a series of expansion works that increase its production capacity. In 1930 his son Carlo followed his father’s path and with the same determination he made other investments in particular in the bottling section, up to 35 employees. In 1967 it was the turn of his son Giuseppe, who was succeeded today by Carlo bringing new energy, expanding the liqueur range always following the great Piedmontese artisan tradition, yesterday as today synonymous with excellence in distillation. And here are born and reborn products such as the Ratafià of Pecetto cherries, the Genepì, the Barolo Chinato and the Gianduia Cream, which bring back into vogue an ancient way of producing liqueurs with herbs and natural spices that were once never missing from the home pantries and that today find a new splendor in the world of mixing. Four generations united in the wake of the traditional craftsmanship that is renewed year after year.

The Quaglia Ciliegia Liqueur is obtained by resting the typical Turin’s cherries such as Graffione Piemontese in demijohn for over three months containing the alcohol to which they release all the aromas of the fruit, enriched by the almond notes of the seed. It’s from this infusion process that the final liqueur ready to be bottled, and served ice-cold or mixed in tasty cocktails, is created by mixing sugar syrups and exotic spice infusions.

Origin: Piedmont

Alcohol: 25%

Volume: 70 cl

Producer: Quaglia