Saliza Amaretto Veneziano Bepi Tosolini

While Amaretto is described is often described as an almond liqueur many versions are made using apricot kernels, or peach stones. However this superior example, made by master distiller Bepi Tosolini, is a cut above most and uses real crush almonds that are macerated and re-distilled with grape spirit. It's got beautiful aromas of freshly ground almonds together with a touch of toffee and a complex palate and restrained sweetness at the long, lingering finish. A properly serious Amaretto which is delicious served over ice as an after dinner liqueur.

The history of the Bepi Tosolini Distillery began in 1943, when Friulian Bepi Tosolini, a man passionate about his region and its products, set out to create a different style of grappa. Transforming a simple, humble and very often rough, rustic spirit into something he could put before a more refined and demanding clientele. So, in the immediate post-war period, armed with the belief that this poor product of the Friulian peasant tradition, could achieve popularity on a wider stage. Bepi Tosolini has invested in his dream by building a new distillery in Udine and joined it to the largest grappa cellar in Italy. Having put Grappa firmly on the map they also produce a wider range of Italian spirits, becoming a much-admired distiller in the process.