Tosolini Limoncello

Limoncello is reckoned to have first put in an appearance around the early twentieth century originally in the Sorrento and Amalfi area of southern Italy. Over the years its popularity has stretched far and wide and now versions are made the world over. Tosolini's excellent example is made using only natural ingredients and without any artificial colourings, or flavourings. They take the peel of yellow and green lemons harvested from the Amalfi coast and steep them in neutral grape spirit releasing the lemon oils into solution. It's then mixed with pure sugar syrup to create the finished product. Slightly hazy in colour it's got a big streak of zesty lemon throughout along with a fresh acidity which strikes just the right balance between syrupy sweetness and a sharp citrus blast. Put it in the freezer before serving to make it extra zingy.

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.