Italian Nut-flavored Liqueurs

This classic liqueur is made with different combinations of neutral spirits, caramel, sweet or bitter almonds, various herbs, spices, and occasionally apricot kernel oil. Though its name stems from the Italian amaro, meaning bitterREAD MORE

This pale gold liqueur is distilled from a hazelnut infusion which is blended with various flavoring agents such as vanilla, chocolate, or coffee. The base concentrate is then combined with alcohol, sugar, and water before it is left to age. F... READ MORE

Hailing from Saronno, this renowned amaretto brand is produced with a base spirit, apricot kernel oil, burnt sugar, and 17 different herbs, fruits, and spices. The brand claimed the invention of the original amaretto in the 16th century, and throu... READ MORE

Nocino is an Italian liqueur that is prepared with a maceration of unripe green walnuts in a combination of alcohol and sugar, with the occasional addition of spices, predominantly cinnamon and cloves. The process results in a dark, almos... READ MORE

Unlike the French ratafia de Champagne that classifies as a fortified wine, ratafia liqueur is associated with Mediterranean countries, primarily Italy, Catalonia, and southern France. This versatile liqueur is typically based on... READ MORE

Nocello is an Italian amber-colored liqueur that is flavored with walnuts and hazelnuts. The drink is produced in the province of Modena of Emilia Romagna—a region well-known for the tradition of producing nut-flavored liqueurs. Thi... READ MORE

Padre Peppe is a walnut liqueur from Altamura that is based on an ancient recipe that was first developed by a Capuchin Giuseppe Ronchi. In 1832, the Striccoli family used the monk’s recipe to create their version, named Padre Peppe... READ MORE

Nocciolino di Chivasso is a hazelnut liqueur that hails from the small town of Chivasso in Piedmont. It is made with regional hazelnuts called Tonda Gentile delle Langhe. Apart from hazelnut infusion, the liqueur also includes alcohol, wa... READ MORE