Padre Peppe

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.

The liqueur is produced by macerating green walnuts in alcohol, together with other botanicals. The macerate is then aged for four years, before it is diluted, flavored, sweetened, and colored with caramel. Padre Peppe is dark, intense, and subtly bitter with typical herbaceous, spicy, and walnut aromas and flavors.