The Nocino, and the fame you didn’t expect

The lagAlpi shop hosts various drinks with an important reputation. Absinthe, Damassine, Genepì, are all illustrious guests of the fervent alpine imagination, which certainly does not lack imagination. If naming these drinks immediately recalls the history they carry, the association isn’t so immediate when it comes to the Nocino. Yet, this historic liqueur has a lot to tell us, you just need to know how to listen …

The Nocino, properties & uses

The nocino’s a dark-colored and dense-looking liqueur. It can be served at the end of a meal as a digestive and is used by many as a tonic and as a remedy for liver aliments.

To tell the truth, the use of walnut husk as an ingredient for medicines or liqueurs dates back to ancient times. And today, there are many applications that see the nocino protagonist of treatments purify the liver and antiparasitics. The tannins naturally contained in this digestive help digest proteins, kill bacteria and parasite.

The myth of San Giovanni

It’s incredible to believe, but the feast of St. John’s Day ( June 24), numerous legends bordering on the sacrilegious are linked, and one in particular-the one we are interested in now-is the one that has witches gathered around a walnut tree in a mysterious propitiatory dance.

In fact, the Walnut is a tree with a not exactly good-natured reputation. In fact, the Walnut is a tree with a not exactly good-natured reputation. Of him, among other things, it is said that the cross of Jesus was made, while Dionysus, blinded by anger, chose his features for the sad fate of his beloved Caria (we have already talked about this fame in another article dedicated to walnut oil, which you can find here).

It is therefore no coincidence that the witches collect the branches for their magical rituals, while the hulls, which in the shortest night of the year are still unripe, are collected by them to ensure vitality to the plant.

This is where the legend that binds Nocino to the night of San Giovanni was born. It’s precise during the night between 23 and 24 June that the woman judged to be the most skilled in the preparation of the digestive (or, in other versions, a virgin) will have to climb the walnut tree, barefoot, to collect the still unripe fruits.

Does this seem like a slightly complicated way to make a liqueur? If so, you must recognize that our producer Manifattura Branchihas no shortage of courage. Its Noos, in fact, is produced exactly according to tradition, and with every sip, you can savor the mystical energy of the shortest night of the year …

The origins of nocino and the myth of Picti

But where does Nocino come from? So far be it from us wanting to do the work of professional historians, it is nevertheless fascinating to take for granted the story that tells of the strange encounter that Julius Caesar‘s soldiers had in Gaul …

Here, in the origin of the legend according to which the Walnut tree was the twitches’ tree, the Roman soldiers found themselves faced with disturbing warriors who, to scare their enemies, dyed their faces with a greenish-brown paste. It was a tincture made from unripe nuts. This strange concoction of nuts, honey, and other fermented fruit was then drunk by the fearsome roosters, which in this way took the courage necessary to enrage the battle.

It seems that such a concoction is the distant ancestor of nocino and that these fearsome and ruthless adversaries are its first producers. The Romans called them “Picti,” that is, paintings, precisely because of their faces marked by … nocino!

The Ratafià, to seal agreements and pacts

Many of you will also know nocino as Ratafià. In fact, in many places, especially in northern Italy and Italian Switzerland, this is the official name of the walnut liqueur, while the term nocino has appeared more recently. This is also evidenced by the materials collected for the Vocabulary of the dialects of Italian Switzerland (circa 1920). The description of this walnut liqueur is found only under the heading ratafià. This term indicates various liqueurs obtained from fruit, alcohol, sugar, and substances aromatic and widespread in the Mediterranean area.

But why “ratafià”? It was an ancient tradition to consume a solid alcoholic beverage to seal a pact or agreement. The etymology is traced back to the Latin rato fieri used by ecclesiastical writers, which means “to be ratified”. Hence the fiat installment, rata fiat: ““that it is ratified.”

The Ratafià del Ticino of our producer Tamborini takes inspiration from this fascinating tradition Ratafià of Ticino from our producer Tamborini whose secret recipe seems to come directly from a certain Father Gaucher of the monastery of Santa Maria dei Frati Cappuccini in Bigorio sopra Tesserete, who has been producing this tasty liqueur since time immemorial of walnuts.

CimaNorma, a Ticino fairytale that never ceases to enchant

It all started next to a waterfall, whose water, throwing itself from the mountain, produced energy. It was the beginning of the twentieth century, and between Torre and Dangio, a brewery was coming to life in the Blenio Valley, Canton Ticino.

Times were difficult in the Blenio Valley. The not so generous land did not give enough fruit to survive excellently, and many Bleniesi were forced to migrate. Among them the Cima brothers.

La fabrique du chocolat Cima

Once in Nice, they discovered with surprise a new trend, the chocolate. Everyone wanted it, and what everyone wants often bears good fruit. So they began to produce it and became experts in the art of chocolate makin. Then, in 1903, with their pockets full of money, they returned to their native land determined to trade the Cima chocolate.

So they did, but luck didn’t smile at them for long. Just 5 years later, in the night between 28 and 29 August, the River Soja overflowed. The factory was almost destroyed.

The (unfortunate) beginning of CimaNorma

Another repatriation helped them: Giuseppe Pagani had become rich in London as a restaurant owner and had good relations with the Swiss Consumers’ Association, now known as Coop. Pagani won them over as customers and bought Norma, a second factory in Zurich, to meet delivery obligations. Thus, the CimaNorma factory was born.

In 1915, however, another misfortune struck the developing company. CimaNorma was the victim of a devastating fire.

The golden years of CimaNorma

But after the descent, we know, there is the ascent, and this is how, after these unfortunate events, a period of flowering and growth began.

In 1920, the CimaNorma employed nearly 500 people in the Blenio Valley. In the 1950s, the village of Dangio-Torre was even richer than the city of Lugano.

CimaNorma profoundly influenced the lives of its workers and citizens of the Blenio Valley by creating a chocolate village. It provided the male workers with houses, the female workers a hostel, where the nuns taught them home economics and good manners, and the clerks had their little church.

Il 1968, l’Annus horribilis

But then, again, the fall. In the night. Because the Swiss Consumers’ Association ended the collaboration, everything ended quickly: In 1968, the chocolate company Cima Norma closed its doors, and everyone was fired. The Blenio Valley did not recover for a long time.

However, as the factory emblem says: Adversa Coronant; despite adversity, CimaNorma persists to this day.

The turning point and the dream of CimaNorma

Between 2001 and 2009, the architect Marino Venturini rcreated lofts within the factory spaces. A few years later, timidly, a new era starts, the foundation “The Chocolate Factory”, which gives new life to the former industrial complex of Torre-Dangio, transforming it into a dynamic laboratory that hosts cultural and artistic productions from all over the world.

In 2017 Venturini, who in the meantime became the owner of the building, relaunched the CimaNorma Collection, brand with a limited edition.

But the real turning point comes in 2019 when the entrepreneur Abouzar Rahmani Abouzar Rahmani buys and relaunches CimaNorma in all respects.

The legacy continues…

Today, the old factory, now a museum, no longer houses the actual production of chocolate, yet it remains the symbol of an era of dream and great work that still throbs in the heart of many bleniesi.

Meanwhile, production has moved to Rancate, where Domani Food SAproduces chocolate in its modern plant, made from seed to tablet in Switzerland, with the best organic ingredientsof sustainable origin.

In line with the respect and trust in the tradition typical of CimaNorma, Domani Food has given new life to the chocolate of the Blenio Valley by looking at the demands of modern consumers and promoting a balanced approach towards nutrition.

A new life for CimaNorma and a new dream for chocolate made in Ticino …

Fruit vinegar, how and why to use it

With the arrival of the heat, it is difficult to find a better dish than a nice salad with seasonal vegetables and fruit. Fresh and nutritious, it is both healthy and meets the taste of almost everyone.

To make your salads even tastier, today we want to talk to you about fruit vinegar. Yes, of fruit, because contrary to what many think, there are not only wine or apple vinegar, but a quantity of colorful and delicious vinegar that will surprise you.

There is as much vinegar as there are varieties of fruit, and their presence in the kitchen makes each dish imaginative and original. Yes, because the fruit vinegarand their presence in the kitchen makes each dish imaginative and original. Yes, because fruit vinegar is an excellent salad partner, it is equally happy to combine with meats, fish, even desserts. But let’s go in order.

What is the fruit vinegar?

Like all vinegar, fruit vinegar is also obtained thanks to Gram-negative bacteria of the genus Acetobacter, which oxidize the ethanol contained in wine cider and, in fact, in the presence of air and water in fruit—turning it into acetic acid.

Strawberry, apricot, pear, raspberry vinegar … the result is an acidic liquid with vague references to the fruit from which it was produced.

How to use it

Rich in antioxidants, fruit vinegar help strengthen the immune system and have an alkalizing and detoxifying effect, so much to purify the body.

Excellent for salads, to create delicious marinades, dressings a fruit salad is also suitable as a flavoring for water. A trend that comes from America sees them used in the creation of tasty and thirst-quenching drinks. Just add a little vinegar to a jug of ice water to make a detox drink, which aids digestion and fights constipation.

Apple vinegar, how to use it and its properties

Particularly rich in mineral salts, it’s the best known, and not surprisingly. It has a long series of beneficial properties, including antioxidant and rebalancing of the bacterial flora. In addition, it is an excellent ally of the line as it helps to perceive the sense of satiety.

Our producer Moulin de Severy produces a delicious apple pulp vinegar, ideal for country salads and to blend the fish of our rivers. It also goes well with sweet and sour cuisine and various apple dishes. It also goes well with sweet and sour cuisine and various apple dishes.

Pear Williams vinegar, for those who love the Orient

An essential ingredient for those who love oriental cuisine is the pear Williams vinegar from our producer Moulin de Severy. Enhancing the complex flavors of Asian dishes also lends a fruity touch to salads.

In addition, it is helpful for those suffering from cystitis as it can change the pH of the urinary tract, making life more difficult for viruses and bacteria.

Rasberries vinegar, ally of meat, fish and…tired legs

If you suffer from microcirculation, problems, raspberry vinegar could be an excellent natural remedy. Like all red fruits, raspberry is also an excellent antioxidant, perfect for preventing those annoying problems such as tingling, always cold hands and feet.

In the kitchen, raspberry vinegar is excellent for giving a pinch of fruitiness to a seafood salad or a fish or red meat marinade.

Absinthe, between myth and reality

His fame precedes him. Absinthe,
absinthe
in French and green fairy in myth, is rightly one of the most celebrated, famous and controversial alcoholic beverages in history.

But what is absinthe? And why has it been banned for a long time, accused of causing disastrous side effects, like a hard drug? Let’s find out together.

The Artemisia absinthum, queen of medicinal herbs

The plant from which this legendary drink is made is called Artemisia absinthium. It is widely used in herbal medicine for its myriad properties, including tonic, antiseptic and vermifuge properties. It is a shrub characterized by a very suggestive silver-green color, widespread in the Alpine zone.

Many Vermouth, are also obtained from the same plant, including the widespread Martini and Cinzano, which, however, curiously, were not affected by the same ban that Absinthe was a victim of. But this is another story that we will tell shortly …

In any case, saying that Absinthe is obtained from Artemisia absinthium is correct but incomplete. This legendary drink is obtained from the distillation of various medicinal herbs, including green anise, fennel, lemon balm, coriander, hyssop. But not only. In our shop, we have many types of Absinthe, the result of the creativity of producers such as Larusée who have always sought aromatic elegance and gustatory excellence, placing no limit on the experimentation of Artemisia absinthium.

Here, you can find their selection of exceptional and certainly unconventional Assenzi, including the Blanche de Léon, enriched by Edelweiss grown organically in the Swiss mountains, or Les Précieuses Speyside 2019, which adds Speyside’s finest single malt whiskey to the base of Blanche de Léon. In short, a fascinating journey into the balanced blend of Flavors that only expert hands like those of Larusée can create, strengthened by the Swiss-French tradition that sees Neuchâtel as one of the undisputed strongholds of Absinthe.

Couvet, patria natale dell’Assenzio

Couvet, homeland of Absinthe Starting from the first half of the nineteenth century, an alcoholic drink with the name of Absinthe begins to depopulate in half of Europe, primarily Switzerland and France, but also England, Germany, Italy, Austria.

But where did it come from? Who was the inventor? Although there is no specific information about its conception, legend has it that it was invented by the French doctor Pierre Ordinaire who, then a resident of Couvet – in French Switzerland-around 1792 presented it to the public as a medicine suitable for curing countless diseases: a kind of tonic with miraculous properties.

The Henriod sisters also live in Couvet, and, sensing the enormous potential of this tonic, they begin to market it by obtaining the recipe from Pierre Ordering and opening, shortly after that, the first official distillery. And it is here that the legend called Absinthe begins, which will become one of the most emblematic symbols of the Belle Epoque.

In short, it seems that the small town of French Switzerland is rightly the true birthplace of Absinthe, and it is no coincidence that, even today, among the population of Couvet, recipes that once belonged to clandestine distillers, which the heirs jealously preserve and sometimes make a real business out of it.

This is the case of our producer Absintissimo, keeper of ancient recipes whose mystical flavor is transmitted to the public thanks to the incomparable Assenzi of his production, including the legendary La Fée Verteand La Covassonne.

The parisian time and the reasons why it was banned

From Couvet, Absinthe soon arrives in bars, lounges, bistros, and cafes throughout Europe, depopulating France. It becomes so famous that it gives its name to the aperitivo time5 pm, now called l’heure verte.

Equipped with that characteristic green / yellowish color, which collaborates to give it mysterious charm, and also characterized by many healing properties, in a short time, he surrounds himself with a group of loyal and famous consumers, who baptize him Fée Verte, Green Fairy. She is credited with part of the credit for the strokes of genius and intuitions of some of the most influential artists of the twentieth century, including Picasso, Degas, Baudelaire, Oscar Wilde, and Paul Gauguin.

But why was absinthe considered so dangerous that it was banned? In reality, part of the responsibility for the announcement is mainly attributable to the social and human unease experienced at that time, which many artists tried to cope with by finding a landing in the Green Fairy. Unlike what the Belle Epoque denomination intuitively recalls, the first half of the twentieth century was an era of severe crisis, emphasized by the recent industrial revolution, and which not surprisingly resulted in the First World War.

Famous and less famous artists, often accused of being controversial time wasters, poured into the cafes, finding vent and inspiration in Absinthe, which soon became a source of discontent even on the part of the wine lobbies, already brought to their knees by the epidemic of the film era. In addition to this, the widespread diffusion, especially among the poor population groups, of inferior quality products, which only imitated the real Absinthe from afar and used harmful ingredients at low cost, emphasized, even more, the impression Absinthe represented a cursed drink, capable of bewitching consumers.

In reality, apart from alcohol – whose harmfulness, although not questioned, is to be put into perspective and in any case in common with all other alcoholic beverages – Absinthe is no more dangerous than any other alcoholic beverage, and indeed, if done skillfully and consumed in the right quantities, it has many beneficial properties.

How to recognize and enjoy a good Absinthe

As we have seen, the choice of a good Absinthe is essential not only from a gustatory point of view but also for health. Naturally, therefore, always choose between producers who know how to do their job skillfully. But, unfortunately, they’re sent on the market have nothing to do with the original recipes, which are instead a mixture of dyes and aromas -really disreputable lures.

A first helpful tip is to pay attention to the label. If there are dyes, then it is not true Absinthe. Moreover, suppose the green color is excessively bright and bright. In that case, it will be effortless that it is not true Absinthe, characterized by a more tenuous color, ranging from green to brown, but it can also be colorless or tending to yellow.

When you taste it, savor it slowly and carefully. A good Absinthe is complex and deep, rich in aroma. If, on the other hand, you only feel the scent of Star Anise, which prevails over everything else, then yours is a terrible quality Absinthe. Star anise is a widely used ingredient in the production of low-cost industrial absinthe.

Finally, let’s dispel a myth. The custom of burning sugar in it is an invention of some Czech nightclubs in the early 2000s, which has nothing to do with the royal tradition of Absinthe and which contributes nothing in terms of aroma. Therefore, if you have an excellent Absinthe on hand, avoid it!

Genepì, the liquor “able to make a bomb digest”

Word of De Amicis, who in 1883 wrote about it in his “Alle Porte di Italia.” Genepì has immense fame and has been known since ancient times for its numerous properties, from anti-inflammatory to … aphrodisiac

There are few plants with such a cumbersome reputation. Nevertheless, a myriad of properties has been attributed to that of the genepì, which takes its name from a generic French term for aromatic mountain herbs. The best known is the digestive, so much so that De Amicis, after having tried the liqueur, wrote in his Alle porte di Italia, that “it would make a boiled bomb digest”. But also anti-inflammatory, relaxing, gastroprotective, healing, and disinfectant. But let’s take a closer look at this miraculous herb, from which one of the most famous liqueurs in the Alps is produced.

Origins and Parentals

Although there is some confusion regarding the terminology of the helpful variant for producing the liqueur, the most accredited isArtemisia genepi. This is the “male” genepì, distinguished from the other types by its undoubted aroma, much more pronounced, and by the arrangement of the flower heads, which take on the typical appearance of a compact, gray-yellow spike. In addition, this variety has the highest concentration of active ingredients, which perform a decisive neurotoxic action on the digestive tract in humans.

For some, the name is given by the Greek term artémes, meaning healthy, thanks to the numerous medicinal properties possessed by this plant,; while for others, it derives from the goddess Artemis, a Greek goddess who protected wild animals into the forest. The beneficial virtues of this plant are not only useful for humans. The chamois, for example, know the Genepì very well, and they graze it to heal from numerous ailments.

In all cases, few catch the assonance with another famous alpine herb: absinthe, or even Artemisia absinthium, also belonging to the Artemisia genus, and it is no coincidence that it is equally renowned for its thousand virtues.

The Genepi plant, protected species

Due to its fame, mainly since the 18th century, genepì herb has been widely used to create decoctions, liqueurs, infusions, ointments, and so on. Unfortunately, although the preparations were used to cure numerous ailments, this practice caused the impoverishment of the species, which risked extinction by convincing the authorities to declare it a protected species.

The Genepì grows in excellent conditions, sprouting between rocky peaks that reach up to 3,000 meters, in the rubble, on the morainic soils, at the foot of the glaciers, braving the frost in its stubborn resistance to winter as a perennial species.

Today, the Genepì used for the liqueur, therefore, derives from crops scattered cultivation throughout the Alps, mainly located at lower altitudes (1900-2000 m asl) than the habitat where it grows spontaneously (2.200-3.000 m asl).

The thousand legends of Genepì

An old Valais saying says that the Genepì “fait du bien à madame quand monsieur le boit”. Although there are no scientific studies about it, its energizing and invigorating properties are perceptible with every sip.

Beyond his disgetive power, the Genepì has been believed responsible, over the centuries, for the most disparate effects. An astonished Rousseau, for example, on his Les confessions, describes the death of the poor gardener Claude Anet, who, having cooled down after climbing along the alpine slopes just to collect the rare plant, contracted lethal pleurisy that not even the genepì could cure.

More scientific are the observations of the Turin botanist Carlo Allioni who, in his Rariorum Pedemontii Stirpium of 1755, thus extolled its virtues: “alpine wormwood, called by the alpine people by the term Genepi, serves many ailments and, by promoting sweating, our physicians use it successfully in all those who need sweating exhalation“.

Better cold-like aperitivo, straight like a disgestive, or hot?

So, how to drink the legendary Genepì? His uses of him are truly varied. It can be taken straight, as a tonic and digestive,, on the rocks or with seltzer to enjoy it and quench your thirst fully, or hot, prepared as a grog, for an energetic and invigorating effect.

But also, as a cocktail it doesn’t fail to amaze. A favorite in pre dinners and after dinners, Genepì lends itself as a unique flavoring for long drinks.

Finally, let’s not forget its use in the kitchen to prepare tasty first courses and fantastic desserts.

By the way, if you want to have some precise recipes, don’t forget to follow our blog: they’ll be coming soon!

The genepì in our producers proposal

If this article has piqued your curiosity and you can’t wait to try some Genepì-based preparations, we have good news. In our shop, you will find two exceptional products, excellent for fully savoring the famous alpine grass.

The first is the classic and infamous liqueur Genepì from the Rostal company. It is a top-quality product based on the homonymous herb grown in organic form, of which a small stem is present, as a graceful ornament but above all as a flavoring, in the bottle itself.

The genepì plant is not very productive, and still, there are no varieties capable of guaranteeing a constant yield. All this did not discourage Gaston Haenni (the founder of the company and father of the current owner Fabrice), who threw himself into this adventure, becoming partly responsible for the recent rediscovery of this mythical liqueur even in the new generations. A winning choice, which also earned him the prestigious Prix d’innovation agricole suisse.

Another exciting and particular product is the Gin Genepi from the Valais company o2Vie. It’s a Gin with a distinctive and decisive flavor. All the ingredients and, in particular, the legendary genepì of the Alps blend give a subtle and balanced character. Distilled in the traditional alembic, the alcohol content is brought to 45 degrees to enhance its aroma.

How to travel through flavors

At a time when travel seems like just a distant (and beautiful) memory, the fastest way to get around the world is to eat. Here are some ideas on how to take a journey through taste.

Look at holidays pictures and dreaming of the next one: so bittersweet!

Unfortunately, the Covid pandemic has made it momentarily impossible to travel and explore new places and cultures. But there’s a solution!

The fastest way to get to know the tradition of a place is the food and, although it is still difficult to organize a nice trip out of town, we can always bring the Alps home through the flavors and perfumes of the mountain. Here are some ideas for the tour Alps to be done strictly seated at the table!

Sguazet- Alpe Magna

A typical Trentino dish whose origins date back to the early 1900s. The veal offal is browned with white wine and mixed with broth and toasted rice flour.

To serve with polenta to get the impression of being in a real mountain refuge. The taste is so authentic it will not be difficult to imagine!

Buy the Sguazet

Forest Honey- Mieli Thun

A strong and penetrating scent, hints of apricots, fig, vin santo, black spices and much more. We’ve added a little bit of magic from the woods to this jar of honey, to put you back in touch with nature and help you dream of the next walk in the places of fairy tales.

Buy it here

Brandy from Cama L’Originale – Boldini Vini

A brandy as special as the cellar in which it aged it is in fact immersed in the depths of Lagh de Sambroc, and aged there. A wine distillate with an incredible bond with the territory.

Buy it now

Marrons Glacés with Ticinese Grappa from Valle Maggia-Giglia

A mountain fairy tale: since 1921 the Giglia company has been revitalising the ancient recipes of its founder who, courageously, dedicated all his free time to marron glacés while working in his ice-cream parlor. But the craftsmanship quality and commitment were rewarded and even today these products are handmade with dedication and have a loyal audience throughout Europe.

Taste them immediately

Damassine, the mythical “fiery water” of the Canton of Jura

Produced from damasson rouge, a small one red plum discovered in the East, the Damassine PDO it’s a distillate typical of Canton of Jura realized according to the strictest quality standards. But in addition to the label, Damassine is embellished with the mysterious legend which tells of his arrival in Europe.

Imagine a small red plum discovered in the East during the Second Crusade and brought to Europe for its intoxicating aromas and its multifaceted flavor. Here, under a name that evokes its exotic origins, imagine that it gives life to a precious distillate whose traces appear mysteriously in some historical documents, even where alcohol and its derivatives must have been the prerogative of doctors and pharmacists.

You are reconstructing the history of the damasson rouge, the small fruit from which the mythical is obtained Damassine PDO, jurassian specialty whose origins are at least as evocative as its flavor.

The charm of the ***fleur d’Ajoie*, impossible to resist**

Although the first historical records in the Jura date back to no earlier than 1860, the historian Bernard Vauthier, in his Le patrimoine fruitier de Suisse romande, tells us about a mysterious “red plum” intercepted in Court in 1655 and, already two centuries earlier, tells us about a place, such Comtal Hotels of Neuchâtel, where he was stocking up on “fiery water”. If considered in light of the fact that the only Plum tree known in Europe until then was the Plum Tree, with blue fruits, these are clues that suggest that the presence and processing of the fleur d’Ajoie on Jurassic territory was long before 1860, in a historical period-and herein lies all the mystery and fascination of this legend-still far removed from the commercial boom that the alcoholic beverages During the 17th century. It would seem, in other words, that not even a more or less abstemious society like that of seventeenth-century Europe could resist the intoxicating pleasure of Damassine.

Strict production and control for Damassine PDO

Damassine is a mythical drink, which became part of the Swiss culinary heritage thanks to the tradition that affects the entire production process. In fact, the requirements for obtaining the DOP classification they are multiple and rigorous. The harvest foresees that from July to September the ripe fruits fallen on the ground are picked exclusively by hand, strictly forbidding the shaking of the trees. Over one hundred plants are needed to obtain a kilo of fruit, and about nine hundred to be able to distil a liter of Damassine brandy on St. Martin’s day. In order not to compromise the fullness of flavor and healthiness, the damasson rouge it must be put in cask at a maximum distance of one day from its collection. Furthermore, distillation must take place no later than 31 December of the year of harvest, and the Damassine PDO must age at least six months, being introduced on the market no earlier than St. Martin’s day.

A real treat to bring to the table together with its history and its myth. To surprise your guests with its mythical presence, click here.