The result of an ancient recipe dating back to 1873, Amaro Ciociaro and new Amaro Ciociaro Extra Bitter are a perfect synthesis of tradition and territory. Obtained by infusion of a complex variety of aromatic herbs in hydrated alcohol, they offer an intense brown colour and a nose centered on a mixture of medicinal herbs accompanied by notes of ink and balm. Full and balanced taste characterised by a fascinating citrus note.
Fruit of an ancient recipe dated 1873, Amaro CioCiaro is a perfect synthesis of tradition and territory. Obtained by infusion in hydrated alcohol of a complex variety of aromatic herbs, it offers an intense brown colour and a nose pivoted on a mixture of officinal herbs accompanied by notes of ink and balm. Full, balanced taste characterised by a charming citrus note and by a pleasant sugar residue which makes this amaro slightly sweet.
Soda la Classica is Tassoni’s premium soda water, ideal for making delicious mixed drinks thanks to its notable fizziness.
Tonica Superfine is a premium tonic water from Tassoni, ideal for delicious mixed drinks.
Delicately bitter and with persistent fizz, it is particularly indicated for combining with the finest aromatic gins. Tonica Superfine is our new product, created in collaboration with some of the world’s top barmen.
Ginger Ale - la Biologica is the soda based on organically grown ginger that is ideal for drinking straight or in delicious mixed drinks.
Pleasantly spicy and with a rich, intense taste, it has a lovely natural amber colour.
Ginger Beer - la Biologica is the soda based on organically grown ginger that is ideal for delicious mixed drinks.
Ginger Beer is a new product for Tassoni, which perfects and completes the Mixology Line. Splendid for cocktails that call for a twist of ginger.
Chinotto Bio is our organic beverage made exclusively from Sicilian Chinotto oranges.
Moderate sweetness and acidity on the palate give way to a faint but persistent bitter aftertaste.
Our Cedrata is the heart of the company, born in 1956.
The beverage displays all the fragrances of the Diamante citron, from which Tassoni - as it has done for over a century- extracts the essential oils to obtain its natural aroma.
Our Burnt Orange and Marula brings an African citrus-forward expression to the range. Bayab Burnt Orange is distilled with Marula fruit picked from the elephant tree as well as baobab fruit, cinnamon, burnt orange peel, coriander and sea salt, resulting in a unique citrus African Gin.
Bayab Orange & Marula is made with a neutral spirit made from grain at 96.4% abv. It is handcrafted with eight African botanicals sourced from across the African continent, from Ghana to Zambia.
Baobab, Orange peel, marula fruit, juniper berries, coriander, rosemary, cinnamon, and coarse salt, are added to the neutral spirit for 14 days to steep their flavour into the spirit.
Our special rose water edition, brings an African floral expression to the range. Bayab African Rose gin combines botanicals, such as baobab fruit, African rose petals, rose water, coriander and sea salt, resulting in a slightly sweeter and floral gin.
Bayab African Rose is made with a neutral spirit made from grain at 96.4% abv. It is handcrafted with nine African botanicals sourced from across the African continent from Ghana to Zambia. Baobab, African rose petals, rose water, grapefruit, juniper berries, coriander, rosemary, cinnamon and coarse salt, are added to the neutral spirit for 14 days to steep their flavour into the spirit.
A Classic Dry, with an African twist. The infusion of Zambian Baobab, Juniper berries, Coriander, Rosemary, Cinnamon and Coarse Salt, gives this gin a bold burst of fresh African citrus that delights the tastebuds.
Bayab African classic dry is made with a neutral spirit made from grain at 96.4% abv. It is handcrafted with seven African botanicals sourced from across the African continent, from Ghana to Zambia.
Baobab, juniper berries, coriander, rosemary, cinnamon, coarse salt, orange peel are added to the neutral spirit for 14 days to steep their flavour into the spirit.
Vusa’s superior smoothness is so surprising you’ll take a second sip, just to make sure. Why is this the smoothest Vodka you’ll ever taste? 99% of Vodkas are made with wheat, potatoes or corn. Not Vusa.
Vusa is crafted with African sugarcane, on African soil, in the heart of KwaZulu Natal. Distilling with sugarcane, means there are less impurities. Making it smoother, purer and better tasting than your favourite vodka.
But it’s made with sugarcane, why isn’t it a rum? You ask. Cane vodka is a totally different experience and just as delicious, but the difference is in the distillation… but that is a secret that we’ll keep under our hats for now.
Our vodka is distilled in small batches using our copper pot still, which gives our spirit a silky smooth finish and uses the purest water of the lion's river in the hills of Kwazulu-Natal to blend our Vodka to ensure sensational quality.
The undisputed star of aperitifs and cocktails since the turn of the last century, a high-quality Bitter “all'uso d'Hollanda”, as it was originally called, is a favourite behind the bar. Absinthe, gentian, rhubarb, sweet and bitter orange blossom and fruit are some of the ingredients that go into this exclusive recipe. This is a premium Bitter, perfect for embellishing the finest Italian aperitif recipes.
Absinthe, gentian, irises, cardamom, bitter orange.
All the herbs and spices that make up this recipe are distilled in a single batch in a magnificent copper-lined stainless-steel pot still. The "bain-marie" method ensures that there is no direct contact with the metal walls and guarantees a very gentle extraction leading to an excellent quality final product. Our London Dry Gin has a dry, citrusy aromatic profile, it is 100% natural and free of colouring agents or preservatives.
Juniper, coriander, irises, absinthe, gentian, sweet orange and lavender.
This fortified wine was already well-known at the end of the 18th century and, in the centuries that followed, its popularity grew around the world. Following the recent revival of original recipes and craftsmanship, it finds itself in the spotlight once more. Vermouth Bianco, or Classico, is the quintessential ready-to-drink Italian aperitif and this recipe is replete with the fragrant scents of citrus and roses. On the palate, it offers us the sweetness of vanilla, the spicy notes of cinnamon and a delicately bitter finish of absinthe and gentian.
Absinthe, sweet orange, chamomile,
gentian, vanilla, rose, cinnamon
The “Rosso” version took off after the Bianco, quickly becoming a fundamental ingredient of many great classics of mixology. In our recipe, notes of absinthe and citrus fruits emerge on the nose. Hints of ginger, cinnamon, angelica and orange, combined with a pronounced bitter complex of chamomile, gentian, rhubarb and cinchona, stand out on the palate. Sweet notes of vanilla complete this classic recipe, inspired by Piedmont’s oldest traditions.
MAIN HERBS AND SPICES
Absinthe, orange, ginger, cinnamon,
gentian, rhubarb, cinchona and vanilla
Mint is an aromatic herb that has always been much appreciated in Piedmont, perhaps due to its geographical and cultural proximity to neighbouring France. Production is concentrated in the small town of Pancalieri. Due to its quality, it is included in the "Paniere dei prodotti tipici della provincia di Torino" and has long been appreciated around the world.
This is a fresh and refreshing liqueur based on the purest Pancalieri mint, recognised for its unique organoleptic qualities.
The word “elixir” was originally used solely for the compounds prepared by pharmacists and alchemists for purely medical purposes. With the advent of chemical pharmacy, the elixirs lost their original function and moved from the pharmacy shelves to those of the liquor stores. Suitably reinterpreted and sweetened, they quickly caught on as a delicacy for the palate.
This delicately bitter liqueur, like the jarred candies of the old grocery stores, comes from the blend of the delightfully bitter taste of rhubarb with the pure freshness of mint.
Listed among the city's liqueur specialities as early as 1712, Rosolio became Turin’s pride and joy and as such was mentioned in various publications, both Italian and foreign. A prestigious and exclusive liqueur, it established itself as the classic “welcome drink” and was commonly served by Turin’s middle classes and nobility when socialising and entertaining.
The Doragrossa Rosolio presents exotic notes of cinnamon and cloves along with the freshness of anise and lemon peel.
In the mid-19th century, with the advent of the modern pharmacopoeia, the classic "medicinal” Amaro gradually abandoned its original curative function becoming an alcoholic beverage for drinking enjoyment, at the time jokingly referred to as the "medicine of healthy men".
This delicate alpine-style Amaro is invigorating and digestive. It expresses the powerful character of rhubarb and gentian, the balsamic notes of juniper enriched by numerous other herbs such as tansy, liquorice and vanilla.
Along the lush coasts of the Mediterranean Sea, different varieties of citrus fruits, including oranges, bergamot and the magnificent cedar, best express their aromatic profiles. Our unique Mediterranean Curacao is born from the combination of the best citrus fruits with typical herbs and spices, with a pleasantly sweet, citrusy and floral taste, nicely integrated with the alcoholic structure of an excellent quality wine brandy.
A delicate reminder of spring blooms, of going through meadows in search of herbs and flowers, for cooking or for the simple pleasure of the senses, it is moderately alcoholic, sweet and of immediate organoleptic reading. Its traits take us back to the origins of the great Italian liqueur tradition and to a great classic of international mixing: the Aviation cocktail.
Citrus Myrtifolia, commonly known as Chinotto, is a wonderful little citrus fruit that grows primarily in small agricultural areas lying close to the Tyrrhenian Sea. Its intrinsic qualities are well known and, if skilfully worked, this fruit can offer an extraordinary combination of distinctive aromas and perfectly balanced sweet and bitter flavours that are delightful on the palate. Our liqueur is crafted with the greatest care and is completely natural.
From the best part of the rhizomes of rhubarb, a plant with unique aromatic qualities whose properties have been known and appreciated since time immemorial. In this recipe, the elegant and delicately bitter notes of the rhubarb combine with the sweet hints of spices, creating a smooth, enticing flavour and a rich bouquet of fragrances, bringing back long-forgotten memories of old drugstores or the boiled sweets our grandmothers used to keep in glass jars in the cupboard. Carefully crafted, completely natural, free of preservatives and colouring agents.
There is no Mediterranean house, street or square where it is not possible to grasp, in the air or in a cup, the extraordinary pleasantness of the aroma of the aromas. Whether it's espresso, ristretto, lungo, correct, macchiato or americano, coffee punctuates our days, delighting the palate and sense of smell thanks to its thousand aromatic nuances. Like those of this liqueur, produced with extreme care, with the best blends and enriched with selected spices, capable of giving complexity, fullness and sweet persistence.
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