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Ingredients
Ingredients
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Wormwood
Wormwood
Artemisia (Artemisia absinthium), commonly known as wormwood, is an aromatic plant that thrives in the Tuscan Mediterranean maquis, growing wild on dry, sunny soils. In the liquor industry, Artemisia is celebrated for its pivotal role in the production of absinthe, a legendary liqueur known for its distinctive bitter and aromatic flavor. In addition to absinthe, Artemisia is also used in various bitters and vermouths, where its complex flavor profile helps balance and enrich the flavors of the other botanical ingredients. The presence of Artemisia in Tuscany's local flora not only enriches the region's botanical heritage, but also gives the liqueurs produced an authentic link to the land, emphasizing the importance of Tuscany's Mediterranean maquis biodiversity in the liquor tradition.
Wild Thyme
Thyme serpyllum (Thymus serpyllum) is a wild aromatic plant in the Tuscan Mediterranean maquis, where it thrives on rocky, sunny soils. In liqueur making, thyme serpyllum is used for its herbaceous and slightly spicy notes that lend a balsamic and refreshing touch to liqueurs. It is particularly valued in bitters and digestives for its digestive and antiseptic properties, and its intense aroma combines well with other Mediterranean ingredients, enriching the flavor profile of final products.
Myrtle berries and leaves
Myrtle (Myrtus communis) is an emblematic shrub of the Mediterranean maquis, also widespread in Tuscany. Myrtle berries are used to produce the famous myrtle liqueur, which offers a bittersweet flavor and a deep purple color. The leaves, rich in essential oils, are also used to add an herbaceous, resinous aroma. Myrtle is loved for its digestive properties and complex taste, making it a perfect digestive that fully represents the flavors of the Mediterranean bush.
Fennel seeds
Fennel seeds (Foeniculum vulgare) are common in the Tuscan Mediterranean maquis, often found along coastlines and in open fields. In liqueur making, they are used for their sweet, aniseed-like aroma, making them ideal for liqueurs such as fennel. These seeds impart a refreshing and slightly spicy note, enhancing bitters and digestives due to their digestive properties. Their presence in the local Tuscan flora adds authenticity to liqueurs produced in the region.
Mandarin
Mandarin (Citrus reticulata) is cultivated in the milder areas of Tuscany and is an important part of the Mediterranean citrus bush. In liqueur making, tangerine peel is used to create aromatic liqueurs such as mandarinetto, enhancing its fresh, fruity notes. The delicate flavor of mandarin combines well with other citrus fruits and spices, adding aromatic complexity to liqueurs. Its digestive and tonic properties make it a versatile and popular ingredient.
Grapefruit
Grapefruit (Citrus × paradisi), grown in parts of Tuscany, is prized for its intense, slightly bitter citrus flavor. Grapefruit zest is used in liqueur making to add freshness and a pleasant bitter aftertaste to various types of liqueurs, particularly aperitifs and digestives. Its fresh and bitter notes create interesting taste contrasts, balancing sweetness and acidity, and enrich products with a touch of originality typical of the Mediterranean maquis.
Cassia
Cassia (Cinnamomum cassia) is not native to the Mediterranean maquis, but its introduction has enriched local liquor traditions. Used for its warm, sweet flavor, similar to cinnamon but more robust, cassia enriches liqueurs and bitters with spicy and slightly spicy notes. It is ideal for adding warmth and complexity to various types of beverages, often combined with other warm, spicy flavors for a rich, enveloping flavor profile.
Sweet orange
Sweet orange (Citrus sinensis) is grown in Tuscany, where the Mediterranean climate favors the growth of fragrant citrus fruits. Sweet orange peel is a key ingredient in many liqueurs, such as triple sec and curaçao, which enhance its fresh, fruity notes. Its balanced and versatile flavor profile allows it to be used in both aperitifs and digestives, giving liqueurs a pleasant and refreshing taste, typical of the rich biodiversity of Tuscany's Mediterranean maquis.
Linden flower
Lime blossoms (Tilia spp.) are less common in the Mediterranean maquis, but are still found in some of the wetter areas of Tuscany. In liqueur making, linden blossoms are prized for their delicate floral and slightly honeyed notes. Used to infuse liqueurs with a soft, complex aroma, they are ideal for creating alcoholic liqueurs and herbal teas, where their calming effect and subtle scent can be fully appreciated, adding a touch of elegance and refinement to products.
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About us
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The project
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Tuscany Aperitivo
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Ingredients
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