Meletti
Ascoli Piceno, Marche
For over 140 years, the Meletti family have been producing their famous Anisetta liqueur from their own distillate and locally grown star anise. Ascoli Piceno’s combo of Mediterranean climate and clayey soil are perfect for growing fine spices, and the anise has been part of the scenery for centuries. The family use much the same methods as were originally practiced, meaning a liqueur that is far from a mass produced product. Each of the elements are of the highest quality, and the family themselves are a pleasure to deal with. These are timeless, and find many uses in recipes and cocktails, as well as behind a bar.
Amaro 700mL
This classic Italian liqueur is an infusion of aromatic herbs using an old family recipe. Offering distinctive hints of anise, saffron and violets plus an array of other less subtle spices, it's less bitter than many counterparts. Great served after dinner as a digestif or over soda. It can also substitute when vermouths are called for in drinks like Manhattans. 32% Alc./Vol.
Tasting Note
The brisk, invigorating scent of this amaro hovers between herbal and medicinal. On the palate, it skews sweeter, with rich caramel and hazelnut flavors and just enough bitterness and baking spice to keep things interesting. 90 pts Kara Newman, Wine Enthusiast
Fernet 750mL
Centuries-old and rooted in medicine, Fernet are a kind of sub-category of Amaro that are typically less sweet, or more bittersweet. Like Amaros, they're usually consumed at the end of a meal to aid digestion and are flavoured with locally grown plants and herbs so as to represent the flavours of a given region. The Branca brand has long held the top position in the Fernet world, but that hasn't stopped countless distilleries, both in Italy and beyond from making proprietary variations of their own. Meletti's expression is described as a 'moderately bitter' style, offering hints of dark chocolate, coffee and mint, finishing with bitter gentian root, while the ingredients are said to include cardamom, myrrh, rhubarb, chamomile and saffron, among others. 40% Alc./Vol.
Tasting Note
A stomach settler and a breath freshener, this liqueur is full-on minty from first sip straight through to exhale. The moderately bitter midpalate offers hints of dark chocolate, espresso and allspice. There's a passing resemblance to thin-mint cookies if you squint. 90 pts. Kara Newman, Wine Enthusiast
Anisetta 700mL
This is the company's flagship product which Silvio Meletti began formulating in the mid 1800s. Following a period of trial and error, he identified plants from the Ascoli Piceno region, east of Rome as being of the highest quality. Here, heavy clay soils produce the most aromatic anise. Silvio captured these aromas via a traditional alembic still, however, he subsequently attributed the incredible flavour of this special Anisette primarily to his proprietary aging process. Enjoy with your coffee, on the rocks, in a cocktail or sipped after dinner. 34% Alc./Vol.
Tasting Note
Among the best of the its category, Meletti made its name experimenting with anise plants from numerous Italian provinces as far back as 1870, determining finally that the best quality anise grew on the Adriatic Coast directly east of Rome. The end result: a pungent aroma hinting at anise and fennel, and a mellow, sippable flavor that slowly unfurls fiery cinnamon, anise, Dutch licorice and a sweet-herbal hint of sarsaparilla. 90 pts Kara Newman, Wine Enthusiast
Anisetta Dry 700mL
The Meletti dry takes the family's classic recipe but decreases the sugar content and ups the ABV (42% as opposed to 35%). As a cocktail ingredient it's much more friendly than absinthe and reportedly, easier to 'control' than Pernod or Ricard.
Tasting Note
Recommended by the producer for cocktails, this higher-octane, lower sugar anisette offers a bright orange peel aroma and fruity-spiced palate that finishes with brisk cayenne and cinnamon, fading off into an earthy aniseed hint. 93pts. Kara Newman, Wine Enthusiast
Limoncello 700mL
Lemons have been cultivated on the Amalfi coast since 200 AD. In the creation of this liqueur, Meletti selects the finest Sorrento lemons from the region's groves. A variety noted for its low acidity and thick skin, the rich oils give this liqueur its body and aroma. The final blend is aged for three months before being bottled, resulting in a limoncello that's both vibrant and rich.
Tasting Note
This lemon liqueur appears slight at first: pale yellow and slightly cloudy, lightly fragranced with lemon oil. Yet one sip, and the favor is unmistakably bold, balancing sweetness with an authentic and clean lemon-peel acidity. 90 pts Kara Newman, Wine Enthusiast
Sambuca 700mL
Sambuca is a liquorice-flavoured liqueur that derives its flavour from the gentle cold infusion of the elder bush (known in Latin as ‘sambucus’). The fruit from the elder bush is steeped in alcohol at very cold temperatures.
The flavourful mix is then aged for 4 months and is cut to proof before bottling. Sambuca stand head and shoulders above the competition.
Look for a mild licorice aroma with a hint of espresso. Each sip is palate-coating and relatively sweet, reminiscent of Good and Plenty licorice candies, finishing with an assertive hint of spice and alcohol heat that cuts through the sweetness. An easy-sipping dessert pour.
Tasting Note
Look for a mild licorice aroma with a hint of espresso. Each sip is palate-coating and relatively sweet, reminiscent of Good and Plenty licorice candies, finishing with an assertive hint of spice and alcohol heat that cuts through the sweetness. An easy-sipping dessert pour. 90 pts. Kara Newman, Wine Enthusiast