Limoncello has become one of the most famous Italian liquors to enjoy chilled after a meal or on a sunny afternoon and as an ingredient for a cocktail, plenty of limoncello based cocktails have been created to celebrate the liquor. The origin of the Limoncello is uncertain, but it certainly is of southern Italian origins and there are plenty of recipes depending on where the Limoncello is produced.
There are a lot of limoncello available now due to its popularity, but not all of them are good. A good limoncello is well balanced, the sweetness balances the acidity of the lemons, a good limoncello should not be overly sweet and ideally made with real lemon zests, not lemon flavouring.
Our limoncello is obtained using ripe and beautiful lemon's zest grown under the Amalfi coast sun and pure alcohol following a recipe that has been handed down from the beginning of the 19th century, generation to generation, in the Morelli family.
This limoncello is obtained leaving the zest of the Amalfi lemons to macerate in pure alcohol for several days until the color and flavour are released, water and cane sugar are then added and the result is a limoncello with an abv of 32 degrees, much higher than the majority of limoncello found in supermarket shelves, that can be kept in the freezer and enjoyed very chilled because it won't freeze.
Under the current generation, the Liquorificio, distillery, Morelli, originally called the Antica Grapperia Toscana, has been going from strength to strength, producing liqueurs and spirits of the highest quality. The credo of this Tuscan distillery is the belief in using only the best natural ingredients for its products and using the family recipes they have used for centuries that have resulted in them winning a large number of awards, not only for their grappa, but also for their delicious Limoncello