Dalloro: The after meal “par excellance”
Name: Dalloro – Slowly created in Sicily
Type: Sicilian laurel liqueur
Alcohol content: 32% Vol.
Main ingredients: Bay leaves Ingredients: Water, alcoholic infusion of bay leaves, sugar
Methodology: Maceration
Process production: 60/65 days
Essential oil extraction: cold
Important notes: dense consistency, strong aromatic and tasting component. Herbaceous and balsamic notes combine to envelop the palate, but leave it free.
Easy to drink, both as a digestive after meals and as an aperitif. Excellent and versatile in the art of mixology for a twist on the classics or as an innovative base for a cocktail.