The words liquor and liqueur derive from the Latin word lĭquŏr, “liquid substance”. Liqueurs are characterized by a minimum alcoholic gradation of 15° and a minimum 70gr to 100gr of sugar per liter, depending on the ingredients.
Having a bitter after a good meal is one of the most beloved Italian gastronomic traditions, and truly a small ritual.
The Spritz is an alcoholic aperitif with a prosecco base; it is beloved all through Italy and abroad, not only in the Triveneto region, where it was born.
Having a bitter is the classic Italian way of ending a good meal. A bitter is a liqueur above 15°, obtained by an alcohol infusion of a mix of botanicals, having mainly a bitter taste.
Gin is a spirit obtained via the distillation of fermented grain (wheat, barley) or molasses, flavored with juniper berries, a conifer that grows on the mountains in temperate climates. As per European regulations, Gin has to have a minimum alcoholic gradation of 37,5°.
Before becoming the liquor that characterizes legendary cocktails, the first testimonies of a liqueur flavored with juniper go back to a few decades after 1000AD as an evolution of long-known fermentation and distillation techniques.
