madein Italy

FROM THE HILLS OF PIEDMONT TO UNEXPECTEDLY DELIGHT YOUR URBAN EXPERIENCE 


Dark outside yet light within. Sweet yet delightfully refreshing. The richness of Frangelico is rooted in its origins. Made from the aromatic Tonda Gentile hazelnuts found in the Italian region of Piedmont, they are combined with coffee, cocoa and vanilla distillate and extracts for a sweet yet balanced golden elixir that can be enjoyed in any season and on any evening. Frangelico always surprises and uplifts. Elevate beyond the everyday and find in Frangelico a sophisticated cocktail to heighten that moment with friends. From branch to bottle, a rich Italian heritage is at the heart of this contemporary and versatile liqueur.

tastingnotes
Appearance

Clear pale gold

Palate

Rich texture. Pronounced but delicate hazelnut flavor with hints of vanilla and dark chocolate. Smooth, long finish with fragrant back-note.

Nose

Intense hazelnut aromas.

The Legend

According to the legend, its origins date back more than 300 years to the presence of Christian monks
living in the hills of the Piedmont region of northern Italy.
Their skills in fine food and drinks included the art of distilling, especially the use of the wild hazelnuts
and other precious ingredients to create liquor recipes such as the one on which Frangelico is based today. 
Its name is also part of the same local legend - an abbreviation of Fra’ Angelico,
a hermit monk believed to have inhabited the magnificent Piedmont hills during the 18th century.

HOW IT IS MADE POSSIBLE
Hazelnuts

Local Piedmont hazelnuts are harvested, shelled, toasted and crushed. They are then infused in a solution of alcohol and water.

Distillation

The hazelnut infusion is distilled to produce a natural hazelnut distillate.

Flavouring

The hazelnut distillate is blended with extract and distillates from cocoa seeds, vanilla berries, roasted coffee and other flavoring preparations to create the Frangelico concentrate.

Blending

The concentrate is blended with pure alcohol, sugar and water to achieve the required bottling strength. It is then laid down in vats for 6-8 weeks to allow the blend to marry together and mellow.