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Fiery, dark amber, intense, enveloping aromas of citrus and spice are extremely warming and comforting. The Chinotto liqueur is part of the Vintage Line from Quaglia. Absolutely delicious, this traditional liqueur is produced from the infusion of chinotto; a certain species of bittersweet orange which grows on plants similar to myrtle. Read More
Fiery, dark amber, intense, enveloping aromas of citrus and spice are extremely warming and comforting. The Chinotto liqueur is part of the Vintage Line from Quaglia. Absolutely delicious, this traditional liqueur is produced from the infusion of chinotto; a certain species of bittersweet orange which grows on plants similar to myrtle.
The chinottos in this liqueur are always fresh, handpicked and washed by hand as soon as they’re gathered. In order to obtain the sugar and intense aromas of the fruit, it is infused in alcohol for over two months. Once all the aromas and flavours have been extracted, the fruit is pressed and the remaining alcohol infusion is then matured in neutral containers for over six months.
Elegant and flavoursome on the palate, this is a liqueur of finesse, composure and vibrancy with an opulent aftertaste of vanilla, rhubarb, dandelion and orange blossom. The bitterness is in perfect balance with the fruity, sweet core, making it an ideal ingredient for original cocktails, but it’s also great to drink on its own over ice.
With a heritage spanning four generations since its founding in 1890, its perhaps little mystery that the secret ingredient in the liqueurs of Piemonte’s Distilleria Quaglia is time. Drawing inspiration from the past, Distilleria Quaglia provides a taste of history for modern times, utilising artisanal methods that respect the extraordinary traditions of Piemonte, a region that places the dialogue between field and bottle at the centre of its palate, offering the utmost respect to the raw materials of the land from which they harvest. Nestled between Monferrato and the hills towards Turin, the distillery has been certified organic since 2018.
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