Caselli 1860
The Land
Sassuolo is the city at the foot of the Apennines of Modena known worldwide for the production of high quality ceramic. As centenary traditions dictate, every household of the Modena area handcrafted its own balsamic vinegar and the local, traditional walnut liqueur: Nocino. Caselli is the first artisanal distillery to produce Nocino for commercial purposes in the back room of their grocery store in the center of Sassuolo.
The People
Established in 1860 by Galdino Caselli; the distillery is still family-owned and now managed by Francesco Caselli. Still using some of the founders’ original recipes this history of excellence and recognition spans from the Gold Medal at the International Expo of Rome 1924 all the way to the recent awards at International Spirit Challenge 2015.
The Liquers
Aperitivo Saxol (13%): stylistically halfway between Aperol and Campari, this is Caselli’s personal take on this classic aperitif.
Only available in 1lt bottle
Aperitivo Saxugo (13%) : elderflower liqueur at the base of the famous “Ugo Spritz” (together with fresh mint and lime). Only available in 1lt bottle
Fragolino (23%): Obtained through the infusion of wild strawberries directly in the bottle. It makes a fantastic Fragola Spritz!
Mirtillino (23%): Obtained through the infusion of wild blueberries directly in the bottle. It can be enjoyed neat as dessert liqueur or as substitute for cassis (Kir Royal). Works very well with gin.
Liquirizia (23%) : only the purest licorice extract (obtained from the plant roots) is used in high-concentration to create this liqueur.
The special production process enhance the renowned therapeutic properties of licorice extract.
Limoncino (25%) : obtained, as tradition dictates, from the infusion of lemon peel, it has a natural and pleasant scent and flavour of zesty, freshly picked lemons. Francesco decided not to call it ‘Limoncello’ as a sign of respect to the historical Amalfi coast producers
Nocino Riserva Extra (40%): obtained – according to the antique tradition – by putting unripe walnuts husks, harvested at the end of June, in a pure alcohol infusion with the addition of herbs and spices (whose type and doses are scrupulously kept secret). It is then aged for three years to further develop its complex flavours and nuances.
