As the judges reflected on the assortment of liqueurs set before them throughout the day, they agreed that the category is growing in diversity and quality. Next, the peels are soaked in pure, high-quality alcohol that remains unaltered in the freezer. Different producers use different neutral spirits derived from grain, grapes, sugar beets or sugar cane—even wine or vodka. These spirits have as high as ninety-five percent alcohol content and are ideal as a solvent to extract the oils—and therefore the flavor—from the lemon rinds. For at least forty days, the lemon rinds marinate in the alcohol in a dark place. The longer they steep, the richer the color and the more intensely lemony the taste.

Don Vincenzo Staibano was born on the Amalfi Coast, a stunning and vibrant stretch of coastline south of Naples, Italy, where he spent his entire life. Surrounded by such outstanding natural beauty and unique architecture, Don Staibano unsurprisingly delighted in the dolce vita of the Amalfi Coast and its unrivalled food and agricultural produce. Much of his life was devoted to tending his lemon groves which, typical of the Amalfi region, produced abundant lemons of the most incredible colour, size, taste and fragrance. Piemme is one of the larger producers of limoncello on the Amalfi Coast; it’s owned by a conglomerate that holds hotels in the area. In spite of its large scale, Piemme insists on an artisanal approach to its limoncello production and is active in the consortium of Sorrento lemons. You can arrange for a tour of its facility and watch the fluorescent yellow liqueur be bottled before grabbing some to take home. 3. Look for homemade, artisanal varieties and unique products After the peels macerate for the desired time, the mixture is strained and then combined with a syrup made of sugar dissolved in boiling water. There it stays for another month, covered in a cool, dark place. Finally, the whole mixture is filtered, then bottled and corked.

Gifts by Category

As an after-dinner digestivo, Staibano Limoncello is traditionally served chilled, in an ice-cold shot glass. This off-the-beaten-path family agricultural enterprise is centered within the compound of an old convent. On the picturesque grounds, the third generation of the Pollio family cultivates olives, lemons, and fruit trees, lovingly making up homemade products from limoncello to chocolate and other digestivi made with walnuts and fennel.

A liqueur is a hard thing to get right. It can be too sweet and cloying and there’s a risk its flavour is under or overwhelming. But this year our annual competition showed that brands are focusing on balance and complexity. On your own or with a group, you can visit some of the lemon groves where the ovale di Sorrento and the sfusato amalfitano are cultivated. Larger, more industrial-scale producers of limoncello are scattered across the region. These producers employ many people and use specialized machinery to peel the lemons, concoct the recipe, and bottle, cork, and label their products. The assembly-line production process is fun to observe. This historic liquorificio was one of the first to commercialize limoncello and other local alcoholic beverages known as rosoli. The Mansi family invented the Limunciel brand. You can watch the phases of production and sample their limoncelli in their factory. From lemon to limoncello, approximately eighty days elapse. It’s a relatively simple process but each producer boasts his or her own limoncello secrets. For example, some use only the rinds, while others marinate the pulp and seeds. People experiment with different ratios of sugar to water in the syrup. The location where the limoncello steeps, with varying temperature and relative humidity, can also play a role. Ultimately, these factors affect the flavor as well as the opacity and texture of the final product. One batch of the final product may be bright, neon yellow; another may be more cloudy and opaque as a result of the emulsification of the sugar and lemon oils.For a super-refreshing long drink, dilute it with acqua frizzante and you could add more lemon juice for extra zing. For five generations, the Aceto family has been cultivating lemons in the hillsides near the old paper mills of Amalfi. Today the family runs a cooperative based on the cultivation of the sfusato amalfitano lemon and produces a wonderful artisanal limoncello marketed under the brand La Valle dei Mulini. Don Staibano would only use the freshest ingredients to create his recipes, all from the surrounding areas of Amalfi. Amalfi Smooth, manufactured in small batches, is still made with the same ethos.

We at Campania Wines are looking forward to a few weeks on the Amalfi Coast later this year, sipping an after dinner limoncello, and taking in the breath taking views of Positano and Ravello.

The final flight of the day was sampled by Lindsay’s team – Irish Cream. Two Silvers concluded the day’s tastings: one for Aldi’s Ballycastle Irish Country Cream, with its “great viscosity” and “ice cream cone notes”; and the second for Aldi’s Specially Selected Irish Cream Liqueur, with tastes of “chocolate and hazelnut”.