Akashi whisky is the only whisky in the world that is made by a Toji by introducing sake-making methodologies into the whisky making process. The pot stil used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an aging process, while its core malt is smooth and delicate.

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 With flavours like pepper, vanilla, lightly peated, honey, chocolate, oak, vanilla, dried fruits,  spices, cinnamon, and having a long finish.

For Amara, two different varieties of blood oranges, Gallo Tarot and Tarot Nocellara are infused with special bitter herbs and sugar in a recipe that is fiercely guarded by founders Giuseppe Librizzi and Edoardo Strano. The resulting liqueur is a taste revelation of sweet citrus and mildly bitter herbs.

Liquor suitable to any occasion for its sweet and intense taste and its almond smell. Serve straight at room temperature or on the rock. Particularly recommended on vanilla ice cream and in the preparation of cocktails. Alc/Vol: 25%

This liqueur is made by herbs and roots picked the territory around mount Etna depending on an ancient recipe. The procedure is traditional, so this pleasant liqueur preserves all the aromatic and digestive qualities of its ingredients. Excellent straight and on the rocks. Mixed with soda water it is an exclusive aperitif.