Meletti

Ascoli Piceno, Marche | The Meletti Family

For over 140 years, the Meletti family have been producing their famous Anisetta liqueur from their own distillate and locally grown star anise. Ascoli Piceno’s combo of Mediterranean climate and clayey soil are perfect for growing fine spices, and the anise has been part of the scenery for centuries. The family use much the same methods as were originally practiced, meaning a liqueur that is far from a mass produced product. Each of the elements are of the highest quality, and the family themselves are a pleasure to deal with. These are timeless, and find many uses in recipes and cocktails, as well as behind a bar.

MELETTI AMARO

Amaro Meletti is rich and deep with sweet caramel, cola spices, and a distinctly floral high note balanced by just the right amount of herbaceous bitterness. It is traditionally served neat after a meal to aid digestion but that harmony of sweetness and bitter complexity makes it a versatile cocktail ingredient as well. Try it with soda and a lemon garnish for something light and easy before dinner. If you’re looking for a more robust drink, substitute some Amaro Meletti for sweet vermouth in a Manhattan or Negroni for a cocktail you can savour slowly.

MELETTI ANISETTA

Anisetta represents the noblest of the classic Italian liqueur art, an absolutely natural product. It is made by distilling anise and other aromatic spices, which enhance the freshness of the Mediterranean green anise. Anisetta Meletti is still produced according to the original recipe created in 1870 by Silvio Meletti and kept by the family to guarantee the tradition of one of the oldest liqueurs in the world.

MELETTI AMARO

Meletti Limoncello is a vibrant, sun-kissed Italian liqueur, bursting with the essence of fresh Amalfi lemons. On the nose, it offers zesty lemon peel, candied citrus, and floral undertones. The palate is rich and velvety, balancing bright citrus acidity with a smooth, slightly sweet texture, leading to a refreshing, lingering finish with hints of herbal complexity. Best served chilled as a digestif, over ice, or in cocktails for a bright, citrusy twist.