Clementines are sourced from La piana di Gioia Tauro (the Gioia Tauro plain), a lush and historically rich area located just north of Reggio Calabria and known, in part, for its cultivation of olives and citrus
Clementines are harvested from approximately December to February, the citrus peels are macerated in neutral grain spirit for approximately 30 days.
The final botanical maceration is combined with additional spirit, sugar beet sugar, and water that has been sourced from Caffo’s internal well and then demineralized
Botanicals include clementine peels and saffron.
A nose of clementine oil, whipped cream, and orange sorbet leads to a dynamic palate of clementine peel and flesh, tapering into citrus-oil bitterness before lingering with a pleasant hint of warming spice
