Bigallet Limoncello 70 cl

Most limoncello is Sicilian and tastes of it. This one is French, and the recipe is deliberately not purist: alongside the Sicilian lemons, a third of the fruit comes from the Nice region, untreated and zested by hand. Those zests are macerated and then distilled very slowly, which is where the finer aromatic notes survive rather than being boiled off.

The result is cloudy yellow, powerfully zesty on the nose, intense and fresh on the palate, with a very light bitterness on the finish. That bitterness is the fruit being honest. A limoncello without it is a lemon sweet.

How to serve it

Very cold, and that means the bottle in the freezer rather than the glass over ice. The alcohol keeps it liquid, the cold thickens the texture, and the aromatics arrive slowly instead of all at once. Small glasses, after a meal.

For a longer drink, a Spritz Limoncello: limoncello, sparkling white wine, a splash of soda, plenty of ice, a slice of lemon. It is the version that holds up to the heat of a Cambodian rooftop, and it is often the reason people buy the bottle.

Availability

70 cl. Stocked in our shops and available by the case for bars and hotels through our professional page.

Contains alcohol. To be enjoyed in moderation.