Doragrossa Torino Liqueurs

HERBS, SPICES AND HISTORY

With a passion for well-made products and fascinated by the history of liqueurs and spirits as they were originally crafted, Doragrossa Torino is paying homage to the knowledge and skills of the Piedmontese artisans through the revival of the centuries-old tradition of the preparation of liqueurs, “amari” (bitter liqueurs) and “elixirs” in Turin and the surrounding area.
This is a land where the art of mixing natural ingredients and “running the still” has always been synonymous with employment, tradition and culture, an important local heritage that, through Doragrossa, we wish to have the world discover and appreciate.
Our liqueurs are crafted from traditional old recipes, rediscovered and reworked in a quest to find the most captivating aromas and flavours. Our work is further enhanced by the use of the finest herbs and spices, carefully selected and worked according to painstaking craft processes.

HERBS, SPICES AND HISTORY

FLOWERS
AND FRUIT
FROM THE REGION AND
SPICES FROM AROUND THE WORLD

Mint, rhubarb, juniper, chamomile... spices, herbs and fruit have always poured into Turin from the surrounding countryside, along with wine, brought in to the city from the prestigious vineyards of Langhe and Monferrato located nearby.
Later, from the 18th century onwards, and thanks also to the presence of the Royal Court, new precious ingredients from the Indies, Africa and the Americas began to arrive in the city and the streets of the capital of the Kingdom of Savoy were infused with aromas of vanilla, cinnamon, liquorice, cloves and other spices.

FLOWERS
AND FRUIT
FROM THE REGION AND
SPICES FROM AROUND THE WORLD

THE DORAGROSSA
DISTRICT.
AT THE ORIGIN OF THE ITALIAN ART OF
LIQUORISTICA

Mid 16th-century Turin was the place where magic and scientific research came together. It was frequented by illustrious figures of the time, including the famous Nostradamus and Paracelso. King Emanuele Filiberto of Savoy himself was an expert alchemist.
In the space of a few years, this fertile ground of experimentation and culture led to the development and propagation of the art of liqueur-making.
In 1583, King Carlo Emanuele issued an edict making the production of liqueurs and spirits in the city exempt from taxes and the Doragrossa district (today’s Via Garibaldi) became their symbolic and manufacturing hub.

THE DORAGROSSA
DISTRICT.
AT THE ORIGIN OF THE ITALIAN ART OF
LIQUEUR-MAKING

TURIN,
THE LIQUEUR
CAPITAL

The publication of the Farmacopea Taurinensis manual (1736) and the foundation of the "Università degli Acquavitai e Confetturieri" (University of Spirit and Confectionery Makers) shortly afterwards (1739), cemented the city’s important role, both within Italy and Europe, in the production of various types of alcoholic beverages.
Early 19th-century Turin was home to an incredible concentration of wine, liqueur and spirit producers. The large number of taverns that existed at the time points to the presence of a flourishing trade in beverages destined for the working classes, as well as the aristocracy, military and bourgeoisie.

TURIN,
THE LIQUEUR
CAPITAL

AMARO DI TORINO

In the mid-19th century, with the advent of the modern pharmacopoeia, the classic "medicinal” Amaro gradually abandoned its original curative function. It went from being a drug or “elixir” to an alcoholic beverage for drinking enjoyment, at the time jokingly referred to as the "medicine of healthy men". The recipe from which the Doragrossa Amaro di Torino is inspired brings you the characteristic aromas of the products of that time.

This delicate alpine-style Amaro is invigorating and digestive. It expresses the powerful character of rhubarb and gentian, the balsamic notes of juniper enriched by many other herbs as the tansy, the liquorice and the vanilla.

Main herbs and spices: pink rhubarb root, juniper, gentian, tansy, liquorice, vanilla.
23% vol.

AMARO DI TORINO

ROSOLIO DI TORINO

Listed among the city's liqueur specialties as early as 1712, Rosolio became Turin’s pride and joy and as such was mentioned in various publications, both Italian and foreign.
During the 19th century, it became the flagship product of all the Turin distillers who showed off their skills through increasingly complex recipes. A prestigious and exclusive liqueur due to the inclusion of sugar, which was expensive, it established itself as the classic “welcome drink” and was commonly served by Turin’s middle classes and nobility when socialising and entertaining.

The Doragrossa Rosolio presents exotic notes of cinnamon and cloves along with the freshness of anise and lemon peel.

Main herbs and spices: lemon, cinnamon, anise, cloves.
30% vol.

ROSOLIO DI TORINO

ELIXIR RARARBARO E MENTA

The word “elixir” was originally used solely for the compounds prepared by pharmacists and alchemists for purely medical purposes. The most famous of these, known as "Lungavita", was the only “remedy against all known maladies” for many centuries. With the advent of chemical pharmacy, the elixirs lost their original function and moved from the pharmacy shelves to those of the liquor stores. Suitably reinterpreted and sweetened, they quickly caught on as a delicacy for the palate.

This delicately bitter liqueur, like the candies from our grandparents’ day, comes from the blend of the delightfully bitter taste of rhubarb with the pure freshness of mint.

Main herbs and spices: pink rhubarb root, spearmint.
20% vol.

ELIXIR RARARBARO E MENTA

LIQUORE ALLA MENTA DI PANCALIERI

Mint is an aromatic herb that has always been much appreciated in Piedmont, perhaps due to its geographical and cultural proximity to neighbouring France, where it is equally widespread. The most commonly grown variety used to be the local white mint, but after the arrival of the spearmint variety from England, the use of Pancalieri mint for the production of syrups and sweet liqueurs quickly took over.
Production is concentrated in the small town of Pancalieri. Due to its quality, it is included in the "Paniere della Città Metropolitana di Torino" (the “Turin metropolitan city breadbasket”, a selection of high quality exclusive products of the area) and has long been appreciated around the world.

This is a fresh and refreshing liqueur based on the purest Pancalieri mint, recognised for its unique organoleptic qualities.

Main herbs and spices: Pancalieri spearmint.
24% vol.

LIQUORE ALLA MENTA DI PANCALIERI

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