Limoncello has been produced in Italy for over 100 years, and there are plenty of different brands available. Today, we’re focusing on Limoncello di Capri which is the biggest seller worldwide. Created by Vincenza Canale in the late 1800’s as a digestif, she used locally grown Sorrento lemons in her recipe. Today, the company uses organically grown Sorrentos, and helped pass regulations that specify this type of lemon must be used in order to be called a Limoncello. The company was also the first to trademark the name Limoncello in 1988.
The recipe is simple. Using only the thin oil laden peels, the citrus is rested in a neutral grain spirit until the color and flavors are infused, and then sugar and water are added. The typical cloudiness is due to the emulsification of sugar and oils, similar to what happens with ouzo and absinthe.
Limoncello di Capri (64 proof)
Visual: Cloudy lemon yellow.
Nose: High lemony citrus notes, quite fresh and mouth-watering.
Taste: Luscious lemon tang with enough sugar to keep it from being tart. The mouthfeel is slightly thick, but in no way is it syrupy.
Finish: A slight bitter edge reminiscent of lemon peels creeps in, keeping things from getting too sweet.
Overall: This tastes like the whole lemon, and not just the peel and sugar. One of the better limoncellos I’ve had. Great as a brunch opener or a nightcap. Mediterranean summer in a glass.
GSN Rating: A-
For more information go to: Limoncello
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