FRANGELICO’S IRRESISTIBLE HAZELNUT TASTE STARTS WITH SOME VERY SPECIAL HAZELNUTS.
They even have their own name - Tonda Gentile - and are a specialty of the northern Italian region of Piedmont where Frangelico is produced.
Tonda Gentile hazelnuts are known for being bigger, plumper and more uniform, with a skin that sheds easily, perfect for toasting without a bitter taste. Their sweet flavour is the reason they are so sought after by internationally known confectionery and worldwide popular gianduia chocolate creams. Tonda Gentile hazelnuts, grown in the Langhe, an area of rural hills and picturesque villages in southern Piedmont, are also used to obtain the distillate for Frangelico. The hazelnuts once toasted and distilled with alcohol, are married with other flavoring preparations including cocoa, coffee, vanilla according to the secret recipe and transformed into more than 3 millions bottles of Frangelico for enjoyment around the world, as well as in their native Italy.
Drink it in winter and summer; to warm you up or cool you down; short or long; straight or mixed. It’s delicious in every way. As a classic liqueur, Frangelico is perfect after a meal neat or with ice or as a complement to the coffee. For sheer sophistication, pour it over ice with a squeeze of Lime for an intense and refreshing experience. Even perfect for easy mixes with sodas, orange juice, coke or ginger ale. Or practice your cocktail skills with some of our favourites from around the world.
Clear Pale Gold.
Intense hazelnut aromas.
Rich texture. Pronounced but delicate hazelnut flavour with hints of vanilla and dark chocolate. Smooth, long finish with fragrant back-note.
Local Piedmont hazelnuts are harvested, shelled, toasted and crushed. They are then infused in a solution of alcohol and water.
The hazelnut infusion is distilled to produce a natural hazelnut distillate.
The hazelnut distillate is blended with extract and distillates from cocoa seeds, vanilla berries, and other flavoring preparations to create the Frangelico concentrate.
The concentrate is blended with pure alcohol, sugar and water to achieve the required bottling strength. It is then laid down in vats for 6-8 weeks to allow the blend to marry together and mellow.
Finally, the Frangelico Liqueur is bottled, labelled and the rope is tied.
According to the legend, its origins date backmore than 300 years to the presence of Christian monks living in the hills of the Piedmont region of northern Italy. Their skills in fine food and drinks included the art of distilling, especially the use of the wild hazelnuts and other precious ingredients to create liquor recipes such as the one on which Frangelico is based today. Its name is also part of the same local legend - an abbreviation of Fra’ Angelico, a hermit monk believed to have inhabited the magnificent Piedmont hills during the 18th century.