Produced in the Piedmont region of northern Italy, its origins date back more than 300 years to the presence of early Christian monks living in the hills of the area. Their skills in fine food and drink would have included the art of distilling, especially the use of the wild hazelnuts and other local ingredients to create a liqueur on which Frangelico is based today.
Frangelico’s flavour is achieved through a four-stage process:
Local Piedmont hazelnuts are shelled, toasted and crushed. They are then infused in a solution of alcohol and water.
Part of the hazelnut infusion is distilled to produce a natural hazelnut distillate.
3. Natural Flavourings
A number of natural extracts – including cocoa and vanilla - are blended with the hazelnut infusion and hazelnut distillate 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.
Taste Frangelico and the whole story falls into place. Wonderful toasted wild hazelnuts, found only in the Italian north, combined with cocoa, vanilla berries and a host of other natural extracts that make up its complex flavour.
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