Bottega Pistho
A spice in history
Cinnamon is one of the oldest spices ever traded: Phoenicians brought it by sea from Southeast Asia three thousand years ago. It arrived in Sicily with the Arabs and immediately found a place in sweet recipes and traditional digestif liqueurs. Our Organic Cinnamon Liqueur respects this tradition — slow infusion, no artificial flavourings, classic 28% ABV.
How we produce it
We use whole organic cinnamon sticks — not powder. The sticks are infused in hydrated alcohol for several weeks: it's the only way to gradually extract essential oils (cinnamaldehyde above all) without bitter notes. After filtration, we add pure water and organic cane sugar in the right proportions to reach the final 28% ABV.
No colourings: the amber colour comes entirely from infusion. No added flavourings: each bottle captures the aroma of real cinnamon, the kind that loses intensity after a few weeks in powder form.
How to enjoy it
- After dinner, at room temperature — the traditional way. Small tasting glass, no ice.
- Winter version — barely warmed in a small pan and poured hot: a different kind of grog, smelling of pastry.
- With coffee — a teaspoon in espresso instead of sugar, or in cappuccino with a dusting of cocoa.
- In tiramisu — partially replaces coffee (half coffee, half cinnamon liqueur): a spiced version of the classic.
- On ice cream — vanilla or fior di latte: the warm-spiced / cold-sweet contrast is memorable.
Suggested recipe: Cinnamon-Tini
45 ml cinnamon liqueur, 30 ml dry white vermouth, 5 ml Melauro honey syrup, orange zest. Stir with ice, serve in a Martini coupe with a fresh-expressed orange zest. Aperitif or after-dinner, it works for both.
Certified organic
Certified organic IT BIO 006. Organic cinnamon, pure hydrated alcohol from organic cereals, fair-trade cane sugar.