Cassano 1875 produces hand-made liqueurs/digestifs, syrups and jams on the Sorrento peninsula. The quality of their range is exceptional and this is due to best quality base ingredients they use. Their Limoncello, for example, is made using only IGP lemons (similar to a DOC for lemons) called 'ovale di Sorrento'. Although Cassano 1875's flagship liqueur is Limoncello, their range of hand-made, high quality digestifs includes coffee, mirtle and a walnut oil liqueur, all of which have the same intensity and purity of flavour as the Limoncello. Sorrento citrus fruit has been grown on the Pensinsula since Roman times when the trees and fruit were prized for their perfume and esthetics. There are many ancient Roman frescos, particularly those at Pompei and Ercolano, which depict the beautiful Sorrento orange and lemon groves.
Cassano 1875 uses only the finest lemons, ripened under the hot Sorrento sun. They still use the traditional method of Limoncello production by peeling the lemons by hand. This ensures that the tiny oil sacs contained in the zest remain intact, giving an intense flavour and a freshness to the Limoncello. The peel is then macerated in 96% pure alcohol and once the requisite amount of flavour has been extracted, it is removed and a demineralised sugar syrup is added to the alcohol to lower its strength and balance any bitterness imparted to the alcohol by the peel.
This Limoncello is bright lemon yellow in colour, with an extraordinary perfume of fresh lemons. On the palate, it is powerful but perfectly balanced, with the bitterness of the lemon peel in equilibrium with the alcohol and a touch of sweetness. Clean and fresh on the finish. Limoncello should always be stored in the freezer and it is remarkably versatile as a drink. A drop in mineral water is wonderfully refreshing on a summer's day, while a dash in a glass of Prosecco makes a nice alternative to a Bellini. It can be used to add a touch of bite and zest to a fruit salad, or served at the end of a meal.