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The production of liqueurs and bitters is an art that combines alcohol, sugar and flavorings. These can be natural, resulting in pure-flavored liqueurs, or combined, creating drinks with complex aromas. Creams, sweet and velvety, are a subcategory in their own right. Production techniques vary from maceration to infusion, from percolation to distillation, and each method gives the liqueur unique characteristics.

The liqueur scene offers a wide range of flavors and aromas. From Sardinian Mirto to ruby-red Alchermes, from bitter digestive to almond-scented amaretto, each liqueur has a story to tell. Let's not forget Sambuca, with its unmistakable anise flavor, or Chartreuse, rich in herbs and spices.