Frangelico Liqueur is one of Italy’s great nut-based liqueurs
Frangelico Liqueur wraps around the senses, drawing you in and offering a refreshing, flavourful experience.
The senses are treated to the beauty of Italy, the sweetness of its flavour and the smoothness of its texture, all captured in an intriguing bottle.
From the very first moment, what struck me was the rich taste of the Italian hazelnut. These hazelnuts have unique qualities: they are larger and more even in size, ideal for roasting and without a bitter note.
The hazelnut originated in Pontus, in Asia Minor. There is evidence that it was already being consumed in Mesopotamia during the Neolithic period, as drawings and remains have been found in caves. The Greeks took it to Greece, and from there it spread to other countries. It reached Spain in the 19th century. Hazelnuts are so highly valued that some have their own designation of origin, such as the Reus Hazelnut. The main hazelnut-producing countries are Turkey, Italy, the United States, Spain, Azerbaijan, China and Iran. Hazelnuts are a fruit from which almost everything is used: the shells serve as fuel; the leaves feed livestock; the bark and leaves are used by laboratories to make coagulant; and the wood surrounding the fruit is also used to make small wooden objects.
Frangelico Liqueur is enjoyed as a digestif, usually over ice. It is also used in baking and desserts thanks to its pleasant hazelnut flavour and hint of vanilla.
Distillation is carried out through maceration in neutral alcohol, followed by maturation in oak barrels before bottling.
It has 20% alcohol and 219 g of sugar per litre.
According to legend, its origins go back more than 300 years to the presence of Christian monks living in the hills of the Piedmont region in northern Italy.
Their skills in fine food and drink included the art of distillation, especially the use of wild hazelnuts and other precious ingredients to create liqueur recipes like the one on which Frangelico Liqueur is based today.
Its name is also part of the same local legend, an abbreviation of Fra’ Angelico, a hermit monk believed to have lived among the magnificent hills of Piedmont during the 18th century. 
The hazelnuts are lightly toasted and, together with cocoa, coffee, coconut and spices, are left to macerate in neutral alcohol before being flavoured with vanilla. Dark on the outside yet clear on the inside. Sweet, but deliciously refreshing. The hazelnuts are lightly toasted and, together with cocoa, coffee, coconut and spices, are left to macerate in neutral alcohol before being flavoured with vanilla. It can be enjoyed at any time of year and on any evening.
Production process
- The Italian hazelnuts are harvested, shelled, roasted 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 of cocoa seeds, vanilla berries, roasted coffee and other aromatic preparations to create the Frangelico Liqueur concentrate.
- The concentrate is mixed with pure alcohol, sugar and water to achieve the required bottling strength. It is then placed in vats for 6-8 weeks so the blend can come together and mellow.
It always surprises and elevates the moment.
Go beyond the everyday and discover in Frangelico Liqueur a sophisticated cocktail choice to enhance time with friends.
This is a contemporary and versatile liqueur.
You can buy Frangelico liqueur on our website
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