The Maraschino liqueur made from the maceration or distillation of cherries, owes its name to the "Marasche" variety originating from Dalmatia on the Adriatic coast.
The story begins in 1857. A young liqueur maker from Limoges, Paul Bardinet, takes an interest in cane sugar alcohol imported from distant islands to arrive in Old World ports. The 'ratafia' as they called it in those days was of no great value to privateers but under its apparent roughness it hid great secrets.
At that time, Paul Bardinet knew how to appreciate the latent and incomparable flavors and aromas that sugarcane provides us with today to make his exquisite rums.
Having become an expert liquor merchant, Paul Bardinet knew how to build an emblematic brand 'Negrita' that has traveled around the world until today.
The Maraschino
In the peace and quiet of the Dominican monastery in Zadar (Croatia) at the beginning of the 16th century the recipe for the authentic Zadas liqueur was made and written down. Special and with great taste the liqueur was called "ROSOLJ" (which comes from the word "ros solis" - "Dew of the Sun"). Later on, the liqueur was called MARASCHINO because it was produced from the essence of the ripe fruit of the original Marasca cherry from Dalmatia as well as from the tip of its leaves. In the 18th century when Zadar started the industrial production of liqueurs, Maraschino left Zadas and reached all the important ports of Europe and the main cities.
Maraschino can be drunk alone or as an ingredient for dozens of tasty and famous cocktails.
