Renato Vicario and Janette Wesley own and operate 2 organic and sustainable farms on both sides of the Atlantic Ocean, in his native Piedmont and her native South Carolina. The spirits are crafted and sourced only from grains and fruits that are not genetically modified (no GMO company policy) and do not use any chemical additives or flavors. In fact, many of the fruits, herbs, and spices used to create Vicario’s liqueurs are grown on their own farms. Vicario and Wesley named their Italian farm “The Garden of Earthly Delights,” that which is reflected in the imagery on their bottles; details from the Hieronymus Bosch painting illuminate each label of their artisanal liqueurs. After many years of making liqueurs at home in Italy, Renato Vicario wrote a book titled “Italian Liqueurs” to share his knowledge. Steeped in regional, mythical, and historical traditions, Vicario Liqueurs are made in the same traditional methods as they have been for centuries. Named after the chinchona plant, native to the Andes, this quina is blended with other aromatic herbs before turned into this deliciously bitter dram. The aroma is spicy, with notes of coffee, cinnamon, nutmeg and caramel. In the mouth, Vicario’s quina offers notes of citrus, smoke and balsamic. On the initial sip, it seems as if this liqueur is going to shut your mouth down, but then, alas, it rounds out into a pleasent, balanced sipper.
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