Limonio Cinnamon liqueur 500m

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The Limonio family's Sicilian business has been working with citrus for over a century. The original line was essential oil extraction — the cold-pressed citrus oils used in perfumery, confectionery and pharmacy across the Mediterranean trade — drawing on lemons, mandarins, oranges and bergamot from the Palermo conca d'oro and other Sicilian growing zones. In the early 1990s the family extended into citrus liqueurs, applying the maceration discipline they had refined for the oil business to the production of consumer-facing limoncello, mandarinetto, and a range of other fruit and herbal liqueurs.

The headline product is Mandaretto, distilled from the Tardivo di Ciaculli — a rare mandarin variety grown only on a small footprint in the Palermo plain, harvested in late winter (much later than standard mandarins, hence ""Tardivo""). The peel is macerated in alcohol distilled from Sicilian wine grapes, then sweetened. Beyond Mandaretto, the line includes traditional Limoncello (35%, from Sicilian lemons), Fico (fig liqueur), Cinnamon, Liquorice, Spices and an Amaro.

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