Galliano Vanilla
Type
Premium Liqueur
Alcohol
30 %
Brand
Galliano
Volume
700 ml
Availability in stores
The mesmerizing taste of round vanilla tones with floral, fresh and minty notes.
Vanilla comes from the vanilla orchid, which is the only one out of more than 25,000 species that produces edible fruit. The vanilla orchid can only be harvested in a few spots around the globe and is the second-most expensive spice. The taste and scent of vanilla is one that many people know. It has a sweet, soft, and versatile flavor with rich and warm tones. In the world of alcohol, vanilla is an exciting flavor because of how many different directions you go in. For example, you can include it in warm drinks for the fall or cold desserts in summer. Vanilla liqueur is an all-year-round favorite for many.
Liqueur "Gagliano" was created by the famous Italian master distiller Arturo Vaccari back in 1896 in the city of Livorno (Tuscany). This herbal liqueur was named after the national hero of that time, Giuseppe Galliano, who became famous in the First Italo-Ethiopian War of 1895-1896. Creating the liqueur "Galliano", Arturo wanted to convey the passion, magnificence, artistic brilliance and sensuality of his country. Currently, the Galliano line consists of five super-premium liqueurs.
The history of ''Lucas Bols'' company began in 1575, when the Bols family arrived in Amsterdam and founded a winery, which was originally called het Lootsje, where they would distill liqueurs and also genevers from 1664 onwards. This was the starting point of what would become the world's oldest distilled spirits brand. In 1652, Lucas Bols was born. He was an influential business man, living in the Golden Age, when Amsterdam was the world’s major trading city. Lucas Bols managed to turn Bols into an international brand and greatly expanded the range of liqueurs. Today, Lucas Bols is an independent company with products sold in more than 110 countries, the company owns the largest database of gourmet cocktail recipes, many of which are made using Bols.
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