Trade & Investment Agency

Figaro fig liqueur, is our first discovery. In a village of
twelve families and nine distilleries in Algarve, during
XIXth century people used to offer to the travellers spirits
made from the tipical fruits of the area. In that village,
from the work and passion of a Portuguese craftsman, a
fig liqueur was produced through a unique process: from
the fermentation and distillation of the local figs.
Since 2024, Figaro has been produced by Distillerie Aragonesi
on the island of Ischia.
Figaro is a pleasant 18% liquor, flavourfull in accompaniment
to desserts, chocolate, dried fruit, cheeses, sigars.
Serving temperature: 16°.

Web site
https://distilleriearagonesi.com/products/figaro-liquore-di-fico

Limoncello has gone from being the iconic liqueur of
La Dolce Vita to a symbol of industrialized alcoholic
beverages and Italian Sounding.
Limoncello d’Ischia is the revolution against all that,
reclaiming its rightful place as the finest liqueur in the
world.
Limoncello d’Ischia is handcrafted exclusively from the
hand-peeled organic lemons of the island of Ischia.
Unfiltered.
Serving temperature: 6°C.

Web site
https://distilleriearagonesi.com/products/limoncello

Gerone I (Hiero) tyrant of Syracuse and winner of the
battle of Cumae in 474 b.C., placed the first stones of
the Aragonese Castle of Ischia, a citadel on the sea and
a defense for the Ischitans and all the peoples who,
over the centuries, have made that precious island their
home, heart of the Mediterranean sea.
Gerone is the new beginning, the “new first stones” of
Ischian craftsmanship and distillation, which is reborn
from wine, from the carob and from the clay.
A wine brandy of 42%, “aged” only from carob’s tannins
and rested in clay. A perfect after-dinner drink that
can win over both rum and whisky lovers, as well as
cigar or chocolate enthusiasts.
Serving temperature: room temperature.

Web site
https://distilleriearagonesi.com/products/gerone-brandy-di-carruba

On Carrubo is a tribute to a fruit been a symbol of the
of the history of Ischia island, almost forgotten for one
century: the carob, in Neapolitan called ‘Sciuscella’.
Defined as ‘the chocolate of poors’, fed the inhabitants
of Ischia in the most difficult moments of our history,
thus its healthy properties and tasty as chocolate.
‘On Carrubo is a 28% digestif, the intense and aromatic
Ischian amaro that reunites carob with the flavors
and roots of Southern culture: citrus fruits, annurca apples,
gentian, and rosemary.
Serving temperature: enjoyable at both 16°C and 8°C.

Web site
https://distilleriearagonesi.com/products/on-carrubo-amaro-di-carruba

Carobs, like other typical frutis of the southern Italy,
were also used in winemaking. To allow the wine to
reach a sufficient alcohol content, there was the tradition
to enrich the grape must with other local fruits,
such as quince, figs, or carobs. This ancient technique
took the name of ‘Caulara’, and was a way of bringing
further aromas and notes of the terroir to wine.
From this ancient tradition comes Sciuscella, the delicate
carob liqueur 18%, macerated in wine spirit and
sweetned with biancolella grape must only.
Like the finest Port wines, delicious with desserts and
cheeses, dried fruit or chocolate.
Serving temperature: 16°C.

Web site
https://distilleriearagonesi.com/products/sciuscella