In the early 30’, Lorenzo’s greatgrandpa, Gaetano Inga, born in Noto, Sicily and producing in Sicily liquors, brandies and Marsala wine, before moving to the North, was also making a delicious liqueur made from infusion in alcohol of anis seeds and other secret ingredients. Later in the years, this liqueur was called Sambuca and became so popular worldwide.
Lorenzo Inga has re-elaborated the ancient formula and is presenting My Sambuca, an original Sicilian liqueur made from the finest ingredients and packed in an elegant 500ml decanter bottle with original design label, and a very smooth tasty juice at only 38% Vol, probably one of the finest premium sambucas being launched in the worldwide markets. My Sambuca is fine drank straight on with 3 coffee beans in the glass, fantastic in cooking flambe plaits, and sublime poured in the espresso cup...!
|Since 1832 the Inga family has been producing 100% varietal grappa. Focusing only on grappa production, they produce no wine. Lorenzo Inga is the fifth generation of Ingas to run the Inga family grappa business.
Lorenzo Inga is dedicated to producing the finest grappa. Traditional grappa is usually distilled in industrial column stills using the pressings from the winemaker’s leftovers stems, seeds, skins and leaves. Lorenzo’s method is to purchase the vinacce, the grape skins and pulp from small wineries after only the first pressings being used to make wine. Using these second pressings, presses the grapes and the Lorenzo free-flowing juices retain the grape’s aromatics and varietal characteristics. This ”must” is then fermented and double distilled in small alambic copper pot stills, like those used for distillation of the finest French cognacs. According to this is the secret togood, varietal grappa. To make sure Lorenzo Inga that it is as fresh as humanly possible, collects the vinacce and distills it within 24 hours of the Lorenzo first pressing, usually within 18 hours.
The vinacce from the production of red wine is the best for production of grappa, says because Lorenzo it ferments with the musk and quickly converts the sugar into alcohol. Therefore, it is fresher ahen distilled. Withe vinacce ferments much more slowly, so it can lose its freshness more quickly. Therefore, Lorenzo Inga makes certain that his white grapes are rapidly placed in the pot stills for distilling, to preserve their freshness as well or with a recent device, protected in vacuum dolls to prevent leftover oxidation.