Description
In the 19th century in Italy it was common to drink coffee cold and with a shot of alcohol.
In 1860, the coffee merchant Ugo Borghetti developed the espresso liqueur on the occasion of the inauguration of the Italian railroad line between Ancona and Pescara.
The liqueur presents itself thus from the typically Italian side and brings everyone in vacation mood.
Espresso is made from freshly roasted and ground Arabica and Robusta beans, which are then mixed with alcohol and sugar in a complex process.
Colors and flavors are not added.
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