Wild fennel grows profusely on the Amalfi coast, as it does in California. The seeds from the tall plants are harvested by hand in October when the seed-heads are dry, dried, sifted, macerated in pure alcohol for about 40 days, then blended with sugar and bottled. Great digestivo (substances found in fennel-seed are said to be good for the digestion) and craft cocktail ingredient. Drink cold but not iced.

This fennel liqueur is unfiltered, please shake before serving. There are no preservatives, coloring agents or stabilizers in this Finocchietto.