Mulassano 3 Items

Amilcare Mulassano opened his historic bottle shop in the mid-'800 and in 1907 moved to Piazza Castello in the heart of the city, founding the Caffè Mulassano, a meeting place for artists, politicians and writers of Turin at the beginning of '900. Its history crosses that of the owner of another historic café in the Savoy city, Pietro Bordiga: it is from their meeting that the Mulassano Vermouth is born.

The Cavalier Pietro Bordiga had just founded the homonymous distillery in Cuneo, producer of mountain liqueurs and vermouth when he met Amilcare Mulassano for which he studied an original recipe that has undergone very few variations over the years. The ingredients are always the same, processed with the same care and professionalism of the past, only the proportions of the infusions have been adapted in recent years to make this vermouth suitable for mixology as well as enjoying on its own.

For the production of Vermouth Mulassano only high quality raw materials are used, the alpine botanicals are still harvested by hand by the mountaineers and conferred by the same in Bordiga, the production involves an ancient and traditional process that contemplates no less than about 40-45 days before bottling. After bottling the product is left to rest again in the cellar at a constant temperature of about 10 degrees for at least 15-20 days before being ready for consumption. The filtering takes place exclusively with natural processes and with the use of natural paper filters. 

The jewel of Torino is now available globally for the first time in history.