The tradition in the production of liqueurs in Friuli Venezia Giulia is linked to the pharmacy and herbalist studies of the convents and monasteries scattered throughout the region, but also to family recipes which have sometimes been transformed into commercial products also appreciated worldwide.

We distinguish the three macro-types of alcohol: infusions , distillates and preparations with essences. All are prepared with only fresh, high-quality raw materials , such as fruit, aromatic herbs and spices .

Friuli is known for grappa but it is a land rich in spirits including: amar o , nocino , rosolio and non-native but very popular spirits, such as gin and rum .