The outer yellow layer of a lemon peel (the flavedo) is bursting with essential oils and aromas, while the inner white layer (the albedo) is bitter. Strega carefully separates the two, with only the flavedo used in limoncello. The peels are then macerated in alcohol at room temperature for two days before being mixed with water, sugar and alcohol.
On the nose, the Strega limoncello is full of waxy lemon peel. The palate is built of lemon juice, with the waxy peel smoothing out the mouthfeel. Fresh orange lingers in the back, with hints of eucalyptus and pepper on the finish.
Pour straight from the freezer over a large ice cube. Or, shake with equal parts Strega liqueur and Irish whiskey and pour over crushed ice.
The Strega distillery was founded in the Italian city of Benevento in 1860, when Giuseppe Alberti and his pharmaceutically savvy father reworked an age-old herbal liqueur recipe.
The ancient recipe was said to be a mythical love potion, hence the name ‘Strega’, or ‘Witch’. It’s made using around 70 different herbs and spices, and is matured in ash barrels to ensure sufficient mingling of flavours.
Following the success of the liqueur, Strega expanded into other drinks. Its limoncello is made using Sorrento lemons, a competitor to the famous Amalfi variety.