An intriguing one here. This liqueur from Calabro is made from porcini mushrooms! The fungi are harvested in the autumn in the Sila mountains in Calabria, southern Italy and are macerated for five weeks. It's choc full of wonderful complex umami notes from the mushrooms, so will make an interesting addition to whisk(e)y cocktails, or could even be used while cooking. Fun fact: the name porcini means 'piglets' in Italian! Adorable.
Fairly savoury, with a slightly nutty, earthy flavour from the mushrooms.
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