Yuzucello Daniel Barros

While its exact date of origin is unknown, Limoncello is admittedly a typical liqueur from southern Italy. His preparation is specifically made from lemon zests of the Femminello Santa Teresa variety from Sorrento, a town on the Amalfi Coast. The extracted oil is then mixed with sugar syrup, resulting in a thick and opaque yellow liquid. Yuzucello seeks to reproduce the essence of the famous Italian liqueur, emphasizing its tangy and effervescent facets with yuzu (Japanese citrus with a more complex, intense and prolonged aroma) and its warm and full-bodied facet with sandalwood and tonka beans. Herbaceous and floral nuances bring freshness and brightness, making it a comfortable and noticeable scent without compromising its tasty aspect.