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Toasted hazelnut over clean spirit: Piedmont wrote the template, cocoa and vanilla fill it in.
Piedmont, Italy
Piedmont claims centuries of monastic nut liqueurs; the modern category dates to 1978, when Frangelico arrived in its monk-robed, rope-belted bottle.
Hazelnuts (Piedmont's prized Tonda Gentile, in the flagship) are toasted and infused in spirit, then rounded with cocoa, vanilla, and coffee notes before sweetening.
Toasted hazelnut and cocoa with a vanilla back; sweet, but with enough roast to stay adult.
Did you know
Frangelico takes its name from Fra' Angelico, a hermit monk who, the brand's legend says, lived in these hills three centuries ago.
Also known as: hazelnut liqueur, frangelico, hazelnut
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