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spirits

EMILIE’S GIN
Distinguished by the bitter notes of juniper, enriched by natural botanicals, as per the old House of Ballor recipe, Emilie’s Gin seduces by the fresh and lively taste imparted by the citrus notes of pink grapefruit, sweet orange from Sicily, Calabrian bergamot and the balsamic notes of Piedmont mint and cardamom, together with the Mediterranean herb notes of thyme and basil.  

BITTER NOTES

Italian Juniper

CITRUS NOTES

Bitter Sicilian orange
Calabrian Bergamot
Pink Grapefruit

BALSAMIC NOTES

Cardamom
Piedmont Mint

MEDITERRANEAN NOTES

Thyme
Basil

ABV: 40 %

1

ITALIAN JUNIPER.

Juniper berries, sourced from various regions to enhance the various characteristics which the microclimates give to the berries.

2

static maceration.

The juniper berries are infused in an alcoholic solution for the correct length of time for optimal extraction of their aromatic qualities.

3

DISTILLING.

Using an alembic still, concentrating the most aromatic and balsamic components of the distillate.

4

THE FRESHNESS OF THE MEDITERRANEAN.

Natural aromatic preparations, such as orange peel, bergamot, mandarin and pink grapefruit, as well as thyme and basil, are added to the distillate.
Henry’s Amaro
Ballor 100 boasts a complex blend of 100 special essences from the 5 continents – all discovered, selected and expertly balanced by the liqueurists of Casa Ballor in accordance with the most ancient Italian herbal traditions. Thus Henry’s Amaro was born – a smooth, rich and audacious liqueur that will captivate you.

BITTER NOTES

Rhubarb, Gentian,
Wormwood, Quina, Angostura

BALSAMIC NOTES

Mint, Lemon Grass

SPICE NOTES
Cinnamon, Allspice,
Turmeric, Piper Cubeb, Myrrh

VEGETABLE NOTES
Fenugreek

ABV: 32 %

1

100 HERBS FROM 5 CONTINENTS

We have selected 100 of the most exotic and finest aromatic herbs, spices and roots from across the 5 continents.

2

ITALIAN LIQUEUR-MAKING EXPERTISE

Once gathered and dried,
the botanicals are macerated – sometimes separately, sometimes grouped by sensory family – and allowed to infuse for just the right amount of time to extract the noblest of aromatic components. The infusions are then carefully blended and allowed to rest and patiently mature to reach the pinnacle of perfection.

3

A PERFECT SERVING OF IMPECCABLE CHARACTER

To enjoy the unique aromatic complexity to the full, we recommend serving on its own and cold. Also ideal for mixing thanks to its aromatic concentration and breadth. Lends a distinctive signature to both established classics and creative cocktails.

paul’s vermouth
Ballor Vermouth is produced by mixing wine with an extract made from a blend of herbs, including the most distinctive wormwoods, spices and other natural plant-based compounds. Every batch has its timings, which are expertly followed and controlled by the Master Blender. When the desired level of aromatic complexity and the correct balance of all the ingredients are achieved, the Master Blender authorises the bottling of a surprisingly fabulous liqueur.

BITTER NOTES

Roman Wormwood
Pontic Wormwood
Gentle Wormwood
Muscat Achillea

SPICE NOTES

Cloves
Oregano
Nutmeg
Vanilla Cinnamon

FRUIT NOTES

Candied Orange
Date

SWEET NOTES

Custard
Marsala

ABV: 18 %

3 WORMWOODS

ROMAN

Cultivated in lowlands and, to some extent, in mountains, it imparts a slightly bitter balsamic note.

PONTIC

In addition to the bitter note, it adds a light aniseed aroma.

GENTLE

Grown on the plains of Piedmont, it gives a strong and persistent bitter taste.

1

harvest in the best balsamic period.

This being when the herbs reach their aromatic peak, enclosed in the trichomes of the leaves.

2

air-drying.

To protect from humidity and guarantee the highest aromatic quality.

3

standalone grinding.

To ensure quality, purity and protect against humidity.

4

correct grinding.

Grinding the herbs  
to a precise grain, allows the alcohol andwater to get into the plant fibres ensuring the optimal extractionof amaromas.

5

static maceration.

Cold infusion  
for around one month, so that the 30  
herbs achieve the correct aromatic extraction according to the century-old recipe using typical Po Valley herbs.

6

two-phase infusion:

1. One more alcoholic to extract the most noble components.
2. One with a greater quantity of water to extract the bitter taste of the herbs.

7

soft pressing.

Two weeks’ rest to decant and separate the less noble ingredients and then formulate a fine and balanced blend.