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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

€ 26,00

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.

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

€ 38,00

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
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