Tasting Notes Thick and creamy Gianduia Liqueur; weve died and gone to chocolate heaven. Bottegas chocolatey liqueur is inspired by the pastry chefs of Piedmont who in 1806 due to the rising cost of cocoa replaced part of the cocoa content with toasted nuts and thus created gianduia (or gianduja). Bottegas liqueur version is unctuously creamy devilishly rich and receives just a splash of grappa to heighten the aromatics. Tasting like melted praline Jersey full cream milk and mind-blowingly intense chocolate it seems to coat the mouth and wow the senses. Serve it chilled with chocolate desserts or at the end of the meal in lieu of pudding. Mix it into cocktails (shake it with two parts vodka and ice to create what we think of as a Nutella Martini) or simply drizzle it over ice cream. Mighty oaks from little acorns grow. In 1653 Andrea Bottega tended his first vines near the picturesque Molinetto della Croda in Refrontolo Veneto. This farmers dream blossomed into one of Italys most