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Limoncello (Italian: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast and Sicily. It is the second-most popular liqueur in Italy and is traditionally served chilled as an after-dinner digestif. It is also a popular homemade liqueur, with ...
This is a list of cleaning products and agents. Cleaning agents are substances (usually liquids, powders, sprays, or granules) used to remove dirt, including dust, stains, bad smells, and clutter on surfaces. Purposes of cleaning agents include health, beauty, removing offensive odor, and avoiding the spread of dirt and contaminants to oneself ...
This is a list of liqueurs brands. Liqueurs are alcoholic beverages that are bottled with added sugar and have added flavours that are usually derived from fruits, herbs, or nuts. Liqueurs are distinct from eaux-de-vie , fruit brandy , and flavored liquors , which contain no added sugar.
(The cleaning products industry is a $30 billion a year industry in the U.S.) [1] In addition to companies that manufacture soaps and detergents directly, the association also includes producers of oleochemical products and other chemicals used in producing cleaning products, as well as companies that produce packaging and labeling for cleaning ...
March 31, 2010, marked the closure of the historic TUACA plant at Via Mastacchi, Livorno. The blend was now produced and bottled in the U.S., with imported Italian brandy by the TUACA Liqueur Company, in Louisville, KY. [10] [11] In 2016, Brown-Forman sold TUACA (and Southern Comfort) for US$543 million to Sazerac Company. Production by Sazerac ...
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Bottles of amaretto liqueur. Amaretto (Italian for 'a little bitter') is a sweet Italian liqueur originating from the comune (municipality) of Saronno.Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur.
Three ingredients, sorghum, fuqu (麸曲; a wheat bran based qū), and water make up the ingredient base. The sorghum is crushed, cooked, cooled, and mixed with the qū before being added, in a liquid state, to a stone or steel fermentation vessel where it will be left to ferment for a relatively short period of about four to eight days.