Starlino’s recipe was made by Denis Muni and Beppe Ronco – both have worked at Torino Distillati for over 20 years and are natives of the Piedmont Region. Having spent their careers making Vermouths and Aperitivos, they focused their attention on real innovation for The Hotel Starlino™ Range. They came up with the idea of ageing the Rosso Vermouth in Bourbon barrels after observing that the cask ageing imported a deliciously smooth, spicy flavor to the wine. For the Rosé and Arancione – they wanted to create a really fresh and natural flavor that mixed with tonic, soda, sparkling wine or was delicious on the rocks.
Elderflower, citrus peel, herbs, and spices are infused with wine and spirit to make Starlino Elderflower liqueur. It’s created from elderflower from Italy’s Alpine hedgerows, known as ‘Fiori di Sambuca.’
