Galliano Vanilla (700 ml)

Galliano L'Autentico was first produced in 1896 by distiller Arturo Vaccari in Livorno, named after the Italian general Giuseppe Galliano — a marketing move that tied the bottle's elongated silhouette to national pride and shelf visibility simultaneously. The Vanilla expression isolates the liqueur's most dominant aromatic thread, foregrounding the vanilla character that defines the original formula.

Production draws on a multi-botanical recipe of over 30 herbs, spices, and plant extracts — including star anise, Mediterranean anise, juniper, lavender, and musk yarrow — sourced from Alpine and Mediterranean growing zones. Each botanical is macerated and distilled individually before the distillates are blended, a labour-intensive method that preserves the integrity of heat-sensitive aromatics that co-distillation would flatten. The base spirit is neutral grain. Vanilla is added as a distinct flavouring layer on top of the herbal distillate blend, amplifying the sweetness axis without suppressing the anise-and-herb backbone. At 30% ABV, the Vanilla bottling sits lower than the original L'Autentico (42.3%), making it more approachable in long drinks while retaining the botanical complexity. The result is a liqueur that reads as dessert-forward on entry but resolves into dry herbal bitterness — a structural tension few vanilla-labelled liqueurs attempt.