Not well known to many outside Veneto, Mandorla has proved hugely popular in a range of UK tasting events involving the public as well as professional bar staff. While the almond aroma is well to the fore, Nardini employ a cherry distillate to balance the nut’s naturally bitter flavour. As a result, Mandorla enjoys a slightly sweet aftertaste, making it a natural ‘first-time’ grappa for those new to the spirit. It’s also ideal for espresso drinkers who choose not to take sugar with their coffee. Excellent as a ‘sour’ or an – Alexander, Mandorla achieved the highest rating – ‘Superb’ – in the prestigious Paul Pacaults Spirit Review (2005). IWSC 2006 Silver Medal Winner.