Mediterranean Maltese Liqueur

Amarettu ta` Mari is a traditional Mediterranean Liqueur which is very popular in Malta. Highly recommended to give a distinctive almond flavor to sweets, pastries and cocktails.



Hanini is a carob based digestive liqueur.This liqueur is named after M.V Hanini; a ship that rendered an impeccable service to the Gozitan commercial community.



A traditional Mediterranean liqueur made from orange peel aroma, finest alcohol and natural spices. The distinctive taste of Laringina adds a pleasant twist of orange zest to fruit desserts, pastries, ice cream and cocktails.



Served chilled or on the rocks, Lumincetta is an exquisite lemon based Mediterranean liqueur guaranteed to refresh your taste buds



Nozzi Supreme (Cream Liqueur) is an all-natural blend of fine whiskey, fresh cream and Mediterranean seasoning made the traditional Gozitan way.





The carob tree, in Maltese called Harruba (Ceratonia siliqua) has been a prominent component of the Maltese vegetation for several centuries. The fruit beans of this tree, also known as ‘St. John’s bread’ formed a substantial part of the diet of the local population during the hard times of World War II.
Carob beans, harvested by Maltese farmers, are crushed, roasted and boiled to produce a syrupy liquid with aromas and colour reminiscent of cocoa to which orange extracts are then added. Zeppi’s Harruba liqueur can be served chilled, on the rocks or can also be taken neat to close off an exquisite meal. Harmless sediment may form at the bottom of the bottle due to the nature of the product.



Typical of the rubble-walled countryside opuntia Ficus-indica, commonly know as the prickly pear, has been introduced from the Americas into the Mediterranean region in the late 15^th century. Eventually it found its home in a prolific way in Malta and Gozo First used by the knights for its moisturizing property, the cactus fruit or prickly pear has lent its enticing fragrance and unique flavour to various local delicacies. The fruit is collected between August and September of each year from local farmers. The pulp from the fruit is extracted from the plant which is the typical “plate shaped” leaf, is sieved into vets and fermented with the addition of a yeast species.





Native from Iran and the Himalayas, the Pomegranate tree in Malta called Rummiena Punica Granatum, has been cultivated in the Maltese islands for several centuries. The fruit has long been associated with medicinal properties and is a common sight in local shrines and paintings devoted to the “Madonna tar-Rummiena” (Our lady of the pomegranate).


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