The Jerry Thomas mixes Nonino

We are thrilled to see how one of the world’s most prestigious cocktail bars, the Jerry Thomas Project in Rome—Italy’s first secret bar—has enthusiastically embraced our Be Brave, Mix Grappa philosophy. When we revolutionized the world of distillation with the first Grappa Monovitigno® in 1973, we wanted to demonstrate that grappa could be noble, elegant, and contemporary. Today, the bartenders of the Jerry Thomas choose it for its floral finesse, smoothness, and structure.
We are thrilled to hear that Gregory Camillò, general manager of the Jerry Thomas Group, has made our Legendary Grappa, Grappa Nonino Cru Monovitigno® Picolit, the protagonist of two twists on classics, Champagne Martini #2 and Martinello, for its complex and harmonious bouquet and for those surprising malty notes that make it perfect in cocktails.
Besides Grappa, Gregory Camillò’s innovative spirit has also experimented with our bitters and liqueurs. With the Mad Man cocktail, the director of the speakeasy called our Prunella Mandorlata® “a bottled cocktail”, for its aroma of almonds, ripe fruit, and delicate spices. And Amaro Nonino Quintessentia® Riserva, with its notes of herbs, citrus fruit, and spicy warmth, becomes structure and depth
in contemporary mixology.
For us, this means that the path we took fifty years ago continues to live in the glass: artisanal tradition, an innovative spirit, and the courage to dare. Because Grappa is not just for tasting: it is for mixing, with respect and creativity.
Discover Champagne Martini #2
Discover MarTinello