Tuaca Citrus Liqueur

The origin of the recipe of this type of cordial dates back to the 16th century in Italy. Updates to the recipe exclude milk. The modern roll out for production points to production in Livorno, Italy in 1938. However, it has been repackaged and is made by the Brown Forman Company (bourbon production) starting in 2010. The recipe and character of this liqueur has not changed. Heavy on the vanilla, hints of orange citrus and rich, melted caramel ooze from the glass and to the nose. The texture is creamy and full. On the palate it opens up the citrus with help from the noticeable alcohol. This is user-friendly on the rocks, chilled, or in numerous cocktail creations. I like it with bourbon or rye because it makes the vanilla in the spirit really shine.