The Italian history of distilled spirits is a storied one, and has given birth to modern classics and old favourites alike. The range available can be dizzying, with the diversity on offer a match to some superlative quality.

As you might expect from one of the largest wine making countries in the world, grape based spirits are an Italian specialty. These come in two common forms: brandy and grappa. Italian brandy, as in other places, is distilled from wine and matured in oak barrels. Grappa on the other hand is distilled from skins, stems and seeds left over from wine production, and is usually bottled soon after distillation without oak ageing. This gives it a more robust and distinctly ‘grapey’ taste, though sometimes this also means it can be somewhat fierier than a brandy. Both are traditionally served as a digestif and are a delicious way to follow a meal.

In Sicily, wine is often fortified to make marsala. While this is sometimes considered to be no more than a useful wine with which to cook chicken or make tiramisu, in truth, when made well, it can be one of the world’s greatest fortified wines. As with port, the style and length of ageing produces a wide breadth of flavours, from dry to sweet, with notes of nuttiness, caramel and dried fruits.

The association between wine and spirits in Italy also continues with vermouth. Indeed, vermouth itself has its roots in Piedmont in Italy’s northwest. Production involves making a base wine and then fortifying it with a brandy or other neutral grape spirit. The next key step is the maceration in this fortified wine with a number of other herbs, spices, roots, flowers and citrus peels.

Apart from wormwood, which is mandatory in vermouth in the EU, the quantity and types of these additives varies by producer, and thus the tastes and styles of vermouth can vary enormously. No surprise then that it can be enjoyed in a huge number of ways, whether that be neat, or as a key ingredient in classic cocktails from the martini to the Negroni.

On the topic of Negronis, no discussion of Italian spirits would be complete without mentioning amaros. An amaro is made by adding a bitter infusion from various barks or roots to a neutral spirit, with additional flavour provided by macerations similar to those in vermouth. These are made right across Italy, with it often being the case that each individual town or village has its own traditional amaro recipe Some of these, like Campari or Amaro Montenegro, have transcended that local enjoyment and have become global hits. For good reason - these can be complex, immensely enjoyable drinks in their own right, as well as being crucial to certain cocktails.

Italy is also well known and regarded for its huge range of beloved liqueurs. Amalfi Coast limoncello certainly needs little introduction, with the recent craze being for its use in a refreshing version of a spritz. Similarly with Tuaca, which according to legend was invented by Lorenzo the Magnificent in Renaissance Florence, and whose recipe has been a closely guarded secret ever since. Notes of vanilla, citrus and a wonderful warmth make it a great option with ice either as aperitif or digestif, or try it as the star of the show in a Tuaca Lemon Drop.