ABOUT

DISTILLERIE MOCCIA

A Northern Italian icon brings a ski-area staple stateside.

Talk about a name that rings out: If you’ve ever skied in the Italian Alps (and even if you haven’t), chances are you’ve heard of Zabov. This iconic egg liqueur, effectively a zabaglione in a bottle, is best known as the base ingredient of the legendary Alpine cocktail known as the “Bombardino”—a sweet and creamy pick-me-up favored by skiers and mountaineers across Northern Italy. At 15% a.b.v., Zabov is not only sipped on its own or in cocktails but has myriad culinary applications as well.

Zabaglione is an airy, custard-like dessert which was traditionally made by whipping eggs with sugar and Marsala wine. In the late 1940s, Luigi Moccia developed the recipe for Zabov using brandy instead of Marsala and packaged the resulting liqueur in a clear bottle to showcase the saturated egg-yolk-yellow color. The name, of course, combines the “ZAB” of zabaglione with the “OV” of uovo (“egg”).

Over the years, the Moccias grew the company from a workshop-scale operation to a spirits powerhouse marketing some 70 different brands. In 1980, the company was sold to the Ori family, who still run it today: The “classic” Zabov bottling, still the heart and soul of the operation and one of the most iconic liqueur brands in Italy, is now complemented by a range of line extensions, including a coffee-flavored version, which TISC is also importing.

The team at The Italian Spirits Company has become somewhat obsessed with the Bombardino—not just the flavors but the ritual—and we are determined to introduce this Alpine classic to all the great ski areas across the US. Imagine this: You’ve finished lunch (or, perhaps, breakfast), and, before heading out to the slopes, you fortify yourself with a few ounces of warm Zabov (either on its own or further spiked with brandy, rum, or whisky) topped with whipped cream and cocoa powder or nutmeg. If that sounds good to you, Zabov is the historic brand of choice.

Of course, Zabov tastes just as good without ever setting foot on a mountain. Drizzle it over fruit for a simple, slightly boozy dessert; mix it with coffee; riff on a White Russian; there’s plenty of creamy, eggy goodness to go around!

And finally, don’t miss one of Distillerie Moccia’s newest creations—an impeccably sourced elderflower liqueur called Ventidue (XXII). Its formulation was derived from the 22nd (out of 50) trial recipe the company undertook to find the right balance of sweetness, a.b.v., and intensity of aromas. Whether you spritz it or mix it, it’s another precision tool to add to your kit.