This liqueur was first launched in 1978, and is said to date back to the 1600s, and to having been first created by a hermitic monk named Father Angelico (Fr. Angelico – geddit?).
The story goes that Father Angelico lived in the hills of Piedmont, in northern Italy, when he created this concoction, an area known for liqueurs and distillations (particularly grappa).
Whilst it is difficult to prove wheter Father Angelico actually existed, it is likely that the monks of the time were producing hazelnut and herb distillate (strictly for medicinal purposes, of course).
The bottling itself delivers notes of creamy hazelnut, buttery biscuits, coffee, chocolate, mixed nuts, liquorice, vanilla, almond, walnut and faint citrus.
This liqueur is instantly distinguishable with its monk-shaped bottle (complete with cord-rope tie), and is a necessary ingredient in all manner of nutty, dessert-style cocktails.