The Dealp distillery came into being in the late 1980s following the merger of four historic liqueur and spirits manufacturers, including Camoirano, a distillery established in the later 19th century, and Oberto, which has produced vermouth since the 1930s. The business originally made its name as a producer of Granger Genepy and traditional marzipan, alkermes, maraschino, arquebuse, bombardino and gianduiotto liqueurs.
To make its liqueurs and spirits, Dealp uses ingredients such as honey fruit and chocolate from local producers. It also produces two digestifs: Chaberton, S.S. 24, with 15 alpine herbs, and Amaro 2.0, aged in oak barriques. Thanks to the experience of Maurizio Zara and Alberto Fissore, it produces Gin S.S. 24, using the same herbs as the digestifs but following a different procedure.
The distillery also boasts a number of grappas, with single grape varieties, aged in oak barriques and aromatized, among which the renowned Grappa del Nonno (since 1988), Baròt, made with mature Barolo grappa and herbs, and Mielòt, made with herbs and chestnut honey. The latest creations are two gins, one made with Pancalieri mint essential oil.
***
