Velier LifeVNP - Autumn 2022A daily photographic collage of the course of life inside Villa Nuovo Paradisetto, the new Velier…
Spirits|CalvadosCalvados according to Drouin | Part 3There is no French gastronomic meal without digestif. By nature, Calvados is part of it. But young Calvados,…
Travel|Distillery TourA visit to Vallombrosa AbbeyReligion and science - two words that are all too often viewed as an oxymoron when used in the same sentence,…
Velier Life|Velier AwardsVelier Awards 2022 - Piemonte and Valle d’AostaAguilas from Piedmont and Valle d'Aosta are the stars at our Villa Nuovo Paradisetto venue. We presented…
Cocktails|ProfessionalOne chance, one encounter: the Nikka Perfect ServeThe contest is back after a break of two years and will once again see bartenders compete in their ability to…
Spirits|Whisk(e)yCompass Box and Stranger & Stranger: a successful duo for labels that stand out from the crowdAn exclusive interview with the creative team of Stranger & Stranger, a renowned branding and packaging…
Spirits|RumCaroni: a veritable encyclopedia about a legendary rumWe present a new, extraordinary book about Caroni - virtually a two-volume encyclopedia encapsulating the…
Spirits|RumSaint James AOC anniversary collectionLuca Gargano presents a carefully curated vertical collection of ten Saint James millésimes celebrating the…
Spirits|CalvadosCalvados according to Drouin | Part 2With the spread of lighter cuisine and more informal meals, the digestive characteristics of Calvados, which…
Velier Lifecopy of VNP - Summer 2022A daily photographic collage of the course of life inside Villa Nuovo Paradisetto, the new Velier…
Velier Life|Velier AwardsVelier Awards Lombardia - Brescia, Como, Varese, Sondrio, LeccoMore Lombard Aguilas in our Villa Nuovo Paradisetto venue. We presented awards to some of Italy's best venues…
Velier LifeVNP - Summer 2022A daily photographic collage of the course of life inside Villa Nuovo Paradisetto, the new Velier…
Velier Life|Velier AwardsVelier Awards Lombardy - Bergamo Pavia Lodi CremoThird stop for the Aguilas Camp: this time we welcome and award the best bars in Liguria and Sardinia in a…
Velier Life|Velier AwardsVelier Awards Liguria and Sardegna 2022Third stop for the Aguilas Camp: this time we welcome and award the best bars in Liguria and Sardinia in a…
Spirits|RumA still travelling among the islands: Luca Gargano's new projectLuca tells us how the 'Nomad' project was born, which is already in the works and will officially start in…
Velier Life|Velier AwardsVelier Awards Emilia-Romagna 2022Second stop for the Aguilas Camp, days in which we welcome the best bars in Italy for a moment of training…
Velier Life|Velier AwardsVelier Awards 2022Three hundred of the best Italian bars, our Aguilas.A dedicated programme of activities and opportunities.A…
Spirits|RumPagos: the future of rum is one step closerWe interviewed Luca Gargano to learn more about the very first rum completely aged in ex-Sherry casks. The…
Spirits|RumThe Magnum Series, a meeting of mastersIntroducing a new Velier project combining the art of distillation with the art of photography.
Velier LifeVNP - Spring 2022A daily photographic collage of the course of life inside Villa Nuovo Paradisetto, the new Velier…
Spirits|RumBehind the Scenes of the Papalin ProjectAn interview with Luca Gargano to learn more about Velier's new project, a tribute to the ancient tradition…
Cocktails|Mixology Generations200% AgaveA chat between Dom Costa and US tequila ambassador Julio Bermejo to learn about the recent history of the…
Spirits|RumThe Gargano Classification: how to distinguish great rumMy classification was inspired from a reflection on how rum consumption in Italy has evolved between the…
Spirits|RumBehind the Scenes with AppletonAn interview with the legendary Joy Spence, Master Blender of Appleton Estate for forty years. To discover…
Spirits|RumHabitation Velier Takamaka: an absolute world premiere directly from SeychellesHabitation Velier’s new creature presents a world first: Takamaka rum, produced for the first time in its…
Velier LifeVNP - Winter 2021Our guests, new projects, ideas, moments and seasons, our vegetable garden. A photographic collage on the…
Others|CharactersCorrado Assenza, the confectionery craftsmanAn interview with life and soul of the historic Caffè Sicilia in Noto, Sicily Corrado Assenza, who agreed to…
Spirits|CalvadosCalvados according to Drouin | Part 1The traditional Norman orchard doesn’t just create magnificent landscapes, it also contributes to protecting…
Spirits|Whisk(e)yChichibu, a legend is bornIt is already 20 years since the world realised that Japanese whisky had charm and quality second to none.
Spirits|RumBehind the Scenes with BeenleighAn interview with Steve Magarry, production manager at Beenleigh, to learn more about the products of the…
Velier Archives|Habitation VelierHabitation VelierA didactic range of 100% pot still distillery rums.
SpiritsBehind the Scenes with ChartreuseAn interview with Chartreuse head of foreign markets Philippe Rochez to learn more about a legendary liqueur…
Cocktails|Cocktails for dummiesPalomaA guide for preparing perfect cocktails at home. Created by Velier in cooperation with Fever-Tree, this guide…
Velier LifeVNP - Autumn 2021Our guests, new projects, ideas, moments and seasons, our vegetable garden. A photographic collage on the…
SpiritsDiscovering PiscoSimply describing it as the distinctive ingredient in the famous Sour drink is at best an oversimplification.…
On Trade|Cocktail listCocktail Menu of 50 Best BarThe World's 50 Best Bars, part of the World's 50 Best Restaurants, brings together a selection of the best…
Cocktails|Cocktails for dummiesVodka LemonA guide for preparing perfect cocktails at home. Created by Velier in cooperation with Fever-Tree, this guide…
Cocktails|Mixology GenerationsInterview with Salvatore CalabreseDom Costa’s intense interview with Salvatore "The Maestro" Calabrese, one of the world's most celebrated…
Spirits|Tequila e MezcalWhat’s happening in the mezcal worldProduction of mezcal is traditionally linked to small family farms. The spirit has always been produced…
HOMEPAGE
