Liqueurs are produced in the distillery according to the ancient formulas of the Dominican friars.

Before being bottled the liqueurs spend several months, depending on the type of liquer, in oak barrels. The Elixirs are kept at controlled temperature to refine, after having undergone quality testing which guarantees the consumer a product of very high quality.



The word alkermes comes from the Arabic qìrmiz, which means ‘of scarlet color’. The origins of the Alkermes liqueur date back to the 15th century. The recipe used today is the one written in 1743 by Fra’ Cosimo Bucelli, who at the time was the director of the Officina. Its bright, ruby red color which gave it its name, and the warm, spicy taste make Alkermes a unique liqueur. Alkermes is used as a cordial as well as in the preparation of many desserts. The Tuscan Region has officially recognized Alkermes as a “traditional product” and it has been included in the national registry of these products.

The roots of the word ‘china’ (Chincona) can be traced back to pre-Columbian in Peru. There are a wealth of interesting tales surrounding the history of china, one of which tells of the wife of the governor of Peru who was cured of a malarial fever by the extract of the tree’s bark. Fra’ Gian Domenico Cavalieri, who directed the pharmacy from 1659 until 1684, passed down to the Officina the recipe of this special liqueur. Elisir di China can be served straight or with ice as an aperitif; it becomes a good digestive when served hot with a piece of lemon.

Father Ludovico Berlingacci, apothecary manager from 1707 to 1743, formulated the first recipe for an alcoholic infusion of Chinese rhubarb roots, with known tonic and digestive properties. The fundamentals of this formula are used to obtain an elixir with a pleasantly bitter flavor and unique fragrance. Serve chilled and drink straight, as an aperitif or digestive.