The Bar Journal

This is an excellent wine either as an aperitif or as dessert wine and was created by luck, as is often the case with alcohol history.
In the eighteenth century the British had begun to show some interest in the area of wine production in Marsala. They wanted to create a product that was the height of the Portuguese and Spanish wines, and that could make their competition. In 1773 the Brits John Woodhouse had the brilliant idea to add a few gallons of the finest alcohol in each ” pipe ” of Marsala wine to be sent home (assuming two gallons per hectolitre, the ” pipe ” has a content of about four hectolitres ).
He also knew that the Portuguese and the Spanish added alcohol to their wines , but did not know their technique of preparation and methods of aging . The addition of alcohol to Marsala wine had, according to the intention of Woodhouse, in order to better preserve the wine and allow it to withstand the long sea voyage without damage.
The wine arrived in perfect condition but not only acquired such force and such a perfume that was sold out in a few days . The experiment could be said to be completely successful .
Mr John Woodhouse immediately realized the importance of the discovery and as smart businessman, rented a rudimentary wine warehouse , built the first plant .
MARSALA wine was officially born, the only large competitor of the famous wines of Porto , Madeira and Sherry.
At the beginning of 1800 another Englishman , Benjamin Ingham, brought the finished product to the highest quality level thanks to the studies undertaken and the work of conviction wine at the local wine growers for rational norms were applied for the cultivation of vineyards and winemaking technique . Also created a perfect commercial organization that did reach the Marsala wine to all the European and American markets , in which was completely unknown.

This new trade aroused the interest of the Italians who, towards 1833-34 , they went down in contention with one of their most valuable exponent , Vincenzo Florio .
The tenacity , spirit of initiative, the wine making techniques , as well as a formidable merchant fleet enabled Florio to overcome rivals and spread throughout the world its Marsala .
The name ” Marsala” is reserved for the wine prepared exclusively in the province of Trapani , excluding the islands in the western part of the province of Palermo and Agrigento province bordering the province of Trapani.
ll Marsala wine must be put on the market with one of the following names:
Marsala fine
Marsala superiore
Marsala vergine
Marsala speciale
The law states that the minimum period of aging for Marsala fine must be at least six months, to the Marsala superiore for a year and a Marsala verging up to five years.
The grapes from which it is made re from grapes varieties such as, grill, catarratto , inzolia and catanese.

THE WHITE NEGRONI
30ml Peruvian Pisco
30ml Marsala Superiore
15ml St Germain Edelflower Liquor

Stir over ice and serve on the rocks with morello cherry and orate peel zest as garnish

SALUTE!

GIUSEPPE GALLO