Old citrus grove of Conca d’Oro
Old citrus grove of Conca d’Oro
Jacli is a company dedicated to the production of artisanal and niche liqueurs, which reflect the soul of the land and tradition. Our liqueurs, with attention to detail and taste, come to life through a process of cold maceration of untreated citrus peels of our own production and coming from an ancient citrus grove in the Conca d’Oro, the fertile plain on which the city of Palermo.
The company was born in 2019 from the desire to recover the historic citrus groves that made Palermo an enchanting garden, to return them to cultivation and redevelop the citrus fruits in a liqueur key.
We grow citrus fruits using natural methods and respecting production cycles, thus guaranteeing the highest quality of our ingredients.
Every stage of the production process, from harvesting to bottling and labelling, is done by hand. This testifies to the craftsmanship and care we put into every single bottle.
Every sip of our liqueurs is a tribute to the tradition and authenticity of our Sicilian territory.
Jacli – Historical roots and agricultural traditions
The name Jacli is a tribute to the history of the family citrus grove from which our liqueurs come to life. This land was once part of an ancient estate called Fondo Lo Jacono, renamed “Jacli” by farmers of the time to identify the lands they went to. The citrus grove is witness to a past rich in history and culture, where each fruit is the result of love for the land and commitment to preserving its purest essence. Jacli is more than a liqueur, it is an experience that will guide you to discover the flavors and emotions of a land rich in millenary traditions.
BITTER ORANGE
LEMON
SWEET ORANGE
The Liquor Factory
It is located inside the citrus grove and was born within the walls of what was once the old warehouse intended for storing lemons. Here begins the transformation of the freshly harvested citrus fruits which are rigorously peeled by hand, taking care to remove only the flavedo. Subsequently, the peels are left to macerate in alcohol together with selected spices and, once the maceration time has elapsed, the infusion is mixed with water and sugar and then filtered. The liqueur thus obtained is matured in steel barrels, an inert material which, precisely because of its neutrality, leaves the olfactory and gustatory peculiarities of the liqueur unaltered.
Once the maturation time has passed, necessary to attenuate the pungent note of the alcohol and to allow the extracted essential oils to bind uniformly, reaching the right balance, we move on to the next bottling phase where, thanks to the vacuum created in the bottle, the liqueur is gently drawn back inside.
This is followed by the final stages of production, consisting of labelling, manual affixing of the batch and the state seal. The craftsmanship and care that characterizes each production phase is contained in every single bottle.
Accompanied by an elegant and contemporary case
