Sonoma, CA, August 22, 2011 --(PR.com
)-- The idea to create FigCello was inspired by Sondra Bernstein, proprietor of the girl & the fig. Sondra was looking for a Fig liqueur to serve in her Sonoma restaurants. Big brands and producers dominate the liquor shelves with mainstream products leaving little room for unique specialty spirits. FigCello di Sonoma breaks from the norm with its new infused brandy liqueur. Local fresh black mission figs, select botanicals and distilled wine country grapes combine to create a passionate blend of flavors. FigCello, which has been exclusive to Mrs. Bernstein's restaurants, where the popular "Fig Kiss" cocktail is served, is now available to consumers in Sonoma and Napa ($34.99 for 750ml bottle). Mixologists, chefs and consumers are now enjoying this truly unique Sonoma spirit which has flavors of fig, orange, vanilla and anise in new and exciting ways.
Creating a new liqueur
When Sondra Bernstein of the girl & the fig asked Fred and Amy Groth of HelloCello to produce a fig liqueur in the fall of 2010, they excitedly said "yes." The couple who make the award winning Limoncello di Sonoma and BelloCello in the Sonoma Valley thought it would be a fun project to add to their expanding product line. They researched the internet for ideas on how to make a fig liqueur, recipes and suggestions but did not find anything, probably because it was a new idea. "We were given a blank slate to create something new, something that we liked that would stand up alone, in cocktails or in cooking," said HelloCello founder Fred Groth. The Groths approached it from a culinary stand point and looked for flavors that complimented and worked well with fresh figs. The first step was to create small samples of fig infused brandy with different botanicals, sample fig and botanical spices and citrus to see how the flavors combined and worked together. During the testing panel some 30 plus combinations were blind tasted independently, then the samples were blended at different levels and percentages. It was a long day, but the end result produced a surprising list of ingredients that when combined created a new, balanced and unique spirit. "It is different than what can be found in stores or on the back bar. This is a unique spirit that Sonoma will be proud of," Fred acknowledges. To produce the first 60 cases of FigCello, the Groths handpicked over 440 pounds of figs from their friend's trees in Sonoma. "Sonoma has so many great local fresh ingredients it seemed like a natural product to make," said founder Amy Groth.
HelloCello is a small artisanal distilled spirits producer located in the heart of Sonoma Valley. Fred and Amy Groth founded HelloCello in 2009 when they moved to Sonoma from Colorado to pursue their dream of producing local Limoncello di Sonoma. The Groths, along with their three children, live in Sonoma and hand craft specialty spirits from fresh, local and organic ingredients. Unlike the mass produced spirits, a small producer like HelloCello has the ability to make custom products that are driven by passion and not mass appeal. HelloCello hand crafts all their products from their licensed Distilled Spirits Plant (DSP) on Eight Street in Sonoma. HelloCello and the process of creating FigCello will be documented in Sondra Bernstein's new cookbook Plats du Jour, coming out in November. Look for the family of HelloCello products at great restaurants and retailers in northern California.
Say Hello and learn more.
HelloCello: Fred Groth, 707.721.6390 or Fred@Hellosonoma.com for inquiries, more details on this story and high resolution photography. www.HelloSonoma.com