The Accolades

Ventura Limoncello Originale
2012 Silver Medal – San Francisco World Spirits Competition
2011 Gold Medal – Microliquor Spirit Awards
2011 Gold Medal – San Francisco World Spirits Competition
2010 Silver Medal – NY International Spirits Competition (only limoncello awarded a medal)
2010 Silver Medal – San Francisco World Spirits Competition
2009 Platinum Medal – LA SIP Awards
2009 Silver Medal – San Francisco World Spirits Competition
2008 Gold Medal – San Francisco World Spirits Competition
2008 Bronze Medal – LA Wine & Spirits Competition
2008 Bronze Medal – International Wine & Spirits Competition

Ventura Limoncello Crema
2010  Gold Medal – LA SIP Awards

Ventura Orangecello Blood Orange
2011 Double Gold Medal, “Best Fruit Liqueur” – San Francisco World Spirits Competition

Ventura Limoncello Originale has ben awarded a Gold Medal for taste in the inaugural MicroLiquor Spirit Awards. This new competition focuses on artisanal producers of less than 50,000 cases per year. Out of 207 entries, only 7 liqueurs were awarded a Gold Medal. We are very excited to be awarded a Gold Medal from this competition. They also awarded our bottle a Bronze Medal for packaging. Our simple, elegant bottles get nice comments from customers.

Microliquor.com, the website behind the MicroLiquor Spirit Awards, highlights artisanal spirits from around the world. They reviewed our Ventura Limoncello Originale and Ventura Limoncello Crema in 2010. Ventura Limoncello was also their pilot for MicroLiquor TV:

We’ve been very fortunate to work with some of the craft distillers to create some of our best Limoncello cocktails. We would hope you would like to learn more about them as well. Please visit our “Craft Distillers Page” to find some of America’s best.

DISCUS, the Distilled Spirits Council of the United States, has recognized our group and formed a sub-group to assist us. Through DISCUS, we are able to get resources for responsible alcohol marketing, trade practices and a “voice” for polictical matters. They have created a map of their craft spirits affiliates which shows the growth and diversity of this group.

Our California and Arizona distributor, Young’s Market Company, has also taken notice of this movement. On their newly developed website, They have devoted an entire section to Artisanal Spirits, highlighting the the brands they carry. Including, of course, Ventura Limoncello. Visit our Young’s page.

This past Thursday found us at the 2nd of the “Dinner at the ____” series put on by Totally Local VC. The location for round 2 was Serra Cross overlooking the City of Ventura. Chef Jason Collis  of Jonathan’s was at the helm this time with a fantastic menu and Shannon Wright prepared the desserts. This event benefited the Serra Cross Conservancy. Of course, tastes of Ventura Limoncello were served to prepare the palates of the guests. In addition, the new locally brewed Ventura Surf beers and wines from Vino V winery were featured. Locally imported Tequila Alquimia was also on hand, and partnering with them, Ventura Limoncello offered a great finish to the evening, more about that later…

In addition to several appetizers [including Rosemary skewers with Baja wild ahi tuna, Limoneira avocados and yellow watermelon] that were passed around, the main menu consisted of Tuscan Bread Salad, Rio Gozo Farms Grilled Summer Vegetables, Ratatouille Puff Pastry and an amazing Limoneira Lemon Roasted Chicken. Shannon’s dessert was an Old Creek Ranch Blackberry Cobbler. [View Lisa McKinnon's VC Eats coverage of the event]. The evening was topped off with the fireworks of the Ventura County Fair. Amazingly, we had the clearest night of the week and the views were spectacular.

In our “keeping it local” theme, Adolfo Murillo of Tequila Alquimia and I have collaborated on creating amazing margaritas using their tequilas and our liqueurs. We first “worked together” at the Conejo Valley Margarita mix-off. We were told by several attendees that our margarita was best of the show, but being producers, we were ineligible for an award. We have since perfected the cocktail (as if it needed perfecting) and the 805 Margarita was born. In addition to Tequila Alquimia’s Reposado and Ventura Orangecello Blood Orange liqueur, the key ingredient is Tequlia Alquimia’s all natural margarita mix. We unveiled it as the “chef’s toast” for the evening’s nightcap to huge accolades.

We also decided to incorporate Alquimia’s Blanco Tequila and Ventura Limoncello Originale into a margarita. It is the aptly named 101 Margarita. We plan on sharing these recipes with restaurants all over Ventura County and the central coast as soon as the margarita mix is ready for distribution. Stay tuned for more information on where you can order one soon…

We hope to see you at the next “Dinner at the ______” set for October 6th. This time around it will be Dinner at the Pumpkin Patch, with Rachel Main of Main Course California at the range with desserts by Kate Dunbar of Petit Reve Cafe in Ventura.

We also need to give a great big “Welcome” to the Best of VC Marketplace which recently opened in Santa Paula. This unique local shop features gourmet foods, local products, gifts and artisan items, all created in Ventura County. Our Ventura Limoncello Vinaigrette is featured there. Best of luck Talia.

Our hosts, Barbara and Giancarlo were quite gracious and made us feel right at home. Little did we know, nor did our friend, that we were guests of theLimoncello King in the area. This was discovered after they inquired what we do for a living in the US and we told them we produce Ventura Limoncello. It seems they hold a local Limoncello competition every year to find the best homemade Limoncello, and Giancarlo has won the top award the last few years. We had to share some Ventura Limoncello with them, but, to our dismay, Giancarlo did not have any left to share with us. They were very impressed with the quality of Ventura Limoncello (being from California). Another Italian convert.

We took a day trip up the west bank of the long lake, ultimately arriving at Limone sul Garda. A beautiful coastal village that has a unique feature: They grow lemons. Now this may not seem surprising being in Italy, but this is the mountainous area of the lake where there are many cliffs, and it is very northern, which means cold and snow. Lemons do not like cold and snow. In the Limonaia del Castello di Limone, the lemons (and other citrus) are carefully tended. They are covered in the winter to protect the plants. After several local inquiries, we discovered that not a lot of Limoncello is produced with the lemons of Limonaia del Castello, but they can be found. We spent the better part of the afternoon searching for a bottle. It is in our freezer now, taste review to follow.

Following our time in the Lago di Garda area, we spent a couple of days in the Marche region, Rossana’s home area. While visiting CocoLoco Beach Chalet, in Porto San Giorgio, Giovanni Marilungo created the “V Sour” cocktail: 1 part Ventura Limoncello, 2 parts vodka, 1 part simple syrup, 1/2 lime (squeezed), shaken with ice, served on the rocks. An instant hit at the beach club. We also turned them on to our Limosa cocktail with prosecco and Ventura Limoncello.

We then went “home” to Sugano, our little town outside Orvieto. The rest of the time was spent on day trips in and around Umbria and Tuscany. This is the time of the year the Palio in Siena takes place and the weekend food festivals (Sagra) begin. We didn’t make it to the Palio, but we did spend a day in Monteriggione and San Gimignano. After a nice lunch in the main piazza at Monteriggione, we stumbled upon an enoteca offering Limoncello tasting. How could we resist. They offered Il Convento Limoncello, which is a brand we can get here in the US. After chatting with the proprietor for a bit, I inquired about a more “locally produced” version. He politely indulged me the “secret stash”. Quite nice indeed.

My last weekend was spent eating and drinking until I was ready to explode. Friday night marked the opening night of 17th annual Sagra degli Gnocchi in Sugano. Manuela spent the most of the weekend in the kitchen (with most of the other women in town) preparing the potatoes for Gnocchi and patate fritti. They also prepare a lot of lamb, fried or grilled, steak and sausage for grilling and salad. So, Friday I was at the Sagra degli Gnocchi enjoying the best fresh homemade gnochhi you may ever find, fried lamb and local red wine.

Saturday, we took a day trip to Gubbio, a beautiful medieval mountain town in Umbria. We were given a nice tour by a family friend and treated to an amazing lunch at the Osteria dei Re. They seated us in a underground grotto, nice and co0l, surrounded by wine. The house special: Piatto del Re (King’s Plate), with  local white wine. BTW, Oh yes, it was… But that was just the beginning of the downfall. After returning from Gubbio in the late afternoon, that evening, while Manuela worked away at the Sagra degli Gnocchi, I was whisked away to the 9th annual Sagra dell’oca (the goose). Our group feasted on an antipasto, 3 different pastas (all with goose sauce), 2 secondi dell’oca (goose dishes), sides, dessert, local wines and grappa. I was done, but the weekend was not over. Sunday was a return the Sagra degli Gnocchi. The gnocchi is prepared in two styles, so I had to have “the second one” on Sunday. At the end of the evening, we broke out the Ventura Limoncello to share with our Sugano neighbors.

We came across an article in the LA Times about another blood orange grower in Ventura County: Old Gold Farms. Howard and Amy Gold planted 6 acres of blood oranges in Somis, CA quite a few years ago, 1994 to be exact. We spent a few weeks tracking them down, only to find out they were looking for us too. They had read about our intentions of launching a blood orange liqueur. We performed a “test batch”, which we do with all our potentail fruit sources. It was a success and we had access to all the blood oranges we could use (and eat).

We re-worked our production plan for the balance of the spring season. We ramped down Limoncello production, and converted to 100% Orangecello production. We quickly discovered blood oranges are harder to peel than lemons. In addition to producing the Orangecello, we had to scramble to increase the label quantities, order/make hang tags, update cocktail cards, etc. All of our vendors helped us meet our needs and timelines.

The first shipment was picked up by our distributor, Young’s Market Company on Tuesday. Any store that carries Ventura Limoncello should now be able to order Ventura Orangecello. We believe we’re in good shape for the balance of the year. Remember, blood oranges are seasonal in Ventura County. When it is sold out, it will be until next year. You can find availability here.

We are bottling the last of the Orangecello production tomorrow. Just in time too, we leave for Italy next week…

One of the great things about The Territory Ahead is the lore of travelling off the beaten path and the passion for unique, well made clothing and accessories. Each “season”, a new journey begins. It is through the inspiration of the these journeys that the clothing is developed, and named. One the their newest offerings this season is the “Limoncello Shirt”. The inspiration, of course, is Sorrento and the Amalfi Coast, Italy. So I was very surprised, and extremely honored, when they contacted us about writing a “sidebar” about Ventura Limoncello to print with the Limoncello Shirt. Of course, we said “yes”, and it will be printed in the upcoming catalog. Below is the page as it will run. Thank you to The Territory Ahead!

P.S. I’ve ordered mine already and will be sporting it very soon. I’m sure you will find me wearing it at an upcoming Limoncello Event.

View/Purchase the Limoncello Shirt at The Territory Ahead website

Bakers and Chocolatiers are now using Ventura Limoncello too!

Jean-Michel Carre of Chocolats du Calibressan in Carpinteria, CA, has been using Ventura Limoncello for special order items for a couple of years now. Recently, they decided they will feature it full time in their core Logo Chocolat. This announcement coincides with the opening of their new boutique storefront in Santa Barbara this month. It will be located at 1114 State St (#25) at La Arcada. Please visit them when they open the new location and try their wonderful chocolate offerings. Including the Logo Chocolat, of course.

K Cakes has also begun using Ventura Limoncello for their Limoncello Bundt Cake. K Cakes specializes in liqueur flavored twists on the traditional bundt cake. In addition to their Limoncello Bundt Cake, they make a Rum Cake, Chambord, Grande Marnier and a few other versions. Available online by only.

Petite Reve Cafe and Bakery in Ventura will soon begin using Ventura Limoncello in several of their offerings: Limoncello Almond Cake, Limoncello Lemon Bars and Limoncello Cookies.

Limoncello Bundt Cake

For us though, we hit a new high with our newest “cello” liqueur: Ventura Orangecello Blood Orange. This liqueur took DOUBLE GOLD, Best in Class [Fruit Liqueurs] at this years San Francisco Competition. We were very excited to receive this award and recognition our first time out. As we’re sure you cannot wait, we too cannot wait to have it bottled and available to our customers. I immediately called our grower and told him to put miracle grow on the blood orange trees, we’re going to need more…

Ventura Orangecello Blood Orange is now available in limited release at select locations.

As we do with all our liqueurs, we will post the availability on our “where to purchase limoncello” page. Please look forward to the release.

Download the Press Release