Limoncello?

Any comments? Villa Massa from Italy seems the real deal from Italy, $7.99 a fifth at Woodman's in Carpentersville.

However, to me it needs some lemon juice added- in order to make it dry enough to drink. But what do i know.

Any opinions on limoncello out there?

Stabs from the past, or, Bring the gun; leave the weeniecello.

Older still, but perhaps of some limited relevance: after dinner in a restaurant in Naples maybe 15-20 years ago, the owner brought us a bunch of bottles of limoncello. So, I got to try maybe 5 different brands side by side. All of them were cloying and only of novelty interest to me. Since then, I usually avoid the limoncello and stick with an amaro or two.

Many years ago I had Tenuta's in Kenosha order some of the best from Amalfi for me.
I was told that the 'old timer's' would purchase the cheapest vodka and marinate fresh lemons to make their own.
Anyway after a few drinks, the bottles sat for ages until thrown out or maybe there is still one in the Wine Cellar?
It's an acquired taste.-Richard

I've never had a commercial one that was any good. It's not hard to make and as far as I know, it never contains juice.

A few tips on making your own can be found on this thread: viewtopic.php?f=32&t=42041&hilit=meyer&p=496874#p496874

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