Founded by Ġużeppi in 2002, Zeppi’s today is Malta’s leading traditional liqueur drawing inspiration from the warm personality and hospitality of the Maltese people, the island’s climate, and its agricultural landscape. The range explores fruit, herbs and nuts that have been used for medical purposes in the past together with products that have been traditionally grown and consumed in Malta throughout Maltese history. The Liqueurs currently available are all made using traditional Maltese recipes. Produced with a lot of care and passion ensuring the final product stays true to its ingredients.
The prickly pear has lent its enticing fragrance and unique flavour to various local Maltese delicacies. The fruit is harvested between August and September of each year from local farmers. Every year a fresh batch of Bajtra liqueur is made by using the fruit which in Maltese is called Bajtra (Prickly Pear in English). The pulp from the fruit goes through a fermentation process creating our unique Bajtra liqueur.
Zeppi’s Limuncell Liqueur is made using a traditional Maltese recipe, providing a unique round and tangy flavour. Lemons, known in Maltese as “Lumi”, were introduced to the Maltese Islands by the Arabs around 1000AD. This distinctive fruit is today a staple component of the Maltese diet. Place this bottle in the freezer and drink it neat after a meal to cleanse your palate.
Zeppi’s Rummiena liqueur is made from the alcohol extract obtained by the fermentation of locally grown pomegranate fruit, providing all the sweet and tart flavours that make the fruit so unique.
The carob tree, in Maltese called “Harruba” (Ceratonia siliqua), has been a prominent component of the Maltese vegetation for several centuries. Zeppi’s Ħarruba is made using carob beans, which are crushed, roasted, and boiled to produce a syrupy liquid with aromas and colour reminiscent of cocoa to which orange is then added. This liqueur is perfect after a meal, served neat or with ice. Harmless sediment may form at the bottom of the bottle due to the nature of the product. Traditionally, carob beans are also used to produce carob syrup “gulebb tal-Harrub”, which is still used as soothing medicinal for the sore throats, as well as “karamelli” which were once considered the only permissible sweet during Lent.
The Fig tree (Ficus carica) grows easily in the local unfavorable conditions producing abundant and delicious fruit. The fruit, which is actually the flower of the tree, is known as “Tin” in Maltese and has been part of the local Mediterranean diet and culture for thousands of years. Each year figs are harvested, crushed, and fermented to start the process of making Zeppi’s Tina liqueur.
While almonds are generally used to produce almond oil and almond milk or ground as a sweet condiment, these nuts have proved to be a delicacy in liqueurs. Zeppi’s “Lewża”, Maltese for almonds, is made from almonds that are harvested once a year after summer to produce this unique liqueur.
Maltese honey has been found to be useful for its healing properties. Zeppi’s Honey is a heart-warming liqueur. The Greeks called the island Melite which derives from the Greek word meli which means honey. This name was also used under the Romans and was changed during the Arab rule to Malta.
Fennel (Foeniculum vulgare) in Maltese “Bużbieża”, is a very hardy flower plant native to the Mediterranean region. Its seeds are collected once a year during the hot summer months and their taste has a predominant anise character.
Your guide to a selection of Zeppi’s liqueur-based cocktails
All Zeppi’s liqueurs can be enjoyed straight from the fridge or freezer served neat or with ice. Molecular Fusion have created a few cocktails using our liqueurs to inspire you on how you can use our Zeppi’s range to create unique local cocktails.
