Sciur Limun means «Mr. Lemon» in Swiss Italian dialect. But people in Ticino also say «Sciur Limun» to refer to a lemon of top quality. This bold limoncello is handcrafted using untreated, handpicked lemons from our sunny neighbour Italy. Instead of macerating them in alcohol, we use the finest merlot grappa from Ticino. That’s the trick.

Serve me chilled, frozen or on the rocks!

The "sfusato" lemons for Sciur Limun come from southern Italy. They differ from the conventional lemons in its thick, very aromatic skin as well as its bigger size.

Once in Ticino, we macerate the lemon zest in high-proof Grappa Ticinese di Merlot for about a month. After a first coarse filtration, the infusion obtained is mixed with water and sugar. And voilà: Sciur Limun is ready to be bottled!

Sciur Limun is an ancestral Limoncello. Since in the past the farmers in southern Italy could not distill pure alcohol, they used the “noble waste” of their wine production, the grappa, and macerated their lemon zests in it. 

Sciur Aranz means «Mr. Orange» in dialetto ticinese. Down in the village everybody knows him as Sciur Limun’s companion of thousand adventures. This joyful arancello is handcrafted using untreated, handpicked Moro oranges from the charming island of Sicily. Instead of macerating them in alcohol, we use the finest merlot grappa from Ticino. That’s the trick.

Serve me chilled, frozen or on the rocks!

The blood oranges for Sciur Aranz come directly and without intermediaries from the producers Francesco and Sebastiano, two young entrepreneurs who have committed themselves to growing 100% natural citrus fruits. The oranges of the genus Moro are the oranges par excellence that are grown on the slopes of Mount Etna in Sicily.

Once in Ticino, we peel the oranges and macerate the peels in high-proof grappa for about a month. After filtration, the infusion obtained is mixed with water and sugar and Sciur Aranz is ready to be bottled!

Like all of our liqueurs, Sciur Limun and Sciur Aranz are made in the beautiful Swiss Canton of Ticino. Yves, the founder of Manifattura Branchi, was born in Ticino and "emigrated" to Basel in 2003. For him, however, it is important to produce his liqueurs in his sunny canton of origin.

Grappa Ticinese di Merlot
Zest of untreated Moro oranges from Sicily
Swiss sugar
Water

The best way to enjoy your Sciur Limun is as a frozen digestif after meals, as a refreshing shot on the roof top terrace or as a mediterranean ingredient in cocktails and spritz.

It doesn't matter if with gin, vodka, beer or even champagne: Sciur Limun gives your cocktails that lemon kick you really need.