It has been three years since we launched www.venturalimoncello.com. We consistently receive a lot of compliments on the website, both for design and usefulness. Our original website was created by our good friend (and excellent web marketer) Cory Gabel of Atticus Interactive. We made some tweaks here and there over the last few years.

In the beginning, all our web updates were performed by Cory. Every week I would send him the latest “Where to Buy” information, press and event updates. The most drastic update we did was to move to a platform where I could make the updates to many of these pages myself. Yes, I was taking on more work, but it was in our control and we could update “at will”.  This sufficed, for a time.

But, as with all things, change occurs. We launched an e-newsletter, Manuela started posting on Facebook and Twitter (twitter name: vlimoncello), I started writing this blog. We produced and edited the Ventura Limoncello Cocktail Series and posted video on YouTube.  We continued to expand, availability, press and the desire to share information with our customers and consumers.  So we took another look at the website and decided the change the “platform” it is based on. The new platform is WordPress.

Again, we turned to Cory to assist us in putting the site together. It was important to retain the same “look and feel” of the old website. Many people are used to it, and how it functions. We retained the existing menu and page structures so return visitors would not be “lost” when they returned. We also created a new “landing page”, this is the page you go to when you go to www.venturalimoncello.com. The page that asks if you are 21 or over.

This is a new platform and there are new features. The WordPress platform allows us to update all our pages ourselves, add video links easily and incorporate new blog posts directly into the website. These new posts will act as our
Recent News forum. From each page, you can share it to Facebook, Twitter and a host of other social media sites. You can make comments on the Recent News pages. We plan on adding photo gallery features (once I learn how to use the plug-in I downloaded).

Also, with change, comes learning curve. I spent many untold hours learning the new platform and transitioning the pages from the old system to the new system. I learned  a lot about HTML, more than I ever wanted to learn. The most important thing I learned is “all HTML is not created equal”. I now remember, after 30 years, WHY I didn’t want to be a computer programmer.

So please visit the “new and improved”, version 2.0, Ventura Limoncello website. Tell us what you think, we enjoy hearing from Limoncello fans!

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Hello, hello! Sandra here, and I MUST share an interesting/funny story, which shows how tiny our world has become.

I’ve been trying to replace some jar gaskets and that’s like finding hen’s teeth. Went to Amazon and located a vendor, but then realized that I wasn’t certain how to measure the jars to get the best fit. I called the vendor…. the guy was very informative, but really didn’t have ones to fit my needs. In somewhat ending our conversation, he said something like “enjoy your day in California…” He said he’d been out here once and his wife fell in love with the place. I mentioned that I was in Ventura and he said he was VERY familiar with Ventura. Hmmmmmm…..

So, he asked if I knew anything about Limoncello…. WELL. I proceeded to share about my visit to Italy where I been introduced to it, and had brought a bottle back with me. After there wasn’t a drop left, my dilemma was ~ do replenish my stash by importing it?? The answer, of course, was to let Google do the walking for me and WHAT THE HECK… here was a place in MY TOWN, where it was produced! I grabbed a bottle at the local liquor store on Loma Vista and, much to my delight, it was decadent. It was at that point where Bob Leiberman laughed, and said he made the bottles for you… hah!

THEN, when I looked up a couple of his other websites, I realized he was in North Carolina where I’d just spent two weeks w/my sister, so I sent him a quick email. Told him I’d just been there and had considered moving to that state.

WOW! These are things that can really put a smile on your face …. all by simply looking for a silly jar gasket! Love, love, love your product AND the very cool bottles. I wish you continued success on this wonderful journey of yours.

Sincerely,

Sandra
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It is e-mails and calls like this that really make us know we are doing the right thing. Our inbox [mailto: info@venturalimoncello.com] is always open and if you call during reasonable hours, chances are we’ll personally answer the phone too.

You can visit our Contact Us page on the Ventura Limoncello website.

Attendees Enjoy The Green Feast

September 11, 2010 was the 2nd (hopefully annual) Green Feast at The Ecology Center of San Juan Capistrano. This was the 2nd year we attended. An amazing event, with 6 total courses (appetizers, first through fourth courses and dessert) each focusing on local purveyors and wines, brilliantly executed by local chefs. Chef Rich Mead of Canyon Restaurant again oversaw this year’s Green Feast and arranged several of his “friends” to join him this year. Chef Azmin Ghahreman of Sapphire Pantry, Chef Justin Monson of Vine Wine Country Cuisine and Chef Paul of Primal Alchemy were on hand preparing amazing dishes. Shannon Latting was this year’s Sommellier, pairing amazing wines from Bonterra Winery,  Michael David Family of Wines, St. Supery Winery, Edward Sellars Winery and, of course, Ventura Limoncello.

Purveyors at The Green Feast

Chef Paul Tastes the Mussels

The Oyster Appetizer is Prepared

Chef’s Paul, Justin and Azmin were responsible for the appetizers: Mussels and Oysters from the Carlsbad Aquafarm and Spinach-Onion Naan. These were paired with the 2007 Incognito Rose from Michael David Family of Wines and Bonterra’s 2008 Roussanne. Unfortunately, I did not try the rose. The Roussanne was a very nice crisp dry white to savor on such a fine afternoon with all the appetizers.

The artisanal breads for the evening were baked by Sadie Rose Baking Co.
 
The first course brought Sardine (Santa Monica Seafood) Bruschetta with swiss chard (South Coast Farms) from Chef Rich, Heirloom Tomato (South Coast Farms) Panzanella Salad from Chef Justin and Wild Boar Sausage (Matt’s Butcher Shop/Homegrown Meats), Winchester gouda (Winchester Cheese Co) polenta with wild greens from Chef Azmin. Bonterra’s 2009 Chardonnay and 2008 Zinfandel were paired. Each of these dishes were amazing and the wine pairing was perfect. I gave up on chards a long time ago. I think we found a new one.

James and Warren at The Green Feast

Second course brought us Chef Rich’s poached Wild Caught White Sea Bass (Santa Monica Seafood) with roasted butternut squash (South Coast Farms), bermuda onions, fingerling potatoes (Weiser Family Farms) and mixed lettuces. St Supery provided their 2009 Sauvignon Blanc. This was an outstanding Sauvignon Blanc with great fruit flavors.

Grilled English Game Birds (Rainbow Ranch Farms) prepared Balinese style on coconut husks and ginger scented jasmine rice was the third course and prepared by Chef Azmin. Michael David Family of Wines shared their 2007 Viognier. These little birds were prepared brilliantly and the Viognier was paired perfectly.

The fourth, and final main, course was whole grilled pasture-raised lamb (MM Livestock) in a mint salsa verde and ratatouille (South Coast Farms) that Chef Justin put together. I love lamb. I loved this lamb. Lamb with a wonderful 2006 Syrah from Edward Cellars is even better.

Then came our turn to shine… Chef Rich prepared vanilla grilled peaches (Tenerelli Orchards) and citrus cake lemongrass ginger creme anglaise with raspberries. Following that, Chef Azmin served California pistachio-date pudding with an apple-peach puree and a local honey creme fraiche. Paired with chilled Ventura Limoncello Originale.

We left for the long drive home to Ventura very satisfied, very full and very happy. Hope to do it all again next year! 

Manuela and James at the Green Feast

They have favorably reviewed Ventura Limoncello Originale and Ventura Limoncello Crema in the past, which we really appreciated. Mark then approached us about his new MicroLiquorTV channel and wanted to feature Ventura Limoncello in the pilot. We readily agreed. He came out with Bob Beresh last spring and filmed Manuela and I discussing various aspects of our business. We also did some production work.

He also wanted to feature a restaurant that uses Ventura Limoncello and liquor store that sells our products. Brooks Restaurant and The Wine Castle, both in Ventura, were selected as he was able to film all the footage in a single day. As I learned from producing the Ventura Limoncello Cocktail Series,  editing and finalizing the video takes quite some time. And Mark and Bob definitely want to do it right.

Just this week, the channel was launched. Without further ado, here is MicroLiquorTV featuring Ventura Limoncello:

http://microliquor.com/micro-liquor-tv-presents-ventura-limoncello/

This week, we submitted our “Application for Out of State Producer” to Arizona. Our broker (Transworld Alliance) has presented the product to Young’s Market Arizona. They say it should be a simple process due to our relationship Young’s Market California. Also, BevMo also has locations in Arizona.

A few months ago, we filed our company with the NV alcohol board for taxation purposes, but we do not have a distributor identified yet. What do you think: A Ventura Limoncello theme bar at a major casino? Frozen Limoncello drinks, Limoncello Lemon Drops, Limoncello Margaritas, endless possibilities.

We expect a response from AZ in a timely manner. I will then need to learn how to manage an out of state distributor. I still haven’t figured out how to manage the CA distributor yet.

You will see America’s Highest Rated Limoncello 3-Years in a Row, in others states soon. Ventura Limoncello — Ask for it by Name. Salute!

One of the things I really enjoy is drinking after dinner liqueur following an amazing meal (which seems to be ALL of them). Manuela and I usually order an amaro, a herbal digestivo. When we are visiting family and friends, the after dinner liqueur is always Limoncello, homemade Limoncello. The basis for what has become Ventura Limoncello.

Our first stop is traditionally Rome and Zio Stefano’s Limoncello does not disappoint. He too makes both Originale and Crema.

We then always stop into Civitanova Marche and enjoy Zio Mario’s version. He tends to tinker with each batch, depending on the lemons he is using. This year’s version was exemplary. I was surprised to find it bottled in a Ventura Limoncello bottle. I wonder where he obtained that???

Zio Mario and HIS Limoncello in Ventura Limoncello bottle

Contessa Marisa of Sugano

Last night, after a group dinner in our town of Sugano, Marisa, the “Contessa Suganese”, cracked out a bottle of her Umbrian style Limoncello. It was forzza (strong) but tasty too. Nothing beats the homemade Limoncello. Friday will be the first night of the 16th Sagra de le Gnocche here is Sugano. We are looking forward to it…

Ventura Limoncello at the Sagra de la Gnocche

For the first time, I saw television advertisements for Limoncello in Italy. It was for Limonce, which is making a huge promotional push (I’ve seen many in store displays this trip). Gioia Luisa, Villa Massa and Limoncello di Sorrento seem to be widely distributed here.

I find it frustrating that in Italy (and all of Europe), 500ml is the standard size for many liqueurs. I’ve always thought that 500ml is the perfect size for liqueur. It still confounds me that alcohol cannot be sold in 250ml and 500ml bottle sizes in the US. If anyone can explain that to me, I would really appreciate it.

In the meantime, enjoy Ventura Limoncello in 375ml and 750ml.

Ventura Limoncello
America’s Highest Rated
Limoncello 3-years in a Row
Salute!

Ventura Limoncello Crema Wins 2010 Gold Medal

Our friends at Dolce Touch Vodka (who we’ve written about before) won a Platinum Medal in the same competition. Congrats to them.

Next up is the the NY Spirits Awards in which we entered Ventura Limoncello Originale. We expect to receive the results by the end of the month.

We are still in Italy, down in the Calabria region. The R&R we were looking for isn’t here, the weather has been terrible at best. Periods of heavy rain, overcast, chilly. So much for working on the tan and snorkling along the “Costa degli Dei” (Coast of the Gods). The coastline and beaches look perfect for snorkling. I hope the weather breaks before we have to leave, but the forecast doesn’t look good.

Yesterday, we took a drive around the area and decided to drop in on Caffo Distillery. They make our favorite Amaro: Vecchio Amaro del Capo. They were not open for a tour, but the facility looked amazing. They appear to completing an expansion project. They produce many different liqueurs including Limuni Limoncello and Limoncello del Isola.

The Caffo Distillery in Calabria

Ventura Limoncello
America’s Highest Rated
Limoncello 3-years in a Row.

So here I am in Rome, with the new version of the WordPress application for the Blackberry loaded and hopefully ready to go.

We are headed down to Calabria region over the weekend for some R&R. We hope to visit the distillery of our favorite Amaro: Vecchio del Capo. It is made by Caffo.

I’ll keep you posted if we do.

Ventura Limoncello
America’s Highest Rated Limoncello 3-Years in a Row