"Instead, Beau du Bois, vice president of bar and spirits at Marisi Italian restaurant in La Jolla, California, found himself with an incredible opportunity. In 2021, the Adler and Lombrozo families, owners of the Puesto Mexican restaurant chain, tapped du Bois to build Marisi's bar program from the ground up. One of the first actions du Bois took when learning about this new venture was starting a batch of limoncello, using a lesser-known Amalfi Coast technique."
"Du Bois had excellent timing, as the appetite for limoncello in the United States has been on the rise. According to IWSR Drinks Market Analysis, global limoncello volumes grew at a compound annual rate of 8% between 2019 and 2024. In 2024, the top three markets for limoncello were Italy, Germany, and the United States, in that order. The U.S. has seen steady average annual growth of 5%."
Beau du Bois was hired in 2021 to build the bar program at Marisi in La Jolla and began producing limoncello immediately using a lesser-known Amalfi Coast technique. The limoncello production follows a preindustrial, six-month process incorporated into Marisi when it opened in 2022. An Instagram reel of the procedure has exceeded four million views. Market data show global limoncello volumes grew at an 8% compound annual rate from 2019 to 2024, with Italy, Germany, and the United States as the top markets in 2024. U.S. limoncello consumption rose about 5% annually and is projected to grow 2% CAGR through 2029. Consumers are increasingly seeking authentic, slow-crafted food and drink experiences.
Read at Fast Company
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