Milla: Chamomile, the Marolo Way

“There is a natural order of pharmacies in this world, for all meadows and pastures, all mountains and hills are pharmacies […] in nature, the whole world is a pharmacy without even a roof!” – Paracelsus

Known since antiquity – sacred to the Egyptians, praised by the Greeks, mentioned by both Galen and Pliny the Elder – chamomile is one of the most widely used medicinal plants in the history of European folk medicine. Long regarded as a gentle ally in sleep, digestion, and the quieting of the mind, chamomile is both sedative and anti-inflammatory. It has been used to soothe digestive discomfort, relieve colic, ease anxiety, and encourage rest. Yet its purpose has never been confined to healing alone: in the kitchen, in perfumery, and in soothing after-dinner infusions, chamomile has always been an ingredient of comfort and familiarity.

Botanically known as Matricaria chamomilla L. (or Chamomilla recutita), chamomile belongs to the Asteraceae family. Its delicate flower heads – small yellow centers crowned by white petals – contain essential oil rich in bisabolol, chamazulene, and flavonoids: the compounds responsible for its calming, anti-inflammatory, and antispasmodic properties. Because of their delicacy, the flowers must be harvested at peak maturity and handled with care to preserve their volatile elements. And it’s precisely this unique aromatic profile – somewhere between floral sweetness and balsamic intensity – that makes chamomile so valuable in liqueur-making: not only as a remedy, but as a true sensory ingredient.

In Piedmont – where rural herbalism has always walked hand in hand with homemade distillation – chamomile has long been used to create aromatic digestifs, often infused in grappa or wine-based spirits. These preparations, passed down orally or recorded in family notebooks, combine an understanding of the plant’s properties with the art of distillation – a knowledge rooted in simplicity, practicality, and the pursuit of both wellness and pleasure.

A Langhe Recipe, Today

It’s from this cultural – more than merely agricultural – heritage that Milla was born: the chamomile and Nebbiolo grappa liqueur by Marolo. A traditional recipe from the Langhe, handed down and reimagined with artisanal care, Milla captures the spirit and strength of its land through the infusion of flower heads harvested at their prime.

At its base is Nebbiolo grappa, distilled slowly and precisely in a bain-marie using a discontinuous still – in line with Marolo’s philosophy of patience and respect. The chamomile is infused cold, in order to preserve its essential oils and aromatic character. The result is a 35% ABV liqueur with a gentle yet lingering structure, where the floral sweetness of the blossom meets the herbal complexity of the grappa.

Milla expresses an ancient balance – one that has crossed generations and landscapes, arriving in the present with a new look: a fully redesigned packaging that highlights the originality of the recipe and speaks to a younger, curious audience.

One Sip, Endless Possibilities

Milla is a versatile liqueur, perfectly suited to many occasions and moods. Served ice-cold after dinner, it shines as a digestif – calming, comforting, and quietly restorative. But it’s also an ideal ingredient for contemporary mixology, where the quality of botanicals and the rediscovery of natural flavors are playing an increasingly central role.

One such example is the Hearts and Daggers cocktail by bartender Amie Ward, where Milla is blended with strawberry syrup, Chinato Marolo, and lemon juice – a modern take on an ancient bond. Other ideas? Try it in an aromatic twist on a White Negroni, or paired with tonic water, lemon zest, and ice for a floral highball. And Milla is also perfect in hot serves: steeped with warm water, honey, and orange peel – the ultimate winter night companion.