VOV was invented in 1845 by Gian Battista Pezziol, a confectioner of Padua specialized in the production of nougat, which required just the egg whites. Pezziol decided to use the remaining egg yolks with marsala wine, alcohol and sugar, to make a kind of zabajone liqueur and energy drink tonic much in vogue at that time.
Inspired by zabaglione, the custard-like Italian dessert, this liqueur has an appropriately creamy yellow-ivory hue and bold vanilla aroma. It’s extremely thick on the palate, with an oddly egg-y texture and long vanilla finish that suggests vanilla cream filling or thick egg nog. Made with egg yolks and Sicilian Marsala.