Tasting Notes: Hints of burnt orange peel, dark roast coffee, licorice; modest sweetness and medium viscosity. Elegant, balanced, herbal, balsamic. Bitter notes prevail thanks to natural roots such as rhubarb and gentian, which on the finish are softened by more delicate citrus and vanilla notes.
Traditional amaro crafted according to a 60+-year-old family recipe. More than 20 botanicals, Gentian Root; Quinine Bark; Rhubarb; Cardamom; Imperatoria (a white-flowered plant in the carrot family); Vanilla; Centaurea (a.k.a. Mountain Bluet); Orange Peel and others are cold-macerated in grain neutral spirits, then pressed by hand. The spirit is diluted with water and colored/sweetened only with caramelized sugar (no artificial colorings or flavorings are used). The recipe and production methodology have remained unchanged since 1961.
