This bitter liqueur is produced in the town of Valtellina in the Italian Alps. It is made from a secret blend of more than 20 herbs and botanicals harvested from the region that are dried, broken down, and milled into a powder.
These are then infused in base spirit for 30 days. The mixture is filtered and diluted before aging in Slavonian oak barrels.
This bitter liqueur is produced in the town of Valtellina in the Italian Alps. It is made from a secret blend of more than 20 herbs and botanicals harvested from the region that are dried, broken down, and milled into a powder. These are then infused in base spirit for 30 days. The mixture is filtered and diluted before aging in Slavonian oak barrels.
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ageNAS
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Cost
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abv21.0
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AmaroAmaro means “bitter” in Italian. No legal definition exists, and though it originated in Italy, amaro (plural: amari) can be made anywhere. Originally created to aid in digestion, it is a bittersweet liqueur made from the maceration or distillation (or combination) of herbs, spices, roots, flowers, or other botanicals. Often uses neutral spirit as the base, but other liquor or wine can be used. Can be aged. Sugar is added before bottling. ABV varies, but tends to be 20-40%.
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Cask Typeslavonian oak