The freshly picked bergamot peels are the heart of this liqueur, giving it a significant citrus character accompanied by light floral notes and balsamic hints. On the palate, the bergamot liqueur is full-bodied and smooth thanks to exotic spices such as Bourbon vanilla.

Liquorice, known for its properties and refreshing effect, is the central ingredient of this liqueur. Intense and creamy, produced exclusively with natural extracts from the roots, it has a deep, intense amber colour. Delicately woody and with a light anise fragrance, it is full-bodied, smooth and intense on the palate.

45 aromatic herbs typical of Veneto. Alcoholic and sugary infusion, blended with 7-year-old Leon Grappa.
Castagner Amaro Leon of Aromatic Herbs is an Italian liqueur that combines the charm of selected aromatic herbs with the tradition of amaro. With an intense flavour and a harmonious finish, it is ideal for lovers of rich and aromatic liqueurs. Perfect for evenings with company, to be enjoyed neat or with ice.

BOTANICALS: star anise, bitter orange, sweet orange, Roman wormwood, chamomile, cinchona, galangal, gentian, hibiscus, ginger.
Red in colour with violet hues and golden reflections, on the nose it expresses the delicately bitter notes of citrus and the spicy and floral freshness of medicinal herbs. On the palate it offers a rounded flavour, without losing the different notes already perceived by the olfactory senses.
Amaro Tattico was born from the research of three friends with a desire for innovation, who after a long period of trials found the right balance to achieve a fresh taste for the palate and the market. It is produced in Bassano del Grappa, in a setting that fully meets the standards related to production, craftsmanship and the selection of raw materials.

Formidabile is a polyphonic bitter liqueur handcrafted through a maceration process of aromatic and medicinal plants in pure wheat alcohol. The cold maceration of the various botanicals in alcohol takes place without the use of any additives, colourings, or artificial flavours.
Amaro Formidabile comes from Rome, in the San Basilio district, and is an artisanal liqueur created by Armando Bomba, the result of a long process of research and passion for historical liqueur making with a contemporary touch, using botanicals such as cinchona, rhubarb, and citrus in wheat alcohol.
Complex profile with notes of medicinal herbs, bitter orange peels, and balsamic hints.

A very fragrant bitter, well balanced, with a predominantly herbal aroma, featuring many nuances ranging from balsamic to citrus, with a spicy finish. The bitter notes given by Wormwood, Rhubarb, Juniper, Angelica, and Helichrysum perfectly blend with the more herbal aroma of Sage, Lemon Balm, Cedrina, Hyssop, and Mint, then giving way to the citrus aromas of Bergamot, Lemon, Orange, and Mandarin, accompanied by balsamic hints of exotic spices such as Cardamom, Cinnamon, Coffee, and Nutmeg. As with the other products in the "Clandestino" line, most of the botanicals are grown directly in the fields adjacent to the Mistico Speziale workshop, in a completely natural way, and the liqueurs are left "Unfiltered" to provide a more intense and persistent aroma on the palate.

Amaro Camatti is an Italian bitter liqueur made from flowers, herbs, and aromatic roots from the region, first produced in 1924 in a workshop in the historic centre of Genoa.
The recipe remains largely secret. The process involves the infusion of flowers, herbs, aromatic and tonic roots through a special manufacturing process, with the original ancient formula still meticulously followed today.

Bitter aperitif liqueur of worldwide fame based on Iron Citrate and Quinine. It can be drunk at any time of the day, preferably before meals, neat or diluted with still or sparkling water. Ferro China Bisleri was the very first liqueur ever made with a metal salt, earning its place as a forerunner of supplements and restorative tonics. A secret formula featuring all-natural infusions of rare herbs, beneficial and pleasant herbs, with digestive and aperitif properties, and two main ingredients: the bark of calissaya quinine, known to pharmacists and herbalists for its antimalarial and fever-reducing action, and iron citrate.

Jefferson, a significant bitter since 1871. Important for its great quality and numerous awards received, of course. Not by chance, in 2018 it was recognised as the best liqueur in the world at the World Liqueur Awards. It originates in Calabria at the hands of those from the Vecchio Magazzino Doganale. A land that offers unique fruits and herbs in the world, carefully selected and handpicked to be used in the creation of this interesting liqueur. There are the famous IGP Lemons from Rocca Imperiale, the sweet and bitter oranges from Bisignano, the bergamots from Pellaro, the oregano from Palombara and the rosemary from Bisignano. All the botanicals are processed separately to achieve the perfect extraction of the best scents and aromas. In hydroalcoholic infusion, respecting the raw materials and especially the seasonality. For this reason, it takes more than 11 months to produce a bottle of Jefferson. After all, this is the time nature needs to give us its best fruits. Ideal served chilled or with ice, it is also excellent as an ingredient for mixing, as a bitter or to support vermouth.

Braulio is a barrel-aged bitter with a distinctive balsamic profile. When tasted, you can perceive all the aromas and flavours typical of the nature of Stelvio National Park, in the heart of the Central Alps. Its appearance is amber brown, with coppery hues. On the nose, it presents notes of wood and roots, with gentian standing out, complemented by refreshing hints of juniper, aromatic herbs, and wormwood on the finish. On the palate, it has a robust and intense taste of herbs and essential oils, followed by the classic notes of wood and roots, with a pleasant final bitter note. Its aftertaste is full-bodied and persistent, with delicate bitter notes of gentian root and wormwood.

Braulio Riserva is a treasure born from Braulio. A recipe that refers to the traditional production process, but with a touch of modernity. To become Riserva, Braulio must rest in barrels for at least 24 months. A long wait, but one that is well rewarded. In appearance, it has an intense amber brown colour, with coppery hues. On the nose, pleasantly alcoholic herbs and resin are perceived, with hints of roots and wood, given by the long ageing period in Slavonian oak barrels. On the palate, a balsamic, intense and refreshing flavour of aromatic herbs, berries and roots prevails, rounded off by the barrel ageing period. The aftertaste is fresh and silky, with pleasant and persistent bitter notes.

The China Martini is an Italian bitter made from cinchona bark (China Calissaia), aromatic herbs (such as rhubarb), spices, citrus flavours (bitter orange), sugar and alcohol, produced by Martini & Rossi, with a sweet-bitter taste and a deep brown colour, perfect as a digestif or cocktail ingredient.

56 INGREDIENTS
Nature created them and Jägermeister bottled them. Herbs, flowers, roots, and fruits of the highest quality, sourced from all over the world, are processed into 4 different macerates, then combined through a modern alchemical process to create an herbal liqueur. The complete list of ingredients is secret and carefully guarded, but just bring the glass to your lips to taste flavours from all 4 corners of the world.

Cynar is a bitter made starting from a blend of aromatic plants, 13 herbs, and artichoke leaves. It was an innovative and unprecedented bitter, as it was created following a brilliant and enlightening idea. The flavour of the bitter is based on the taste of the seductive and dry bittering artichoke.

Fernet Branca is a bitter liqueur obtained by infusing aromatic and medicinal herbs in alcohol. Among the main ones are cinchona, myrrh, chamomile, linden, rhubarb, cinnamon, iris, saffron, turmeric.

Elegant. Smooth. Refined. To develop something that has lasted for more than half a century requires time and character. Every single drop is worth it: it contains the essence of the exclusive 39 herbs, roots, and plants that make up this secret recipe.
Recipe: Water, Sugar, Alcohol, Natural flavours, caramel from pure melted sugar.
Natural flavours refer to the active principles extracted from medicinal herbs gathered in the wild.
The caramel, used as a colouring, is obtained by heating pure sucrose, with the absolute exclusion of ammonium hydroxide, gaseous ammonia, and ammonium salts. It contains no additives.
The liqueur is created by cold blending alcoholic semi-finished products obtained after maceration, infusion, and filtration of the ingredients following months of laborious processes using artisanal techniques handed down for decades.
Amaro San Simone uses cereal-based alcohol as raw material. The alcohol undergoes purification processes such that the gluten content is normally no longer detectable: if present in traces, it is still below the limit of 20 mg/kg required by the Italian Celiac Association (AIC) for products allowed for coeliacs and for the definition of “gluten-free” product.
Although of pharmaceutical origin, this amaro is not a specific medicine, with related limitations, but an excellent liqueur, appreciated and beneficial to all. It is made from 39 selected herbs and roots, mostly from the surrounding area, recognised for their tonic properties.

A mix of herbs and spices expertly balanced with an alcohol content of 45 degrees. The first without sugar. In a word, very bitter.
Petrus Boonekamp was born in the Netherlands in the 18th century, at a time when the most powerful European fleet, the Dutch East India Company, imported herbs and spices then unknown to Europeans.
In 1777, from a selection of these herbs, in a small shop in Leidschendam, the liquorist Petrus Boonekamp invented the world's first completely sugar-free bitter. It is characterised by the pronounced bitter notes of gentian, the scent of liquorice with a subtle flavour of Galangal (galangal is an aromatic root from the ginger family, native to Southeast Asia, widely used in cooking, especially in Thailand and Indonesia, for its spicy, sweet and pungent taste)

Drinking an Amaro Ramazzotti means savouring the emotions of every moment and discovering the beauties of #ItalyToDrink. For over 200 years, the result of an ancient secret recipe, Amaro Ramazzotti is the perfect combination of 33 herbs, spices, flowers and fruits from all over the world that give the product an intense and harmonious flavour, to be enjoyed neat or mixed. The citrus accord is essentially characterised by the distillation of orange peels, giving the amaro a delicate fresh and citrus aroma which, on the palate, reveals itself as sweet and juicy. Orange peel Hand-peeled to preserve quality, the orange peels give a sweet and citrusy scent.

Nonino "41" euro 5
Diciotto Lune euro 6

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