Select Aperitivo Liqueur — Bitters & Bottles
Where San Francisco has long embraced Fernet as its Handshake and bitter shock shot of choice, Chicago goes even harder (as usual) with their longstanding love for Malört. Jeppson's is the classic brand, and this stuff is truly unforgettable. Flavored primarily with wormwood (from which the name is derived), this extremely bitter liqueur is described as being Savored by two fisted drinkers. Based on the Swedish tradition of Bäsk liqueurs, literally meaning bitter.
In creating Amaro Importante, every botanical is macerated alone. While other producers can create a product within a week by using dried herbs and peels for items that are out of season - Vecchio Magazzino Dogonale is one of only three producers in the EU who harvests and crafts their individual components exclusively while they are in season, a full 12 months of production in every bottle. Balanced, with subtle notes of citrus, herbs and a tart finish. Ideally chilled or served with ice. It is produced with organic bergamot, bitter and sweet oranges, oregano and rosemary, combined with other herbs and spices.
Roger is an amaro? Or a bitter? Both! In Italian the word Amaro translates to bitter, but at the same time these are two different kind of liqueurs (amaro referencing the after dinner digestifs, and bitter the pre-meal aperitifs.) But Roger not, Roger is both, suitable to mix as a bitter, in a Negroni say, or to drink straight, just with some orange peel. They think of Roger as the bad brother of Jefferson, even more bitter - despite a slightly lower abv, thanks to a lot more gentian. Produced from a combination of organic and handpicked Calabrian citrus fruits, including lemon, sweet and bitter oranges from Bisignano and Pellaro bergamot, gentian, quassia, coriander, and carlina.
The recipe for this herbal bitter, which dates from 1850, was discovered by chance in a dusty drawer while shifting furniture in the family's Pharmaceutical Museum. Alberto Foletto, a member of the family's fourth generation of pharmacists, tweaked the 170-year-old formula, rebalancing the botanicals and significantly increasing the infusion time to allow its flavor to truly shine through. This bitter, produced using an artisanal method in a small batch of 450 liters, contains 26 botanicals including the bark of the Trentino larch tree.
We love this as a Campari substitute in a Negroni or Boulivardier.
Winestillery Slow Gin was born from the constant experimentation of this revolutionary company, the first and only winestillery in the world, where Winery and Distillery merge, in one of the most iconic places in the production of wines and spirits, Chianti. All Winestillery products strictly follow the grape to glass manifesto, a quality certification contract stipulated specifically to guarantee the customer maximum production transparency.
The Bitter comes from a slow infusion of botanicals of the Tuscan tradition, delicately infused in alcohol of wine origin. No artificial colors or flavors are used, no cold filtration, for a 100% natural product where the typical bitter notes of the classic Bitter dominate but at the same time strong with a strong territorial identity.
Founded in Venice and still at home there, where it holds its own against Aperol as a base for the classic Venetian Spritz (some claim that it was, in fact, the first bitter to make its way into the formula). The deep red liqueur balances bitter and sweet notes, which mingle with vanilla, cardamom and ginger root in a 14 percent ABV package.
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