This amaro is a bittersweet distillation of 14 alpine botanicals including cinchona, rhubarb root, spruce buds, elecampane root and eucalyptus. They rest in non-GMO neutral grain spirit for two and a half weeks, are strained and proofed down to 40% abv. They’re aged in used whiskey barrels for a minimum of 3 months. When it’s time is up we strain out of the barrel and filter. It’s then sweetened with a blend of organic dark clover honey and organic cane sugar and bottled. Delicious neat with lemon peel and equally enticing in a Saw Tooth cocktail.
70 Proof (ABV 35%)
We create products that are a staple of bar shelves at home and in restaurants across the country.
We create products that are a staple of bar shelves at home and in restaurants across the country.
The liquors are crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he worked for 14 years at restaurants around the world. He grew up in an Italian family in Los Angeles and was strongly influenced as a child by his Italian mother and grandparents for whom the Fernet (Pianta) and Amaro (Gorini) are named.
This amaro is a bittersweet with tastes including cinchona, rhubarb root, spruce buds, elecampane root and eucalyptus.
Palpable Apathy
1 oz. Alpino
1 oz. Rye whiskey
1 oz. Sweet Vermouth
Mix all ingredients in to a mixing glass stir till chilled pour over ice and garnish with lemon peel
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