The four stages of its creation are what make it unique. We begin with the juniper berry distillate made from their infusion in grain alcohol. The second phase involves infusing wheat alcohol with individually distilled botanicals. The botanicals used are almost entirely dry to avoid rehydration and obtain a distillate of the highest quality. Only citrus fruits are infused in wheat alcohol while fresh. Subsequently, we proceed with the preparation of the syrup with alcohol, sugar, and water. Finally, we complete our secret recipe by combining the juniper distillate with the various botanical distillates in different proportions, and diluting the mix with Tuscan thermal water.
Balsamic juniper berries, thermal water, red cinchona, gentian, hops, dandelion, rue, strawberry tree leaves, Sicilian oranges, lemon, and bergamot.
- Citrus notes
- Bitter notes
- Balsamic notes
- Salty and mineral notes
Initial juniper-based balsamic scent, followed by slightly ferrous root-based center notes (gentian), ending with bitter notes (hops, dandelion, and citrus) (orange, lemon, and bergamot). Unique, with each sip revealing a new flavor. Citrus, bitter, and balsamic: three very diverse hearts yet in perfect harmony with one another, each contributing equally to the flavor. According to a classic Italian recipe, the flavor transitions from low-sugar bitter notes to a balsamic juniper and citrus flavor. Flavor that is complex and enduring.
Ideal in traditional Italian cocktails, such as the Negroni, accompanied by our Gin Agapimù. It blends beautifully with white vermouth, but it also tastes great on its own or with ice as a digestive and meditation bitter after a meal. It can also be diluted with tonic to make a refreshing bitter tonic.
