Bitter obtained by the cold infusion of aromatic plants in alcohol, with the addition of cane sugar. The aromatic plants include yarrow, thistle, centaury, mint and wild thyme. Serve at room temperature or on ice, for a refreshing effect enhanced by the presence of mint. Delicately bitter and balsamic, with the typical scent of fresh hay.
Liqueur obtained from the cold infusion of bitter and aromatic plants in alcohol, with the addition of cane sugar. The plants the contribute to the bitter flavour include absinthe, bitter orange and centaury. Serve at room temperature or on ice, mixed with our Vermouth to create an “Organic Americano”. Decidedly bitter, citrusy and spicy.
Gin obtained from a mix of distillates and cold infusions of herbs. The herbs include coriander, bitter and sweet orange peel, bergamot, angelica, wild thyme, lavender and juniper berries. Serve at room temperature or on ice, mixed with lemon or tonic water. Characterised by the typical aroma of juniper and citrus fruits, this gin owes its warm colour to the cold infusions.
Vermouth obtained from the cold maceration of herbs and aromatic plants in Friulian wine. The aromatic plants include absinthe, coriander, bitter and sweet orange peel, wild thyme, clary sage and satureja. Serve at room temperature or mixed with our bitters and organic gin to create an “Organic Negroni”. Strong bitter notes and typical absinthe aroma, hints of dried fruit from the wine, citrusy and spicy aromas.