Bordiga 'Amaro Bordiga'

Bordiga's flagship amaro, first written down by the founder's son not long after the Cuneo distillery opened in 1888, and served for years at Café Dilei, one of Turin's classic cafés.

The house still runs on that founding formula: botanicals like gentian root and wormwood are hand-picked wild in the surrounding Maritime Alps, then dried at altitude before infusion — the same process behind Bordiga's vermouths and other amari.

Mint and licorice lead, backed by dried mushroom, dandelion root, and cinchona. Sweet on entry, turning firmly bitter, with a long herbal finish. Good neat after dinner or in a Negroni.