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A smooth, appetizing aperitif with a perfect bitter-sweet balance. Made with over 50 botanicals like clove, cinnamon or bitter orange. Serve with ice and a slice of orange. And throw in a couple olives too, after all, life is short.
Alessio Vermouth Chinato is also based on a classic recipe from the late 19th century combined with the additional bittering of Cinchona bark and more than 25 other balancing herbs, including Grande and Petite Wormwood, and reflects an almost-lost style of bitter vermouth. The slightly lower ABV than the Vermouth di Torino Rosso helps highlight this Chinato vermouth's backbone and aromatics, making it a complex alternative to sweet vermouth in cocktails as well as excellent on its own.
The producer jokingly calls it Bone White Boissiere, but it's indeed bracingly dry, with mouthwatering acidity. The aroma has a faint earthiness but no sweetness to it, while the palate adds mild pear and elderflower, finishing with just a squeak of citru...
The Bianco Vermouth was Pietro’s first recipe, created in 1888, and is still in use today. Tremendously versatile in cocktails, it can modify any style of drink and pairs with spirits from gin to whiskey to calvados. Citrus, baking spice and floral elements define the palate. As with all Bordiga vermouths, freshness and acidity set it apart from others in the category, allowing the botanicals to shine.
Tasting notes | Baking spice, bright red fruit, hearty herbs, and citrus
Base wine | Santa Barbara Petit Verdot and Albariño
Fortified with | Grape spirit infused with 13 select botanicals
We like | Capitoline Ros? and soda; Adonis; 1:1 Manhatt...