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Garden style Vermouth di Torino I.G. made with rhubarb, wormwood, gentian, rosemary, thime, laurel, oregano, vanilla etc.. 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His greatgrandson, also named Pietro Bordiga, still lives above the distillery. \u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; 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. 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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.
Orange sherbet, fresh rosemary, and cola on the nose; juicy palate of orange and lime zest, vanilla, rhubarb root, and thyme with a lightly smoky, bitter finish.Delicious on its own or mixed into cocktails, Antica Torino Vermouth di Torino will be a wonderful addition to any home or professional bar.
100% natural ingredients, without articial flavorings! Garden style Vermouth di Torino I.G. made with rhubarb, wormwood, gentian, rosemary, thime, laurel, oregano, vanilla etc.. Great artisanal additon for Manhattan, Boulevardier and Negroni cocktails.
Caperitif is made from wine fortified by spirits, gently sweetened with the sugars of the grape, bittered by cinchona bark and flavoured with a selection of some 35 natural botanicals, including Fynbos, Kalmoes and Naartjie.
The 'ghost ingredient' is a h...
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...
Made from a recipe developed in 1857, which includes marjoram, chamomile, coriander, and cloves. While it can be enjoyed neat as an ap?ritif, this pleasantly complex and perfectly sweet vermouth really sings in a Manhattan or negroni, with plenty of versa...
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.
