Apertif / Digestif

Slightly sweet, with a subtle golden tint, our dry vermouth has a generous and rich nose with hints of citrus bark underscored by the freshness of menthol and balsamic notes. Almond and stone fragrances dominate the slightly bitter citrus base and bring balance to our lively and fine dry Vermouth de Chambéry.

Made from 13 different herbs and plants, predominantly artichoke. A bittersweet apertif to enjoy on it's own, as a spritz or in a variety of cocktails.

16.5% abv

Aperitivo is a style of bitter liqueur that is relatively low in alcohol (16% by volume), moderately bitter, and moderately sweet. Bordiga’s artisanal version is made entirely in their distillery, with no purchased infusions; the best-known commercial example of the Aperitivo style is Aperol. 

The predominant flavors of Bordiga’s Aperitivo are aromatic herbs, citrus (mostly bitter orange peel) and rhubarb (Chinese rhubarb root). It is used in a number of classic Italian aperitifs, such as the Spritz (three parts Prosecco, two parts Aperitivo, one part soda water, over ice) or by itself with a splash of soda water.

The Bordiga Distillery was founded in 1888 by Pietro Bordiga.

This classic vermouth is based on Piedmontese white wines, roughly 1/3 Moscato, the remainder Trebbiano and Cortese. Twenty-five botanicals are used, many grown in the Occitan Alps near the distillery; the primary ones are wormwood, dittany, elderflower, cinchona bark, quassia, orange peel, angostura bark, wild thyme, gentiana acaulis, pepper, and pomegranate. The botanicals are individually infused in pure alcohol derived from wheat, so that the extraction of each component is correct. (No purchased infusions are used.) These infusions are combined, and then blended with the different wines, and sugar is added. After cold stabilization and filtration, the vermouth is bottled; after resting for another few weeks it is ready to be sold. 

This is the classic vermouth for the Martini, and many other cocktails; and is also excellent in some savory dishes, such as risotto, or sautéed vegetables, such as carrots.

16 different botanicals infused together in nearly pure alcohol, following an old recipe from an order of monks. All the ingredients are Italian, among them are linden-leaf, ash leaf, mulberry, rhubarb root, currants, orange peel, and cypress leaf.

herbaceous, balanced, delicate, with intensity but also rounded and balanced, finishing with a pleasant bitterness. Notes of bark, buds, as in a forest when it’s just been raining; slightly citrussy on the finish. Bitter finish but rich, and very persistent.

Italy

sweet vermouth

vanilla, citrus, dried fruits, fresh herbs

the ultimate vermouth

A traditional and terroir-driven amaro made primarily with infusions from Lake Garda botanicals such as lemons, thistle, rose berries, and sweet and bitter orange. It also includes others like kina, vanilla, and timut pepper (similar to Sichuan pepper), from elsewhere. All infusions are done individually, blended according to Elisa’s recipe and then rested for a short time in small oak cask. A light filtration is performed with paper filter to preserve color and aroma. No chemicals or artificial coloring are used.

A medium bitter flavor, partly from thistle, and partly from citrus. Flavors of lemon are persistent, complemented by the thistle aromatics. Finishes with the sweetness of vanilla and pungency of the timut pepper and ginger.