Alpe Lys Amaro

An amaro from Val d’Aosta, Italy made mostly from a variety of locally grown herbs, including gentian and gentianella, blended with bitter botanicals such as rhubarb root. The alpine herbs are picked in August, then dried, then infused in pure alcohol together with the other botanicals for about a month. Part of the liquid is re-distilled after infusion, to give the liqueur a more persistent flavor and to clarify color. It’s bottled at 30%, after the addition of spring water and sugar In the broad spectrum of amaros this is on the lighter side in terms of bitterness and has more black tea, chamomile and honey flavors