Primary Botanicals:
marasca and amarena cherries, vanilla bean.
Produced since the founding, Bordiga uses two types of cherries from Cuneo (the province where
they are located), their branches, and leaves. Individual infusions in grain alcohol between 30-35
days are blended and redistilled. Bright and fruity yet rich and textural; distinctly nutty flavor with
notes of vanillin, marmalade, and toffee on the mid-palate
Vermouth, amari, gin and liqueurs from the Piedmontese Alps Since 1888. Bordiga makes
all their own individual infusions, and many of the wild plants used, such as gentian, juniper and chamomile, are
still picked by hand in the Alps nearby. Everything they do is made in-house using old recipes written by founder
Pietro Bordiga himself.
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