Bordiga was started in 1888 by Pietro Bordiga, a bartender in Torino when the city was the epicenter of Italian spirts and cocktail culture. He decided to locate his distillery in the small town of Cuneo because it offered him a strategic position a little over an hour south of Torino, and also close to the Occitan Alps, where he was sourcing his wild botanicals. The climate there, influenced equally by altitude and proximity to the Mediterranean sea, creates herbs that are particularly rich in essential oils and aromas. His great-grandson, also named Pietro Bordiga, lived above the distillery into his 90s, supervising operations and ensuring continuity of the brand.
Liqueurs focused on elderflower as the primary ingredient are relatively new to the cocktail scene and Bordiga’s distinguishes itself with the highest quality raw materials, hand picked elderflower from the mountains directly above the distillery. They add a small amount of rosebud infusion to boost aromatics and accentuate the sweet and floral elderflower.
Region: Piedmont, Italy
Product Type: Elderflower Liqueur
Primary Botanicals: Elderflower
Botanical Source: Alps near the distillery, between 3,000 - 4,000m altitude
Finished ABV: 21%
Method of Production: herbs dried and infused in neutral grain spirit, sugar solution and water added. Matured in stainless steel a minimum of 20 days.
Try this in a...: Hugo Spritz, French 75 rif
Liqueurs focused on elderflower as the primary ingredient are relatively new to the cocktail scene and Bordiga’s distinguishes itself with the highest quality raw materials, hand picked elderflower from the mountains directly above the distillery. They add a small amount of rosebud infusion to boost aromatics and accentuate the sweet and floral elderflower.
Region: Piedmont, Italy
Product Type: Elderflower Liqueur
Primary Botanicals: Elderflower
Botanical Source: Alps near the distillery, between 3,000 - 4,000m altitude
Finished ABV: 21%
Method of Production: herbs dried and infused in neutral grain spirit, sugar solution and water added. Matured in stainless steel a minimum of 20 days.
Try this in a...: Hugo Spritz, French 75 rif
