Cardamaro is a longstanding product of what is today a fourth-generation winemaker in Canelli d'Asti, Piedmont. The primary flavors are cardoon and blessed thistle, with a short repose in oak for spice and texture — a wine-based amaro that drinks lighter than spirit-based amari.
Tasting Notes: Spicy notes of hunchback cardoon, gentiana, clary sage, and licorice are prominent; hints of dried fruit, grapes, and ginger also emerge.
How to Use: Drink as an aperitif or digestif — outstanding with cider, or use in place of vermouth in many cocktails. Because of the subtle oak treatment, it can even stand in for bourbon or rye: combine with Dolin Rouge for a lighter take on a Manhattan. Pairs with saltier cheeses or charcuterie.
