History,
Gentian root liqueur produced by Enrico Toro Distillery in Tocco da Casauria, Italy Base of Italian neutral grain spirit Gentian root and rhubarb root are steeped separately in alcohol for approximately 15 days The final blend is sweetened with beet sugar and rested for approximately one month before bottling
This bold interpretation of the classically French gentian liquor offers all the verdant bitterness needed for classic applications, such as Spritzes or White Negronis, but with a bump in proof that begs for modern cocktailing experimentation.
Tasting Notes,
A nose of lemon zest mingling with a meadow after rain leads to a palate of pure liquid dandelion. Earthiness hovers on the middle of the tongue as gentian builds to a pleasant, bitter finish with hints of lemon verbena, tonka bean, and lime oil. 25% ABV
Gentian root liqueur produced by Enrico Toro Distillery in Tocco da Casauria, Italy Base of Italian neutral grain spirit Gentian root and rhubarb root are steeped separately in alcohol for approximately 15 days The final blend is sweetened with beet sugar and rested for approximately one month before bottling
This bold interpretation of the classically French gentian liquor offers all the verdant bitterness needed for classic applications, such as Spritzes or White Negronis, but with a bump in proof that begs for modern cocktailing experimentation.
Tasting Notes,
A nose of lemon zest mingling with a meadow after rain leads to a palate of pure liquid dandelion. Earthiness hovers on the middle of the tongue as gentian builds to a pleasant, bitter finish with hints of lemon verbena, tonka bean, and lime oil. 25% ABV
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