Bernard 'Barathier' Amaro

A blend of 7 botanicals, most notably local, wild Juniper Berries, Angelica, Milfoil (sunflower family), and Gentian, both root and flower. All the herbs are gathered high in the Piedmontese Alps, dried naturally and macerated in alcohol at room temperature with the following imported botanicals: Rhubarb Root, from northwest China; Cinnamon stick, from Ceylon; and China bark, from Ecuador. They make their own burnt sugar for coloring. The flavor is soft, slightly bitter and spicy. It is bottled at 20% alcohol by volume. Served after dinner to aid digestion or with soda and ice as a refreshing spritz.  The secret ingredient is the area's mountain spring water, which is sourced at a high elevation near the town of Pomaretto, in the Germanasca Valley; based in the Piedmontese Alps, southwest of Torino near the border with France.