Riserva Carlo Alberto Amaro Mandragola

A spoonfull of authentic tasty Amaro makes the dinner go down...

The production of Amaro Mandragola began in the early 1980s but the recipe is actually much older. It comes from ancient manuscripts that date to 1873 and used to belong to a pharmacist from the Valchiusella valley near Turin. Pharmacy might be an unusual place for you to get booze today, but back in the day booze was sometimes used as a medicine. (Ah, the good ol’ days of coughing syrup, amirite) Amaro was a “stomachina”, which basically means medicine for your stomach nuisances.

While it still holds all of its magical digestive properties, Amaro Mandragola is a cherished delicacy. Do like the Italians do and savor it after a tasty and hearty dinner; just take your tulip-shaped glass and sip this tipple neat or on the rocks. Expect bitter flavors but also fresh and balmy notes with lots of citrus, mint, and fresh sage. The finish is bitter, obvi, but leaves a pleasant aftertaste to remember it by.