Bordiga Chiot Montamaro Bitter
'Chiot’ is a word in the Occitan dialect that describes a summer cabin escape in a mountain meadow that faces the southern sun. It’s a word that is common throughout the Piedmontese Alps and conjures the spirit of this amaro.
Based on an original recipe from the early 1900’s. All infusions are done separately - some take 20 days, and some up to 50 - and then rested inglass or stainless steel for 60 days before blending.
Herbs include yarrow, artemesia umbelliformis (white genepy), gentian and black genepy. More nuanced than many amari and less bitter with red licorice, black currant and cocoa.