Bordiga Amaretto

IMPORTER NOTES:

OVERVIEW: “The word ‘amaretto’ is a combination of ‘amaro’, which translates to bitter, and the -‘etto’ suffix which means ‘little’ (combined we get: ‘little bitter’). Bordiga’s amaretto recipe dates back to the early 1900s and they still use it to produce the current version. Importantly they are still working with natural botanicals and eschew artificial ingredients. The coloring is also natural; no caramel is used.”

TASTING: “Offers complexity on the palate leaning towards dried fruit, marzipan, vanilla, with a slight nutty, bitter finish. Try this in an Amaretto Sour, paired with coffee or coffee liqueurs, as a substitute for orgeat. (28% ABV)”

PRIMARY BOTANICALS: “Almonds, apricot kernels, peach kernels, cocoa bean, vanilla bean; sourced from almonds, peaches and apricots from Italy”

METHOD OF PRODUCTION: “Almonds and kernels slightly crushed and infused individually, then combined with infusions of cocoa and vanilla bean, sugar solution and water.”