Characteristics of the spirit


Alcohol, water, sugar, extracts from 24 aromas deriving from natural herbs, spices, roots, seeds (of which 9 are secret). Carrot and beetroot extract give the Bitter its color.


Aloe, bitter orange, sweet orange, wormwood, cloves, cardamom, gentian, hibiscus, elecampane, juniper, mint, rhubarb, sage, nettle.

Production method

Fine crushing of the botanicals using a hammer mill. Cold extraction using a hydroalcoholic solution which irrigates the botanical powders for about 35 days to extract all of the aromatic substances. The extract is then mixed with alcohol and sugar. It is then refrigerated and filtered to remove all solid residues. Finally it is aged for 40 days in steel tanks.

Service temperature

43-46 °F

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