Importer Notes:  An ancient alpine recipe of roots and herbs (mint, rhubarb, wormwood, red quinine bark)  steeped in a neutral grain spirit and cane sugar. 

Color: Deep amber with hints of burnt gold, catching a slight green tinge at the rim — a nod to the fresh herbs steeped within.

Nose: An assertive, cooling rush of mint opens the aromatics, layered over a deeper, resinous bitterness from wormwood — almost medicinal, like alpine air and crushed herbs underfoot. Beneath that, a tart, faintly vegetal sweetness from rhubarb peeks through, along with a warm undertone of macerating alcohol and sugar syrup.

Palate: Bold and bittersweet on entry. Mint leads again, bright and almost menthol-cool, before giving way to the dry, wormwood-driven bitterness that defines the alpine amaro style — herbaceous, slightly sage-like, with a touch of anise. Rhubarb threads through mid-palate, lending a tangy, rhubarb-pie tartness that balances the bitterness without tipping into sweetness. The sugar rounds the edges just enough to keep things sippable rather than austere.

Finish: Long and bracing — bitter herbs and cooling mint linger longest, with a faint sweet-tart rhubarb echo trailing off last. Warming from the alcohol, but never hot.

Suggested serve: Neat or on the rocks as a post-meal digestivo; also excellent as a modifier in a Negroni-style riff, where the mint and wormwood can stand up against gin or amaro-forward cocktails.