The Bernard Barathier Amaro is made mostly with locally harvested botanicals which are picked in the early morning for peak freshness. Of particular note are the use of Milfoil, a peppery wildflower, and the use of Gentian flowers. These are added together with classic exotic botanicals, like Cinchona bark and Chinese Rhubarb, and then steeped in alcohol for several months. Distillation is omitted to preserve aromas, and the amaro is finished with honey for sweetness. The result is an amaro with notes of aloe vera, corn husks, rue, lovage and wildflower honey. This is a silky, low ABV amaro that feels like a more complex but softer-edged Suze. Try it with club soda, or use it in place of the Suze in a white negroni: lofi preparations for a lofi amaro!
-Marco
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