Amaro Alpino NV

Faccia Brutto is a line of Italian-inspired liqueurs made by Patrick Miller, a former chef who worked in restaurants for fourteen years before turning his attention to creating spirits that pay homage to traditional Italian recipes. Just as a chef would finish all dishes with a touch of salt, Patrick adds salt to all the spirits prior to bottling round out all the botanicals and harmonize the sweet and bitter flavors. This amaro is a bittersweet distillation of 14 alpine botanicals including cinchona, rhubarb root, spruce buds, elecampane root and eucalyptus. Delicious neat with lemon peel and equally enticing in a Saw Tooth cocktail.

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Just as a chef would finish all dishes with a touch of salt, Patrick adds salt to all the spirits prior to bottling round out all the botanicals and harmonize the sweet and bitter flavors. This amaro is a bittersweet distillation of 14 alpine botanicals including cinchona, rhubarb root, spruce buds, elecampane root and eucalyptus. Delicious neat with lemon peel and equally enticing in a Saw Tooth cocktail.\"}' data-sheets-userformat='{\"2\":14531,\"3\":{\"1\":0,\"3\":1},\"4\":{\"1\":2,\"2\":16776960},\"9\":0,\"10\":0,\"14\":{\"1\":3,\"3\":1},\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eFaccia Brutto is a line of Italian-inspired liqueurs made by Patrick Miller, a former chef who worked in restaurants for fourteen years before turning his attention to creating spirits that pay homage to traditional Italian recipes. 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Brand:Faccia Brutto
Region:New York
Sub-Region:Brooklyn
Varietal:Made with organic botanicals and Non-GMO NGS; botnicals include gentian, chinchona, cinnamon, orange zest, angelica, licorice root, wormwood, allspice, rhubarb root, cardamom, nutmeg, elecampane root, cloves, chicory, salt.
Alcohol:35.00%
Size:750ml

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Country:USA
Cooperage:Aged for 3 months in used whiskey barrels.
Distiller Name:Patrick Miller
Finishing:Sweetened with sugar and dark clover honey from upstate NY.
Producer Website:https://facciabruttospirits.com/

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Amaro Alpino NV

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