PRODUCTION Maceration of the herbs in 96° alcohol for roughly 30 days, the base of the spirit is wheat; pressing of the maceration to obtain the tincture (tintura); distillation of part of it, blending, ageing and refinement in stainless steel tanks, filtering and bottling.
USE Vermouth afecionados won’t mind drinking it straight on the rocks, with an orange zest. The cocktails crowd will like it blended with gin or vodka to create the classic Martini Cocktail, or its twists, the Vodka Martini and the Perfect Martini. The lovers of the american cocktails instead will like to revisit the too often forgotten Old Pal.
