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This amaro is a bittersweet distillation of 14 alpine botanicals including cinchona, rhubarb root, spruce buds, elecampane root and eucalyptus. They rest in non-GMO neutral grain spirit for two and a half weeks, are strained and proofed down to 40% abv. They’re aged in used whiskey barrels for a minimum of 3 months. When it’s time is up we strain out of the barrel and filter. It’s then sweetened with a blend of organic dark clover honey and organic cane sugar and bottled. Delicious neat with lemon peel and equally enticing in a Saw Tooth cocktail.