Plants and herbs used to make this liqueur are handpicked at over 2000 meters above sea level. Alpine rhubarb, great yellow gentian, white bryony, chamomile, fennel, St. Benedict’s thistle, goat’s rue and different varieties of yarrow undergo cold maceration for 20 to 30 days. Its unique red colour is caused by the rhubarb, which gives the liqueur an inviting flavour, bitter and cool at the same time.
Producer: Distilleria Marzadro
Alc. %: 30