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"Cardamaro is a longstanding product of what is today a 4th generation winemaker in Canelli d'Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a shot repose in oak for spice and texture. Drink as apertif or digestif, outstanding with cider, or use in place of vermouth in many cocktails. Because of the subtle oak treatent, it is possible to use Cardamaro in place of bouborn or rye combine with Dolin rouge for a lighter take in a Manhattan. Pair with saltier cheeses or charcuterie.
This is an Everyman amaro. After dinner is a wonderful way to enjoy this. It pairs excellently with funkier cheeses, LIke Epoisses, when most other amari fight them. Create a long drink with apple cider or ginger beer. In addition, the bitterness of cardoon works similarly to wormwood in mixing, so use Cardmaro as an amber vermouth, particularly with whiskey or apple brandy. Chill after opening - the bottle should be good for a couple of months."
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