Pasubio is a true taste of the Dolomite Mountains in the Trentino region. The recipe from Giuseppe Cappelletti dates back to the early 20th century and is among the Erboristeria’s first amari. Traditionally enjoyed neat, typically at cellar temperature or chilled. It's medium in body with notes of burnt sugar, sweet and sour cherry, orange zest, redcurrant, blueberry, fresh fig, and pine, with balanced acidity and sweetness and earthy undertones. Pasubio makes simple and delicious spritzes with tonic, soda, sparkling lemonade, or bitter lemon. Also pairs well in mixed drinks with bourbon, rye, or brandy. 17% abv