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| ZeroTrenta | |
| Bitter | |
| Bitter, herbaceous, spicy, slightly sweet | |
| Aromatic herbs, roots, spices, alcohol, sugar | |
| 50 cl | |
| 30.0% | |
| Infusion and maceration | |
| Cold filtration | |
| Dark brown | |
| Digestive, serve cold or with ice |
It suits both the digestive moment and mixing: served lightly chilled or on ice it reveals sweeter, softer nuances, while a few drops in a cocktail accentuate its character without weighing it down. Pair it with dark chocolate, dry cookies and aged cheeses, or use it to complete coffee desserts; a small coupe or a low tumbler are practical choices to showcase its aromas and warmth.
ZeroTrenta
Discover the spirits, production style and story of ZeroTrenta.
Distillation
For the amari: cold processing (extractions/macerations). For Gin Tony: maceration of juniper berries and botanicals followed by separate distillations that are then combined.
Ageing
Some editions (e.g. Amaro Vecio) are aged in oak casks; for Amaro Vecio a period of barrel rest is reported, with subsequent addition of grappa di Amarone in some versions.