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| Marolo | |
| Bitter | |
| Bitter, herbaceous, spicy, balsamic | |
| Aromatic herbs, roots, spices, alcohol | |
| 70 cl | |
| 41.0% | |
| Infusion and maceration | |
| Dark brown | |
| Digestive, neat or with ice |
On the palate it maintains a nice balance between bitterness and softness, with a round body and a cleanliness that emphasizes its persistence. The finish is savory and slightly tannic, ideal for those seeking a structured but intelligent amaro. Excellent as a digestif served chilled or with a large ice cube; it also lends itself to adding complexity to certain cocktails when used judiciously. Pair it with dark chocolate, aged cheeses or rich, savory dishes to bring out its personality.
Marolo
Discover the spirits, production style and story of Marolo.
Distillation
Discontinuous bain-marie stills for grappas; extracts, infusions and macerations for amari, vermouth and liqueurs; artisanal process with careful selection of raw materials.
Ageing
Aging in stainless steel tanks for many labels; maturation in small oak casks, barriques and sometimes alternative woods (e.g. acacia) for reserves and aged grappas.