- Enjoy as an aperitif or digestif
- Pair with salty cheeses, nuts and charcuterie
- Primarily flavored with cardoon and blessed thistle
- Substitute for whiskey in low-ABV cocktails; great with cider
- Use as an amber vermouth with whiskey or apple brandy
- Product of an 8th-generation winemaker in Canelli d’Asti, Italy
Cardamaro is a longstanding product of what is today an eighth-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with a short repose in oak for spice and and texture. Drink as aperitif or digestif, outstanding with cider, or use in place of vermouth in many cocktails. Because of the subtle oak treatment, it is possible to use Cardamaro in place of bourbon or rye; combine with Dolin rouge for a lighter take on 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 Cardamaro as an amber vermouth, particularly with whiskey or apple brandy. Chill after opening—the bottle should be good for a couple of months.
Tosti1820 has been run by the Bosca family for eight generations. They have produced wines, sparkling wines and amari in Canelli d’Asti in the Piemonte region of Italy for over 200 years. One of the few historic wineries in Canelli still owned by the founding family, Tosti1820’s cellars have been designated a UNESCO World Heritage Site. Today, principals Giovanni Bosca and Mariacristina Castelletta, along with Giovanni's sons, Giulio and Guglielmo Bosca, helm the company. Ancestor Rachele Torlasco Bosca, a scholar and herbalist, created Cardamaro Vino Amaro in the 1950s after she became fascinated with the physiological properties of the locally grown cardoon. Full details
About Vino Amaro
Outside of the “big three” of wormwood, gentian, and quinine, herbalists worldwide have used many flavors as the backbones of aromatized wines. Many of these wines no longer exist, and many of those flavorings have moved into spirit-based amari and liqueurs. A few examples of “vino amaro,” or wine-based amaro, still exist, and use herbal flavors that are harmonious and familiar to traditional drinkers worldwide. Because of their wine base, these products have vinous texture and a depth of flavor that add a welcome breadth when used in mixed drinks. Full details
RECIPES See all 20 recipes for this product 20 recipes available at https://alpenz.com/productrecipes-cardamaro.html
Stir with ice:
1.5 oz apple brandy
1.5 oz Cardamaro Vino Amaro
2 dash Angostura Bitters
Strain into a coupe.
Garnish with a lemon peel.
Build in a highball glass:
2 oz Cardamaro Vino Amaro
4 oz ginger beer
0.25 oz lemon juice
Garnish with a lemon peel.
|SKU||Vintage||Region||Origin||Desc||Cepage||% Alc||Size/Pack||Finish||BTL Barcode||Cs Barcode||Cs Wgt|
|HZ 9200||NV||Piemonte||IT||Amaro; Wine-based||17.0%||750/12||T Cap||8003360800756||8003360806758||15.20 kg|