Bitter liqueur, with a sharp, dry, and woody character. More than twenty selected roots and herbs. Rhubarb and gentian stand out, together with the strength of absinthe and the freshness of eucalyptus.
Cardamom is persistent and galangal is the finishing touch, with a discreet sweetness which culminates in the spicy and pungent notes of pepper and ginger. It gets its amber colour from molasses.
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Amber, slightly hazy
it goes from woody (roots) to balsamic (eucalyptus)
rhubarb and gentian stand out, followed by a spicy note