Cardamaro utilises 3 varieties of cardoon indigenous to Piemonte with herbs, juniper, gentian, cloves, liquorice root, cardamom & lemon. Based on it’s original 19th century recipe from Rachel Bosca it is an aromatised moscato wine based amaro, that takes its name from the distinctive flavour of cardoons and thistle.

Cardamaro Warm spice, citrus and floral notes, almonds, marzipan and reminiscent of sherry. Great mixer for ginger ale or whisky.