They say that the best digestives have their histories vested in being medicinal elixirs of a bygone time.

Cappelletti is owned by brother and sister team Luigi & Maddalena Cappelletti. They are 4th generation herbalists from Aldeno, Trento in the north east of Italy. Their combined botanical knowledge is extraordinary, and they source many ingredients for production from the local mountains that surround the town. Recipes have been passed down through generations. The family produce delicious aperitivi and amari that are truly authentic. Their products are a reflection of the traditional alpine flavours of amari, and are true expressions of the classic Northern Italian style.

Cappelletti’s range of small batched amari offer intriguing flavours to sip and savour or widely used to enhance any of your cocktails. The different styles of amari can be used throughout your bar and are particularly popular mixed with soda, gin, American whiskey or mezcal to name a few.

Aperitivo Cappelletti ‘Specialino’ This is one of the oldest styles of bitter still in production. Wine based & naturally coloured using carmine, it is less sweet than larger commercial rivals and offers a vibrant fresh style aperitif at 17%. Citrus flavours and Mediterranean herbs lead the palate ending with delicately bittersweet notes drying and well balanced finish. Great as a base for a spritz or a more rounded negroni.

Capo Capo Classic Italian aperitivo made with bitter orange and rhubarb. Alpine herbs 16% alcohol. Bright orange, earthy, semi sweet mouthfeel follows to a delicate bitter orange peel quality that lingers in the aftertaste.

Amaro Trentino 21% This classic amaro has been in production since the 1950’s and uses many botanicals from the mountains of Trentino. Nose of mocha, peppermint, gentian and wildflowers. It is a soft nicely rounded amaro with rich flavours of coffee, dark chocolate, citrus peel and vanilla and a mild bitter finish on the palate. Works well as a base for cocktails and spritzes.

Sfumato Rabarbaro Here we have the one amaro that we consider an absolute must in your bar and cocktail list. Smoky Chinese Rhubarb that has been cultivated in Trento and the Veneto area since the 1700’s is the distinct profile of this amaro. At 20% alcohol the smokiness marries well with the bitterness from the alpine herbs and fruits. Grapefruit adds the citrus component against these dark and earthy tones. Sfumato pairs well with whisky, bourbon, tequila and mezcal.

Amaro Pasubio This wine based amaro with 17% is one the oldest Cappelletti recipes. Made with Alpine blueberries, herbs and pine which are all foraged around the Dolomites. It makes for a medium bodied amaro with a refreshing fresh pine mint flavour intertwined with tart berries. Can be used as a replacement for vermouth.

Elisir Novasalus Over 30 botanicals make up this amaro that has it origins in Trentino/Alto Adige as an Elixir. The medicinal herbs are variously infused, macerated or decocted in aromatic dry marsala. This amaro takes 6 months to produce, it is still prepared to the original recipe and production timings and said widely to benefit digestive health.  Combining a rich wine base with a variety of locally sourced mountain flowers roots and herbs, the resulting amaro 16% alcohol is bold, bitter and extraordinarily complex. Layers of flavour unfold across the palate making it ideal for cocktail use or as the perfect finish for any meal.