Distiller Notes
Rosen Bitter was first produced in 1951 by Ferrucio de Barnard, founder of Distilleria dell’Alpe in Bastia d’Alpago. Originally called Rosa Alpina, it is a liquor of the finest Venetian tradition, produced by infusing mountain herbs and berries from the Cansiglio forest of the Italian Alps. The infusion takes place in dedicated vessels and lasts for approximately 20 days. Some essences like mountain rose and bay tree are gained by distillation to achieve deeper aromatic intensity.
Rosen Bitter is a perfect apertivo spirit for your Venetian Spritz, just mix with Prosecco and sparkling water and garnish with an orange slice.
Dating back to the ancient Egyptians who are believed to have infused medicinal herbs in jars of wine, modern-day bitters—broadly split into two categories—are produced by infusing a neutral spirit with a wide variety of aromatic and healthful herbs, fruits, roots, bark and spices.
Cocktail bitters are usually quite astringent, so small drops and dashes are added sparingly to flavor mixed drinks like the Negroni, Sazerac and Old Fashioned.
Digestive bitters, on the other hand, have a far milder flavor profile and are usually consumed neat or on the rocks at the end of a meal to help with digestion and combat nausea or heartburn.