Distiller Notes
Primary Botanicals: masterwort, chamomile, citrus, Achillea moschata, pine, Chinese rhubarb root, hemp, bay laurel, Genziana lutea, peppermint. Based on a historic recipe; 25 different herbs, roots, and flowers are individually infused in grain alcohol then blended and refined in chestnut barrels for 40-60 days. Bottled at a lower ABV to maximize the aromatics and flavor. No added coloring or flavor.
*The name, label, and size for this product are in the process of changing. You may receive either of these two bottles featured above. Specific bottles cannot be requested.
Federico 'Fred' Cremasco is a remarkable young producer of Vermouth, Bitter, Amaro, Gin and Fernet from the town of Polcenigo, in Friuli. You could call him an herbalist; he devises recipes for his products from combinations of botanicals, some foraged wild nearby, some grown by him, some brought in from other areas, then creates his elixirs from these botanicals using varying methods of extraction.
He has experimented endlessly, trying out different methods of extraction (alcoholic distillation, steam distillation, cold maceration of fresh herbs, cold maceration of dried herbs, and hot maceration of fresh and dried herbs) to discover which method best suits the individual botanical. He then devises recipes for his alcoholic elixirs from combinations of these botanical extractions.
For most of the products, each botanical is treated individually, to make sure that the exact right level of extraction is reached for each substance; many producers throw everything in together (indeed many producers buy pre-made 'amaro base' from large companies who specialize in such things, just adding sugar and water). Fred takes enormous care in his work and the result is a collection of some of the highest quality spirits with layers of flavor and a sense of place.
First prepared by 13th century Italian monks as herbal medicines and elixirs, Liqueurs are distilled spirits that have been combined with flavoring agents. A range of herbs, spices, nuts, fruits and flowers can be used, and a sweetener such as sugar or corn syrup is often added. While typically rather sweet, some examples are herbaceous or tart and pair exceptionally well with desserts or act as a delightful addition to cocktails.