Campari Bitter

Is obtained by macerating fruit, herbs and roots placed in water-alcohol solution. After the separation of herbs and aromatic product you have a filter to 68% alcohol by volume, with the addition of sugar syrup and distilled water. The following clarification and maturation, coupled with repeated filtering, are used to remove the deposit more bitter.

It has an alcohol volume of 25%.


Color

Red almost burgundy

Smell

Light flowers,herbal hints, orange peel

Flavor

Bitter