Alpine Yarrow Liqueur | Liquore all’Achillea Alpina Alpine Yarrow Liqueur is a traditional-style Italian botanical digestivo built around aromatic yarrow flowering tops. Across the Alpine regions of northern Italy, intensely scented mountain herbs have long been infused into alcohol to make homemade digestivi, amari and herbal liqueurs. Yarrow belongs naturally to that culture, but it demands restraint. Its aroma can be floral, grassy, balsamic, lightly camphoraceous and plea

Tuscan Nepitella Liqueur | Homemade Italian Calamint Liqueur Tuscan Nepitella Liqueur is built around one of Tuscany's most distinctive wild culinary herbs. Nepitella, commonly identified as Clinopodium nepeta or calamint, sits aromatically somewhere between mint, thyme, oregano, wild flowers and light balsamic herbs without tasting exactly like any of them. In Tuscan cooking it is closely associated with mushrooms, roasted meats, rustic vegetables and countryside dishes, and

Sardinian Wild Thyme Liqueur | Liquore al Timo Sardo Sardinian Wild Thyme Liqueur is a botanical digestivo built around Thymus herba-barona, one of Sardinia's most distinctive aromatic plants. Known on the island as armidda or alba barona, this thyme is associated with Sardinia and Corsica and thrives in dry, exposed environments where wind, sun and poor soils intensify its fragrance. Its profile can include thyme, wild herbs, resin, dry flowers, pepper, Mediterranean scrub a