Bergia Rabarbaro

Product of: Italy

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Based on an infusion of rhubarb rhizomes, the most aromatic part of the plant's root. Rabarbaro Bergia was the flagship liqueur of the Bergia family distillery, founded in Turin in 1870.

It takes 12 long months and a complex production process to make Rabarbaro Bergia. Rhizomes of rhubarb are initially macerated in a mixture of water and neutral spirit.
The macerate obtained is then blended with sugar and aromatic botanicals.

Review and Tasting

Sampled on 10/04/2024

Appearance:

Clear, deep amber with coppery glints.

Aroma:

Herbal with rhubarb root, caramel, vegetal notes and faint zesty citrus.

Taste:

Bittersweet and herbal with delicately smoky rootiness, caramel and vegetal notes.

Aftertaste:

Delicately smoky rooty bitterness with cola.

Overall:

A great cocktail ingredient and delicious served neet as a digestivo.