This unique amaro is a collaboration between Saison Aperitifs and the team at Brae Restaurant.
At its core is an infusion of multiple heirloom varieties of radicchio, grown on the restaurant’s farm, which has been organically and sustainably managed for more than a decade. Layers of heavily roasted koji, magnolia blossom, saffron and coriander seed bring depth and complexity. Built on a base of blended Victorian moscato, the amaro is bittered with gentian and matured in ex-shiraz and whisky co-ferment French oak.
Best enjoyed over ice with a splash of something sparkling, or stirred into a complex variation on a Negroni.
