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Perhaps the most bitter of digestivi, Elisir Novasalus is revered in Alto Adige. I like to call this Amaro “Advanced Study”. If you’re tasting a range of Amari, put this one last as you won’t be able to taste anything afterwards. Made by an Erboristeria (master of botanicals) and trader in wines, it combines in a six month process the plants from the surrounding high alps (Alto Adige) with a dry Marsala and a unique tree sap of Sicily. The resulting amaro is bold, bitter and exceptionally complex, with layers upon layers of flavor. Magical after a large meal.