Origin and History
Amaro Mandragola's production begins in the early 1980s.
The recipe comes from ancient manuscripts dating back to 1873, and coming from a pharmacist from the “Valchiusella” valley, in the province of Turin.
Mandragola was born as "stomachina", highly digestible.
"Perfect at room temperature or on the rocks, but also as a warm and invigorating drink with lukewarm water and sugar added."
Tasting Notes
1. Colour: Mogane with green reflections
2. Odour: Large and concentrated with sweet notes. Sage, rosemary and cinnamon scents are evident.
3. Taste: Bitter but very fresh and balmy, with a mix of citrus, mint and fresh sage. The final flavour, of course, is bitter.