Cardamaro is a longstanding product of what is today an 8th-generation winemaker in Canelli d’Asti. The primary flavors of Cardamaro are cardoon and blessed thistle, with gentle undertones of spice.
Cardamaro is an Everyman amaro. It pairs excellently with funkier cheeses, when most other amari fight them. Mix Cardamaro with cider or ginger ale, or use in place of vermouth for an earthier take on classic cocktails, as the bitterness of cardoon works similarly to wormwood in mixing. Chill after opening; the bottle should be good for a couple of months.
Rachele Torlasco Bosca, a scholar and herbalist, created Cardamaro Vino Amaro in the 1950s after she became fascinated with the physiological properties of the locally grown cardoon. Over the following years, Bosca’s herbalists perfected the recipe, incorporating 23 additional botanicals on a base of local wine.
