Aperol's unique flavour and colour is achieved through a subtle blend, with a perfect balancing of different herbs and roots. The ingredients' quality allows a very low alcoholic strength: 11%Vol. A secret recipe that has been unchanged since its first creation in 1919. Please note: the bitter and sweet Aperol taste is not a banality, it is perfectly "aperitivo".
TASTING NOTES
Created in 1919, Aperol is an Italian bitter liqueur infused with orange, gentian, chinchona, rhubarb, and an array of other herbs and spices. The result is a surprisingly subtle, complex, and delightful aperitif that's much more approachable than more intense (and polarizing) amaro liqueurs. While many cocktails unique to Aperol have been created in recent years, you can also use it in place of Campari in many classic recipes for a new flavor profile.
Fron "Wine Enthusiast": Sophisticated and delightful aromas of tangerine and rhubarb. The palate entry is delightfully citrusy and sweet; the midpalate phase offers just enough herbal bitterness to balance. Ends up refreshing, orangey sweet and delectably herbal. This deserves to become a popular pre-dinner quaff. Score: 90-95
FOOD PAIRING
Bottle a laughable 11%, Aperol backs all the punch of its big brother Campari without the headaches. Traditionally served in a Spritz, add 2-3 oz of Aperol to a glass full of ice. Top with Prosecco and an orange wheel. Enjoy over and over!
