All about making whisky
The dominant notes of wild and pharmaceutical herbs (thyme, fennel, rosemary, lemon balm) leave no doubt about the origins of this pastis which is intimately linked to its terroir: a land nestled between the sky and the sea at the foot of the Italian Alps. Complex, intense and warm, the palate skilfully combines aniseed with alpine, woody undertones. The combination of plants grown in the valleys surrounding the town of Cuneo, herbs collected in the mountains, and cane sugar transforms the tasting into a unexpected journey. The spices already present on the nose then bring exotic colour to the natural character so frankly asserted by this organic, artisanal pastis. In the local dialect, Argalà means “satisfied”, but it is a very specific type of satisfaction: the sensation of completeness that we feel when sat round the table with friends raising a toast. Cheers!
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