NUSBAUMER Liqueur de Bergamote BIB

This liqueur, with its citrusy (lemon, orange) and spicy (almond, vanilla) notes, is crafted through a double maceration process: First, fresh bergamots from Calabria are macerated for 8 days in a neutral alcohol, then distilled in a pot still. The resulting distillate forms the base for a second maceration, this time with bergamot peels. After 10 days of infusion, the liqueur is adjusted with sugar syrup and brought to the desired strength using spring water from Steige, before undergoing cold filtration to complete the process. It can be enjoyed neat as a digestif (served chilled) or in cocktails — with tonic or in a spritz.