The production of Amaro Mandragola began in the early 1980s. The recipe comes from old manuscripts dating back to 1873, from a pharmacist from the Valchiusella Valley, in the province of Turin. Tasting notes:Color: Brown with green reflections. Nose: Strong, concentrated, sweet. Taste: Bitter, very fresh, balamic, citrus, mint, fresh sage. Finish: Long lasting, bitter. Enjoy at room temperature or on ice. By the way, also tastes excellent as a warm drink with lukewarm water and a little sugar.
