Alpe Lys Amaro Size:750 ml After fermentation and fortification

After fermentation and fortification

then authentically aged in heavy char American oak bourbon barrels

and subtle complexity that prevents it from being overly sweet or one-dimensional

Reverend Mother Gautron of the Benedictine Abbey of Saumur

bright lemon

Alpe Lys Amaro Size:750 ml After fermentation and fortificationAn amaro made mostly from a variety of locally grown herbs, including gentian and gentianella, blended with bitter botanicals such as rhubarb root. The alpine herbs are picked in August, then dried, then infused in pure alcohol together with the other botanicals for about a month. Part of the liquid is re distilled after infusion, to give the liqueur a more persistent flavor and to clarify color. Its bottled at 30%, after the addition of spring water