WHAT

To make this bitter digestif, many botanicals are infused into neutral grain spirit, specifically licorice root, anise, bergamot, myrtle, and elderberry, among others. To this infusion is added a homemade lemon syrup, (made from crushed Sorrento lemons, water, and elderberry), a touch more of the NSG, and local Roman water. These are all blended in to find the right mix of concentration, bitterness, and a touch of acidity and sweetness. There is a light filtration done after blending, then the liqueur is bottled. No fining; zero SO2 or preservatives added

WHERE

Lazio, Italy

WHO

The tiny-but-mighty Distillerie Capitoline was founded in 2018 by a group of four cocktail, spirits, and natural wine enthusiasts, native Romans all, who were curious about what it might be like to produce traditional, natural Italian spirits with a particularly Roman bent. The lead on the project is a longtime chef of the city, Emiliano Valenti, whose palate and inspiration are “guided in alchemy” by the biologists Antonio Valentini and Francesco Peruzzi, all assisted by the entrepreneur Alessandro De Filippo. Their philosophy: “capture the excitement, scents and flavors of contemporary Rome.”