The Bordiga distillery was founded in 1888 by Pietro Bordiga, a passionate bartender and herbalist, who was living in the northern Italian city of Torino (Turin) at the foot of the Alps. Torino was, and still is home to a thriving cafe and theater culture and is also the birthplace of Vermouth di Torino. Using his knowledge of local botanicals and the extraction of essential oils, Pietro created a recipe for vermouth that is still used today. His vermouth was greatly appreciated and requested by bartenders and cafes throughout Torino, which led him to begin producing Vermouth commercially and opening the Bordiga Distillery. 

The word ‘amaretto’ is a combination of ‘amaro’, which translates to bitter, and the -‘etto’ suffix which means ‘little’ (combined we get: ‘little bitter’). Bordiga’s amaretto recipe dates back to the early 1900s and they still use it to produce the current version. Importantly they are still working with natural botanicals and eschew artificial ingredients. The coloring is also natural; no caramel is used. Offers complexity on the palate leaning towards dried fruit, marzipan, vanilla, with a slight nutty, bitter finish.