Distelleria Dell'Alpe Rosen Bitter Liqueur Morris loess-clay soils and red sandstone

loess-clay soils and red sandstone of Pfalz

and produce fuller

Botanika Angelica Lemon uses hand-squeezed lemon macerate that is then meticulously blended with artesian well water before bottling

The nose is complex and multilayered

Distelleria Dell'Alpe Rosen Bitter Liqueur Morris loess-clay soils and red sandstoneFrom the distillery: Rosen Bitter is an alcoholic liqueur obtained from the infusion of mountain herbs and berries. The infusion takes place in special containers and lasts about 20 days. Some essences such as rose or laurel are obtained by distillation in order to achieve greater aromatic exaltation. At the end, the raw products are mixed. However, the resulting blend needs at least 20 days of "rest" before bottling. This last process is necessary in