Aperol Aperitivo ~1 litre Bottle ~ Italy
90/100 Wine Enthusiast
Silver - International Wine & Spirit Competition
Large 1 Litre bottle
The Winemaker - "Hardly bitter at all, more like a zesty orange cordial with faint bitterness. Flavours of zesty orange marmalade and pink grapefruit predominate."
KN - "Among the canon of Italian spirits, Aperol and the Aperol Spritz cocktail are classics, available at a growing range of America's best bars. The lurid red hue is recognizable from across the room. It's light on every count—in terms of alcohol content, sweetness level and texture. The gentle sweet-bitter profile goes down easy—especially when lightened with bubbles."
K&L - "Aperol's unique flavor and color is achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots--using a secret recipe that has been unchanged since its first creation in 1919. Try the classic Aperol Spritz: 3 parts Aperol, 2 parts Prosecco, 1 part soda over ice with an orange twist. The ultimate in thirst-quenching cocktails."
An orange/red coloured Italian aperitif. created in 1919, and made of an infusion of rhubarb, cinchona (the tree from which quinine comes), gentian and several other herbs.
Aperol was originally created in 1919 by the Barbieri company, in Veneto Italy. It is now produced by Gruppo Campari, the same company that sells its signature and founding liqueur, Campari.
Although Aperol tastes and smells much like Campari, Aperol has an alcohol content of 11% — less than half that of Campari, and is less bitter in taste.
Silvio Barbieri named Aperol after the French word for aperitif, 'Apero', which he had learnt on a recent trip to France and seemed appropriate for their new bitter-sweet liqueur.
The Barbieri Company was established in 1891 by Giuseppe Barbieri in the city of Padua, in the region of Veneto in Italy. Aperol is the company's most famous and enduring product. It was especially created in 1919 by his two sons, Luigi and Silvio for Padua International Fair, a large exhibition attracting international visitors held in their home town.
Aperol is made with typical amaro botanicals like bitter orange, gentian and cinchona, as well as rhubarb. The popular apéritif can be served in many ways; it's most famous the Aperol Spritz. It can also be served as a highball. Add a splash of Aperol, soda, ice into a large glass with a twist of lemon. Or as a variation on the beloved Negroni by swapping out the Campari for a 1-1-1 combo of gin, Aperol and vermouth.
Veneto is a substantial and increasingly important wine region in the northeastern corner of Italy. With fruity red Valpolicella complementing its intense Amarone and sweet Recioto counterparts, Veneto is armed with a formidable portfolio of red wines to go with its refreshing whites, such as Soave and sparkling Prosecco.
Bitters are a diverse group of products which have been consumed for centuries for their health-related benefits. Usually they are spirit-based preparations flavored with botanical or cirus fruit material of some description. Vermouths, while they often have a bitter flavor, are aromatized fortified wines.