A 19th century bitters created in Milan by Gaspare Campari, made by infusing 68 bitter herbs, plants and fruit in alcohol and water. The result is a rich, complex aperitif which works brilliantly in cocktails such as a Negroni, Americano or a Garibaldi (Campari and fresh orange juice).
Nose: Rich, deep aromas. Slightly herbal. A little bitter with hints of burnt grapefruit.
Palate: Big on citrus, a little maraschino too, hints of pepper, bittersweet orange… Becomes slightly medicinal.
Finish: Long, intense, vegetal finish.
-- Masters of Malt