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Abruzzo's hundred-herb liqueur: fierce, green, and mountain-cold.
Abruzzo, Italy, 19th century
The style belongs to the Maiella massif, where the herbs grow wild, and to the producers of Tocco da Casauria who commercialized it in the 1800s. A wave of American craft distillers has recently taken it up.
Mountain herbs, said by tradition to number a hundred, macerate in high-proof spirit and are lightly sweetened. The green comes from the herbs rather than from dye.
Blistering mint and alpine herbs at full proof, with a menthol chill and a sweetness that arrives late, if at all.
Did you know
In Abruzzo it still doubles as a household remedy, taken by the spoonful for a bad stomach.
Also known as: centerbe, faccia brutto centerbe, faccia bruto centerbe, centum herbis
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