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Smoked rhubarb root in a glass: the most openly smoky amaro on the shelf.
Trentino, Italy
Cappelletti's rabarbaro, part of the Italian tradition of amari built on Chinese rhubarb root imported through the old spice routes.
Chinese rhubarb root is smoked before infusion, alongside alpine botanicals, into a low-proof bittersweet amaro. The smoke is in the root itself rather than added afterwards.
Bonfire and tar over tart rhubarb and burnt sugar, with a dry, earthy finish. Assertive enough that a barspoon changes a whole drink.
Did you know
Sfumato means "smoked", the same word used for Leonardo's technique of blurring edges into haze, which is close to what a small pour does to a cocktail.
Also known as: sfumato
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