Aperol was created in 1919 by brothers Luigi and Silvio Barbieri after seven years of experimentation within their father’s liqueur company in Padua, and its exact recipe has stayed confidential and unchanged ever since. It’s infused from select bitter and sweet oranges, rhubarb and gentian combined with other herbs and roots, a formula known to only a handful of people. The famous bright orange colour remains unexplained in the Barbieri family’s own archives, and the Aperol Spritz recipe that made it a global phenomenon was born in Italy in the 1950s.
CHARACTER
Orange Peel: zesty orange leads the nose and palate
Grapefruit: peeks through on the nose
Vanilla: a soft touch on the nose
Forest Floor: the rhubarb-and-root bitterness underneath
Fresh Herbs: complex herbal scents woven through the nose
TASTING NOTES
NOSE- Zesty orange with complex herbal scents and a touch of vanilla, grapefruit peeking through.
PALATE- Intensely orange with herbal and woody body notes, rounding out pleasantly bittersweet.
FINISH- Velvety and lingering, herbal and bittersweet notes with a faint woody root character.
