Tasting Notes: Amaro Tosolini boasts a recipe that dates back to 1918 that includes 15 varieties of herbs, steeped in Eau de Vie and aged in ashwood barrels cut with the purest water from the Friulian Pre-Alps. The exquisite “santonego” or marine absinth, hand-picked in the Friulian lagoon, makes Amaro Tosolini unique.
