Robus amarissimum italicum

It is a bitter that originates from the well known Italian tradition of processing herbs and aromatic plants, practiced for centuries in the ancient convents and monasteries.
During the manufacturing process special percolators for the extraction of the "active principles" are used. The infusion process lasts a few weeks until the envisaged levels of extraction are reached. Afterwards the infusion, following further secret manufacturing processes, is set to ageing until the optimum conditions are reached.
Each herb has properties that have been discovered after centuries of studies and are still drawing the attention of human health professionals.
Robus has an alcoholic strength of 45% vol.