DISCOVER
Rabarbaro Bergia was one of the flagship liqueurs of the Bergia family distillery, founded in Turin in 1870.
Demonstrating its great success, the highly prized liqueur was awarded 48 gold and silver medals and 4 special prizes at the main international exhibitions between the nineteenth and twentieth centuries.
At the time known as "rhubarb infusion", it was obtained from an exclusive recipe, which has remained unchanged over the years, which consisted in extracting the aromatic essence directly from the rhizomes, the part of the rhubarb plant richest in aromas.
THE HISTORY
THE METHOD
It takes 12 long months and a very complex production process to obtain Rabarbaro Bergia.
The rhizomes of rhubarb, the most aromatic part of the plant, are initially macerated in a mixture of water and very fine alcohol.
The macerate obtained is then combined with sugar and aromatic herbs with bitter properties to obtain a liqueur with a pleasantly bitter taste.
FINE LIQUEUR.
The aperitif with a pleasantly bitter taste.
Alc/Vol. 16%
COLOUR
Intense and brilliant ebony-chocolate colour with amber glints.
NOSE
Extremely intense notes of rhubarb rhizomes , which are vegetal and slightly citrusy.
TASTE
The initial sweetness and balsamic nature of the spices soon give way to the strong rhubarb taste which persists for a long time becoming pleasantly bitter.
SMOOTH DRINK
Ingredients
5 cl Rabarbaro Bergia
Preparation
Pour in ice cold Rabarbaro Bergia.
Glass and garnish
Serve in a tumbler glass filled with ice.
RHUBARB & SELTZ
Ingredients
5 cl Rabarbaro Bergia
A splash of soda or seltzer
Preparation
Pour chilled Rabarbaro Bergia into a glass full of ice and add a splash of soda or seltzer.
Glass and garnish
Serve in a highball glass and garnish with a lemon zest.