RINOMATO

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RINOMATOL'APERITIVO DECISO

ORIGINE

RINOMATO proviene dalla collaborazione tra il famoso bartender Giancarlo Mancino e i suoi partner americani Fasel Shenstone. Il risultato e' un omaggio ma anche una sfida alla tradizione degli aperitivi piemontesi; lo splendido aperitivo bitter all'arancia si basa su anni di ricerca e l'utilizzo dei più freschi e pregiati ingredienti botanici. Il risultato? Un aperitivo bitter dal gusto bilanciato che aggiunge un sapore delicato al vostro drink.

Ricchi aromi di buccia d'arancia, vaniglia, radice di genziana, corteccia di china e artemisia. L'iniziale dolcezza sul palato diffonde questi aromi in un finale amaro lungo ed alquanto duraturo che rimane in equilibrio perfetto di consistenza e vivacità.

RINOMATO hails from a collaboration between renowned bartender Giancarlo Mancino and his American partner, Fasel Shenstone. An homage and a challenge to the aperitivi traditions of Piedmont, this beautiful orange bitter aperitivo is built on years of research and uses only the finest and freshest botanicals. The result? A bitter aperitivo that neither overwhelms nor underwhelms, always adding layers of delicate flavor, never taking them away.

Rich aromas of orange peel, vanilla, gentian root, cinchona bark, and wormwood. An initial sweetness on the palate carries those aromas into a long and ever-intensifying bitter finish that remains in perfect balance with texture and spice.

INGREDIENTI & PRODUZIONE

Rinomato is produced in Asti, Piedmonte. The region is steeped in Aperitivo history, and our distillery captures that rich heritage by employing classic Italian production techniques at every turn.

Process

Our hand-picked botanicals arrive in raw form from only the finest suppliers, and are checked for quality and consistency.

The botanicals are crushed to desired coarseness using a restored 1930s botanical mill, a relic of the early 20th century aromatized wine boom in Italy.

The botanical mixture is then combined with a distillate, and the natural flavors are extracted using pressure and circulation. This maceration period lasts for about one month.

The concentrated extract is then diluted, sweetened to perfection with raw sugar, filtered multiple times, and bottled.

Most prevalent botanicals: Chirata, Angelica, Wormwood, Bitter Orange Peel, Sweet Orange Peel, Cascarilla Bark, Gentian Root, and Rhubarb.

Crushing botanicals ourselves means we control the coarseness of herbs and spices, a determining factor of what flavors are extracted. Crushing just in time for production ensures botanicals are potent and have not lost their freshness.

High-quality beet sugar distillate sourced locally is the alcohol base for our lengthened botanical extraction process.

Retro bottles and full-length labels, inspired by our personal collection of antique Amari and Quinquinas.

Our hand-picked botanicals arrive in raw form from only the finest suppliers, and are checked for quality and consistency.
Most prevalent botanicals: Chirata, Angelica, Wormwood, Bitter Orange Peel, Sweet Orange Peel, Cascarilla Bark, Gentian Root, and Rhubarb.
The botanicals are crushed to desired coarseness using a restored 1930s botanical mill, a relic of the early 20th century aromatized wine boom in Italy.
Crushing botanicals ourselves means we control the coarseness of herbs and spices, a determining factor of what flavors are extracted. Crushing just in time for production ensures botanicals are potent and have not lost their freshness.
The botanical mixture is then combined with a distillate, and the natural flavors are extracted using pressure and circulation. This maceration period lasts for about one month.
High-quality beet sugar distillate sourced locally is the alcohol base for our lengthened botanical extraction process.
The concentrated extract is then diluted, sweetened to perfection with raw sugar, filtered multiple times, and bottled.
Retro bottles and full-length labels, inspired by our personal collection of antique Amari and Quinquinas.

PRODOTTO

What's in a name?

Rinomato is an Italian adjective meaning ‘of note’ or ‘renowned.’ To be rinomato is to be distinct and to command respect from even the most discerning critics. As one of the few artisanal aperitivo liqueurs being made using classic methods, this authentic aperitivo is truly rinomato. Its stunning, vibrant and distinct bouquet of aromas and flavors make it a genuine Italian amaro liqueur without substitute.

APERITIVI

The Art of Aperitivo

Mastering the art of Aperitivo is not complicated. Meaning ‘to open’ – referring to your palate – the concept of Aperitivo encompasses a broad range of drink styles and flavor profiles. They are typically sweet, dry, bitter, sparkling, or a combination of these elements. They are designed to awaken your palate and induce appetite.

Six simple cocktails will have you on your way towards mastering the Art of Apertitivo. Just be sure to use authentic, quality ingredients made for the discerning and educated drinker. Your cocktails are only as good as the ingredients you use.

Solo

Rinomato well chilled in a tumbler, filled with medium or large ice cubes.
Glass: Rock-Gobbler
Garnish: Wedge of Lemon



Tutti Frutti

50ml Rinomato
30ml Mancino Vermouth Bianco Ambrato
Top up with quality Soda Water
Glass: Tall-Tumbler
Method: Build over Ice
Garnish: Mix Fresh Berries and Orange Wheel

Rossetto

60ml Rinomato
Top up with quality Ginger Ale
Glass: Alto-Ball
Method: Build over Ice
Garnish: Lemon Peel




Rino Quina

30ml Rinomato
30ml Mancino Vermouth Chinato
30ml quality Tonic Water
Glass: High-Ball
Method: Build over Ice
Garnish: Grapefruit Peel



Better Spritzer

60ml Rinomato
60ml Moscato Wine
Top up with San Pellegrino Water
Glass: Wine Glass
Method: Build over Ice
Garnish: White and Black Grapes, Lemon Wheel

Agitato

50ml Rinomato
10ml Gin
2 dashes Rhubarb bitter
Glass: Presidente / Coupe
Method: Shake with ice and double strain
Garnish: Orange Zest, oil only


FOTOGRAFIE

NOTIZIE

 
PRODUCT OF ITALY
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contact [at] aperitivorinomato.it
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