Press Reviews

Contratto Aperitif NV

An infusion of 24 premium natural herbs, spices, roots and seeds (carried out using a traditional slow, cold maceration process) is blended with Italian grappa and water to craft this sophisticated, all-natural elixir. Though the original recipe dates back to 1935, this well-balanced “boutique” aperitif turns both classic and contemporary cocktails into an exceptional experience. The Aperitif is meant to be mixed: add soda or sparkling wine or lemon/lime/rhubarb juice for a refreshing, low alcohol drink…or vodka/gin and vermouth (Aperitif version of a Negroni) for a cocktail with a little more punch.


Imbibemagazine.com

Known for their vermouths that date back to the 1890's, Contratto also makes two products suited for aperitivo hour. Called Bitter and Aperitif, both recipes are made with an Italian brandy base, both endure a cold maceration process for the botanical infusion, and both use natural coloring from carrot and red beet extracts for the color. Aperitif is the lighter of the two (13.5% ABV) with a prominent fresh orange/tangerine flavor and soft sweetness that lends itself to the spritz format. Botanicals in the Aperitif include mint, safflower, sage, and licorice. The Bitter has a darker magenta color and bold bitterness thanks to botanicals like nettle, wormwood, and cardamom, balanced out by brighter flavors like hibiscus and rhubarb. At 22% ABV, the Bitter is also higher in alcohol and mixes beautifully with gin and sweet vermouth in a Negroni.

 

Contratto Bitter NV

The original Bitter recipe dates back to 1933, including an infusion of 30 premium natural herbs, spices, roots and seeds (aloe, wormwood, bitter and sweet orange peel, cloves, cardamom, hibiscus, rhubarb, nettle to name just a few). The traditional slow, cold maceration process of extraction is combined with Italian grappa and water to craft a sophisticated, all-natural elixir. This complex, well-balanced “boutique” spirit finds its place in both classic and contemporary cocktails. The Bitter is best enjoyed as a mixer: an essential component in Negroni, Americano, Torino/Milano, Jasmine, Bitter Soda and Bitter Sweet.


Imbibemagazine.com

Known for their vermouths that date back to the 1890's, Contratto also makes two products suited for aperitivo hour. Called Bitter and Aperitif, both recipes are made with an Italian brandy base, both endure a cold maceration process for the botanical infusion, and both use natural coloring from carrot and red beet extracts for the color. Aperitif is the lighter of the two (13.5% ABV) with a prominent fresh orange/tangerine flavor and soft sweetness that lends itself to the spritz format. Botanicals in the Aperitif include mint, safflower, sage, and licorice. The Bitter has a darker magenta color and bold bitterness thanks to botanicals like nettle, wormwood, and cardamom, balanced out by brighter flavors like hibiscus and rhubarb. At 22% ABV, the Bitter is also higher in alcohol and mixes beautifully with gin and sweet vermouth in a Negroni.

 
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