Sette Vie Amaro is made from an ancient recipe, using a variety of twelve alpine and apennine herbs infused in molasses alcohol, and flavoured with a mix of fruits and vegetables, including rhubarb, artichoke, and extract of cinchona, or china bark, that is ecologically sourced from tropical South America.
Sette Vie Amaro is the perfect after-dinner digestif, especially after festive meals. Eric Asimov from the New York Times writes, "The ancients anticipated these woeful moments of distress. Wise to the sensitive ways of the digestive system, they brewed tonics and elixirs intended to remedy such afflictions of excess." With its ancient recipe, Sette Vie Amaro does just this.
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