Tempus Fugit Gran CLassico Bitter
This is a bitter aperitif liqueur created based on the recipe for the "Italian Bitter of Turin" dating back to the 1860s. Originally produced in Turin, Italy, under the name Torino Gran Classico, the recipe was purchased in 1925 by the small Swiss distillery E. Luginbühl, and a version has since been produced mainly for local consumption. Gran Classico was developed by returning to the original recipe; it is made from a maceration of 25 aromatic herbs and roots, including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. The maceration also creates a naturally attractive golden amber color, and no additional coloring is added.
TASTING NOTES:
NOSE: On the first nose, a captivating aromatic richness unfolds. The bittersweetness of orange peel intertwines harmoniously with the complex vegetal notes of gentian root, wormwood, and rhubarb. A subtle touch of vanilla rounds out the profile, adding a gourmand dimension.
PALATE: The attack is dominated by rhubarb, which quickly evolves into an elegant bitterness driven by gentian. Mid-palate, the bitter orange peel intensifies, offering a delightful freshness. The herbal and resinous nuances of wormwood, accompanied by sweet vanilla notes, bring superb complexity and a balanced structure.
FINISH: The finish is long, deep, and masterfully layered, balancing and alternating between sweet and bitter.
MH1402
Data sheet
- Country
- Switserland
- Littering
- 0.7
- Brand
- Tempus Fugit
- Alcohol level
- 28°
Specific References
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This is a bitter aperitif liqueur created based on the recipe for the "Italian Bitter of Turin" dating back to the 1860s. Originally produced in Turin, Italy, under the name Torino Gran Classico, the recipe was purchased in 1925 by the small Swiss distillery E. Luginbühl, and a version has since been produced mainly for local consumption. Gran Classico was developed by returning to the original recipe; it is made from a maceration of 25 aromatic herbs and roots, including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. The maceration also creates a naturally attractive golden amber color, and no additional coloring is added.