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Rapa Giovanni Ratafia di Andorno Liquore di Ginepro
Rapa Giovanni is the liqueur house of Andorno Micca, a small town in the Cervo Valley of northeastern Piedmont, where Giovanni Rapa, a man known locally for his obsession with alpine plants, flowers and herbs, began producing ratafià in 1880 from the valley's historic recipes. The company is still headquartered there, and its Ratafià di Andorno is recognized by Italy's Ministry of Agriculture as a traditional product of Piedmont. The original ratafià was a black cherry liqueur; the range later grew to include walnut and this juniper expression. The Liquore di Ginepro starts with a base spirit distilled from molasses, which is infused for up to three months with juniper berries and a long list of botanicals: green anise, nutmeg, bay leaf, orange peel, angelica root, lemon peel, cinnamon, mace, cardamom and clove. Water and sugar are added, the liqueur rests for 48 hours, then it's filtered and bottled at 45% ABV. Importer tasting notes call it an intensely herbal liqueur bursting with juniper, lime oil, spruce tips and bitter greens, which makes it a natural swap for gin in a Negroni or Martini, or a bracing digestif poured neat after dinner.
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