(1 L)

Aperol was formulated in 1919 by the Barbieri brothers in Padua, Veneto, and launched at the Padua International Fair — a deliberate bid to create a lower-alcohol aperitivo at 11% ABV when most Italian bitters ran far stronger. That founding decision defines the liquid to this day.

The botanical bill centres on bitter orange peel, rhubarb root, gentian, and cinchona bark, each macerated separately in neutral grain spirit before blending — a process the current owner Campari Group maintains to the original specification. The vivid, unambiguous orange colour comes from those botanicals rather than artificial colouring, and the low ABV of 11% keeps the bitterness accessible rather than austere.

What sets Aperol apart within the Italian aperitivo category is precisely that restraint: where classic amari push gentian and cinchona to pronounced, palate-gripping intensity, Aperol holds both at a medium register, letting the sweet orange and rhubarb carry the mid-palate.

The result is a liqueur built structurally for dilution — Prosecco, soda, or both — rather than neat sipping, which is unusual for a botanical macerate of this heritage.