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Recipe
WHAT:
A Grignolino based chinato made with organic grapes and a mix of 30 ingredients. A well made digestivo that transforms into a summer aperitif with soda, ice, and a twist of orange.
WHY:
Created by a chemist who gave up his day job to follow his passion of pursuing the perfect chinato recipe.
Cocktail lovers, we recommend this Piedmontese wine-based liquor to add to your bottle collection.
Vergano Americano is a delightful and complex chinato with an interesting history. What is chinato? It’s a “vino aromatizzato," an aromatized wine, infused with quinine bark (of the cinchona tree), herbs and other aromatics such as orange peel. In this particular version there are more than 30, including: kumquat, blood orange, a Ligurian bitter orange rind, as well as yellow rhubarb root.
By trade, Mauro Vergano worked as a trained chemist, making flower tinctures for a perfume house. On the side, he enjoyed making small batches of chinato for his friends. I guess everyone liked the home-brewed stuff, because he decided to go pro and now makes a killer version of the traditional digestivo.
Chinato dates back to the 19th century, when pharmacist and gourmet, Giuseppe Cappellano, believed that drinking fine aged wine could have therapeutic effects. So he went to work in his lab, using botanicals to make a digestivo. The result was a win-win; a medicinal elixir that happened to taste good.
The Vergano is best served slightly chilled and is great paired with chocolate. You can also make a bright and refreshing aperitif (a twist on the classic Americano) with an orange twist and soda over ice.
For Mauro Vergano's recommendations, read more here.
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