Poli Vaca Mora Amaro

Dark herbal notes, spice, clean bitter finish. The post-dinner classic.

Vaca Mora starts with grappa. Poli steeps plants, herbs and flowers chosen for their digestive properties in grappa and neutral alcohol, then bottles at 32% alcohol. The distillery says the aroma is like opening a wooden box of dried medicinal herbs with mint leaves on top.

The name means Black Cow, and it was a train. GioBatta Poli opened the Osteria al Cappello in Schiavon in 1885, and in 1898 he set up a still on the tavern premises. When the steam tram finally reached the village it stopped right outside. Passengers waited inside with a glass of wine or a nip of the house bitter. That was an infusion of herbs, fruit peel and roots. That bitter became this one.

Poli serves it cool rather than cold, 10 to 15 degrees, in a tulip glass. Take it neat after dinner.