At the end of the nineteenth century Pietro Bordiga owned a famous bar in Turin. He decided to use his knowledge of botanical flavorings and the extraction of essential oils to open a distillery, and he decided to locate it in a city near the mountains where the wild plants used to make amaro and other spirits grew. He chose the city of Cuneo, a little over an hour south of Turin and close to the Occitan Alps. Bordiga makes all of their own infusions, and many of the wild plants they use, such as gentian, juniper and chamomile, are still gathered in the Alps nearby. All infusions are done separately and then rested in glass or stainless steel for sixty days before blending. Herbs include eucalyptus, thymus serpyllum (often called wild thyme), juniper, cassia bark and linden leaves.The liqueur is a brilliant green color, with lots of fresh mint, thyme, green grassy aromas and a bright balanced finish.