Sommeliers Nicholas Finger and Fairlie McCollough started St. Agrestis in 2014 after a three month trip through Italy solidified their love for traditional, regional Amari. Everything is done in their warehouse in the Gowanus neighborhood of Brooklyn, NY from the maceration of organic herbs, roots, and citrus in neutral base spirit to the short-term aging in whiskey barrels (sourced from the Van Brunt distillery in Brooklyn), and the addition of organic cane sugar followed by bottling and labeling. The sugar rounds out the classic bitter components of this Amaro making for an easy going yet complex and balanced digestif that begs to be consumed after dinner this Thanksgiving! Tim Gagnon
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