Mauro Vergano’s degree in chemistry initially led him to a career producing fragrances for northern Italian fashion houses in the early 1970's, but his heart was always in wine and spirits. So, he earned a second masters degree in oenology and viticulture and began hand bottling tiny amounts of Amari and Vermouth in his home for friends/family, using ancient Italian recipes as his blueprint. Word spread, and before long a “greatest hits” list of top producers like Roagna in Barolo were supplying Mauro with wine to use as the base ingredient in his concoctions. And while time has softened Mauro’s voice and grayed his hair, today he is still bottling tiny amounts of what many sommeliers and mixologists consider the most exciting handmade spirits in Italy.

Mauro’s “Americano” is a work of art in every way. Its brilliant magenta hue comes from the base wine, Cascina Tavijn Grignolino, a best-in-class wine from one of Asti’s most respected organic producers. He combines the wine with a three types of wild wormwood (Absinthe), skins and essential oils of fruits like Chinotto (a small tart orange from neighboring Liguria), and a dizzying array of secret bittering agents. The result is a vividly aromatic and richly textured spirit. It can be sipped alone, but I prefer it mixed into a simple cocktail:  1-1.5oz Americano, 3oz sparkling mineral water, served on ice with a wide, generous orange twist. Mauro’s Americano is quite concentrated and doesn’t spoil, making it an outstanding value: you'll enjoy 20-25 cocktails out of this single bottle.