Liqueur Bitter Liqueur Switzerland No age statement 28% ABV
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Gran Classico Bitter Liqueur is produced in Switzerland by Tempus Fugit, adhering to an original recipe from the 1860s originating in Turin, Italy. The liqueur is made by macerating 25 different herbs and roots, including wormwood, gentian, rhubarb, hyssop, and bitter orange peel. This maceration process naturally colors the bitter liqueur without the need for artificial additives.
Showing the most detailed of 5 parsed reviews.
It's unfortunate that this is so expensive, as it's become one of my preferred aperitifs served over a large ice cube, and it also makes for an intriguing mixer in a unique negroni. The tartness from the rhubarb effectively balances the orange sweetness, and the bitterness is evenly distributed.
Lighter. More bitter. More rhubarb-like. It's more intricate, with a subtle element I can't quite identify. So far, I've only had it neat over ice or with soda water, but I believe it would perform wonderfully as a mixer, likely with just one other robust component to let it truly shine.
It leads with a bit more sweetness before transitioning to a significantly more bitter conclusion compared to Campari. The story is that this is how Campari used to taste before they altered the recipe, and that’s believable. Still, I miss the rich red color that this one lacks.
Quite intriguing, with a pronounced rhubarb initial impact. It actually bears a closer resemblance to Aperol, featuring mild bitterness alongside orange and caramel notes. I enjoy it, but still find Campari superior.
A less intense amaro, suitable for those who find ultra-bitter options too strong.
Same style and price bracket, best rated first.
