The view from the Besimauda is one of the finest imaginable, including not only the plain of Piedmont, with valleys opening and Alpine ridges breaking down into it, but the whole chain of the Western and Central Alps […], while the Mediterranean, and even the city of Genoa, are visible in the opposite direction.
(From The Alpine Guide – The Western Alps by J. Ball (author), W. A. B. Coolidge (editor), Longmans, Green and Co., London 1898)
The territorial mark of our Bitter is represented by the gentian flowers, the main bitter note of the recipe.
Behind our distillery stands the Besimauda: the ascent of its slopes, at least once a year, is a tradition and one of the best times to reach its summit is late spring, with clear days, cool temperatures and wonderful blooms.
We undertook this hiking in June 2016 and near the top we sat on the grass to make a break, while sipping a sugared hibiscus herbal tea, quenching and energizing.
Being surrounded by the deep-blue gentians, the alpine flowers whose bitterness is well known, our traditional tasting and testing approach came to mind. We tasted one flower and the bitterness was enveloping, so we drank our infusion to sweeten our mouth. The surprise was instantaneous: flavours were paired to perfection and the red color was perfect too.
The next day, in our distillery, we began experimenting, adding sweet orange peels, spices, herbs and obtaining the typical red colour in a complete natural way, with an infusion of hibiscus flowers.
The Argalà Bitter was born. Aperitif, digestive and the essential ingredient of a good Negroni Alpino.