Named after Caffe Di Lei, a famous bar in historic Cuneo, home of Bordiga. Pietro Bordiga's son married the daughter of the bar owner. They've been making this historic amaro ever since. As with all Bordiga products, the infusions, lasting between 20 and 50 days, are all done as individual botanicals and rested for at least 60 days before the final blending. Herbs in the Dilei Amaro include two types of gentian, achillea erba rotta (part of hte sunflower family), juniper and white genepy. Beautifully balanced, it's apparently why this recipe hasn't changed in over 100 years.
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