Zucca Rubarbaro is made using the root of Chinese rhubarb, which only grows in the mountainous regions of Kansu province. Zucca Rabarbaro is a bittersweet amaro imbibed perfectly as an aperitivo or digestivo.

An idiosyncratic drink from northern Italy. The Chinese rhubarb adds a smoky quality that pairs exceedingly well with a smoky mezcal or Islay scotch, with an oxidised caramel note running throughout. This bittersweet and herbacious amaro has notes of zesty orange, cardamom, chocolate, slight aniseed, and burnt toffee.

Drink neat or over ice as a digestivo, mix with soda as a refreshing aperitivo, or as a substitute for other amari in cocktails such as the Negroni and Americano. Pairs well with smoky food or drink, or to add a touch of bittersweet smokyness where you think it's needed.

About:

At first created to aid digestion, the origin of Zucca Rabarbaro dates to 1845. Tilde Zucca was prescribed a rhubarb based infusion for stomach trouble and her husband, Ettore, was captivated by the distinctive mix of ingredients. He was inspired to add alcohol to complete the taste and as a result, Zucca Rabarbaro was created. First enjoyed as a homemade spirit, it quickly became the signature liquor of Milan’s distinguished society. Reprising the original recipe, Zucca Rabarbaro was re-launched with a revitalized flavour and more potent kick at 30% alcohol to bring a unique dimension to cocktails.