While mixology trends have changed, Stanislao’s recipe and process have remained the same since 1885. 40 herbs and spices are macerated for up to 30 days while an extract is created in boiling water. It is then distilled to capture the most aromatic porti on, ensuring a wide range of bittersweet flavors including orange peel, coriander and tea. The separate parts are mixed together with waterfrom Italy’s Gran Sasso Mountains, a liquid renowned for freshness and clarity. The amaro, however, is not complete until one lastingredient is added — an ingredient so secret only a handful of people in the world can name it. Lastly, the precious liquid enters the same iconic bottle Stanislao created over 130 years ago – a testament of timelessness and style. COLO R: Rich, deep amber color NOSE: Displays early botanical scents of orange peel, fresh not dried coriander, red cherry, pekoe tea and cucumber FINISH: Aftertaste is moderately bittersweet and citrusy PALATE: Palate entry is sweet at first then it quickl y turns mildly bitter and botanical. By midpalate, there’s a slight sweetness of tangerine/ mandarin peel. SERVING SUGGESTION:: Montenegro is perfect on the rocksor in your favorite cocktail