Amaro Botanic Garden bitter liqueur produced in Palić Cellar by maceration of 33 different plants, which
are soaked in alcohol for days in order to obtain the best possible desired aromatic profile. On the
at the end of the process, sugar is added to create a nicely balanced mixture of bitter flavors.

A complex, rich and finely balanced bitter liqueur with 30% alcohol, with a luxurious aroma of rhubarb,
gentian and cinchona. It is recommended as a digestif, with a couple of ice cubes and a slice of orange, but it's great
it also combines as an ingredient in the preparation of numerous cocktails.