The distillery’s origins date back to 1884, when Fedele Camoirano created Vermut Rosso di Torino, a recipe that is now being revived by the Distilleria Erboristica Alpina in Susa. The business was started at the end of the 1980s with the acquisition of three historic liqueur brands and is now led by Lorenzo Camoirano together with his nephew Lorenzo Bertolone, working to bring together tradition, innovation and sustainability.
For the liqueurs and distilled spirits they use mainly Alpine herbs such as artemisia, wormwood, thyme, gentian and rhubarb. These go into the Chaberton line (genepì, arquebuse, bombardino), the S.S.24 line (twenty-herb amaro, Alpine bitter, gin) and Granger, a genepì made according to an old family recipe. They also make single-varietal, barrel-aged and aromatic grappas, among them the historic Grappa del Nonno (1988), chocolate liqueurs such as Turin chocolat and Gianduiotto with Piedmont PGI hazelnuts and Florida mint syrup and do production for third parties.
++
