After a long period of obscurantism, over the last decade, Turinese vermouth (let’s not forget that the drink was created in the city, at the Savoy court) has regained a great deal of popularity, both in terms of quality and on the market. Credit for this must go to new producers who have revived authentic traditional recipes. One of these is Riserva Carlo Alberto whose name recalls the historic ascendency of Tigre Ciliegio, one of the founders of the Damanhur Federation. To make his vermouth, Tigre macerates aromatic herbs – most of which cultivated in-house using organic techniques – in Erbaluce and moscato wine. The choice of diverse herbs and spices give rise to three different versions: Red, with distinct notes of mint and orange zest; White, sweeter and delicately herbaceous; and Extra Dry, in which the moscato is instrumental in adding harmony and softness. Other interesting products are the Amaro Riserva Mandragola digestif and Salvia e Limone, a sage and lemon liqueur.