Nardini is the oldest distillery in Italy still operating, founded in 1779 when Bortolo Nardini opened his grapperia at the foot of the Ponte Vecchio in Bassano del Grappa, below the Venetian Alps. The family still runs it today, a member of Les Hénokiens, the association of bicentenary family companies, and the original bridge-side shop is still open. Alongside its grappas, Nardini makes a range of liqueurs, and Rabarbaro is its take on the classic Italian rhubarb amaro. The key botanical is Chinese rhubarb root, which brings an earthy, smoky, gently fruity bitterness rather than the tart flavor of garden rhubarb, with sugar and caramel rounding it out. It’s bottled at 19% ABV. Difford’s Guide describes a deep tawny brown liqueur with vegetal toffee, smoky notes and licorice on the nose, a palate where slight sweetness balances dry, smoky oak and mild bitterness, and a lightly bitter, spiced finish of licorice and caramelized fruit, heavier in style than Zucca. Nardini’s own suggested serves are a Mezzo-Mezzo, equal parts Rabarbaro and rosso topped with soda, or Rabarbaro mixed with Nardini Bitter and soda. It also works neat over ice after dinner.
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