“Sfumato Rabarbaro Amaro” is a mouthful, but the translation — “smoky rhubarb amaro” — tells you exactly what’s inside. The main ingredient used for this amari is the root of Chinese rabarbaro (rhubarb) which is grown in Trentino-Alto Adige and Veneto. "Sfumato" is Italian for "smoke" which is fitting as Chinese rabarbaro gives off a smoky quality.

Where some amari are aggressively bitter, Sfumato follows its own path: rich and smoky, with a woodsy, earthy quality, but with a bright, juicy character that keeps it lively and extremely drinkable.It’s delicious on its own as an after-dinner digestif, but its nuanced, smoky flavor is a joy to play around with in cocktails. Whiskey and tequila show a particular affinity for it.

The smokiness of Sfumato makes for an extremely appealing hot toddy, blending nicely with all the classic accoutrements: honey, lemon, spice. Add bourbon for a strong, warming backbone.