• Liquors and spirits
Introducing "Infermen.to", the visionary producer behind "Nèir", "Bìanch" and "Ròss".
In the heart of the Po Valley, between the rice fields of Vercelli and the mixology scene of Turin, with a pioneering spirit and commitment to innovation, "Infermen.to" has created groundbreaking products that showcases the rich cultural exchange between Asian and European traditions.
"Nèir" is a vermouth based on "rice wine". Its great complexity makes it perfect to be drunk neat, before meals, or as an excellent digestive liqueur. It is also excellent in the kitchen for unique marinades or desserts. Its aromatic peculiarities make it a unique product in fragrance. On the nose, it presents oxidized notes, almost like Manzanilla Sherry, which anticipate the complexity of the botanicals. At the first sip, the entry is sweet, with beer fermentation notes, malty sensations that give way to the complexity of the bitter-aromatic herbs, then leaving space for a finish alternating delicate umami notes with toasted nuances, typical of beer. This richness in taste makes it very versatile in its pure use, where it gives its best in the evening, well chilled, from the fridge or on the rocks, with plenty of ice: the cold enhances "Nèir" freshness. The aromatic and delicately bitter bouquet gives it excellent aperitif qualities and stimulates the appetite. The intense toasted/oxidized aromaticity, finally, makes Nèir the perfect end to a meal.
"Bìanch" is the world's first and only white amaro, with its color obtained without the use of artificial colorants or dairy products, using an innovative technique of suspending starches and natural gums. Its innocent appearance hides an unexpected taste, delicately bitter with quassia wood, balsamic with rosemary, and completed by aromatic notes of cocoa beans, Damask rose, Bulgarian rose, pink grapefruit, and zedoary. "Bìanch" is designed to be an alternative post-meal digestif to the classic amaros. Its delicate bitterness and complexity make it perfect to finish a meal. Exciting in modern cocktails, where in addition to providing taste and character, it offers a surprising look. Despite its milky appearance, which might suggest a flavor reminiscent of almond, coconut, or even cow's milk, the taste of this delicate digestif amaro is quite different: the nose anticipates aromatic sensations, while in the mouth it exalts in a balsamic bouquet of rosemary, then Damask rose, cocoa beans, pink grapefruit peel, finally completing its journey with a delicate yet persistent bitterness of quassia wood. "Bìanch" is perfect for those who want to end a meal with a not overly alcoholic nor bitter digestif. It adds character to mixed drinks, thanks to its intense and complex flavor and peculiar appearance. The “cloudy” effect it gives to beverages allows bartenders to vary even the look of their creations.
"Ròss" was born to be a great protagonist in the world of mixology. Perfect in the famous Spritz, excellent in the Negroni cocktail, it gives uniqueness and character even to the most creative cocktails. But be careful, the sensations of wood and tannin also make it an exceptional after-dinner drink. "Ròss", historically known as "bitter in the style of Holland," is now known as the "Bitter Milano" used in the famous Mi-To cocktail. The intense and complex bitter notes of quassia, cinchona, and rhubarb, well balanced by the freshness of rice fermentation, make it extremely versatile for all the most famous Italian mixed aperitifs, from the Americano to the Negroni, including the essential Spritz. It excels in dilution with sparkling wine and fizzy drinks, in a ratio of 1 to 2, in tall and narrow glasses, well filled with ice.
The beautiful bottle, revealing a rice cob with each sip, is made from recycled glass. The cap and label are plastic-free.
Infermen.To Via Vittorio Asinari di Bernezzo, 79 10146 Torino (TO) Italy www.infermentospirits.it