When people from Cuneo talk about liqueurs their mind immediately goes to the Bordiga distillery.

Founded in 1888 when Italy was still an essentially agricultural country, Bordiga still bases its production on the same raw materials and tradition of the old days.

In order to make a good liqueur, which pleases mouth, body and mind, first you have to start from the best herbs, the finest sugar and the purest alcohol, then skilfully combine them with the clear spring water from the Alps.

The Bordigas have always based their production on the numberless herbs, flowers, roots and plants the Cuneo valleys place at their disposal, giving rise in the course of years to a range of products which contain all the alpine perfumes, aromas and fragrances.

Dozens of herbs contribute to the organoleptic characteristics of a liqueur: we need to know the peculiarities and medicinal proprieties of each herb together with the right processing methods to make the most out of it.