The story of Bentianna goes all the way back to 15th century and to the Benedictine monks who created an elixir from healing herbs that would later become known to the world as Bentianna. After 500 years, the recipe was rediscovered in East Slovakia as the low-alcohol aperitif based on honey, gentian, herbs, tokay wine and grapes. Ideal aperitif best serve on ice with slice of lemon or perfect in cocktails. It is the perfect digestive or accompanied with coffee.
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