Infused Herbs Harvested From the Mountains of Trentino

In Italy, the aperitivo—derived from the Latin “aperire,” to begin or open—is traditionally enjoyed in the afternoon and early evening to stimulate appetite and conversation. More recently, the aperitivo has become a staple for discerning cocktail enthusiasts and mixologists across the globe.

Tasting and refining our blend

Capo's Joel Clarke and his creative team partnered with Erboristeria Cappelletti, a fourth-generation family-run fine spirits producer based in Trento, Italy, to create a new aperitivo rosso for the international market. Together, they explored a range of more subtle flavours underdeveloped in the aperitivo market.

The Capo group made many trips back and forth to Italy to test the recipe. After more than a year of experimentation, they finally achieved the perfect balance of bitter and sweet notes, with just the right measure of rhubarb, wormwood and bitter orange.

The streets of Trento, Italy

Trentino

“We did a great deal of testing to ensure the versatility of Capo Capo’s flavour profile” says Toronto-based recipe and cocktail developer Owen Walker.

Beautiful book of herbs from the 1500's

From Spritzes and other Prosecco-based drinks, to gin, rum and tequila — all of them blend very favourably with Capo Capo.

The final recipe took longer  than we expected — when you’re dealing with herbal spirits there’s more complexity than most others.