Italy’s Piemonte region asserts a long tradition of cinchona bark steeped in wine, herbs, and spices to create a bitter rush of quinine before mellowing into a softer approach. As a liqueur, Vicario Vino Chinato takes a step further to emphasize the aromas of dried rose petals, a hint of cloves, emboldened by black plum with a musky floral sweetness. Then, a bitter orange marmalade underlines a balanced bitter finish of deep chocolate and a gentle tanginess. The taste essentially is amaro wedded to vermouth, on a honeymoon through the spice route.