Bitter Scuro comes from Giancarlo Mancino, the Italian bartender and vermouth maker behind the well-regarded Mancino Vermouth line (including the acclaimed Mancino Chinato), made in Asti, Piedmont. The botanical bill is genuinely extensive: bitter orange peel, hibiscus, black tea, gentian, cinchona bark, multiple types of wormwood, dandelion, bergamot, mandarin, vanilla, and wild raspberry. It pours a deep crimson, almost bruised-plum red, and opens with bitter orange peel and aromatic spice on the nose, joined by red berry and hibiscus. On the palate, bright citrus meets a firm gentian, juniper, and wormwood grip, softened by vanilla and sugarcane, before a dry, complex finish brings rhubarb, chiretta, and other classic amaro spices back around that same gentian backbone. One detailed independent tasting even picked up an unexpected licorice-like quality, despite no licorice actually being in the recipe. It’s built specifically as a more bitter, tannic alternative to Campari — try it as a direct swap in a Negroni for something drier and more herbaceous.
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