Biànch the first white bitter in the world!

Bìanch was born to surprise. It is the first and only white bitter in the world, a colour obtained without the use of artificial colourings or dairy products, using an innovative technique of suspending natural starches and gums.​ Its innocent color hides an unexpected taste, delicately bitter of quassia wood, balsamic of rosemary, complemented by aromatic notes of cocoa beans, damask rose, pink grapefruit and zedoary.​ Biànch was created to be an after-meal alternative to classic digestive bitters. Its delicate bitterness and complexity make it perfect to complete dinner. Exciting in modern cocktails, where in addition to giving taste and character, it gives a surprising appearance, for the most classic of wow effects Although the sight of a milky white product may induce in the mind of those who drink the idea of a taste that can recall the delicacy of almond, coconut, or even cow's milk, the taste of this delicate digestive bitter is very different: the nose anticipates aromatic sensations, while in the mouth it is exalted in a balsamic bouquet of rosemary, then of damask rose, cocoa beans, pink grapefruit peel, finally completing its journey in delicate but persistent quassio wood bitterness.​ Biànch perfect for those who want to end the meal with a digestive that is not excessively alcoholic or bitter.​ Biànch gives character to its mixed drinks, thanks to an intense and complex taste and a peculiar appearance. The “cloudy” effect it gives to drinks also allows the bartender to vary the appearance of his product.​ Biànch mixes perfectly with various soda and non-soda drinks, dialoguing, enriching itself and enriching the diluent with which it is mixed the recommended balance is one part Biànch, two parts soda, in a tall, narrow glass, well filled with ice. Accompanied by a slice of citrus fruit. •Biànch&blanche surprising combination of bitter and beer, a tribute to the all-French use of aperitifs based on beer and liqueurs. Excellent with a slice of lemon • Dirty Pink Thirst-quenching drink with a characteristic color, based on bianch, a few drops of ròss, bitter lemon to fill. Serve with a slice of lime • Biancotonico Bianch is enhanced in all its balsamic and digestive explosiveness when mixed with a good tonic water, a slice of lemon and, why not, a sprig of rosemary Biànch has the perfect characteristics to be enhanced in the hands of the most expert mixologists: a strong and recognizable taste, a unique appearance.​ Despite a not too high alcohol content, which also winks at the trend of low alcohol mixology, the strong notes, first balsamic, then floral and finally intense wood and cocoa, make Biànch excellent both as a base and as a corrector or adjuvant for great spirits.​ Great added value is the appearance that it immediately gives to cocktails: a double white when shaken and worked in sour, or as a matting, to give a unique aesthetic effect to your twists on Classic • Floro Flores 4cl Biànch, 2cl elderberry liqueur, 1.5cl violet liqueur, 1.5cl damask rose syrup, 1.5cl lime, 3cl butterfly pea tea pour all the ingredients except the pea tea into a shaker filled with ice, shake and filter into a Collins full of new crystalline ice. finish with butterfly pea tea and garnish with dried rose buds. •White CHIPOTLE 3 cl bianch, 3 cl mezcal, 2 cl green pepper liqueur, 2 cl lime juice, 1.5 cl agave nectar pour all the ingredients in a mixinglass filled with ice, shake filter in an old fashioned glass, filled with ice and rimmed with black salt. Garnish with ravitt chili pepper • Rafiki’s 3 cl Biànch, 3cl Agricole rum, 5cl baobab cordial, 3cl karkade pour all the ingredients in a mixing glass filled with ice, shake and pour into a collins type glass. Garnish with hibiscus flowers The beautiful bottle that reveals, sip after sip, the rice cob, is made with recycled glass. The cap and label are plastic-free.​ WE USE ONLY NATURAL COLORANTS and the residues of the fermented product and herbs and spices are used as fertilizer. Attention to the environment is at the heart of Infermento Spirits' philosophy