Faccia Brutto Aperitivo Liqueur r2 and later went on to

and later went on to establish an importing and wholesale liquor business

The nose offers light scents of honey

A genuine classic liqueur

with just a hint of vanilla sweetness

Amaro di Angostura is derived from the process used in creating the Angostura’s iconic bitters

Faccia Brutto Aperitivo Liqueur r2 and later went on toFaccia Brutto is a line of liqueurs crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he worked for 14 years at restaurants around the world. He grew up in an Italian family in Los Angeles and was strongly influenced as a child by his Italian mother and grandparents for whom the Fernet (Pianta) and Amoro (Gorini) are named. The Aperitivo liqueur is made using a 2 week maceration of organic