Genziana Spitz is an Italian-born blend of “hydrated alcohol, sugar, gentian herb, and genuine vegetable natural substances,” per the label, anyway, but what it really is is a lighter, sweeter style of aperitif with its bitterness clearly evident, yet never overwhelming.
The distillery offers some additional details, which go like this:
This Gentian Root liqueur is based on the French habit of using this wild meadow and mountain pasture rhizome for an aperitif. It can be served “neat” with a squeeze of lemon over ice to bring out the full flavor or as it is more often served here in the US, as part of a cocktail mix. It is lighter than Amaro in color. The Gentian Root is a perennial plant that lives below an altitude of 7200 foot level or 2200 meters in the mountains of southern Europe. It has been such a popular herb that it is now a protected species that one cannot harvest in the wild. We use sustainable and ecologically sensitive gentian root.
Let’s give Spitz a try.
The nose exudes that classic gentian character, bitter and lightly peppery, with elements of cloves, ginger, and nutmeg in the mix. The palate is sweeter than the promise of a gentian-driven spirit might indicate, a light brown sugar note dusted with more cloves and ginger, with lingering, Fernet-adjacent bitterness soon following. A spritz of expressed orange peel gives the finish some needed acidity, while a note of cinnamon and yet another reprise of ginger keeps the dessert theme popping.
A- / $30