Near the close of the nineteenth century, Pietro Bordiga decided to use his knowledge of botanical flavourings and the extraction of essential oils to open a distillery. The climate here, influenced the mountains and by proximity to the ocean just over the Alps, are the home to herbs that are particularly rich in essential oils and aromas.
The distillery in the historic heart of Cuneo was then moved to the road just outside town leading to the mountains, where it is now. The ancient copper pot-still that is still used today at the heart of the distillery dates from 1888.
Bordiga make all of their own infusions, and many of the wild plants they use, such as gentian, juniper and chamomile, are still gathered in the Alps nearby. They produce Vermouth, including the classic Vermouth di Torino; Gin; and a number of Amaros (herbal liqueurs with a balance towards bitterness).
