A collaboration between cousins Federico and Andrea, Nepeta was started in 2017 with the goal of making a traditional drink using mainly the nepitella herb. Nepitella (sometimes known as Catmint) is an herb native to south eastern Sicily where the cousins grew up. They began cultivating it for the amaro and farm organically at an altitude of 600+meters. The bulk of the botanicals in this liqueur are nepetella, followed by Siracusa lemon peels and a melange of bitter Sicilian herbs. No colorants or additional flavoring agents are used. The result is an amaro that is remarkably fresh and vibrant. The nepitella has a flavor like a cross between mint and oregano, and in the amaro that profile unfolds with a fresh, balsamic note at the first sip, followed by the gentle, lingering bitterness of Syracuse PGI lemon. Try it in a spritz, alone as a lighter, brighter digestivo, or in a cocktail.