Paolo Melis and Enrico Diana started Bresca Dorada in 1986, in the wild inland countryside of Sardinia; they now produce a slew of liqueurs, an amaro, and vermouth all made from local ingredients. Made from organically grown native grapes Nasco and Malvasia del Capidano and individual infusions of wild herbs, including myrtle berries, gentian, artemisia, orange, lemon, and mint, this comes out hazy and peach-colored (an orange vermouth, anyone?) Sweet on the nose, and at first, each sip is fresh and fruity. Flavors of orange and mirto work in unison with the bitter roots to form a unique, island-driven take on a dry vermouth, whirling with fragrant herbs and singed citrus. For the adventure-seeker!