'In Chino' is made according to an old recipe from the Langhe region of Piemonte featuring Cinchona root (Cinchona Officinalis), Cinchona calisaya bark, quassia, and a special blend of herbs and spices. Intense, bitter and honey notes with hints of toasted clove, eucalyptus, cinnamon and coriander open on the nose. These flavors evolve on the palate into a yin-and-yang of bitter and sweet that coats the tongue; rhubarb, date, sultana, cloves, five spice and orange bitters are all present and there is a lovely, warm mouth-feel. An incredibly long, intense finish that is both dry and sweet.