Doladira – KOMOS
In stock – orders paid by 2 pm (Mon–Fri) ship the same day with DHL. Delivery in Germany in 1–3 working days, in the EU in 3–5 working days
- Alcohol content
- 22,0 % vol
- Net volume
- 0,7 l
- Allergens
- contains sulphites
- Origin
- France
- Responsible food business operator
- Veritable Vins & Domaines KG Hauptstraße 7 D-65347 Eltville am Rhein
- Alcohol: 22,0 % vol · Volume: 0,7 l
- Origin: France
- Nose: Crisp and resinous, with pine bark, dried rosemary and cooked root vegetables; yet fresh and inviting.
- Palate: At first a taut bitterness, which gives way to subtly sweet notes of plum juice, rose water and liquid rhubarb pie filling.
- Finish: Quite heavy with cooked dark fruit, brightened by a little lemon peel and liquorice.
Doladira – KOMOS
Doladira is more than an ordinary aperitif – it is the vision of cookbook author Meredith Erickson ("Alpine Cooking"), who, together with Master Sommelier Richard Betts and the Casa Komos Brands Group (CKBG, also known for the ultra-premium tequila brand Komos), created an aperitivo that, in her own words, had not existed before: with real ingredients, little sugar and a precise balance of bitterness, acidity, herbal spice and salinity.
Origin and production
The inspiration comes from the Dolomites in northern Italy – the name Doladira combines "Dolomites" and "Enrosadira", the alpenglow that bathes the mountain peaks in pink-golden light at sunset. Doladira is created and bottled at a privately run distillery in Burgundy, France – at Gabriel Boudier, a long-established French liqueur maker.
Botanicals
The base is rhubarb, complemented by alpine botanicals: plum, gentian, elderflower, rosemary and bitter orange give the aperitivo its layered alpine herbal spice.
Tasting note
An aromatic, tart and fruity aperitivo with a pronounced rhubarb note, underpinned by the light bitterness of gentian and floral elderflower accents. Markedly less sweet than classic aperitivo styles – the focus is instead on the balance between bitterness, freshness and spicy herbal notes.
Serving suggestion: Neat over ice, topped up with tonic water, or as a refined base for alpine spritz variations – ideal as a modern, less sweet alternative to classic Italian aperitivi.
