Max and Mirna Bernardini, liqueurists both by profession and by passion brushed up on the the Premiata Fabbrica Liquori e Vermouth Martino Balbo past history and, among ancient documents, labels and other memorabilia found a rare book of liqueurs. It was a professional recipe manual published in 1923, by Giulio Arudi, a flavorist who had brought together all the knowledge around the liquor industry of the time. The recipe of a classic Vermouth and Bitter was found, taken up and improved by skilled specialists, re-entering the market and bearing the author’s name to honor his memory. This is how Arudi, the Turin’s Vermouth, was created ranging between Red, White and Dry and Arudi Bitter.
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