Bombardino

Infusion of milk, sugar and egg yolks in rum. Bombardino is a historic drink from the skiing tradition that warms up cold winter days.

Type

Liqueur

Production area

Aosta Valley

Production method

Infusion of milk, sugar and egg yolks in rhum.

Alcohol

17% vol.

Contents

10 cl. – 100 cl.  – Bag in Box da 500 cl.

View

Cream

Nose

Fine, delicate egg scent

Taste

Sweet taste, with notes of milk, eggs and rum

Pairing

Excellent served hot

Service temperature

13° C – 55,4° F

Recommended glass

Tulip-shaped stem distillate glass, 11,4 cl. Diam. 58 mm

Our thought

Drink of the sporting and skiing tradition