A historic Bolognese house founded in 1820, Buton produces this liqueur following an ancient recipe that involves the infusion of over 32 herbs (including lemon balm, nettle, and mugwort), spices, and Bolivian coca leaves in alcohol. Each botanical is macerated separately to maximize the extraction of its aromas , with maceration times varying from a few days to several weeks . On the nose, balsamic notes of Alpine herbs, exotic spices, and a distinctive bitter aftertaste with nuances of cinchona and gentian emerge.
