Casoni has been making liqueurs in the same Emilian town Finale Emilia, out in the flatlands north of Modena since 1814, which makes it one of the oldest working liquorificio in Italy. The Giuseppe bottling is their heritage amaro: more than twenty botanicals, sweet and bitter orange among them, cold-macerated in a hydro-alcoholic solution rather than cooked, then rested in tank and in bottle before it’s allowed out the door. The result leans aromatic and herbal rather than tarry or medicinal orange peel, warm spice, a lift of mint, and a bitterness that arrives late and politely. It’s the amaro for people who think most amari taste like cough syrup. Pour it over a big cube after dinner, or use it as the bitter half of a Boulevardier riff.