Bagnoli Irpino is where this liqueur took shape, and it has been made there for at least thirty years. Regione Campania treats it as a typical product of the truffle grounds in the Alta Valle del Calore, in the province of Avellino: woods and river country that already live by the hunt for black truffle, then send a little of that earth into a bottle.
In the glass it is brown, very strong, and frankly aromatic. The strength sits between 38 and 40 degrees, enough to carry perfume rather than hide it. What arrives on the palate is a clear taste of truffle: not a hint to guess at, but the same woodland note, concentrated and unmistakable, the kind of after-dinner heat that still smells of the forest.