Ulrich
Somewhere between herb garden and apothecary craft, Italy keeps the name Ulrich alive – a bitter rooted in Domenico Ulrich, the Turin botanist who founded an early facility for aromatic extracts in 1854. Today the label is revived in Piedmont, near Alba, with a modern hand that still honours the original blueprint.
At its core are macerations of around 19 botanicals – roots, blossoms and spices – shaped by gentian, wormwood and anise. The style is deliberately precise: clean extracts, careful filtration, bitterness that builds structure rather than heat, with a vermouth-like top note that tightens a drink without adding weight.
In the glass Ulrich behaves like a bartender’s compass: it steadies aperitivo builds, sharpens highballs with soda, and gives Italian classics a drier, more architectural line – elegant support, never a shout.Ulrich
Somewhere between herb garden and apothecary craft, Italy keeps the name Ulrich alive – a bitter rooted in Domenico Ulrich, the Turin botanist who founded an early facility for aromatic extracts in 1854. Today the label is revived in Piedmont, near Alba, with a modern hand that still honours the original blueprint.
At its core are macerations of around 19 botanicals – roots, blossoms and spices – shaped by gentian, wormwood and anise. The style is deliberately precise: clean extracts, careful filtration, bitterness that builds structure rather than heat, with a vermouth-like top note that tightens a drink without adding weight.
In the glass Ulrich behaves like a bartender’s compass: it steadies aperitivo builds, sharpens highballs with soda, and gives Italian classics a drier, more architectural line – elegant support, never a shout.
