|Country of origin||Padua, Italy|
|Alcohol by volume||11%|
Aperol is an Italian aperitif originally produced by the Barbieri company, based in Padua. Aperol is now produced by the Campari company. While Aperol was originally created in 1919, it did not become successful until after World War II. Its ingredients are, among others, bitter orange, gentian, rhubarb, and cinchona.
Although it tastes and smells much like Campari, Aperol has an alcohol content of 11%—less than half of Campari. Aperol and Campari have the same sugar content. However, Aperol is milder and less bitter. Campari is also much darker in color.
Spritz, an aperitif cocktail, is often made using Aperol.
Although it has not been frequently submitted to spirit ratings competitions, in two recent submissions, Aperol received high marks. In 2007, Wine Enthusiast rated Aperol in its 90-95 point category. At the 2010 and 2012 San Francisco World Spirits Competition, the Aperol entry received double-gold medals—the highest available award.
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