The "rue": a carefully prepared digestif

"It's hot and dry in the third grade. It is not only spicy in taste but also bitter, stimulates digestion, dissolves, absorbs, dries efficiently and chases winds. "
This can be read in "Herbario Nuovo" by Castor Durante, an Italian doctor of the sixteenth century, who soon confirms what has been known of the common rue since ancient times.

The fact that the common rue is a good Digestif and bitters, relieving flatulance, has been always known; Less known is the magic glory that surrounds this and many other plants. Based on the cross-shaped flower of the common rue, interpreted as a divine symbol, it was assumed that the plant had inevitably the ability of devil expulsion.
This is why the Central European population were used to lay a wreath of common rue on tombs or church altars; It was also regarded as a safe remedy for hysterical attacks, when hysteria was still regarded as a demonic attack.
As if this were not enough, it was also used as a dangerous means for abortion, which was of interest especially in the field of judicial medicine in the past; but this pharmacological aspect, although partially confirmed, is more likely interpreted as stimulating effect on blood flow. Finally the direct abortive effect on the uterus had to reach high dosages to cause a general intoxication.

This is certainly not a problem for a Grappa made of the common rue, which features only the already known digestive properties, when carefully prepared (three sprigs in one liter).

- 3 sprigs of the common rue
- 1 liter of Grappa

The sprigs of the common rue are collected during the flowering season and are soaked in a liter of Grappa at room temperature. Take care to shake the Grappa gently from time to time during the entire period of maceration (about one month).
Some months of aging will produce a fine liqueur with a pale green, almost yellow color.