The “bad” answer from Burgenland to Campari and Aperol is called “Super Cattivo”: a duo developed the bitter and is therefore successful.
A pan and a “Snapidee” – that was the start of “Super Cattivo”. In 2017, Tristan Hanzl and Daniel Möhler came up with the idea of making their own citrus bitter. It was only two liters, says Hanzl. Friends were invited to taste and 100 liters were produced the following year.
From two liters to 20,000 bottles
Nowadays, the duo fills around 20,000 bottles per year in the Franz Weninger wine cellar in Horitschon. What started as a hobby has now become the most important job, says Hanzl. The idea behind our own aperitif was that the “red colleagues from Italy”-as the 38-year-old she calls them-our popularity and are often drunk in the summer.
Although organic and origin in gastronomy is becoming increasingly important, this does not seem to be the case in the area of the spirits. Hanzl and Möhler wanted to change that. The Bergamot, pomerances and mandarins that you process for your bitter are all organic. Aroma and dyes are divided. The tons of fruit are even cut by hand – that takes a week.
The citrus bitter is now exported to 14 countries, the most important markets are Austria and the US. Most goes to dealers, but well -known top restaurants are also delivered. For Hanzl and Möhler, “Super Cattivo” is also a new phase of life. Both had previously worked in the top international catering and knew each other of their time in a double Michelin restaurant in New York.
The two have never forgotten the Italian carrots of the drink. Because the basis for “Super Cattivo” was laid many years ago. In his youth, Möhler had spent on vacation in Italy and got to know the bitter production there. A “nonna” from a mountain village – Jolanda – showed him how he could produce the aperitif. And the name of the Spirit also moves from this time. Cattivo means “angry”, but actually refers to a theater group with the same name from Genoa, which had occurred in this mountain village.
By the way, they are still in contact with Jolanda. “She is very proud of what we have made of her bitter,” says Hanzl.
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
