Aperol

What are y'all talking about?

Hey, Crowder, ask them if they like Aperol Spritz.

[laughs]

Tell them we got a big pitcher coming later.

[laughs]

That's who wants Aperol Spritz.

[laughs] I get your approach now.

Oh.

Sweet Lou.

I was almost gonna call him Unfunny Lewis, but couple Aperol spritzes in me, I'll call him Sweet Lou.

[laughs]

We had some Aperol spritz.

Sweet Lou jumped into the pool.

I think it was a closed pool up here.

together with other people.

So drinking hot chocolate in the snow with your children or sitting on the sunshine drinking Aperol on the square in Spain.

These kind of very memorable experiences are layered and they're multi-sensory.

And if you think about this, I think maybe there's a risk in the design professions that we focus on what it looks like.

It's really, really good.

It's like a, it's similar to an Aperol spritz, but not quite as bitter.

And I call it the tower spritz and tower.

And up at the North store, everyone was like, you can't call it tower spritz.

Today's guest is Anna Rosenstein, founder and CEO of Amante 1530, a modern Italian aperitivo that's bringing a fresh perspective to one of Italy's most iconic categories.

And made in Rome with renowned winemaker and bottled at the historic distillery, which we will chat a lot more about, was created to offer a more balanced alternative, less sweet than Aperol and less bitter than Campari and crafted with 25% less sugar than Aperol.

In just a few years, the brand has expanded into eight countries, earned Best Brand of 2025 at WSWA, and is proving that even categories dominated by legacy players still have room for innovation.

I cannot wait to hear more from Anna about how Amante 1530 is doing and growing and scaling, and it's so, so exciting.

I always describe the concept as I wanted to create sort of the next great modern heritage brand.

I wanted to create something that looked like it had sat on the back bar for generations alongside all of those sort of established liquor brands that you see when you walk into any great bar in the world.

And I wanted something – I saw the explosion of the Aperol Spritz.

I saw how Campari Group, which owns both Aperol and Campari, had done such an extraordinary job of really building up this category.

It's great.

We just come together when it's Aperol o'clock.

Yeah, yeah, yeah.

You should get a t-shirt with that on.

I know, I do.

I've got a

thing that says, I don't know if I'm allowed to say this on a business podcast, it says, off my tits on Aperol Spritz.

And it's got a picture of an Aperol Spritz.

Milan.

We can get an Aperol spritz over there on the top of the Galleria.

There is plenty of

stuff to do.

That's Aperol.

By the way, we still have not had a 0-0 result in Serie A so far.

We're the only big five league who hasn't had a 0-0 result.

And that's, yeah.

Oh, actually, nowadays I've got into Aperol spritzers or Hugo spritzers.

Some nice cocktail.

That is so, you know what's so crazy? We could definitely, we should definitely hang out because someone just introduced me to a Hugo Spritz and it's my favorite drink now.

Turn that into a Genepe style Amaro.

Use maybe like for a more red bitter like Campari or Aperol.

Maybe use something like berries to give a red hue or hibiscus flower that we grow.

So kind of looking at the classics and reimagining them through a local lens.