In 1948 Ferrucio de Bernard created a unique and singular liquor which he called Kapriol. Commonly known as a Distillato del Bosco, or "distillate of the forest," this juniper berry-based herbal liqueur was produced in the alpine region of northern Italy with local ingredients and infused with herbs and sugar using a long and complex distillation process. In 2002, the historic recipe was revived using the same ingredients and techniques, resulting in a distinctive liquor that can be used in a variety of ways -- neat, chilled, or in cocktails.