Pavari 17 sits squarely in the bittersweet aperitivo tradition. Seventeen botanicals from Italy, Greece and Spain go into it, including cinchona bark and gentian root for the bitter structure, cardamom and black pepper for warmth, and bittersweet orange peel for the citrus thread running through. The base is a dealcoholised Mediterranean white wine, which gives it more body and dryness than you get from a botanical-spirit-style product built on water and sugar. On the nose it leads with zesty orange peel and herbal bitters, with cardamom giving a warm, almost spiced backdrop. The palate opens sweet-citrus then shifts: gentian brings a dry tang, cinchona adds earthiness, black pepper a low hum of warmth underneath. It finishes gently bitter, fading slowly with some lingering citrus peel. The texture is velvety and rounded, which helps hold everything together. It pours a deep amber with terracotta tones. For people who want something in the Aperol or Campari territory but without the alcohol, this is one of the more credible options in that space. The bitterness is real, not cosmetic.