Aperol sprang forth in 1919 and with the same recipe blending orange, rhubarb, and other herbs. It is said to have become famous in World War II despite an exceptionally mild alcohol content. It is generally thought of as an herbal liqueur but with a dominant flavor or orange so here, it can be tempting to classify as an orange liqueur (we have opted to list it as an herbal).
Aperol was named Best Aperitif in the 2012 San Francisco World Spirits Competition.
Barbero is the company that appears to be responsible for the production of Aperol--an Italian herbal liqueur--after acquiring it from Barbieri.