A digestif is a spirit, liqueur, or fortified wine traditionally consumed after a meal to aid digestion and provide a satisfying conclusion to the dining experience, with popular examples including cognac, armagnac, grappa, amaro, port, and herbal liqueurs like Fernet-Branca or Chartreuse. These beverages typically possess higher alcohol content (20-40%+) and often feature bitter, herbal, or warming spices that are believed to stimulate digestive enzymes and settle the stomach after rich foods, which is why many digestifs incorporate botanicals like gentian, wormwood, or various medicinal herbs. The tradition of digestifs varies by culture—Italians favor amari and grappa, the French prefer cognac and armagnac, while Germans might choose schnapps—but all serve the same purpose of cleansing the palate and providing a moment of contemplation at meal's end. Unlike aperitifs which are designed to stimulate appetite before eating, digestifs should be sipped slowly and savored, often served neat at room temperature or slightly warmed to allow their complex flavors and aromas to fully develop and provide the intended digestive benefits.