Amaro Lucano 70 cl - world famous Italian liqueur using 30 botanicals in a secret recipe invented in 1894

Product Information

Amaro is more than just a liqueur; it's a cultural phenomenon that's been around for centuries. The word "Amaro" means "bitter" in Italian, which is an accurate description of its taste. Some Amari are bottled directly after the sweetening step. Others are aged in wooden barrels to intensify their flavor. But don't let that put you off. Amaro's bitterness is what makes it so unique and appealing. It's a flavor that's hard to describe but can be addictive once you get a taste for it.

Every type of Amaro has its own secret recipe and set of ingredients. Thus, some are intensely bitter, some strongly herbaceous, and others are almost floral or citrusy. Amaro is a type of Italian liqueur that is enjoyed by many. But, what is amaro and how do you drink it? Fernet — more sharply bitter than other amari. Examples include Fernet-Branca, Luxardo Fernet, Amaro Santa Maria Al Monte.Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. Andrea Guccione (16 December 2013). Consuma meridionale: Un manifesto per il sud. Imprimatur editore, 2013. ISBN 978-8868301132.

The process of preparing Amaro Lucano is divided into seven steps: the selection, the infusion, the processing, the secret, the control, the mixture, and the bottling. [5] The Selection [ edit ] History: Montenegro was created in 1885 by Stanislao Cobianchi, who abandoned the parental plan of an ecclesial career and “left home in the spirit of adventure.” He traveled, tasted, took in information, and returned home to open a distillery and develop an amaro from 40 herbs and spices — which he named after Princess Elena of Montenegro. Italian Poet Gabriele D’Annunzio called it the “liqueur of virtues.” Seafood: Amaro is also a great pairing for seafood. The herbal and spice flavors of amaro pair well with the briny flavors of seafood.

In the 1970s, the Vena family also began producing other alcohol-based drinks under the name "Lucano" such as the Sambuca, Limoncello and Caffè varieties, as well as liqueur-filled chocolates. [ citation needed] The making of Amaro Lucano [ edit ] Amaro is typically drunk neat, sometimes with a citrus wedge. It may also be drunk on ice or with tonic water. Taste profile: One of those amari requiring fortitude to survive, Fernet-Branca tastes strongly of eucalyptus and menthol. Some of the herbs are chamomile, cinnamon, china, galanga, iris, myrrh, rhubarb, linden flowers, saffron, zedoary, and aloe ferox. ( Source.) Despite the name, an amaro may have varying degrees of bitterness and may actually taste sweet (find a short list of amari from easy to intense here).

There are no strict rules on how to make an Amaro, what ingredients to use, or how high the alcohol content should be. Hence, the range of aromas, flavors, colors, level of bitterness, and ABV is great. a b c d "Amaro Lucano" (PDF). thespiritofitaly.com. Archived from the original (PDF) on 7 December 2014 . Retrieved 5 December 2014.Taste profile: “Scent of orange zest, bitter orange marmalade, thyme and menthol, with exotic notes like mango. Nice mix of sweet and bitter on the palate, perceptible pepper and liquorice; cocoa aftertaste.” – Falstaff Magazine, November 2016 ( Source.) The Varnelli Amaro Dell'Emborista is a bitter blend that is made using special herbs, roots and barks which were made over wood fire. All of it is then sweetened using honey that comes from the Sibillini mountains. Not only is this drink less boozy but goes well with ice and as a after supper drink. This drink doesn't come filtered due to which you get a cloudy amber hue when poured in the glass. 9. Amaro Lucano Amaro ( Italian for "bitter") is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Taste profile: A balanced, consistent flavor with floral notes and a whisper of citrus. Some of the herbs are artemisia absinthium, artemisia pontica, clary sage, musk yarrow, holy thistle, bitter orange, gentian, angelica, sambucus elderberry, ruta, aloe, and cinnamon essential oil. ( Source.) Meaghen does a lot of work online: writing, teaching, editing. "The life!" you might say. "You never have to leave the apartment!" True. But there came a time when her pyjamas simply needed to be washed and the imperial stare of her laptop became too much to bear.