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

Product Information

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). a b c d e f milano, tunnel studios. "The making of a legend | Amaro Lucano". www.amarolucano.it. Archived from the original on 2017-09-11 . Retrieved 2017-05-03.

This popular brand hails from Calabria, whose coastline – specifically the Capo Vaticano from which it takes its name – is depicted on the label. It is made from ingredients local to the region including mandarin, juniper and licorice. 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 ] Another amaro made in the north of Italy, Fernet is at home in Piemonte. It includes cinnamon, chamomile, saffron and myrrh, and it’s aged for at least a year in oak barrels. Amaro, a type of Italian liqueur, is made with a variety of herbs and spices. It has a strong, bitter flavor that can be a little overpowering. But when paired with the right foods, amaro can be a delicious and intriguing addition to your drink and food repertoire.

Sorry, we're currently sold out

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.) Taste profile: “Averna has a mouth-coating and bittersweet taste, carrying hints of orange and liquorice, balanced with notes of myrtle, juniper berries, rosemary and sage.” ( Source.) China (pronounced as kina) — made with bark of Cinchona calisaya. The oldest and most popular brand is China Martini, based in Turin. Brands [ edit ] bottles of Branca Menta and Petrus Boonekamp bottles of Amaro Edelweiss and Amaro di Sicilia bottles of Amaro Montenegro and Unicum Amaro Lucano is an Italian herbal liqueur in the Amaro category. It is produced by Amaro Lucano S.p.A., a family-owned company based in Pisticci, Basilicata. The adjective "Lucano" comes from Lucania, another name for Basilicata. [1] History [ edit ]

This drink comes from Moscato and the main ingredient that gives this drink its distinctive taste is a plant known as cardoon which is a thistly like plant that comes from the artichoke family. If you are someone who loves to savor different types of drinks and has a really developed taste then you should definetly try the cardamaro. 11. Averna Amaro Liqueur The Cynar 70 is an Italian bitter liqueur often considered a blend that is very popular with bartenders. It comes with an artichoke label. Known to be made using 13 different herbs and plants. It has had a growing popularity among people who love bitter drinks. The best way to enjoy Cynar 70 is over the ice. 7. Amaro Montenegro This is just an introduction to some of the best known and most widely available amari. More similar examples exist, and you can also get twists on the idea including artichoke-based amaro (such as Cynar, from Padua) or ones with truffle (most famously Nero di Norcia). Don’t be afraid to give a new one a try!Fernet — more sharply bitter than other amari. Examples include Fernet-Branca, Luxardo Fernet, Amaro Santa Maria Al Monte. 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 Nonino comes from the land of Fuili, in northern Italy. A complex blend of herbs, spices and roots including saffron, licorice, rhubarb, sweet and bitter orange and more, this amaro will make your guests amorous. On the intensity scale, this drink is softer and paler than most amari (the plural of amaro). Aged for five years in oak barrels, this reddish digestif is the perfect amaro to get your feet wet. 2. Amaro Angostura 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.

Taste profile: A wide range of bittersweet flavors including orange peel, coriander, and tea. ( Source.) Amari, the plural of Amaro liqueurs, are traditional Italian herbal liqueurs with a bittersweet taste. Amaro is the Italian term for bitter and comprises a whole variety of herbal liqueurs. While it has a light, aromatic color and flavor, Amaro del Capo is 35% abv and can be kept in the freezer, helping you to keep cool in the sweltering mezzogiorno heat. Braulio Lucano 1894 Joins Classic & Vintage Artisanal Spirits Collection". prweb.com . Retrieved 6 December 2014. Amari are artisan by nature – many can be hard to find outside Italy. But at Amaro in High Street Kensington, Sardinian head bartender Elon Soddu always has a few new discoveries from home on the go: the monastic-looking Amaro Dell’Erborista from the Marche region, a nutty, chocolatey, unfiltered amaro for sipping with coffee; and Amaro Formidabile, a handsome new-wave amaro from Rome that’s glossy chestnut in colour with spicy-sweet notes of fiery cinnamon balls and aniseed: “great as a substitute for absinthe in a Sazerac”. A Manhattan at AmaroHistory: A relatively new amaro, Cynar was created by Angelo Dalle Molle in 1952 from artichoke leaves and 13 herbs and plants. He christened it with the slogan, “Cynar, against the stress of modern life.” While Cynar may have a modest history, its creator was anything but: an Italian playboy involved in the invention of the Italian electric car, Molle had six children with six different women, died at 90, and left his entire fortune to his secretary. It’s no wonder, then, that the history of the Italian amaro begins not with a winemaker or a brewer but with a pharmacist. A Bolognese one working in Milan, to be precise, by the name of Ausano Ramazzotti. Dozens of varieties are commercially produced, the most commonly available of which are Averna, Ramazzotti, Lucano, and Montenegro.

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.Questo gin fresco, ai petali di rosa, è stato prodotto per onorare la mamma del capo distillatore, Rose. Si tratta di un piccolo lotto di Gin, molto speciale, che nasce da una completa rielaborazione della ricetta del Wild Botanical Gin. Meat: Amaro is a great addition to meat dishes. It can add a depth of flavor that might be missing. Try marinating meat in amaro before cooking it. Amaros come like relationships: some are intense, some are bittersweet, while others are precious. Here are a few favorites to get started. Il Gin, in questo caso, viene ridistillato con ulteriore frutta, fiori, spezie e, naturalmente, un sacco di petali di rosa freschi. Many commercial bottlers trace their recipe or production to the 19th century. Recipes often originated in monasteries or pharmacies.