Distiller Notes
Amaro dell’ Etna has its roots on the slopes of Mount Etna in Sicily, where more than 26 herbs and aromatic plants grow to craft this spectacular digestif. The 100% natural, hundred-year-old special recipe embodies the volcanic nature of Sicilian soil and still conveys its traditional, authentic taste after more than a century.
The meticulously-selected herbs and plants are carefully washed, and the aromas skillfully extracted before being mixed with water-sugar based syrup. The liquid is then left to mature for more than two months to draw out the full potential and bold spiced flavor of Amaro dell’Etna.
Amaro dell’Etna’s flavor profile is well-balanced, exhibiting bitter citrus and orange peel, as well as bittersweet rhubarb and licorice.
Professional Ratings
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Tasting Panel
More than 26 herbs went into this aromatic amaro, produced from an original 1901 recipe with roots on the Mount Etna side of Sicily. The essence of orange peel is no coincidence: The distillery is located among orange groves. The satiny liquid is a paradoxically cool stream of lava that's luxurious and decadent on the palate. There's no cloying sweetness, and the bitter cherry, anise, coffee bean, and black tea notes are delicately balanced.
First prepared by 13th century Italian monks as herbal medicines and elixirs, Liqueurs are distilled spirits that have been combined with flavoring agents. A range of herbs, spices, nuts, fruits and flowers can be used, and a sweetener such as sugar or corn syrup is often added. While typically rather sweet, some examples are herbaceous or tart and pair exceptionally well with desserts or act as a delightful addition to cocktails.