This bitter liqueur—based on an original 1873 recipe created by Vincenzo Paolucci in the town of Ciociaro in the Liri Valley—is flavored with a secret blend of botanicals and spices, including gentian.
It is bottled at 30% ABV.
This bitter liqueur—based on an original 1873 recipe created by Vincenzo Paolucci in the town of Ciociaro in the Liri Valley—is flavored with a secret blend of botanicals and spices, including gentian. It is bottled at 30% ABV.
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ageNAS
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abv30.0
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AmaroAmaro means “bitter” in Italian. No legal definition exists, and though it originated in Italy, amaro (plural: amari) can be made anywhere. Originally created to aid in digestion, it is a bittersweet liqueur made from the maceration or distillation (or combination) of herbs, spices, roots, flowers, or other botanicals. Often uses neutral spirit as the base, but other liquor or wine can be used. Can be aged. Sugar is added before bottling. ABV varies, but tends to be 20-40%.