Amaro Elisir Novasalus
Amaro
Cappelletti // Trentino-Alto Adige, Italy
This amaro is produced by Antica Erboristeria Cappelletti which was first established in 1909 in Alto Adige. This alpine bitter digestivo is made in a six month process using over 30 herbs, flowers, and roots including burdock, dandelion, aloe vera, gentian, and frangula.
Unlike many amari, Elisir Novasalus uses a wine base (dry Marsala) rather than a neutral spirit and a hint of sweetness from tree sap from Sicily so technically this is an aromatized wine, not a liqueur. It is recommended to refrigerate after opening.
This amaro is produced by Antica Erboristeria Cappelletti which was first established in 1909 in Alto Adige. This alpine bitter digestivo is made in a six month process using over 30 herbs, flowers, and roots including burdock, dandelion, aloe vera, gentian, and frangula. Unlike many amari, Elisir Novasalus uses a wine base (dry Marsala) rather than a neutral spirit and a hint of sweetness from tree sap from Sicily so technically this is an aromatized wine, not a liqueur. It is recommended to refrigerate after opening.
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ageNAS
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Cost
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abv16.0
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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%.