Amaro Moderno

Exclusive handcraft products tailored to the target market.

Our Research and Development laboratory conducts constant research on market demands and its regulations. If needed, the recipes are adapted to the needs of the target country. Labeling and packaging comply with current regulations. The maximum production capacity can reach high targets according to the demands and packaging chosen by the customer, up to 10k bottles per week.

Product description and history:

Nonna Angela worked in an old distillery located in Laurenzana in the early twentieth century and very often on Sundays we went to that perched
village a stone’s throw from the Lucanian Dolomites to visit relatives and gather everyone at the table.

After lunch she would always take one of her alcoholic creations out of her that eased digestion and intrigued everyone.

In our afternoon walks, aimed at introducing us to some of the country’s events, we often passed in front of the old abandoned distillery and told us fascinating stories of his youth and of what she had learned in that factory that employed almost the whole village.

Thanks to her experience, she taught us the art of liqueur making with the knowledge of the botanicals that make up ancient recipes and how to create new blends.

Hence the inspiration to readjust and reinterpret with a contemporary touch, a recipe she invented by her, using ingredients selected for their excellent properties.

Amaro Moderno is proposed in its uniqueness as an elegant and pleasantly bitter liqueur, with pronounced citrus and root notes.

The secret ingredient?

Attention to detail combined with the pleasure of waiting

The entirely manual production let us to have the maximum control over selection and quality of the ingredients. The spices, the herbs and the fruits including sweet orange, gentian, rhubarb, cinchona and licorice, are infused at a constant and controlled temperature for about twenty days. At this stage, the filtered infusion decant for thirty days, letting the extracted aromas to mature properly. The next step is where the infusion will be filtered again and subjected to a polishing process.

Hints

The tasting notes begin with sweet orange, and then move on to the roots and barks, where gentian, cinchona and rhubarb stand out. The bitter sensation is pleasantly rounded off by the sweetness of licorice and other botanicals with a marked freshness.

Botanics

• Sweet fresh orange

• Gentian

• Cinchona

• Rhubarb

• Blue ginger

• Licorice

• Muskrat root

• Mint

• Wild fennel

• . . . . .