Country of origin: Italy Alcohol content: 28% Alcohol by Volume
NOTE: NOT FOR SALE TO US/CANADA CUSTOMERS
Amaro, which is Italian for "bitter", is an Italian herbal liqueur variety that is commonly taken as an after-dinner digestif. It has a bitter-sweet flavour and an alcohol content typically anywhere between 15% and 35%.
Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. It is typically drunk neat and usually with a citrus wedge. It may also be drunk on ice or with soda or tonic water.
Amaro Lucano is made with over 30 herbs, some of them being wormwood, absinthe gentile, clary sage, achillea moscata, cardo santo, sweet orange, angelica, gentian, elder, rue and aloe to name but some of the ingredients.
It is made using a 7 step process:
Step 1. The best herbs from around the world are selected, dried naturally and fragmented for the later stages.
Step 2. Every single grass, or a compound of different herbs is fragmented and is wetted with a hydroalcoholic solution (pure alcohol and water), and thereafter subjected to the process of steeping in water bath (55 ° / 60 °) for an entire night.
Step 3. After the difficult period of maceration, the mixture is then pressed in special presses for different infusions both intense and fragrant.
Step 4.The infusions obtained are accurately measured and mixed with essential oils, pure alcohol and pure water to obtain the extract.
For this mixture to become perfect, it is left to settle in large tanks, away from moisture and sunlight, which could alter the organoleptic characteristics. The decanting phase lasts 3 to 4 months. During this period, the heavier parts sink to the bottom and lighter ones rise to the surface. Only the heart of the extract will help form the main ingredient of the bitter Lucano.
Step 5. Extract are combined with pure water, sugar, pure alcohol and caramel to get the liquor. This phase includes a control laboratory. The product, if compliant, is stored in large stainless steel tanks.
Step 6. The liquor is filtered and subjected to a further compliance check. Strict controls during all stages of processing have allowed Amaro Lucano to obtain the ISO 9001/2008 certification.
Step 7. The bottling phase, this is fully automated and allows Amaro Lucano to produce up to 30,000 bottles per day.
Amaro Lucano was originally created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs into a wonderful tincture. In 1900 Amaro Lucano gained notoriety all over the Kingdom of Italy, after the Vena family became the official supplier to the House of Savoy, whose coat of arms appears on the label.
In 1950, the workshop became an industrial enterprise under the management of Vena's sons Leonardo and Giuseppe and in 1965 a new factory in the frazione Pisticci Scalo was opened.