Amaro Obsession


Emilia Romagna

Finale Emilia MO

Casoni Fabbricazione Liquori is one of the oldest Italian distilleries and with over 200 years of history and experience in the production of Italian traditional liquors. The special attention given to new consumer trends and the increasing propensity to export brought Casoni to be from always been a reference point for modern distribution. It has been more than 200 years, however, even today, Casoni Fabbricazione Liquori, looks like an expression of history and tradition. The quality of the products were added new technologies and continuous research activities that allow a continued development of the recipes. This brief historical overview to introduce the birth in the 2017 Premium product line that could not exist without a impressive work on past Casoni while remaining always projected onto the future. Amaro del Ciclista (cycler) is part of this new line it intends to combine tradition and innovation To an old tradition within the family Casoni who saw offer a small glass of amaro as refreshing after a long ride, is born a liqueur with a strong personality and distinctive. An amaro full and round thanks to the blend of herbs capable of offering unique and authentic and unforgettable satisfaction create moments of conviviality. Amaro del Ciclista is a unique and inimitable taste herbal liqueur 15, result of complex distillation process.

Departure: preparation of infusions of herbs and aromatics. Herbs and other plant parts are ground, are put in hydro-alcoholic infusion for about 30 days. During this time the infusion is constantly checked and reassembled for maximum extraction of aromatic hydrocarbons. The product of this process, in all its parts, is then placed in a special settling tank where the mixture is left to rest for at least another 30 days. The liquid decanted is then strained the infused aromatic then got 30 days to remain at rest for the next refinement and balance the aromatic compounds extracted from plants.

Ascent: the raw materials composing the bitter are dosed and mixed in special stainless steel mixers and then undergo strict organoleptic checks. After this step is left to rest for 30 days then further filtered.

Goal: after the first 30 days more to rest bitter filtration remains to complete the wine then filtered and subjected to the process of ‘ glazing ‘ passed the final control is ready to be bottled and tasted.

Matteo Zed[:]