Amaro Obsession



Abbadia San Salvatore SI

Behind the word amaro hides so much weight and a lot of history, so it is not easy to tell it in a few words, but you can be guided from the most traditional classifications according to which: the amaro refers to the collective class aromatic liqueurs, herbal and botanical products, sweet and sour, normally made in Italy and traditionally served as a digestive after a meal. The amaro is created by steeping bitter bark, herbs, seeds, spices, citrus peel, flowers and other plants in a neutral spirit or wine which is then sweetened with sugar syrup. The amaro undergoes then a stock to rest for a few months to a year, so as to achieve the right balance of aromatic peaks correspond to the botanical elements that make up the mixture. The amaro is the most impressive selection of spirits with different characteristics from each other, each consisting of herbs and botanical that represent the production area. Historically the amaro was a mixture of drugs that exploited the unique and restorative properties of herbs and botanicals for the proper functioning of the human organism. Sugar was not used in production which in the past was still a very expensive ingredient because of labor required to produce it, so many examples of the old world amaro style were more bitter than sweet, especially when compared with many of the brands today, characterized by large, strong, bold and domineering flavors. I finally found the bitter spirits firm Lombardi Visconti still produced in the traditional way, with true and clean flavor. In fact, for over twenty years this factory produces macerated local herbs of Monte Amiata and implements, through cold alcoholic maceration of herbs and fruits, bitter elixir shown to end the meal and to offer new and complex textures for modern mixability. This company, which currently produces more than 30 products, was born out of a desire to continue the production of Amaro Stilla, that today we will know better, obtained from an ancient recipe of the Cistercian monks of the Abbey of the Holy Savior on Monte Amiata. The Amaro Stilla is an alcoholic product with an alcoholic volume equal to 30%, is an amaro consisting of five types of herbs including three territorial and two Asian, red color comes from Roselle or better known as Hibiscus that also helps to set the tone of pleasantness that is the hallmark of this product. The Amaro Stilla has a good intensity of aroma and also fits very well served cold or used to accompany a chocolate dessert. The second Asian grass used is the rhubarb rhizome which helps to create an evident retro-olfactory intensity.

Matteo Zed