History

Originated in 1868 when Benedictine monks at the Abbey of Santo Spirito in Caltanissetta, Sicily, gifted their recipe to Don Salvatore Averna as gratitude for his dedication to the community. The Averna family began commercial production, and the amaro gained prominence when it received a royal warrant from King Umberto I in 1895. In 2014, Campari Group acquired the brand, continuing its traditional production methods.

Manufacturing Method

Produced through careful infusion of herbs, roots, and citrus peels in a neutral spirit base. The recipe, largely unchanged since its inception, includes pomegranate, essential oils, and various Mediterranean herbs. After infusion, the liquid undergoes a specific aging process before being bottled at 29% ABV. Each ingredient is processed separately to ensure optimal extraction of flavors.

Origin

Produced in Caltanissetta, Sicily, Italy. The location significantly influences the product, as many of its botanical ingredients are native to the Mediterranean region. The Sicilian heritage is reflected in the use of local ingredients and traditional production methods.

Taste Profile

Presents a rich, thick texture with a balanced sweet-bitter profile. Initial notes feature orange and licorice, followed by hints of myrtle, juniper berries, rosemary, and sage. The finish offers distinct notes of caramel, cola, and dark chocolate. Compared to other amari, it has a gentler bitter profile, making it more approachable. The mouthfeel is notably smooth and coating.