History

Created in 1952 by Venetian entrepreneur Angelo Dalle Molle. The liqueur was innovatively named after Cynara scolymus (artichoke), making it one of the first amari to prominently feature this ingredient. The brand was acquired by Campari Group in 1995, which helped expand its international presence. Despite its artichoke base, it was marketed as an everyday digestif rather than a medicinal tonic, breaking from traditional amaro marketing.

Manufacturing Method

Produced through a complex infusion process involving 13 herbs and plants, with artichoke as the key ingredient. Each botanical is macerated separately in a neutral spirit base. Artichoke leaves undergo a specialized pressing and infusion process to extract their unique properties. The individual infusions are then blended according to a secret recipe and aged in oak barrels before bottling. The final product is bottled at 16.5% ABV.

Origin

Manufactured in Milan, Italy. While the brand originated in Venice, production was moved to Milan to accommodate larger-scale manufacturing needs. The botanicals are sourced from various regions across Italy, with special attention paid to the quality of the artichokes.

Taste Profile

Presents a distinctive bittersweet character with remarkable complexity. Opens with subtle sweetness before transitioning to earthy, vegetal notes. Despite artichoke being the key ingredient, the taste isn't overwhelmingly artichokey. Features caramel undertones, dark chocolate hints, and a pleasantly bitter finish. The herbal complexity is balanced with warm caramel notes and a gentle bitterness that's less aggressive than many traditional amari.