AMARO

Herbal liqueur rich in aroma and pleasantly bitter taste. It is produced by mixing 18 carefully selected aromatic plants. It is consumed as a digestif, after a meal, and the taste and scent of this liqueur are enhanced by adding a couple of ice cubes and slices of lemon.

GRASSES THAT ARE USED IN PRODUCTION

Garden angelica – Angelica archongelica, Anise – Pimpinella anisum, Blueberry – Vaccinium myrtillus, Juniper – Juniperus communis, Calamus – Acorus calamus, Mountain Germander– Teucrium montanum, Hyssop–Hyssopus officinalis, Forest strawberry– Fragaria vesca, Sage – Salvia officinalis, Common centaury – Centarium umbellatum Gillb, Fennel – Foeniculum vulgare Mill, Coriander – Coriandrum sativum, Breckland thyme – Thymus serpyllum, Lemon balm – Melissa officinalis, Marjoram – Majorana hortensis Moench, Peppermint– Mentha piperita, Pot marigold– Calendula officinalis, Elecampane – Inula helenium, Rosemary– Rosmarinus officinalis, Wormwood – Artemisio obsinthium