Iconic italian Liqueur, since 1885
Stanislao travelled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves.
The uniqueness of Amaro Montenegro lies as much in its unmistakable taste as it does in its distinctive production process. From hand-selected botanicals, to the extraction (boiling, maceration and distillation) and blending stages, Amaro Montenegro is the result of a rich and complex process that has been passed down through generations, unchanged since 1885. The Master Herbalist oversees the entire production process, just as Stanislao once did.
Amaro Montenegro is the ideal balance between bitter and sweet with subtle floral notes. Its smooth taste makes it Italy’s most beloved Amaro.
Amaro Montenegro’s unique flavor profile, refined balance, and lower ABV make it perfect to enjoy neat, over ice, or as a base or modifier in cocktails.
The 40 botanicals that make up Amaro Montenegro come from four continents. Some of these perfumes are from the Mediterranean, such as coriander and Artemisia, as well as some aromatic plants, oregano and marjoram, with bitter and sweet oranges, nutmeg, cloves and cinnamon. Once they reach the herbalist’s workshop, the botanicals undergo three different forms of extraction: boiling, maceration and distillation.
After this, twelve mother essences are taken and synthesized into six tasting notes: bitter and herbaceous, spicy and floral, chocolate and caramel, fresh and balsamic, vanilla and red fruits, and warm and tropical.
One final element is added to these six notes, called "Premio"; it is the final and fundamental ingredient of the secret recipe.
The Premio is the result of micro-distillation of five botanicals. Just one litre for every 15,000 is enough to complete the recipe.
Amaro Montenegro Liqueur 700ml Italy