Ebo Lebo Gran Riserva by Ottoz is a bitter made with mountain herbs typical of the alpine flora of the Aosta Valley, which are harvested at an altitude between 600 and 1000 meters above sea level. 42 botanicals are used, among which Achillea millefoglie, Génépy and Ginepro stand out. Made referring to local traditions and ancient legends: Ebo lebo (local name of Achillea) is an intense bitter, with a balsamic and fresh profile, with digestive and tonic properties. Bitter with a complex aroma, pleasantly fresh and slightly bitter.
Amaro 'Clandestino' by Mistico Speziale is handcrafted in small batches, through the natural maceration of over 25 botanicals in soft grain alcohol and spring water. Very fragrant, very balanced, with a predominantly herbaceous aroma, with many nuances ranging from balsamic to citrus, with a spicy finish. Designed not only as an end of a meal, but can also be used in mixing as a substitute for Vermouth. As with the other products in the 'Clandestino' line, most of the botanicals are grown directly in the land adjacent to the Mistico Speziale factory, in a completely natural way, and the liqueurs are left 'Unfiltered' to give a more intense and persistent aroma to the palate.
Amaro al Limone (Lemon Bitter) 'Lumia' by Magiantosa is made from the infusion of 20 aromatic herbs and the best peel of Sicilian lemons, with a unique and elegant taste and an amber color. It is the result of an ancient recipe prepared by the pharmacist grandmother of one of the partners and today recovered thanks to their passion for Sicily and its traditions. Drunk cold after meals, it facilitates digestion and gives a pleasant feeling of well-being.
Amaro '16' by Fred Jerbis is made with a single alcoholic infusion, as in the ancient pharmacopoeia. Most of the 16 botanicals used are harvested directly from the typical trees of Friuli: lime, mulberry, ash, cypress, birch and black currant. A bitter but fresh aroma, with a herbaceous but balanced persistence. A light brown color, completely natural, with a very low percentage of sugar. In addition to the more classic use as an after meal, it is very suitable for use in the great cocktails of the past, to give a personalized touch.
Essential by Franco Cavallero is a very fragrant, very balanced Amaro, with a predominantly herbaceous aroma, with balsamic and citrus nuances. A spicy finish, never cloying, which gives salivation and at the same time a sensation of freshness. The bitter notes derive from sweet clover, gentian, tansy, absinthe, cinchona and angelica, the most balsamic aromas come from sage, hyssop and mint to be complemented by the citrus aromas of orange. Low sugar content and natural predisposition to be taken as a digestive. An amaro not only at the end of a meal, but designed for contemporary mixing, used as a substitute for vermouth, smooth with ice and lemon zest, or mixed with tonic water, ice and lemon.
Amaro 'Moderno' by Lottino Spirits is an elegant and pleasantly bitter liqueur, with pronounced citrus and root notes. The entirely manual production allows to have maximum control over the quality and naturalness of ingredients. The spices, including sweet orange, gentian, rhubarb, cinchona and licorice, are placed in 100% pure grain alcohol for about twenty days. At this point, the filtered infusion is left to decant for thirty days, allowing the extracted aromas to mature correctly and to brighten the liqueur perfectly. The tasting notes start from the sweet orange, and then immediately move on to the roots and barks, including gentian, cinchona, and rhubarb where the bitter sensation is pleasantly rounded off by the sweetness of licorice and other botanicals with a marked freshness.