Always experimenting with amaro, fruit liqueurs and other traditional Italian drinks he grew up with; Vincenzo Paolucci was never far away from creating his latest recipe. However in 1873, he grew so frustrated by the availability and quality of ingredients available in his local markets that he decided to move to Sora in the region of Lazio, central Italy, where his skills soon gained recognition and his products prized.
In 1918 following the end of World War I, Vincenzo's son Donato joined him in the business, and they embarked on building the Paolucci brand which became synonymous with quality and innovation throughout central Italy. Today, Paolucci Liquori is run by Vincenzo's great grandsons Francesco and Alessandro, who maintain their great grandfather's passion.
Amaro CioCiaro follows an authentic recipe from the Frosinone region of central Italy; ciociaro being the name for the local dialect. During the production process, base alcohol is infused with a secret botanical recipe to which sugar is added.
Initially bitter, with an earthy and oily character. Mixed herbs - jasmine and lavender, and woody spice are joined by a background of dried orange peel, rhubarb and citrus zest. Rich and oily mouthfeel, with an initial hit of burnt sugar and orange peel. Liquorice and sharp green herbal bitterness appear but are swamped by thick and sugary sweetness and zingy orange oil, falling back to reveal gentle spice and bitter root notes.