Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made from a secret blend of 40 botanicals, including vanilla and orange peels. The amaro was first produced by Stanislao Cobianchi in 1885 and is named after Princess Elena of Montenegro.
Stanislao traveled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves.
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 liter for every 15,000 is enough to complete the recipe.
Meticulously crafted in a traditional method, Amaro Montenegro displays complex aromas and flavours that include orange peel, coriander, cherry and tea. Bittersweet and perfectly balanced, it can be enjoyed on its own over ice, or mixed with tonic or soda water as a refreshing aperitif or digestif.