Amaro Dell'Etna LiqueurThis beloved Italian staple entered the U. S. at the end of 2017. The recipe, which includes bitter orange peel, licorice and vanilla, dates back to 1901 and calls for more than 26 all natural ingredients many of which thrive in the soil at the base of Mount Etna in Sicily. The herbaceous blend is macerated then matured for two months, emerging bittersweet, bright and balanced. Full of tart rhubarb and spiced with cinnamon, fragrant essence of blood

works beautifully in Grand Marnier Soufflés and dessert applications

just the right amount of sweet and spice

Notes of maple

The nose opens with inviting warmth—genuine chocolate and cocoa character

often drunk as a digestive aid

A local gin from Santa Cruz

eucalyptus

bread and nuts emerge

full-bodied liqueur with genuine depth

which are then refilled and returned to the warehouses to finish aging for 2-3 months

and Boulevardiers where vermouth plays a starring role

Adds refreshing fruit flavors and crisp bitterness to a variety of cocktails