Liquore
Amaro di Torino
Ancient apothecaries called elixirs the distillates of healing herbs, rich in alcohol and sweetened to make them palatable to patients. Alchemy and pharmacopoeia merged with the art of the liquor-makers, and elixirs became ‘medicine for healthy men’, liqueurs with a pleasant bitter taste and digestive properties, perfect at the end of a meal.
The combination of the many herbs and fruits native to the Piedmont region and the nearby Mediterranean coasts with spices of an exotic nature offers Turin's apothecaries endless creative possibilities in the composition of their recipes.
In the early XX century it was precisely with bitters and Vermouth, also increasingly less sweet, that liqueur making abandoned the sweet tastes that had prevailed to date in favour of flavours characterised by balsamic, bitter and refreshing notes.
After World War Two, when people started socialising again and economic recovery brought plenty of food back onto Italian dining tables, a glass of “amaro” (bitters) at the end of a meal became a ritual undoubtedly assisted by the appearance of great Italian producers and the availability of recognisable and advertised brands and product types.
Doragrossa Amaro di Torino recipe offers very pleasant bittering tones of rhubarb and gentian together with fresh and balsamic hints of juniper and tanaceto. Sweet and warm notes of cocoa, liquorice and natural vanilla complete its elegant, persistent and unique aromatic profile.
Amaro di Torino
Main Herbs and Spices:
700 ml / 23% by Vol.
