The Amaro Montenegro recipe calls for the use of 40 aromatic herbs personally selected by the founder Stanislao Cobianchi from the four corners of the world. The recipe is so secret that Stanislao, to avoid possible imitations, decided to keep the original transcript in a safe.

Some of the well-known ingredients are rhizomes, roots, seeds, spices, woods, flowers, bark, citrus peel and dried fruit, which follow a complex extraction and mixing process whose stages have been respected for generations. Even today, in fact, the ingredients, doses and manufacturing processes are the same, jealously guarded in the company and of which very few people know. Certainly one of these is the Master Herbalist; he is the one who has the task of verifying that each step is carried out correctly in full compliance with the
original recipe transcribed by Stanislao Cobianchi.

Even the choice of the bottle and its shape is certainly not accidental; In fact, Stanislao personally designed the bottle. A shape that recalls that of an ampoule, as if it were intended to keep a potion or a secret formula. Even today the bottle has remained unchanged and over the years it has become a distinctive and unmistakable icon like the elixir it contains. 

A bitter with the color ambered with delicate mahogany transparencies. On the nose, it denotes an intense citrus aroma at first glance where sweet and bitter notes of oranges stand out, leaving room for hints of mandarin and citron in the background. Later, aromatic hints of thyme and marjoram and balsamic and spicy notes of eucalyptus and incense arrive. An ever-evolving aroma which on the finish shifts the scent to toasted notes and mineral and undergrowth nuances.

Taste is something inexplicable; it enters the mouth with a soft and silky taste, which expresses a perfect balance between sweet and bitter perceptions, until it evolves and fades into a pleasantly bitter finish. A bitter exceptional, excellent both to sip neat at room temperature, but also with ice; as well as being an excellent ingredient for creating classic cocktails or innovative high-quality mixes.

How to serve

Glass:

Bitter Goblet

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Serve to:

18-20°C

When to drink it:

-

Production area

Emilia Romagna

Producer: Montenegro

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