Amaro del capo
AMARO DEL CAPO
Caffo has an ancient entrepreneurial history, which has its roots in the 19th century. At the time, Giuseppe Caffo distilled grape marc on the slopes of Etna. He later purchased a distillery in Santa Venerina: his dream was finally coming true. Over the years, his passion as an Ancient Master Distiller has been passed down to his descendants. In doing so, Giuseppe Caffo achieved the goal of transforming the family business into a company: Fratelli Caffo - Distillerie di alcole, brandy e tartarici. At the time, the Caffo Distillery was headed by Sebastiano, Santo and Giuseppe Caffo. They were the ones who decided to take over a factory in Calabria, in Limbadi, a place famous at the time for the production of fine red wine. In 1966, the company was totally acquired by Sebastiano Caffo and his son Giuseppe Giovanni, who still heads the group today together with his son Sebastiano Giovanni. Today father and son carry on the family tradition, the common thread of their story is the passion for their work and the Amari produced are proof of this. What does Amaro del Capo contain? Vecchio Amaro del Capo Caffo contains twenty-nine medicinal herbs including flowers, fruits, herbs and roots, all from Calabria. Oranges, orange blossom, chamomile, licorice, peppermint, anise seeds, are just some of the extraordinary ingredients of the famous liqueur. All the ingredients are harvested separately in specific periods of the year. The maceration and infusion of the herbs takes place immediately after harvesting, in this way the aromas and organoleptic characteristics of each of the ingredients are preserved. Amaro del Capo is the result of an ancient secret Calabrian recipe that has been handed down from father to son for 4 generations. Tasting Amaro del Capo at -20°C it is possible to reveal some of its secrets. At this serving temperature, you can clearly and powerfully perceive some of the many herbs in the recipe, such as mint, anise and licorice. Where is Amaro del Capo produced? Amaro del Capo is produced in Calabria, with ingredients originating from Calabria, harvested separately and at different times during the year. Production takes place in Limbadi, in the province of Vibo Valentia, in Calabria, in an area where very high quality wines are produced. Why does Amaro del Capo go in the freezer? Both the traditional Amaro del Capo and the Vecchio Amaro del Capo with chilli pepper, known as Red Hot, should be served chilled, at a temperature of -20°C. The traditional Amaro del Capo expresses all its olfactory and taste notes best when chilled, since the gentle taste, body and power of the herbs, such as mint, anise and licorice, emerge at -20°C. Of a deep amber color tending towards reddish, it opens with persuasive herbaceous scents accompanied by sweet aromas of honey and vanilla. The flavor is sweet and aromatic, smooth, rich in nuances, crossed by notes of bitter orange, licorice and juniper that prelude to a pleasantly spicy finish.

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