Detailed Description
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Its production requires that the herbs and roots used be infused, mixed, ground, pulverized, then immersed in an alcoholic solution and left to macerate for a long period of time. The amaro came into being as a result of two different processing phases: the infusion of herbs into alcohol to generate the infusion and the subsequent mixing of the infusion produced with alcohol and sugar. The result is a dark strong liquid: the liqueur that everyone calls Amaro.
Casoni Heritage Amaro Liqueur Tasting Note
Nose: Nose is complex yet not overwhelming.
Palate: This is extremely rich and very balanced in flavour.
Finish: Lingering finish.
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