he deep knowledge of the Sicilian territory by the monks of the Abbey of Santo Spirito gave birth to the recipe of Averna, which in 1868 was passed on to Salvatore Averna due to his love for the land. The unmistakably Sicilian flavor became known and appreciated throughout Italy, even obtaining the royal patent, thanks to Francesco Averna. Licorice, spices, rosemary, and oregano are just some of the ingredients in the secret recipe, complemented by bitter orange peel and honey, giving the product such a rich flavor. With an alcohol content of 29%, Averna is the result of infusing the ingredients in 95-degree alcohol for thirty days, after which the liquid is extracted using a centrifuge and diluted with water and caramel to reach the essence of the product.

AMARO AVERNA: THE TASTING

Tasting Averna is an immersion in typically Mediterranean flavors. The harmony created by the combination of spices and licorice gives the product a refinement that is also reflected in the balance of local, enveloping aromas. The territoriality of quality products such as oregano and rosemary meets the sophistication of bitter orange on the background of a process that returns the flavors of the Mediterranean scrub to the palate. Dark as coffee, it presents itself as a dense amaro with an intense taste enriched by honey. The best occasion to taste Averna is at the end of a meal, thanks to its overwhelming flavor that leaves the mouth clean. Paired with chocolate and orange peel, Averna becomes a sweet that offers moments of pleasure.