 | |
| Type | Liquor |
|---|---|
| Country of origin | Italy |
| Alcohol by volume | 29% |
| Colour | Dark brown |
Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Italy. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink. The Averna company was acquired in 2014 by Gruppo Campari. [1]
In 1802, Salvatore Averna. [2] was born into a family of drapers. Growing up in Caltanissetta, he became one of the most active members of the community, a justice of the peace and benefactor of the Abbey of the Holy Spirit. Here, following an ancient tradition born in the fortified Benedictine abbeys and spread to Europe through the Cluniac and Cistercian monasteries, the monks produced an elixir of herbs that was pleasant despite being "bitter", and was popularly thought to possess tonic and therapeutic properties. In 1859, as a token of gratitude, fray Girolamo, prior de la Abadía de Santo Spirito gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home. [1]
It was Francesco Averna, son of Salvatore, who took the initiative to promote the bitter, participating in various exhibitions in Italy and abroad. During a private visit of King Umberto I in 1895, Francesco received a gold pin with the House of Savoy insignia in recognition of the Sicilian bitter, which by now was well known. In 1912 Vittorio Emanuele III granted the Averna Company the right to affix the royal crest on the label of their liquor with the words "Patent of the Royal House": the Averna Company became supplier to the royal household. All these awards led Francesco to redesign the label, incorporating all its certificates and prizes. After the untimely death of Francesco, his wife Anna Maria took over the company. [1]
The third generation, Francesco's sons Salvatore, Paolo, Emilio and Michele consolidated the firm's success and contributed to its evolution, despite all the difficulties arising from two world wars, to such an extent that the company was able to continue production without interruption, even succeeding in starting an export business to America. In 1958 the Averna Company became a public corporation (Fratelli Averna S.p.A.). Some years later a new factory was built. [1]
1978 was a very significant year in the company's history: after 110 years and three generations a family craft product become a major company in the Italian market. Since 1978, the fourth generation of Averna has maintained that position in the market, further consolidating it through product diversification: the "Averna Group" now includes the Villa Frattina winery producing (still and sparkling wines). In the last decade, consolidation within the domestic market has been accompanied by an intense internationalization effort that has seen growing development in foreign markets. [3]
In 2014, the Campari Group acquired 100% of Fratelli Averna. The transaction was worth €103,750,000, made up of a price of €98 million and a net financial debt of €5.75 million. [4]
The herbs, roots and citrus rinds are allowed to soak in the base liquor before caramel is added. Averna is sweet, thick and has a gentle herbal bitterness. It is 29% alc/volume (formerly 32%) and distilled and bottled in Italy. Averna is a classic digestif, often served on the rocks or neat. It also is an ingredient in some cocktails. [5]
Traditional herbal medicine was cultivated in the monastery, so according to the manufacturer, the use of Mediterranean herbs is typical for the recipe. Herbs, roots and spices as well as pomegranates and essential oils from bitter oranges and lemons are collected, mixed and crushed. In the subsequent maceration, the ingredients are doused with pure alcohol and give off their aromas and flavors to it. If the intensity of taste and smell is right, the mixture is reduced to drinking strength and bottled. According to the manufacturer, the recipe has not changed since 1868. [6]
Vermouth is an aromatized fortified wine, flavoured with various botanicals and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking.
A bitters is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings.
The negroni is a cocktail, made of equal parts gin, vermouth rosso, and Campari, generally served on the rocks, and commonly garnished with an orange slice or orange peel. It is considered an apéritif.
Campari is an Italian alcoholic liqueur, considered an apéritif, obtained from the infusion of herbs and fruit in alcohol and water. It is a type of bitters, characterised by its dark red colour. It is produced by the Davide Campari Group, a multinational company based in Italy.
Becherovka, formerly Karlsbader Becherbitter, is a herbal bitters, often drunk as a digestif. It is produced in Karlovy Vary, Czech Republic by the Jan Becher company. The brand is owned by Pernod Ricard. It is made from a secret recipe based on more than twenty types of herbs and spices.
Cinzano is an Italian brand of vermouth, a brand owned since 1999 by Gruppo Campari.
Underberg is a digestif bitter produced at Rheinberg in Germany by Underberg AG. It is made from aromatic herbs from 43 countries that undergo inspections and are formulated based on a secret recipe of the Underberg family, whose members are personally responsible for the production of the drink. Underberg is one of the most widespread kräuterlikörs on the market. Underberg contains 1.3 percent herbal extract by weight and naturally occurring vitamin B1. The effects are known to subside digestive issues. The drink matures in Slovenian oak barrels for several months to enhance the taste. Underberg is classified under "food and drinks: oils, herbs and spices" in the United States and can be sold without any sort of liquor license.
Fernet is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits.
Kräuterlikör is a type of liqueur that is flavored with herbs or spices and traditionally drunk neat as a digestif, very close to the concept of an italian amaro.
Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%.
The Americano is an IBA official cocktail composed of Campari, sweet vermouth, and for the sparkling version, club soda and garnished with a slice of lemon.
Davide Campari-Milano N.V., trading as Campari Group, is an Italian company active since 1860 in the branded beverage industry. It produces spirits, wines, and non-alcoholic apéritifs. From its signature product, Campari, its portfolio has been extended to include over 50 brands, including Aperol, Appleton, Cinzano, SKYY vodka, Espolón, Wild Turkey, Grand Marnier, and Forty Creek whisky.
Fernet-Branca is an Italian brand of fernet, a style of amaro or bitters. It was formulated in Milan in 1845, and is manufactured there by Fratelli Branca Distillerie.
Gran Classico Bitter is an alcoholic apéritif/digestif created following the "Italian Bitter of Turin" recipe dating from the 1860s. This recipe, which was originally produced under the name Torino Gran Classico, had been purchased in 1925 from a Turin-based distillery by the small Swiss distillery E. Luginbühl, located near Bern.
Amaro Lucano is an Italian herbal liqueur in the Amaro category. It is produced by Amaro Lucano S.p.A., a family-owned company based in Pisticci, Basilicata. The adjective "Lucano" comes from Lucania, another name for Basilicata.
Braulio is a type of amaro, a digestive herbal liquor from Alps, typical of Valtelline (Italy). It is typically served cold or at room temperature, though it is also occasionally served as an aperitif with sparkling white wine.
Fernet con coca, also known as fernando, its diminutive fernandito, or several other nicknames, is a long drink of Argentine origin consisting of the Italian amaro liqueur fernet and cola, served over ice. Although typically made with Fernet-Branca and Coca-Cola, several amaro brands have appeared in Argentina since its popularization, as well as ready-to-drink versions.
Select is an Italian aperitif, created in 1920 in Venice by the distillery "Fratelli Pilla & C." and currently produced by Gruppo Montenegro S.r.l. Select is commonly served in Venice with prosecco and soda water as the Original Venetian Spritz.
Italicus Rosolio di Bergamotto is a bergamot rosolio manufactured in Italy. The liqueur uses bergamot from Calabria and citrons from Sicily, along with Italian flower varieties. Italicus was created by an Italian bartender, Giuseppe Gallo, using a family recipe. He released the spirit in September 2016.
