Amaro Brusadin

Today I want to present my amaro, I'm really proud of it, so much so that I dedicate it to myself for my 50 years "AB50"

It was a long process of trials and attempts until we reached the taste that we had set for ourselves at the beginning.

The manufacturing process is ancient but at the same time current: the dried plants are put in hydroalcoholic infusion (water and alcohol) for four weeks and mixed regularly to ensure that all the flavors and aromas are transferred from the plant to the liquid.

It is carried out on a dried plant as it is able to absorb, unlike the fresh plant, the infusion liquid and to release it, enriched, at the time of pressing (crushing).

All the plants are macerated separately in order to be able to dose the quantities based on the strength of the infusion which changes from time to time and from season to season.

The plants used are:

• gentian roots

• red vine leaves

• milk thistle

• orange peel

• thyme leaves

• juniper berries

• ginger

The alcohol used is obtained by steam distillation of European Union cereals.

It does not contain flavors or dyes.

the product is filtered twice with mechanical cardboard filters to give the characteristic luster and brilliance in the bottle and glass.

The liqueur obtained has the characteristics of a powerful and complex bitter.

The bitter notes of gentian explode in the mouth from the first taste, supported by milk thistle and the generosity of orange peel. The digestive and hepatoprotective characteristics of the plants used make it an excellent digestive product to be used after a meal.

As final characteristics the ginger stands out which gives a pleasant persistence.

I just have to wish you good tasting !!