Digestive Liqueurs

Indigestion is as old as mankind, its history as long as the search for relief! Digestive liqueurs have been produced industrially in Italy since 1800, yet over the years, only a few have survived shifts in fashion, taste and socio-economic conditions. A few of these hardy survivors could well be considered true natural medicines. They are generally known as bitters owing to the lack of added sugar. As an aperitif, they are served with soda and are regarded as pleasant digestive aids. FERNET BRANCA Produced in Milano since 1845, Fernet sports an alcohol content of 45%. It was once rather more a panacea than a liqueur. It owes its popularity primarily to the soothing properties lent by the ingredients: aloe, bay leaves, absinthe, anise seeds, bitter oranges, basil, cardamom, liquorice, nutmeg, peppermint and saffron. In the past, even little old ladies were known to have a nip or two... for their digestion, of course. The original product was followed by Branca Menta, with a minty base. in recent years, Fernet Branca has become one of the most lucrative enterprises in Italy, with a turnover greater still than the large auto producers, television conglomerates and fashion houses! Rabarbaro ZUCCA Created and produced in Milano by Ettore Zucca. Rhubarb is beneficial to the liver and has been used in traditional Chinese medicine since its earliest days. Zucca was often prescribed by doctors in the past for certain digestive ailments. CHINA MARTINI (Martini & Rossi Torino) Made from the bark of the 'China Calissaia'(Chinaroot), a tree originating high in the Andes mountains of Peru and Bolivia. From the 8th century, a fine digestive liqueur was produced in China based on an infusion made of this bark and rice alcohol. Europe had to wait until the first half of the 19th century to discover the "Elixir of China", the use of which was spurred on by doctors who prescribed it for every complaint. Amaro MONTENEGRO Produced in Bologna Amaro RAMAZZOTTI Produced in Milano, this liqueur was wildly popular in the 1980's, becoming a symbol of sorts, of the fashion capital's hedonistic presence in business and show biz. Amaro BRAULIO Produced in Bormio (Valtellina) since 1826. Made with aromatic herbs which grow on Monte Braulio, at the foot of a glacier (Stelvio, alt. 3054 m). It undergoes a very long ageing process in oaken barrels. Moderate alcohol content. It has been said that Garibaldi was a great fan... Amaro AVERNA It's a natural liqueur which has been produced in Caltanissetta (Sicilia) since 1854, based on an age-old recipe handed down by local monks. The digestive is a unique blend of selected herbs, roots, sugar and alcohol. It's taste, in truth somewhat bitter, and curative properties have been long appreciated in Italy and around the globe. Amaro LUCANO Produced in Pisticci (Matera - Basilicata) Aperitifs | Aromatic Wines | Liqueurs Distillates

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