· The making of a legend ·

First… the herbs

Amaro Lucano consists of the careful blend of more than 30 specially selected herbs, which characterizes its strong and delicately balanced flavour.
During the production process, special attention is given to the ripening phase, because at this stage the infusion must be left to rest for a long period of time.
During this procedure, the flavour develops its finish, and a balanced, consistent flavour, with citrus and floral notes, the distinctive mark of Amaro Lucano.

THE HERBS
We select only the finest herbs from all over the world; they are dried naturally and crushed, to create the perfect aromatic balance of Amaro Lucano.

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Artemisia absinthium

Artemisia absinthium

Geographical Origin: Italy

Parts Used: all parts of the plant

Organoleptic Characteristics:: bitter and aromatic

Medicinal Properties: characterized by a delicate bitter taste; stimulates the appetite and aids digestion. It has remarkable antiseptic properties and it is useful in the treatment of migraines.

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Artemisia Pontica

Artemisia Pontica

Geographical Origin: Italy

Parts Used: all parts of the plant

Organoleptic Characteristics:: bitter and aromatic

Medicinal Properties: its medicinal qualities have been well known since ancient times. An excellent tonic, it is antipyretic, invigorates and stimulates the vascular and nervous system, and aids digestion. It also has remarkable flavouring properties

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Clary Sage

Clary Sage

Geographical Origin: Italy

Parts Used: flowering tops

Organoleptic Characteristics:: herbaceous, sweet “musky taste”

Medicinal Properties: this plant has numerous beneficial properties: it acts as an antispasmodic, anti-perspirant, astringent, cleansing agent and stimulant.

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Musk Yarrow

Musk Yarrow

Geographical Origin: Italy

Parts Used: flowering tops

Organoleptic Characteristics:: sweet, floral

Medicinal Properties: his plant has fragrant flowers and its bitter, pleasant and aromatic taste stimulates the secretion of gastric juices, and as well as the appetite. It also aids digestion, and is known to relieve bloating and stomach pain.

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Holy Thistle

Holy Thistle

Geographical Origin: Italy

Parts Used: flowering tops

Organoleptic Characteristics:: bitter and astringent

Medicinal Properties: this plant, considered a cure-all for illnesses, is a concentration of active ingredients: it helps the liver to function properly and the gallbladder to expel bile.

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Bitter Orange

Bitter Orange

Geographical Origin: Italy

Parts Used: fruit’s zest

Organoleptic Characteristics:: typically citrusy

Medicinal Properties: it was first introduced to Sicily and Calabria by the Arabs. Its zest possesses considerable digestive, flavouring, sedative and antispasmodic properties.

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Gentian

Gentian

Geographical Origin: France

Parts Used: full roots

Organoleptic Characteristics:: strongly bitter, enduring

Medicinal Properties: can be used to relieve indigestion, as it stimulates the production of gastric juices; and in traditional herbal medicine as an antipyretic, and a healing agent to treat wounds.

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Angelica

Angelica

Geographical Origin: Eastern Europe

Parts Used: seeds

Organoleptic Characteristics:: floral note, similar to violet

Medicinal Properties: it has a characteristic aroma and a bitter, slightly spicy taste. It possess remarkable healing, tonic, antispasmodic, digestive and sedative properties.

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Sambucus Elderberry

Sambucus Elderberry

Geographical Origin: Eastern Europe

Parts Used: infiorescenze

Organoleptic Characteristics:: sweet, floral, fruity

Medicinal Properties: it is recommended in the treatment of respiratory disorders. The flowers are beneficial to the veins and circulatory system in general, while the berries have laxative and purgative properties.

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Ruta

Ruta

Geographical Origin: Italy

Parts Used: all parts of the plant

Organoleptic Characteristics:: bitter, vegetal green

Medicinal Properties: ruta extract is used to treat many neuromuscular problems. It is an excellent tonic and recommended for the treatment of indigestion, as it stimulates the secretion of gastric juices and helps the liver to function properly.

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Aloe

Aloe

Geographical Origin: South Africa

Parts Used: dried concentrated juice

Organoleptic Characteristics:: bitter and astringent

Medicinal Properties: it possesses antifungal, anti-anaemic and anti-inflammatory properties. The active ingredients also stimulate cell renewal and regeneration, and slow down the effects of aging.

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Eseential Oil - Cinnamon

Eseential Oil - Cinnamon

Geographical Origin: Ceylon Island

Parts Used: cork bark and the woody part

Organoleptic Characteristics:: sweet, hot and spicy

Medicinal Properties: Cinnamon has many properties that make it able to bring several benefits to our body. First, the spice proves an excellent antioxidant and is considered a real panacea against digestive problems.

THE SECRET RECIPE
In 1894 Amaro Lucano’s special taste lies the careful choice of fine herbs and a secret recipe that, even now, is handed down from generation to generation, according to tradition.

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1. The Selection

1. The Selection

The finest herbs are selected, dried naturally and crushed.

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2. The Infusion

2. The Infusion

They are then blended and steeped in a series of hydro-alcoholic solutions made with pure alcohol and water. The mixture then undergoes a hot infusion process in thermo-controlled baths (55°/60°C) overnight.

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3. The Pressing Process

3. The Pressing Process

The mixture is then hot pressed to produce an infusion.

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4. The Secret

4. The Secret

The infusion is then blended to produce the extract. It was at this point in the production process that Cav. Vena used to add his secret ingredients, which is now the task of Pasquale Vena.

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5. The Control

5. The Control

Laboratory tests are then carried out and the extract is aged for five months.

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6. The Mixture

6. The Mixture

A hydro-alcoholic solution is then created in a large tank by mixing pure alcohol, essential oils, water, the aged extract, sugar, caramel and more water.

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7. Bottling Line

7. Bottling Line

The liqueur is then carefully filtered, and the Amaro is ready to be bottled.

THE PRODUCTION
Since 1894 to date, the history of Amaro Lucano is tightly intertwined with that of the Vena family.
It all began in the back Cavalier Pasquale Vena’s biscuit factory and it continues today, with the current factory, handled by the fourth generation of the family, which continues to procure the precious liqueur with passion, determination and authenticity.

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