Amaro della Sacra is a typical Amaro, with a predominantly bitter taste, made from an infusion in cold alcohol of flowers, roots, seeds, barks, resins and woods, then decanted and refined in stainless steel tanks for several months, filtered and bottled.

In the Middle Ages, while the learned monks of monasteries and abbeys were transcribing and restoring ancient texts, they also cultivated the herbs and plants necessary for the preparation of tinctures, teas, and liqueurs. Amaro della Sacra is the result of painstaking historical research of these traditions that were in use for hundreds of years in Europe.
The ingredients are all natural: leaves, flowers, seeds, roots, resins, spices and barks. Some typical of the territory of Piedmont such as gentianella and hops flowers, others more ‘exotic,’ discovered over the centutires during the exploration of new lands, including the vanilla of Madagascar, the green cardamom of the Indies, the myrrh of the Middle East, as well as the chinchona bark of South America.

Amaro della Sacra is absolutely amazing enjoyed on its own as a digestif, or of course in cocktails. With its spicy complex character it pairs extraordinarily well with Rye, London Dry Gin, Tequila or Bourbon for example. We highly recommend trying a very nice variation of the Reno, using Amaro della Sacra, Liqoure di Genziana, Stellare Secondo and then substituting the Bergamotto Liqueur for just a dash of Creme de Pamplemousse Rose.