About Averna Amaro
Today, the amaro is produced in Caltanissetta, Sicily, and bottled at the Campari plant. The traditional recipe has remained unchanged since 1868 and features a prolonged infusion process where a selection of herbs, roots, and spices are first combined, before other ingredients are added. These include pomegranates and essential oils of bitter oranges & lemons. Finally, the ingredients are blended with pure alcohol, water, and sugar, before being filtered, rested, and bottled at 58 proof.
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The recipe for Amaro Averna Siciliano dates back to the beginning of the 19th century, when Benedictine monks of Abbazia Di Santo Spirito crafted a liqueur that captured the essence of the Mediterranean with local herbs and the contrast of sweetness and bitterness. Salvatore Averna was a textile merchant that liked to help the local community. The monk Frá Girolamo gifted the recipe to Averna as a way of thanking the merchant in 1868. He began producing the liqueur at his farmhouse in Xiboli, eventually passing down the recipe to his son Francesco.
Francesco brought it with him to various fairs, eventually catching the eye of King Umberto I, who gifted Francesco a golden brooch with the emblem of House Savoy. In 1912, King Victor Emmanuel III granted the company the "Royal Household Patent" and the right to print the coat of arms on the bottle. The company weathered both World Wars, eventually going global and turning into a corporation. Today, Averna is a well-regarded global player and a staple in Italian households. In 2014, the Averna company was acquired by Campari.
This typical aperitif has its origins in 13th century Italy where it was used for medicinal purposes. The liqueur is produced worldwide and can have all sorts of flavor profiles, from fruit, spices, nuts, and even cream, and has a low proof of 15 to 30% ABV.
Liqueur can be enjoyed in many different fashions, from drinking neat, in cocktails, served with coffee, or even used for cooking.
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