Located in the foothills of the alps in the alto Piemonte region of Ghemme, the Distillerie Francoli makes this antique amaro recipe from a blend of fine spirits and bitter mountain herbs sourced for decades in the surrounding area. Notes include tarragon, wild mint, sarsaparilla, espresso, candied orange and chocolate hazelnut.
Most amaro recipes and ingredients are shrouded in mystery. Here at least the ingredients were pretty easy to find. Made from herbs and gentian, collected near the base of Mount Novies in the Ghemme region of Piedmonte in Northern Italy. These are steeped in a neutral molasses spirit (rum) with chinchona, rhubarb, sweet and bitter orange, licorice, and anise, then aged in oak to coalesce into a wonderfully balanced and delightful amaro.
The most famous grape in Piedmont is the noble Nebbiolo, which makes the long-lived Barolo and Barbaresco. There are plenty of Nebbiolo-based wines that are quite enjoyable in their youth, however, often produced in smaller, lesser-known regions such as Ghemme or Gattinara. Several other Piedmontese grapes make striking and delicious wines: Pelaverga produces light-colored reds with distinctive...
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