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It was originally created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs.<ref name = "amarolucano">{{cite web |url=http://www.thespiritofitaly.com/sites/www.thespiritofitaly.com/files/pdfaziende/al_catalogo_schedeweb.pdf |title=Amaro Lucano|website=thespiritofitaly.com |publisher= |accessdate=5 December 2014}}</ref><ref name=Guccione>{{cite book|last1=Andrea Guccione|title=Consuma meridionale: Un manifesto per il sud|publisher=Imprimatur editore, 2013|isbn=886830113X}}</ref> The secret recipe as been passed from generation to generation in the Vena family. In 1900, Amaro Lucano gained notoriety throughout the [[Kingdom of Italy]], after the Vena family became the official supplier to the [[House of Savoy]],<ref name = "amarolucano"/><ref>{{cite book|last1=Jared Brown, Anistatia Miller|title=The Mixellany Guide to Vermouth & Other Aperitifs|publisher=Mixellany Limited|isbn=1907434291}}</ref> whose coat of arms appears on the label.
It was originally created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs.<ref name = "amarolucano">{{cite web |url=http://www.thespiritofitaly.com/sites/www.thespiritofitaly.com/files/pdfaziende/al_catalogo_schedeweb.pdf |title=Amaro Lucano|website=thespiritofitaly.com |publisher= |accessdate=5 December 2014}}</ref><ref name=Guccione>{{cite book|last1=Andrea Guccione|title=Consuma meridionale: Un manifesto per il sud|publisher=Imprimatur editore, 2013|isbn=886830113X}}</ref> The secret recipe as been passed from generation to generation in the Vena family. In 1900, Amaro Lucano gained notoriety throughout the [[Kingdom of Italy]], after the Vena family became the official supplier to the [[House of Savoy]],<ref name = "amarolucano"/><ref>{{cite book|last1=Jared Brown, Anistatia Miller|title=The Mixellany Guide to Vermouth & Other Aperitifs|publisher=Mixellany Limited|isbn=1907434291}}</ref> whose coat of arms appears on the label.


After a period of recession during the [[World War II]], in 1950 the workshop became an industrial enterprise under the management of Vena's sons Leonardo and Giuseppe and in 1965 a new factory in the [[frazione]] Pisticci Scalo was opened.
After a period of recession during the [[World War II]], in 1950 the workshop became an industrial enterprise under the management of Vena's sons Leonardo and Giuseppe and in 1965 a new factory in the [[frazione]] Pisticci Scalo was opened..{{cn}}


In the 1970s, the Vena family also began producing other alcohol-based drinks under the name "Lucano" such as the [[Sambuca]], [[Limoncello]] and [[Caffè]] varieties, as well as liqueur-filled chocolates.
In the 1970s, the Vena family also began producing other alcohol-based drinks under the name "Lucano" such as the [[Sambuca]], [[Limoncello]] and [[Caffè]] varieties, as well as liqueur-filled chocolates..{{cn}}


== The making of Amaro Lucano ==
== The making of Amaro Lucano ==
Line 31: Line 31:
=== The Selection ===
=== The Selection ===


The herbs needed for the mixture come from different areas of the world. They are dried naturally, crushed am mixed together. Among the herbs used, there are:
The herbs needed for the mixture come from different areas of the world. They are dried naturally, crushed am mixed together. Among the herbs used, there are:.{{cn}}
* [[Artemisia absinthium]]
* [[Artemisia absinthium]]
* [[Artemisia pontica]]
* [[Artemisia pontica]]
Line 46: Line 46:


=== The Infusion ===
=== The Infusion ===
⚫
The mixture is steeped in solutions of pure alcohol and water; it then goes through hot [[infusion]] process in [[thermo-controlled baths (55°/60°C) overnight.{{cn}}

⚫
The mixture is steeped in solutions of pure alcohol and water; it then goes through hot [[infusion]] process in [[thermo-controlled baths (55°/60°C) overnight.


=== The Processing Process ===
=== The Processing Process ===
⚫
The mixture undergoes [[Hot pressing]] to obtain an infusion..{{cn}}

⚫
The mixture undergoes [[Hot pressing]] to obtain an infusion.


=== The Secret ===
=== The Secret ===
⚫
Once the infusion is ready, the family secret ingredient is added to obtain the [[extract]]..{{cn}}

⚫
Once the infusion is ready, the family secret ingredient is added to obtain the [[extract]].


=== The Control ===
=== The Control ===
⚫
Laboratory tests are run; the extract is aged for a period of five months. During the aging process there is stratification, which means that heavy components are on the bottom, while lighter components are on the top. The “heart” of the extract is the one kept.<ref name=":0" />

⚫
Laboratories tests are runned; the extract is aged for a period of five months. During the aging process there is stratification, which means that heavy components are on the bottom, while lighter components are on the top. The “heart” of the extract is the one kept.<ref name=":0" />


=== The Mixture ===
=== The Mixture ===
⚫
Pure alcohol, essential oils, water, the aged extract, sugar, caramel and water are mixed in a large tank to get a hydro-alcholic solution..{{cn}}

⚫
Pure alcohol, essential oils, water, the aged extract, sugar, caramel and water are mixed in a large tank to get a hydro-alcholic solution.


=== The Bottling Line ===
=== The Bottling Line ===
⚫
The mixture is the filtered, bottled and ready to be sold..{{cn}}

⚫
The mixture is the filtered, bottled and ready to be sold.


==Overview==
==Overview==

Revision as of 17:02, 6 May 2017

Amaro Lucano
TypeLiqueur
ManufacturerAmaro Lucano S.p.A.
Country of origin Pisticci, Italy
Introduced1894
Alcohol by volume 28.0%
Proof (US)56 Proof
Websitewww.amarolucano.it Edit this on Wikidata

Amaro Lucano is an Italian herbal liqueur in the Amaro category. It is produced by Amaro Lucano S.p.A., a family-owned company based in Pisticci, Basilicata. The adjective "Lucano" comes from lucania, another name for Basilicata.[1]

History

It was originally created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs.[2][3] The secret recipe as been passed from generation to generation in the Vena family. In 1900, Amaro Lucano gained notoriety throughout the Kingdom of Italy, after the Vena family became the official supplier to the House of Savoy,[2][4] whose coat of arms appears on the label.

After a period of recession during the World War II, in 1950 the workshop became an industrial enterprise under the management of Vena's sons Leonardo and Giuseppe and in 1965 a new factory in the frazione Pisticci Scalo was opened..[citation needed]

In the 1970s, the Vena family also began producing other alcohol-based drinks under the name "Lucano" such as the Sambuca, Limoncello and Caffè varieties, as well as liqueur-filled chocolates..[citation needed]

The making of Amaro Lucano

The process of preparing Amaro Lucano is divided in seven steps: the selection, the infusion, the processing process, the secret, the control, the mixture, bottling line.[5]

The Selection

The herbs needed for the mixture come from different areas of the world. They are dried naturally, crushed am mixed together. Among the herbs used, there are:.[citation needed]

The Infusion

The mixture is steeped in solutions of pure alcohol and water; it then goes through hot infusion process in [[thermo-controlled baths (55°/60°C) overnight.[citation needed]

The Processing Process

The mixture undergoes Hot pressing to obtain an infusion..[citation needed]

The Secret

Once the infusion is ready, the family secret ingredient is added to obtain the extract..[citation needed]

The Control

Laboratory tests are run; the extract is aged for a period of five months. During the aging process there is stratification, which means that heavy components are on the bottom, while lighter components are on the top. The “heart” of the extract is the one kept.[1]

The Mixture

Pure alcohol, essential oils, water, the aged extract, sugar, caramel and water are mixed in a large tank to get a hydro-alcholic solution..[citation needed]

The Bottling Line

The mixture is the filtered, bottled and ready to be sold..[citation needed]

Overview

Amaro Lucano is caramel brown in color, has a bittersweet flavor, and its strength is 28% ABV.[2] It can be savoured neat, chilled, with ice or orange zest. It is usually served as a digestif after a meal and also as a base for cocktails.[2]

Cocktails

Amaro Lucano is used in Apéritif and digestif, After-dinner drink, and all day drinks. Examples of cocktails are Itallian Sangria, Gelato Lucano, Amarcord.[6]

Other products

  • Caffè Lucano
  • Sambuca Lucano
  • Limoncello Lucano
  • Vitae
  • Barocca
  • Amante
  • I vitigni del sud
  • Passione bianca

Awards

References

  1. ^ a b "Checking out Amaro Lucano - Cocktail Wonk". Cocktail Wonk. 2015-05-17. Retrieved 2017-05-03.
  2. ^ a b c d "Amaro Lucano" (PDF). thespiritofitaly.com. Retrieved 5 December 2014.
  3. ^ Andrea Guccione. Consuma meridionale: Un manifesto per il sud. Imprimatur editore, 2013. ISBN 886830113X.
  4. ^ Jared Brown, Anistatia Miller. The Mixellany Guide to Vermouth & Other Aperitifs. Mixellany Limited. ISBN 1907434291.
  5. ^ milano, tunnel studios. "The making of a legend | Amaro Lucano". www.amarolucano.it. Retrieved 2017-05-03.
  6. ^ milano, tunnel studios. "Mixology". www.amarolucano.it. Retrieved 2017-05-03.
  7. ^ "Lucano 1894 Joins Classic & Vintage Artisanal Spirits Collection". prweb.com. Retrieved 6 December 2014.
  8. ^ a b "Amaro Lucano celebra 120 anni di storia e di successi: Cosa vuoi di più dalla vita?". beverfood.com (in Italian). Retrieved 6 December 2014.

External links

Wikimedia Commons has media related to Amaro Lucano.
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