Amaro Rupes

Amaro Rupes is produced using the traditional cold-fermentation method, which involves infusing a hydroalcoholic solution with high-quality medicinal herbs in large steel vats for at least twenty days, followed by reducing the alcohol content to 28% ABV by adding water and sugar. Maceration allows for the full extraction of the herbs' properties, particularly bay leaves, fennel, and Calabrian licorice, lending the distillate freshness, a persistent flavor, character, and palatability. This process also allows for the extraction of the bitter active ingredients that stimulate digestion and promote intestinal function (as evidenced by several scientific studies). The careful selection of herbs was entrusted to a distillery that has been honing the art of processing and blending herbs and roots for nearly a century.