The birth of Amarot is the result of the passion of two young entrepreneurs (Filippo Camedda and Antonio Salvatore) and a master distiller (Carlo Quaglia), the recipe is the recovery of a craft concept linked to the old Piedmont.
Amaròt is a bitter artisan made with herbs and chinotto. It was born in Turin, in the historic district of San Salvario and is expertly produced by the distillers of Castelnuovo Don Bosco. Explains Filippo Camedda - "We had a long-term intention to produce a bitter chinotto to sell in our local (Lanificio San Salvatore, ed) and we spent months perfecting this formula together with an expert infuser like Carlo Quaglia without whom we could have made bitter. The difficult thing was to mix the citrus on a recipe that is very similar to the Piedmontese bitter herbs. However, after almost a year of attempts, what started out as a fun pastime was then materialized in a serious business project, bitter Amarone artisanal herbal and chinotto.
The essences derived from the best citrus fruits, herbs, roots and spices are cold extracted, in order not to alter their original aroma. This is accompanied by a long maturation of the finished product that harmonizes the various elements, the insoluble plant parts are deposited and sediment allowing a slight filtration that does not take away from the liquor important aromatic tones.