Sicilian artisan liqueurs and bitters

Sicilian liqueurs online

Sicilian artisan liqueurs and typical bitters, produced in the Palermo area with the tradition and experience gained over time and the use of natural ingredients such as aromatic herbs, for the bitters, fruit for the liqueurs, and a wise and patient fermentation. The use of herbs and typical fruit, in Sicily, is an ancient tradition, handed down for generations and whose results are extremely pleasant for the palate, and in the case of ingredients such as bay leaf, mint, ginger, grown on site, even healthy. Known are, in fact, the digestive and soothing properties of laurel, mint, or in the case of ginger, even antibiotics.

Typical Sicilian bitter

Not only typical liqueurs, in Sicily, but also bitters of native aromatic herbs have been produced for centuries, in some cases with recipes created by monks who study local natural plants, handed down and in some cases improved over time thanks to targeted interventions by cooks or attempts family members which later turned out to be of excellent quality. Let's talk about bitter laurel and ginger, orange, fennel and mint. Of the wild fennel, which in Sicily is present in a large part of the green maquis of the region, especially in the Palermo area, we can praise its marked digestive, antioxidant and soothing properties also for kidney stones. It also seems that wild fennel is indicated to increase the milky flow of pregnant women.

What is the difference between bitter and liqueur?

The difference between an amaro and a liqueur is essentially to be found in the quantity and in some cases, in the type of sugar used. For both, the processing begins with the infusion of the ingredients in an alcoholic solution, generally pure alcohol, for a variable time between a couple of weeks and a few months. The next step is the addition of sugar or a sweetening substance to the infusion obtained, which is extremely bitter even for the sweetest fruit. In the case of bitters, generally no more than 2% sugar is used, while for liqueurs up to 25/30%. In the case of our amaro, caramelized sugar is used which is more stable and less sweet than pure sugar, and with a slightly more bitter aftertaste than sugar, which, although sweetening, strengthens its bitter characteristic, however, by sweetening it.