Amaro Lucano
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| Type | Liqueur |
|---|---|
| Manufacturer | Amaro Lucano S.p.A. |
| Country of origin | Pisticci, Italy |
| Introduced | 1894 |
| Alcohol by volume | 28.0% |
| Proof (US) | 56 Proof |
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.
It was originally created in 1894 by Pasquale Vena, a pastry chef who blended more than 30 herbs. 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, 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..
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..
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.
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 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 mixture undergoes Hot pressing to obtain an infusion.
Once the infusion is ready, the family secret ingredient is added to obtain the extract.
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.
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