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The recipe

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PREPARATION

All the botanicals of Amaro Rubino -flowers, leaves, fruits, and roots- are first checked to avoid the presence of any foreign substance; they are then roughly minced and re-mashed.

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INFUSION

The herbs are steeped in a 55 ABV mixture where the alcohol blends and plays with them. The ingredients infuse for weeks until they secure their new alchemic bonds.

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PRESSING

A first pressing of the herbs in infusion is carried out, which consists in squeezing them so as not to lose anything of their aromatic and beneficial properties. A solution based on pure water and liquorice extract is then prepared and added to the rest. The preparation rests for a few more days, then it is brought to the final alcohol content of 25 ABV percentage, through the addition of water and cane sugar. At this stage, honey is also mixed cold.

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FILTRATION

Two more ingredients are finally added to the liquor to give a spicier and more citrusy nuance. Filtration takes places one week later, to make it clearer and grant its distinguishing amber color. Amaro Rubino is now ready for the bottle, where it will rest a little longer before reaching your glass.

WHAT ARE ITS CHARACTERISTICS?