One of the most distinctive elements of the recipe is the juniper distillate, prepared by hand in this copper still, obtained by distilling an infusion of juniper berries left to macerate for around twelve hours. This step takes place directly in the distillery and helps build the aromatic backbone of the product.

To this is added a selection of botanical tinctures, led by thyme and rosemary alongside savory, rue, glasswort and lavender. Each botanical is processed separately to preserve its character and to build, step by step, a deep and harmonious aromatic profile.

The inspiration comes from the scents of the Mediterranean scrub, from those aromatic sensations found between the stone and the wind of the Carso. The botanicals used are not meant to indicate a specific geographical origin, but to evoke the atmosphere and the scents of the Mediterranean landscape that inspires this amaro.

This is why we like to call Amaro del Carso a panoramic amaro.
Like the moment the view opens from the plateau towards the sea and the horizon. To echo that sensation, a small amount of sea water gives the amaro a light mineral savouriness that completes its aromatic profile.

Its smoothness and elegance do not come from an excess of sugar — the content is deliberately below the industry average — but from the balance of the botanicals and the quality of the raw materials.

The result is a contemporary, complex amaro, able to capture the character of a landscape in a glass.