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Italy's almond-scented liqueur, built on apricot kernels or almonds, sweet with a bitter edge.
Saronno, Italy
Saronno legend dates it to 1525, when an innkeeper modeling for the painter Bernardino Luini supposedly thanked him with a homemade kernel liqueur.
Apricot kernels, bitter almonds, or both macerate in spirit with sugar and spices; all of them carry benzaldehyde, the compound that reads as almond.
Marzipan, burnt sugar, and stone fruit, finishing with a faint bitterness that keeps it from turning candy.
Did you know
The name means 'little bitter one', a diminutive of amaro; several major brands, Disaronno included, contain no almonds at all.
Also known as: disaronno
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