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Sicily's gentle giant of amari: dark, soft, and citrus-sweet before the bitter lands.
Caltanissetta, Sicily, 1868
The Benedictine monks of the Abbazia Santo Spirito gave their herbal recipe to benefactor Salvatore Averna, whose family began producing it commercially in 1868.
Mediterranean herbs, roots, and citrus rind macerate in a base spirit; pomegranate and essential oils of bitter orange and lemon join before sweetening, and the full bill stays secret.
Cola, dried orange, and licorice with a rounded caramel sweetness; the bitterness arrives late and stays polite.
Did you know
Bartenders treat it as a vermouth understudy as much as a digestivo; the Black Manhattan simply swaps sweet vermouth for Averna.
Also known as: averna, averna amaro
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