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VECCHIO AMARO DEL CAPO, LOCAL FLAVOUR CAPUTRED IN LIQUOR
A product rooted in the local territory, rather than created for the market, capturing the properties of the herbs, flowers, fruit and roots of the generous land of Calabria in Southern Italy. This is the philosophy behind Vecchio Amaro del Capo - a refined alcoholic infusion perfect for providing comfort and “a sense of relief” after so many Sunday lunches. The product was born in 1965 on the inspiration of Giuseppe Caffo, President of the Distilleria Caffo based in Limbadi, province of Vibo Valentia.
At the time the market for digestive liquors allowed little room for movement, with Sambuca and Brandy taking the lion’s share. After studying the typical local herbs, Caffo chose to use those growing in one of the most beautiful places in Calabria: Capo Vaticano. Located only a few kilometres from the company’s headquarters, Capo Vaticano is a splendid bay once occupied only by herbs, fruit and flowers – today, it attracts thousands of tourists. This was the inspiration for Vecchio Amaro del Capo, a unique blend of citrus notes produced from the best Calabrian fruits and liquorice, one of the regional products which Caffo has valorised the most. In fact, liquorice has a long history in Calabria: before the advent of sugar, it used to be used to sweeten drinks and food.
The presence of local products such as bitter and sweet oranges, mandarins, camomile and juniper contribute to creating a unique and characteristic product. In addition to its medicinal properties, Vecchio Amaro del Capo is also completely natural, produced without any artificial colourings.
The producers imagined the product being used in a warm, pleasant, almost familial atmosphere; ideal for restaurants, it could also be at home in a wine bar. The flavour evokes moments of happiness with friends and family, rather than simply an after-meal digestive.
The liquor’s strong body exalts a subtle yet pronounced sweetness, which overrides the bitter flavour. The aroma is very intense, with an excellent balance between the floral and fruity notes and the slightly dominant vegetal and spicy tones. The most pronounced notes on the palate reflect this balance, demonstrating both the citrus flavour typical of this liquor, articulated in the perfume of lemon and orange zest, and the balsamic, spiced notes of ginger drinks. The aromatic aftertaste is flawless and pleasurable, with a good persistence. The unique characteristics of this digestive, or more precisely the producer’s recommendation, make it best served ice-cold (at an ideal temperature of -15° C). Appreciated in Italy just as by the jet set in Manhattan, it is present in all main international markets, and is one of the few digestives that continue to register growth today thanks to its success in conquering the public of young people and women.