Herbal Liqueurs: Amaro y Arroyo

Continuing our discovery of Amaro herbal liqueurs, we recently purchased the Amaro y Arroyo from Copper Fox Distillery.  This is one of Virginia's oldest distilleries with locations in two important regions in the Commonwealth. Their original Sperryville home is located in the foothills of the Blue Ridge Mountains just below the Panorama entrance to Skyline Drive and Shenandoah National Park. Their newer second home is located minutes from Colonial Williamsburg. 

The herbal liqueur is bittersweet and crafted using 25 different botanicals that are macerated in a bourbon mash spirit (produced with 100% Virginia grain), and aged in used Virginia bourbon barrels for a few months. The Amaro is then finished in used Virginia wine barrels infused with chestnut wood, local honey, agave, and cane sugar.

The cherry color masks a plethora of flavors: orange, honey, cinnamon, herbs. The finish is pleasantly lasting with a complex and bittersweet backbone.

Herbal Liqueurs: Zwack Unicum Szilva

In 1790, Habsburg ruler Joseph II had a bout of indigestion, and asked Dr. József Zwack, royal physician to the Imperial Court, for a remedy. Dr. Zwack offered the Holy Roman Emperor a sip of an herbal digestive and which Joseph II responded, "Das ist ein Unikum!" ("This is unique!")

Fifty years after this encounter with Joseph II, József Zwack founded the J Zwack & Co., and the first herb liqueur made under the name “Unicum” and using the same recipe occurred on May 22, 1883. The round bottle contained the recognizable red circle and gold cross on its belly implying its medicinal value.  As demand increased son Lajos moved the distillery to its present location in 1892. By 1926, Zwack Lajos’s sons, Béla Zwack and János Zwack had both joined the Company. 

During WWII, Budapest was one of the most bombed cities in Europe, and the distillery was completely destroyed. After the war, during which the family lived in a cellar with two unexploded bombs over their heads, János and Béla, completely rebuilt the factory using the most modern technology available at the time. When, in 1948, the firm was finally ready to resume production at pre-war levels, the newly instated Communist government confiscated everything the family possessed with no compensation and "the world as I knew it", to quote Péter Zwack, János's son, "came to an end". János fled to the West with the Unicum recipe in his breast pocket, having bribed the Russian drivers to take him across the border. Béla chose to remain in Hungary and was deported, together with thousands of other "class enemies", to eke out an existence on the Great Hungarian Plain. Péter Zwack took a train to the Yugoslav border and then walked his way to Trieste where, with an overwhelming surge of joy and relief, he saw the British fleet at anchor in the bay.

When János Zwack arrived in the United States he discovered that the Communist State-run company was still exporting products to the USA under the Zwack name. He filed a court case against the importers and the government to retain the right to his family trademarks. In the end, he succeeded: in a precedent-setting ruling the State-run company was no longer allowed to use the name Unicum or Zwack in the West. 

In 1988, Péter Zwack returned to Hungary and then, together with his partner, Emil Underberg of the German spirits dynasty, formed Péter Zwack und Consorten AG and later they entered into a joint venture with the State-run distillery. Four years later they founded Zwack Unicum Plc. after submitting a successful bid during the privatization process and were thus able to buy back the enterprise from the State.  

I recently received Zwack Unicum Szilva as a gift along with the traditional Zwack Unicum. It's nice to do a comparative tasting. The Unicum Plum is made from the distillation and maceration of over 40 herbs and spices -- just like the traditional Unicum. Then dried plums are matured with the Unicom in used oak barrels.  The result is a milder liqueur than the traditional, slightly sweeter and savory, and with an easier, but lasting, finish. Excellent.

Herbal Liqueurs: Amaro Montenegro 1885

We are sticking with Amaro in our Herbal Liqueur series with the Amaro Montenegro 1885. As the name suggests, this liqueur was launched in 1885 by Stanislao Cobianchi in Bologne, Italy.  Cobianchi was born in Bologne in 1862 and soon traded in his clerical robes and traveled the world tasting dozens of botanicals. Upon returning home to Bologne he experimented for four years with various recipes and when satisfied established the Cobianchi Stanislao Steam Distillery in 1885 and produced the Elisir Lungavita. Eleven years later, the future King of Italy, Prince Vittorio Emanuele III, married Princess Elena of Montenegro and this event inspired Cobianchi to change the name to Amaro Montenegro. For all intents, King Victor Emmanuel III and Queen Elena were the last monarchs in Italy with the country voting to establish a Republic in 1946.

The Amaro Montenegro is produced using 40 botanicals, including spices, dried fruits, roots, seeds, bark, citrus peels, flowers, and species of wood sourced from around the world. Of these 40 botanicals, only 13 are publicly known and are categorized into 3 different aroma profiles: citrus, spice, and herbal.  After the botanicals are boiled, macerated, and distilled, 12 unique essences remain. These essences then undergo a delicate blending process performed by the Master Herbalist to create the six notes of Amaro Montenegro: bitter & herbaceous, spicy & floral, sweet & roasted, fresh & balsamic, fruity & vegetal, and warm & tropical. There is also a final step called the Premio. This involves the micro-distillation of 5 secret botanicals that is so potent that for every 15,000 liters of Amaro Montenegro, only one liter of Premio is used. Cobianchi wanted to create a unique bottle for this elixir and hand-drew the outline for this iconic bottle.

This is a very pleasant and easy sipping amaro. On the nose expect oranges and baking spices which continue into the core flavor. The lasting finish includes limes and interestingly, cucumbers, for a very pleasant and easy elixir. Amaro Montenegro suggests several cocktails so we mixed the following:

Monte Mulled (because it's the season)
Warm up equal parts Montenegro, brandy, unfiltered apple juice, and one teaspoon of honey in a heated saucepan. Heat until steaming, then ladle into a glass mug, and garnish with a cinnamon stick.

Monte & Mezcal (because I love Mezcal)
Fill a rocks glass with ice and pour equal parts Montenegro and mezcal into the glass. Very simple.

Herbal Liqueurs: Amaro Nonino Quintessentia®

Amaro translates to “bitter” in Italian, but the category of bittersweet herbaceous liqueurs is far from one-note. It spans a range of flavors and styles, from light and citrusy Aperol to bracing and minty Fernet-Branca, not to mention countless artisanal brands you may have never heard of. An amaro is a bittersweet herbal liqueur that is made by infusing an alcoholic base, such as a neutral spirit, grape brandy, or wine, with botanical ingredients that include herbs, citrus peels, roots, spices, and flowers; the exact recipes are often closely held secrets. The resulting liquid is sweetened and then aged. Amari (the plural of amaro) can be produced anywhere, but they’re a cornerstone of Italian culture. Monasteries started making bittersweet liqueurs as far back as the 13th century, touting their healing properties and digestive benefits, and in the 1800s Italian producers such as Averna and Ramazzotti took amari to the masses. Today, amari are most often sipped as pre-dinner aperitivi to whet the appetite or post-dinner digestive to aid in digestion. -- Audrey Morgan, Liquor.com

We are staying within the Herbal Liqueurs category and moving to the Italian specialty: Amaro. And the gold standard starts with the Amaro Nonino Quintessentia®.

The Grappa Nonino Distillery was founded in 1897 by Orazio Nonino in the Friuli region of Italy and has run through six generations as Benito and Giannola passed control over to their three daughters Cristina, Antonella, and Elisabetta (the 5th generation).  And the 6th generation has already made an impact with Cristina's daughter Francesca taking a role in the family operations.

In 1933, Antonio Nonino (the third generation) starts producing Nonino liqueurs like the Amaro Carnia, an infusion of herbs from the mountains of Friuli, using the grappa as the base. In 1940, "Silvia Nonino – Antonio’s wife and an excellent cook – left a widower and becomes the first woman to manage a distillery; her great knowledge of botanicals leads her to create the 'Aperitivo Bianco Nonino', a drink for the pleasure of the palate and the spirit. It is the first time that in the distillery they experience the female touch in the art of liqueurs and distillation. Silvia will be the first of a long series of Nonino woman distillers". During her tenure Silvia also enriches the recipe of the Amaro Carnia, with selected botanicals, to create a more complex amaro:  Amaro del Friuli.

In 1973, Benito (4th generation) and Giannola Nonino started a worldwide distilling trend by introducing the very first single variety grappa -- Nonino Monovitigno, made from Picolit - an indigenous grape from the Nonino distillery's home region of Friuli Venezia Giulia. The concept was revolutionary because suppliers traditionally combined the pomace (the post-pressed pulpy matter of grape skins, flesh, seeds, and stems) for all grape varieties into the same bins. The combined pomace was usually then fermented and distilled into grappa. And most winemakers were reluctant to change this process until Giannola recruited the wives to separate the varieties in exchange for higher payments.

In 1992, the distillery replaced grappa in the recipe of the family amaro with ÙE® Grape distillate aged for a minimum of 12 months in barriques and small casks. This grape distillate was created by Giannola and Benito in 1984 using a discontinuous distillation* process in copper steam stills. This amaro was also rebranded as Amaro Nonino Quintessentia®. The ancient family recipe still uses herbs from the mountains of Friuli and the grape distillate is usually a blend of Ribolla Gialla, Moscato, and Malvasia grape pomace. The Quintessentia® is packaged in an old pharmacy bottle at 70 proof. 

This is a lighter-bodied and friendly liqueur showing citrus and forest herbs. Our bartender friends love its suitability in cocktails like the Paper Plane. Cheers.

The Paper Plane
3/4 ounce bourbon
3/4 ounce Aperol
3/4 ounce Amaro Nonino Quintessentia
3/4 ounce lemon juice, freshly squeezed

* Discontinuous distillation means that at the end of each "batch", or distillation cycle, the distilled grape pomace is unloaded from the cauldrons and replaced with other fresh grape pomace ready to be distilled. Therefore, between each cycle of distillation, it is necessary to stop the process to allow loading and unloading. The "discontinuous" method represents the historic and artisan system to produce Grappa and is not to be confused with the industrial "continuous" method.

Herbal Liqueurs: Badel Pelinkovac

Badel Pelinkovac Gorki is the oldest and most famous Croatian herbal liqueur that was first crafted by Franjo Pokorny in 1871 at the Zagreb Liquor Factory in Zagreb. This factory had been founded eleven years earlier (hence Badel 1862) and Pokorny had purchased it to expand his production of liqueurs and Sljivovica. Pokorny was such a tenacious salesman, that he was able to expand sales throughout Europe - particularly to the Hapsburgs in Vienna and the French Imperial court of Napoleon III - the nephew of Napoleon I and the last French monarch. 

In 1886, the Zagreb Liquor Factory expanded and added the Patria distillery to its company. Patria was making fine liqueurs and its most famous Patria Medicinal Brandy which was sold in pharmacies and is known today as Badel Brandy. In 1947, after World War II, three distilleries combined to form the  Zagreb factory of Liqueurs and Wines. These were Pokorny's Zagreb Liquor Factory and Patria distilleries and the A. A Baker & Co. Two years after this the Arko factory (a family operation that originally opened in 1861 and produced sparkling wines, brandy, and liqueurs) is added to the conglomerate. In 1950, the factory was renamed Marijan Badel. In 1991, with more mergers, a new company is formed: Badel 1862.

Badel Pelinkovac is produced according to a traditional maceration method where selected curative herbs from the Velebit mountain, with the dominant herb Pelin (lat. Artemisia Absinthium or in English Wormwood), are soaked in high-quality grain alcohol and then left to age in wooden barrels for several weeks. A percentage of the produced macerate is then distilled in copper pot stills and finally, the distillate and the macerate are blended into Badel Pelinkovac. In fact, as we learned from master blender Vesna Jurak in the video below, Badel 1862 employs the 3rd oldest pot still in the world. The final alcohol content ranges from 28% to 35% by volume.

The spirit starts with a savory pine tar and mint aroma, is slightly bitter, and then transitions to the sweeter side. It's minty throughout with some orange rind and a lengthy finale.

Herbal Liqueurs: Zwack Unicum

In 1790, Habsburg ruler Joseph II had a bout of indigestion, and asked Dr. József Zwack, royal physician to the Imperial Court, for a remedy. Dr. Zwack offered the Holy Roman Emperor a sip of an herbal digestive and which Joseph II responded, "Das ist ein Unikum!" ("This is unique!")

I've had my share of indigestion over the years and instead of popping Gaviscon like candy or taking Omeprazole, I've decided to look at herbal remedies - and specifically - herbal liqueurs as a digestive. And there's no better place to start than Hungarian Unicom from a bottle purchased in 2001.  

Fifty years after this encounter with Joseph II, József Zwack founded the J Zwack & Co., and the first herb liqueur made under the name “Unicum” and using the same recipe occurred on May 22, 1883. The round bottle contained the recognizable red circle and gold cross on its belly implying its medicinal value.  As demand increased son Lajos moved the distillery to its present location in 1892. By 1926, Zwack Lajos’s sons, Béla Zwack and János Zwack had both joined the Company. 

During WWII, Budapest was one of the most bombed cities in Europe, and the distillery was completely destroyed. After the war, during which the family lived in a cellar with two unexploded bombs over their heads, János and Béla, completely rebuilt the factory using the most modern technology available at the time. When, in 1948, the firm was finally ready to resume production at pre-war levels, the newly instated Communist government confiscated everything the family possessed with no compensation and "the world as I knew it", to quote Péter Zwack, János's son, "came to an end". János fled to the West with the Unicum recipe in his breast pocket, having bribed the Russian drivers to take him across the border. Béla chose to remain in Hungary and was deported, together with thousands of other "class enemies", to eke out an existence on the Great Hungarian Plain. Péter Zwack took a train to the Yugoslav border and then walked his way to Trieste where, with an overwhelming surge of joy and relief, he saw the British fleet at anchor in the bay.

When János Zwack arrived in the United States he discovered that the Communist State-run company was still exporting products to the USA under the Zwack name. He filed a court case against the importers and the government to retain the right to his family trademarks. In the end, he succeeded: in a precedent-setting ruling the State-run company was no longer allowed to use the name Unicum or Zwack in the West. 

In 1988, Péter Zwack returned to Hungary and then, together with his partner, Emil Underberg of the German spirits dynasty, formed Péter Zwack und Consorten AG and later they entered into a joint venture with the State-run distillery. Four years later they founded Zwack Unicum Plc. after submitting a successful bid during the privatization process and were thus able to buy back the enterprise from the State.  Obviously, my bottle was produced during the Communist management of the distillery.

Unicum is still produced using the same recipe as in 1790 which features over forty herbs. The majority of these herbs and spices come from the Carpathian basin, but ingredients are also imported from Morocco, China, India, Sri Lanka, Indonesia, Nigeria, the Americas, and Australia. The herbs are measured by hand to this day, while some special ingredients, known as the "heart” of Unicum, are personally weighed out by a family member, currently by Péter Zwack’s widow, Anne Marshall Zwack.

In order to produce Unicum, half the herbs are macerated and the others are distilled and sometimes the same herb is both macerated and distilled. During maceration, the herbs are immersed in corn alcohol, a process that provides an intensive, rich flavor, The macerated and distilled herbs are then blended together in a traditional wooden vat. The spirit is then aged in oak casks, just like the 1790 version, and today the distillery employs 500 oak casks located in cellars under the Soroksári Road distillery

And Unicom is complex. I got citrus, sweet orange rind, and pine notes on the nose. The palate is bitter, then turns a little sweet with licorice, ginger, and lemongrass notes. The finish is long, Very long. So far, no need for Gaviscon. Cheers.