Amaro Averna

, Sicily Salvatore Averna was born in 1802 into a family of drapers. Growing up in Caltanissetta, he became one of the most active members of the community, a justice of the peace and benefactor of the Abbey of the Holy Spirit. Here, following an ancient tradition born in the fortified Benedictine abbeys and spread to Europe through the Cluniac and Cistercian monasteries, the monks produced an elixir of herbs that was pleasant despite being "bitter", and was popularly thought to possess tonic and therapeutic properties. In 1859, as a token of gratitude, fray Girolamo, prior de la Abadía de Santo Spirito gave Salvatore the recipe for the infusion. In 1868 he began producing Averna for guests at his home. In 2014, the Campari Group acquired 100% of Fratelli Averna. The transaction was worth €103,750,000, made up of a price of €98 million and a net financial debt of €5.75 million. ==Overview==

The herbs, roots and citrus rinds are allowed to soak in the base liquor before caramel is added. Averna is sweet, thick and has a gentle herbal bitterness. It is 29% alc/volume (formerly 32%) and it is bottled in Italy. Averna is a classic digestif, often served on the rocks or neat. It also is an ingredient in some cocktails. Traditional herbal medicine was cultivated in the monastery, so according to the manufacturer, the use of Mediterranean herbs is typical for the recipe. Herbs, roots and spices as well as pomegranates and essential oils from bitter oranges and lemons are collected, mixed and crushed. In the subsequent maceration, the ingredients are doused with pure alcohol and give off their aromas and flavors to it. If the intensity of taste and smell is right, the mixture is reduced to drinking strength and bottled. According to the manufacturer, the recipe has not changed since 1868. ==See also==