The selection of herbs and specific ingredients to be used is the result of careful collaboration with Dr. Riccardo Di Novella, scientific director of the EcoMuseum of the Valley of Orchids and Ancient Crops of the National Park of Cilento, Vallo di Diano and Alburni.
The choice of native plants, the combination of aromas and flavours is the process we most enjoy, because this is where the magic happens.
We wanted to preserve the method of processing the ancient medical preparations, however, granting the product a higher alcohol content, so that it is enveloping and warmer. Our Amaro del Tumusso has an alcohol content of 35%, among the highest in the category.
The real plus of our liquor is the very slow production process. In contrast to most of the usual production processes, in which infusion is chosen for the extraction of substances from plants, we decided to use hydroalcoholic maceration and a period of aging not less than 60 days in Florentine earthenware amphorae.
The infusion is very fast, lasts at most a few hours; the hydroalcoholic maceration takes about a month, but allows you to extract all the substances and all the medicinal properties of the selected plants.
The aging that follows lasts at least another two months, at the end of which the product is filtered again and finally bottled.
We therefore preferred a much longer process but much more effective, for the production of our bitter. This choice, however, has led us to achieve an extraordinary result both in terms of quality, obtaining a taste-olfactory result of enormous intensity and refinement, both in terms of benefits that the bitter generates thanks to this slow process of extraction. An extraordinary result.