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AMARO AVERNA

Amaro Averna was first made by Benedictine monks of the San Spirito Abbey, Italy, who in 1868, passed the recipe to Salvatore Averna, a benefactor of the monastery. A maceration of spirit and botanicals, this is a wonderful digestif with notes of cola, bitter orange and rosemary. Averna is often served chilled, as an after dinner tdigestivo, but also makes for an excellent BlackManhattan or Shakerato.

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