This amaro is named for my grandmother, Lena Pianta. She loved southern Italian spirits and we think this one would’ve made her bar cart. A blend of 13 botanicals including gentian, rhubarb root, fennel seed, and sweet and bitter orange rest for 3 weeks in non-GMO neutral grain spirit. The mixture is proofed down to 40% abv and barrel aged in used whiskey barrels for a minimum of 3 months. When we feel it’s ready to go, we filter from the barrels and sweeten with organic cane sugar as well as organic caramel color. We add further fresh orange peel and let that sit another several days. It’s strained again and bottled. We love it on the rocks with an orange peel but it shines in a Paper Plane cocktail.
The liquors are crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he worked for 14 years at restaurants around the world. He grew up in an Italian family in Los Angeles and was strongly influenced as a child by his Italian mother and grandparents for whom the Fernet (Pianta) and Amaro (Gorini) are named.