Amaro 'Elixir Extra Amaricante' Medichina

Amaro Medichina 'Elixir Extra Amaricante' is a liqueur with an irresistible bitter taste whose production revolves around cinchona, a medicinal plant native to the Andes that is widely used in the liqueur industry. The history of this plant is linked to the legend of Ana de Osorio, Countess of Chincòn - hence the scientific name Chinchona officinalis- who in 1638 fell seriously ill with fever and was cured by the indigenous Peruvians only thanks to the bark of the cinchona tree. Its therapeutic use then became widespread in Europe, with the active ingredients being extracted by maceration in a hydro-alcoholic solution. In the course of the 19th century, cinchona also began to be used for hedonistic purposes, finding wide use in the preparation of liqueurs. The impirgo of cinchona is then the basis of the recipe for two Italian aromatised wines that have become iconic: Vermouth and Barolo Chinato.

Medichina Amaro 'Elixir Extra Amaricante' is produced byinfusing no less than 26 botanicals in alcohol, including red cinchona, yellow cinchona, sweet orange peel and bitter orange peel. The bitter taste of the ingredients is then balanced by the addition of sugar, which is essential for the taste harmony of the liqueur. Before final bottling, the precious liquid is left to rest for 2 months in steel tanks, allowing the taste to harmonise definitively.

Amaro 'Elixir Extra Amaricante' Medichina presents itself with a dark amber hue. Heady balsamic and citrus scents emerge on the nose, recalling the cinchona and orange peel used in the preparation. The taste is fresh and very intense, pleasantly bitter and pungent, with a pleasant balsamic trail accompanying the long finish.