Amaro Mandragola 50CL

Vecchio Magazzino Dogonale means Old Customs Warehouse in Italian.

Giacomo, great-great grandfather of current owner Ivano Trombino ran a small, rural warehouse in Consenza, Calabria from the 1850’s that sold farm produce, agricultural goods and crucially, smuggled spirits. In 1871, three English sailors, tired of life at sea arrived and worked here for decades. Their names were Jefferson, Roger and Gil and these are names of some of Vecchio’s finest creations. Legend has it that the Englishmen began distilling here and a long tradition of locally produced spirits was born.  

The details of this story are lost to time, but what isn’t under dispute is the incredible quality of Vecchio’s drinks. It’s good country in Consenza with a broad range of local botanicals from sun drenched coastal plains to high altitude mountain terroir and these have enabled Vecchio to produce a fine and varied range of wonderful spirits. Our suggestion? Try them all!

Tasting Notes

•    Colour: Mahogany with strikes of green reflections.
•    Nose: Bold, concentrated, and sweet, unfolding strong aromas of fresh sage, rosemary, and cinnamon.
•    Palate: Bracingly bitter yet incredibly fresh, vigorous, and balmy. Enveloping flavours of citrus fruits, mint, and fresh sage provide an aromatic, sinus-clearing freshness. The elevated alcohol content creates a highly satisfying, tingling mouthfeel.
•    Finish: Long and tenacious with a deep bitterness balanced by a pleasant, warming aftertaste.

Description

Amaro Mandragola is a premium, natural herbal liqueur carrying a bold 45% ABV. Presented in a 50 cl bottle, this dark and intense alpine amaro expresses a decisive, commanding character. It is crafted using a meticulous selection of 15 high-quality herbs, roots, and citrus fruits, including gentian, wormwood, and dandelion. In line with ancient traditions, only eight of these botanicals are publicly revealed, bay leaf, bitter orange, mint, lemon balm, cloves, sage, rosemary, and cinnamon, maintaining the mystery and inherent vital principles of the blend.

Distilling Methods

The production process utilizes time-honoured crafting methods that intertwine tradition and innovation. The core botanicals are subjected to a skilled process of long maceration and infusion in a hydro-alcoholic solution. This careful extraction enhances the therapeutic and aromatic properties of the herbs. Through this meticulous formulation, the ensemble transcends the individual plant principles to achieve a perfect metamorphosis, rendering an exceptionally powerful digestif.

Serving Suggestions

•    Neat: Enjoyed in small sips at room temperature or slightly chilled (12–15 °C) in a tulip-shaped glass after a heavy dinner to maximize its excellent stomach-settling properties.
•    On the Rocks: Poured over a large clear ice cube with an optional twist of orange peel to temper the high proof and open up the balsamic herbal layers.
•    Warm: Gently warmed with a splash of hot water and a touch of sugar for a comforting, winter-style aromatic digestif.

Cocktail Suggestions

•    The Mandragroni: A robust twist on the classic Negroni. Combine equal parts gin, sweet vermouth, and Amaro Mandragola over ice. Stir well and garnish with a thick orange peel.
•    Mandragola Boulevardier: Substitute Bourbon or Rye whisky for gin. The deep caramel and oak notes of the whisky cut beautifully through the amaro's intense mint and sage profile.
•    The Alpine Spritz: Add 30 ml of Amaro Mandragola to a wine glass filled with ice, top with dry sparkling wine and a splash of soda water, and garnish with a fresh sprig of rosemary.

Food Matchings

Because of its intense alpine structure and elevated bitterness, Amaro Mandragola pairs exceptionally well with rich and heavy culinary flavours:

•    Savoury: Roasted or grilled game meats, such as venison or wild boar, particularly when the amaro is also incorporated into the cooking glaze. It also balances the salt and fat of mature, hard cheeses like aged Parmigiano-Reggiano or Castelmagno.
•    Sweet: Rich dark chocolate desserts, cocoa-dusted truffles, or traditional Italian tarts containing candied citrus fruits and warm spices.