Amaro Washington 70CL

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!

Ever so slightly bitter, massively orangey and totally terrific, Amaro Washington comes down way on the sweet side of the bitter-sweet nexus that makes up many of Italy’s best spirits. So much so, it’s barely an Amaro at all, more like a liqueur with a tiny trace of bitterness in the background. That’s what makes Washington so great, it doesn’t really conform to category and is all the more delicious for it. But please be cautious, this stuff is dangerous!  At 28% ABV it’s hardly hard liquor, but it’s so moreish that you’ll blast through a bottle in no time if you aren’t careful.  Caveat Emptor,

Tasting Notes

•    Appearance: Deep, inviting amber with warm mahogany highlights.
•    Aroma: An immediate and dominant wave of fresh orange zest and bright citrus. This vibrant fruit core is underpinned by a complex, sophisticated bouquet of Mediterranean aromatic herbs, soft spice, and a gentle touch of vanilla.
•    Palate: Beautifully smooth and harmoniously balanced. An initial wave of natural citrus sweetness is counteracted by a subtle yet thrilling bitterness. The texture is elegantly soft, allowing layers of grapefruit, sweet orange, and deep herbal roots to unfold.
•    Finish: Long, persistent, and remarkably clean. It leaves a lingering, reflective herbal aftertaste that balances refreshing zest with deep, earthy bitterness.

Distilling Methods

Production relies on a meticulously slow, artisanal approach. The signature ingredient is the premium Washington orange. This main infusion is created using a precise thermo-refrigerated technique held between 5°C and 10°C. Individual single infusions of bitter orange, sweet orange, lemon, and grapefruit are prepared separately. To provide the robust bitter spine, enula root and chiretta are combined with coriander. The entire preparation and marinating process takes between 11 and 12 months before the final blend is brought together.

Serving & Cocktail Suggestions

To fully appreciate its intricate flavour profile, Amaro Washington should be served either at room temperature or chilled straight from the fridge. Avoid placing the bottle in the freezer, as extreme cold mutes its elegant botanical nuances.
•    The Perfect Serve: Pour 50ml of the amaro over a large ice cube in a rocks glass, garnished simply with a fresh twist of orange or grapefruit peel.
•    Washington Spritz: For a refreshing aperitif, combine three parts Prosecco, one part Amaro Washington, and a splash of soda water over ice. Garnish with a sprig of rosemary.
•    Calabrian Manhattan: Replace standard sweet vermouth with Amaro Washington. Mix 50ml of rye whisky, 25ml of Amaro Washington, and a dash of aromatic bitters. Stir with ice and strain into a chilled coupe glass.

Food Pairings

The striking dual nature of citrus sweetness and subtle bitterness makes this liqueur highly versatile at the dining table.

•    Desserts: Pair it alongside rich desserts such as a classic Italian tiramisu, dark chocolate truffles, or a chocolate fondant. The crisp bitterness elegantly cuts through the heavy fats and sugars, cleansing the palate.
•    Savoury: It pairs wonderfully with intense, savoury components. Try serving it alongside an artisanal cheeseboard featuring mature, pungent blue cheeses, or contrast its herbal notes with salty, cured charcuterie like prosciutto and bresaola.