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Disaronno Amaretto is the world's most popular amaretto. Its name, originally "Amaretto di Saronno", was shortened to Disaronno in 2001. It was first produced as an artisanal liqueur in a workshop in the heart of Saronno, Italy using a secret recipe passed down from 1525. As Disaronno is still made in the same city, its name which means "of Saronno" remains very apt. It has been bottled in the unique rectangular bottle with its large square topper which has been associated with the product since 1942.
The word amaretto means "a little bitter" in Italian. While the recipe remains a secret, Disaronno Amaretto is made from apricot kernel oil. This is what gives the final product its signature almond flavour, even though there are no almonds used. This apricot kernel oil is mixed with burnt sugar, which gives the liqueur flavour and colour, as well as with alcohol and seventeen select herbs and fruit.
Disaronno Amaretto is a very smooth liqueur which exudes a beautiful aroma of almonds. Its slight bitterness is what makes it the perfect addition to mixed drinks. In fact, Disaronno can be found as an essential ingredient in more than 100 different cocktails. Try it neat, on the rocks, or mixed as part of a novel new drink. Pair it with fruit, to bring out its apricot roots, as well as chocolate, coffee, and nuts.
Description of Disaronno Amaretto
Colour: This drink has a dark amber brown colour.Aroma: As with most amarettos, this beverage smells primarily of almonds. However, it also has sweet sugary notes with hints of cherries and spices.Taste: On the tongue, drinkers are sure to notice this liqueur's powerful almond flavour. However, this drink is made without almonds or tree nuts! Instead, the drink gets its flavour from apricot pits, which taste similar to almonds. Finally, notes of cherries and over a dozen botanicals can be noticed by the most experienced of liqueur drinkers.
PRODUCER: According to legend, the recipe used to make this drink today was first crafted in 1525 when a young maiden gifted a bottle of her amaretto to a painter who had made her likeness into the Virgin Mary. The recipe stayed with her family, the Reinas, until the early 1900s. That's when Giovanni Reina began selling it to the public. The beverage was first called Domenico Reina Coloniali. For most of its history, it was called Amaretto di Saronno, before finally changing its name to Disaronno in 2001.
PRODUCTION DETAILS: This drink is made by using apricot pit oil for its primary flavouring. By doing this, the drink is made nut-free while still keeping nutty flavours. Next, burnt sugar is added to the mix. This provides the sweetness which is common to most flavoured liqueurs. Finally, over a dozen botanicals, including fruits and spices, are added to give this drink its one-of-a-kind flavour.
Beginning its history in 1525 as a humble gift given from one person to another, Disaronno is now a world-famous Italian liqueur which can be found as a key ingredient in over 100 cocktails. Its smooth taste and remarkable aroma make it a sure crowd pleaser.More about the Producer