Campari Amari Range

Campari’s Amari portfolio includes three of the finest names; Averna, Cynar, and Braulio. The exceptional Amari portfolio by Campari focuses on the warm and bonding habits made by enjoying an Amaro, whether you’re a newcomer to the category or a long time fan.

Italian Amari is a class of bitter liqueurs that are traditionally served after a meal. Greeks and Romans were the first to attempt to aid digestion using aromatic herbs and seeds steeped in liquid. Amari typically contain herbs and spices that are believed to facilitate digestion and have stomachsettling properties. The word Amari (plural) refers to the Italian word for bitter, Amaro.

CONSUMING AMARI

Amari can be consumed around the table, directly after a meal, either at home or when out at venues. They are also commonly taken throughout the evening, whether it’s at a friend or family’s house or at a bar or restaurant.

Averna is the point of reference for the Amari category. Known for its ‘Sicilian Vibrancy’, Averna is an authentic Italian after dinner liqueur, created according to a closely guarded secret recipe that originates in the Benedictine abbey of Caltanissetta, Sicily in 1868. It is made using all natural ingredients, giving it a smooth, rich, full-bodied taste accompanied by a delicate citrus fragrance. Averna is produced by combining herbs, roots and natural spices with perfumes and fragrances of Sicilian citrus.

All ingredients, including essential oils from lemon and orange peels, pomegranate, herbs, and fruits are carefully mixed and infused with pure alcohol. After a lengthy infusion period, the liquid is mixed with water to bring it to the correct alcohol content. It is then filtered with additional natural ingredients, such as sugar, alcohol, and water. The liquid is then left inside vats in the cellar until all ingredients are thoroughly blended. Amaro Averna is then ready to be bottled and enjoyed worldwide.

AVERNA

TASTING NOTES

Averna has a citrus aroma with scents of Mediterranean herbs such as myrtle, juniper, rosemary, sage and aromatic resins. It comes through with orange hints on the palate, balanced with licorice, herbs and a velvety well-rounded texture. This is finished with a softly bitter and smooth aftertaste.

The perfect serve for Averna is neat or over ice.

BRAULIO

Braulio is one of Italy’s most illustrious Amari with a unique and delicate profile. Created in Bromio in 1875, Braulio captures the distinct aromas and flavours of the Valtellina valley in northern Italy. The name Braulio is taken from Mount Braulio that overlooks Valtellina valley. Braulio is all natural and rested in Slavonian oak barrels. The mountain is known for its aromatic herbs, roots, and berries that grow on its slopes. Braulio is still produced with the same care and passion as when it was first crafted.

Braulio is an exceptional blend of herbs, roots, and berries and made from all natural ingredients. The recipe of Braulio has been handed down over 140 years, keeping it a closely guarded secret. A secret number of herb combinations are used in the production of Braulio, however, only four are known: gentian, juniper, wormwood, and yarrow.

Herbs, plants, roots and berries are carefully cleaned and dried before being broken down and milled, in a similar fashion to what ancient pharmacists used to do. Once the milled herbs and plants have been combined, the ingredients are left to infuse in hydro-alcoholic solution for 30 days. During this time, the aromas and active ingredients of the plants are extracted. The mixture needs time to infuse so the individual scents can amalgamate and come together as one.

Once extraction has taken place, the liquid is filtered, diluted, and mixed with sugar to give the liqueur a more delicate taste, and reduce the alcohol. Once each stage of the production process is complete, the amaro is transferred to rest in Slavonian oak barrels. This allows the natural aromas time to breathe and marry together.

TASTING NOTES

Braulio has notes of wood and roots from which gentian root stands out. The flavour is rounded out with refreshing fragrances of juniper and aromatic herbs and wormwood on the finish. This amaro has a robust and intense taste of essential oils followed by notes of wood and roots, ending with a pleasant bitterness on the palate. Braulio has a full-bodied and persistent aftertaste with delicate bitter notes of gentian root and wormwood. This is followed by a full-bodied and persistent aftertaste with delicate bitter notes.

Braulio is the perfect way to finish a meal or ideal for sipping in a relaxing moment with friends. It is traditionally taken straight but can also be enjoyed over ice.

CYNAR

Cynar is an amaro produced from natural substances present in artichoke, including ‘cynarine’. Cynar is made using a two-stage process. Firstly, aromatic herbs are mixed according to the recipe and loaded with a suitably defined amount of mildly alcoholic mixture, into a battery of specially designed macerators. Once maceration is complete, the extract is collected in decanter tanks. Following the maceration, the infusion is transferred to the blending area to create Cynar. The blending stage sees the products including water, alcohol, Cynar infusion and sugar before being mixed and filtered for bottling.

The secret recipe of Cynar has remained the same since it was first created in 1952. The infusion of 13 herbs and plants, including artichoke leaves, in a mildly alcoholic mixture. It has a refreshing and herbal bittersweet flavour, and is ideal for a pre or postdinner drink, and a favourite of bartenders when creating pungent and original drinks.

TASTING NOTES

Cyna’s herbal nose is rounded out with bittersweet notes. The liquid carries herbal notes, including artichoke, along with hints of dried fruit and a caramel smoothness. It finishes with a pleasantly persistent woody and caramel bitter taste.

Cyan can be consumed in a signature long drink, neat, or in cocktail creations, whether original or classic cocktail reinterpretations.