Wine guides

Amaro del Cansiglio, typical liqueur of Veneto

amaro del cansiglio
Written by EFW Staff

Amaro del Cansiglio, taste of forest

Let’s continue our tour among the liqueurs and spirits typical of the Veneto tradition; after Fragolino, Maraschino, Grappa and Prugna it is the moment to discover a liqueur with an ancient history, rooted in one of the most beautiful corners of Veneto. Amaro del Cansiglio was born in the plain with the same name and has in it all the perfumes and the aromas of the forest.

18 ingredients among berries and herbs coming from the famous “oar” forest of the Republic of Venice, with humid and fresh notes typical of the Cansiglio forest situated close to the East Alps, in the middle of the provinces of Belluno, Treviso and Pordenone.


Notes of forest and mountain

A long-lasting and deep aroma, a round, rich and refreshing taste thanks to the natural ingredients coming from the forest. Amaro del Cansiglio is neither produced with food colouring nor artificial sugar-coat, its brown colour is given by berries and herbs, responsible also of the typical fragrant and clean aroma. It is mainly produced in the provinces of Treviso and Belluno but it is well appreciated in all the region.

Production of the liqueur

To produce Amaro del Cansiglio, 18 berries and herbs have to macerate in alcohol and water inside glass tanks where the herbs are leave to infuse for 3-4 weeks. After this period of time, the mix is distilled with copper or steel stills and finally it is sweetened, diluted with more water and alcohol and naturally coloured throughout the infusion of herbs that are removed before the bottling phase.

There isn’t an ageing phase, but if you want to make your Amaro del Cansiglo unique you can age it for a couple of months in durmast or cherry wood barrels.

How to taste Amaro del Cansiglio in the best way

You can find for sale a version of Amaro del Cansiglio with a contained alcoholic volume, around 25° and that make it perfect to pair at the end of the meal both pure and cold with ice in summer given its fresh flavours of herbs and forest. You can use it also to create peculiar and aromatic cocktails.

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EFW Staff