Nepeta
Nepeta is a very young Sicilian production reality that has launched on the market an artisan amaro that is achieving great success among enthusiasts of the type. It was founded by three friends Federico Tanasi, Andrea Giudice, and Francesco Palermo, united by the desire to encapsulate in a bottle the flavors of Sicily. It takes its name from the main ingredient used, the wild mint nepitella from the Iblei Highlands, which, in combination with other ingredients of strict territorial specificity, is able to narrate the magic of a territory long renowned for the exuberant aromaticity of its raw materials.
The Amaro Nepeta is produced by infusing alcohol and sugar with nepitella, Siracusa IGP lemon, and bitter herbs from the Iblei territory from organic cultivation, using spring waters from Etna. Many of these aromatic herbs grow spontaneously and are harvested in a land of white and limestone rocks that borders a small stream. The freshness of the wild mint, combinedwith the essential oils of lemon and natural herbs manages to express a whirlwind of sensations that brings to mind the abundance of an extraordinarily heterogeneous territory, crossed by mountains, washed by the sea, and bathed in sunlight.
The modern rediscovery of artisan and territorial liqueurs has contributed to the rapid success of Amaro Nepeta, which has been appreciated right from the start for the excellent and pleasant balance it demonstrates during tasting. The moderate amount of sugar used and the genuineness of the raw materials ensure that this liqueur can be enjoyed with great pleasure. The recommendation is to serve it chilled at the end of a meal, to benefit from its digestive properties, or to use it in the preparation of unusual and original cocktails.
Nepeta is a very young Sicilian production reality that has launched on the market an artisan amaro that is achieving great success among enthusiasts of the type. It was founded by three friends Federico Tanasi, Andrea Giudice, and Francesco Palermo, united by the desire to encapsulate in a bottle the flavors of Sicily. It takes its name from the main ingredient used, the wild mint nepitella from the Iblei Highlands, which, in combination with other ingredients of strict territorial specificity, is able to narrate the magic of a territory long renowned for the exuberant aromaticity of its raw materials.
The Amaro Nepeta is produced by infusing alcohol and sugar with nepitella, Siracusa IGP lemon, and bitter herbs from the Iblei territory from organic cultivation, using spring waters from Etna. Many of these aromatic herbs grow spontaneously and are harvested in a land of white and limestone rocks that borders a small stream. The freshness of the wild mint, combinedwith the essential oils of lemon and natural herbs manages to express a whirlwind of sensations that brings to mind the abundance of an extraordinarily heterogeneous territory, crossed by mountains, washed by the sea, and bathed in sunlight.
The modern rediscovery of artisan and territorial liqueurs has contributed to the rapid success of Amaro Nepeta, which has been appreciated right from the start for the excellent and pleasant balance it demonstrates during tasting. The moderate amount of sugar used and the genuineness of the raw materials ensure that this liqueur can be enjoyed with great pleasure. The recommendation is to serve it chilled at the end of a meal, to benefit from its digestive properties, or to use it in the preparation of unusual and original cocktails.
