About Sirene:

The Liquori delle Sirene are a collection of bitters and liqueurs made by the lovely Elisa Carta, a trained sommelier and olive oil taster, and a passionate herbalist. All of her products were born on Lake Garda, and were inspired by its gardens, colors, sunsets, and aromas. Many of the botanicals come from here. The name Sirene is a tribute to one of the most beautiful bays in the lake, Baia delle Sirene (Bay of the Sirens), and its story. Liquori delle Sirene are the fruit of a long and passionate research, and the reworking of old family recipes for Italian liqueurs and elixirs. No chemicals or artificial coloring are used in any of Elisa’s products.

Elisa makes her liqueurs near Lake Garda, using recipes handed down to her that have been in her family for generations. They are artisanal creations made from herbs, flowers, roots and fruit; botanical ingredients that are infused singly in alcohol, then combined to give complex, distinctive aroma and flavor. Most of the botanicals she uses come from around the lake with the exception of some from the Far East that do not grow in Italy but have been traditionally used in Italian liqueurs for centuries, such as Chinese Rhubarb Root. Mount Baldo, on the Verona side of Lake Garda, has been called ‘Hortus Europae,’ the garden of Europe, for its environment and its richness of flora and fauna, and Elisa has made a detailed study of the herbs of this ecosystem. Many of the local botanicals were no longer grown here until just a decade or so ago as much of the population left for big cities and higher wages after the World Wars. A group of young Mount Baldo residents, disenchanted with city life, are staying in the region and have banded together to resurrect the botanical industry that the region was previously famous for. They have replanted fields, are farming organically, hand harvesting, and using proper cutting and drying techniques. The local economy has responded enthusiastically and Elisa is sourcing some of her herbs from them to make her range of bitters and liqueurs. 

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Spirits:

Bitter

A bittersweet aperitivo liqueur made from 23 botanicals, most of them grown near Lake Garda and around the historic city of Verona; others cultivated and shipped from the south of Italy and some, like Chinese rhubarb root, from around the world. Botanicals include olive and lemon tree leaves, linden and acacia flowers, wild rose berries, sweet and bitter orange, absinthe, gentian and ginger. All infusions are done individually, blended according to Elisa’s recipe and then rested for a short time in small oak cask. A light filtration is performed with paper filter to preserve color and aroma. No chemicals or artificial coloring are used.

Though the category is dominated by more traditional red bitters, Sirene is characterized by a beautiful golden-auburn hue. The flavor is soft and warming but not overly sweet. The floral and herbal botanicals play off of each other and the kina and gentian surface on the finish, which is long and balanced with notes of salted caramel and vanilla. 

Sirene Bitter is wildly versatile and works in a wide variety of different cocktails.  Some people enjoy using it as you would the traditional red variety: on the rocks with soda as an aperitivo; in a Negroni or Boulevardier; or it can also be enjoyed as you would an amaro, at the end of a meal as a traditional Italian digestivo. Other good pairings include ginger beer, bergamot, or grapefruit soda. 

Canto Amaro

A traditional and terroir-driven amaro made primarily with infusions from Lake Garda botanicals such as lemons, thistle, rose berries, and sweet and bitter orange. It also includes others like kina, vanilla, and timut pepper (similar to Sichuan pepper), from elsewhere. All infusions are done individually, blended according to Elisa’s recipe and then rested for a short time in small oak cask. A light filtration is performed with paper filter to preserve color and aroma. No chemicals or artificial coloring are used.

A medium bitter flavor, partly from thistle, and partly from citrus. Flavors of lemon are persistent, complemented by the thistle aromatics. Finishes with the sweetness of vanilla and pungency of the timut pepper and ginger. 

Serve as with a traditional amaro, neat or with an ice cube and lemon twist. A float of tonic would not be unwelcome. 

Americano BIANCO

The word ‘americano’ comes from the French ‘amer’ which means bitter and as with all aperitvi, is meant to whet the palate. The Americano Bianco is made from a base wine of Trebbiano di Lugana (genetically identical to Verdicchio) and shows the variety’s distinctive freshness on the palate. Balanced between citrus, white flowers and the bitterness of the gentian, the finish also shows musk melon and woodsy spice.

Americano ROSSO

The Americano Rosso is made from a base wine of local Garganega and Trebbiano di Lugana and shows the latter’s distinctive freshness on the palate. Delicate and floral on the nose and mildly bitter with juicy cherry notes, orange peel and rose.

VINO AMARO ‘AMARULIvO’

For the Amarulivo (a combination of the words ‘amaro’ and ‘ulivo’ or olive), Elisa was inspired by the olive trees that grow prolifically around Lake Garda and the leaves serve as the primary bittering agent. The base wine is the local Trebbiano di Lugano (genetically identical to Verdicchio) and adds brightness and freshness that make this traditional digestivo attractive as an aperitivo as well. Notes of tangerine, peach tea, cardamom pods and lemon balm round out the palate.

china calisaya cocktail bitters

fiori d’Arancio cocktail bitters

galangal cocktail bitters

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MORE INFORMATION:

Visit the Liquore delle Sirene website

Guided Tasting with Elisa Carta