about liquori dell’etna:

‘Liquori dell’Etna’ is a line of fruit liqueurs made by Edoardo Strano and his team, who also make Rossa Amara. Edoardo’s grandfather, who originally owned the orange groves he uses to make Amara, was a fruit merchant who exported Sicilian fruits to other parts of Italy. The fruits used as the basis for these liqueurs are grown in particular areas that suit them, in the black decomposed lava soil that is typical of the area around Mount Etna, the huge volcano that dominates this corner of Sicily.

As anyone who has visited Sicily knows, the fruits grown here are extraordinary. In season, in the winter, the orange juice from the Tarocco oranges grown here is deep red in color, somewhat tart, and complex in flavor like wine, entirely unlike what we are used to in the U.S.; almond granita made from local Pizzuta d’Avola almonds is shockingly good too. Edoardo has honored his grandfather by creating a line of fruit liqueurs, each made by infusing fresh Sicilian fruit at the peak of flavor in pure alcohol, each fruit from a particular cultivar and grown in a place that is known for it, in volcanic soil.  After infusion of multiple batches of fruit in the same alcohol, (for concentration of flavor,) sugar is added, the alcohol percentage is brought down to 30% with pure water and the liqueur is bottled. Nothing else is added. The quality of the fruit determines the quality of the liqueurs, and these liqueurs are excellent. In fact, there is no one else on Sicily, or elsewhere, making anything like them.

As a further tribute to his grandfather and the fruits of the island, Edoardo commissioned a Sicilian graphic artist to design the labels. Each is laid out like a comic book and depicts his grandfather and his employees, and the patron saint of the particular fruit, telling its story, including the exact location and altitude from which it is picked.

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spirits:

pera ‘coscia’

From the small, local pear variety called ‘Coscia,’ grown in Contrada Melia and harvested very ripe, in September. After infusion of the whole fruit (except the seeds) in grain alcohol, sugar is added, the alcohol percentage is brought down to 30% with pure water and the liqueur is bottled. Nothing else is added.

Smells and tastes exactly like ripe pear. And these must be good pears - we sense cinnamon, Meyer lemon, and a hint of clove as well. Works well paired with lemon and egg white, or try with brandy in a stirred drink. 

Fico d’India (Prickly Pear)

The prickly pear cactus originally came from Mexico, but over the centuries has become very much at home here in Sicily, where it grows all over the place. However, we were surprised to find that these wild-growing plants don’t produce fruit worthy of eating. The locals know that the rich soils of Santa Maria di Licodia, on the southwest side of Mount Etna is where they thrive and yield top-quality fruit. Edoardo sought out a small grower here who cultivates two local prickly pear varieties called Sanguigna and Muscarella in order to make this liqueur. 

They use a particular method to concentrate the flavor even further: the first flowering is pinched off to force a second, which gives fewer, fatter, sweeter fruits, which are harvested in October. (These fruits are called Bastardoni.) After infusion, sugar is added, the alcohol percentage is brought down to 30% with pure water and the liqueur is bottled. Nothing else is added.

The result is an intense and unique flavor that we can only describe as biting into the fruit itself. It has floral and citrus notes as well as demerara sugar and browned butter. It pairs wonderfully with lemon and lime but we’d just as soon have it in a spirit-y, stirred cocktail served over a large ice cube. 

Gelso Nero (mulberry)

Made from mulberries grown in volcanic soil near Ragalna, Sicily, on the south-west side of Mount Etna, at about 1,000 meters above sea level. The mulberries are harvested in June and July at the peak of ripeness. After a triple infusion of the whole berries for concentration of flavor, sugar is added, the alcohol percentage is brought down to 30% with pure water and the liqueur is bottled. Nothing else is added.

Translucent salmon hue, and packing a flavor punch of white chocolate, vanilla bean, pure and ripe mulberry, and pie crust. It stands up to strongly flavored spirits like tequila and handles dilution well, in a spritz or otherwise.

arancia (orange)

This orange liqueur is made of a local blood orange variety called Tarocco Gallo, grown in Edoardo’s groves in Contrada San Martino south of Catania, on the south-east side of Mount Etna, Sicily. The fruit is peeled by hand, then the peels are infused in pure grain alcohol for seven weeks; the peels are removed and fresh ones are added each week. Sugar is then added, the alcohol percentage is brought down to 30% with pure water, and the liqueur is bottled. Nothing else is added. Some sediment is normal.

Tastes of pure orange essence- both floral and citric - and works well paired with both gin and whisky (the latter should be lighter, as with a Japanese version) in both stirred cocktails and long drinks. 

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more information:

Visit the Liquori dell’Etna website

Learn more about their Rossa Amara