POLI DISTILLERIE
AMARO VACA MORA ELIXIR
SCHIAVON • VENETO • HISTORIC RECIPE OF 16 BOTANICALS
"The tonic soul of the Italian after-dinner ritual. A traditional amaro with a highly balanced sweet-bitter profile, conceived to revive the mystique of the ancient apothecary shops of Schiavon."
Tonic Maceration and the Splendor of Medicinal Roots
The Amaro Vaca Mora is produced by Poli Distillerie in Schiavon, Veneto. It is a sweet-bitter herbal digestive liqueur, born from the prolonged alcohol maceration of sixteen botanicals, barks, and fine roots.
1. Technical Details
Producer / Winery: Poli Distillerie (est. 1898).
Region of Origin: Schiavon, Veneto, Italy.
Ingredients / Botanicals: 16 alpine and medicinal plants, including wormwood, licorice, peppermint, angelica, gentian, and bitter orange peel.
Type of Drink: Traditional Amaro.
Profile: Sweet-bitter.
Production Method: Cold infusion of crushed herbs in rectified alcohol, pressing, filtration, and precise sweetening.
Alcohol Content: 32.0% Vol.
Serving Temperature: 10°C - 14°C.
SKU / MPN: IT-POLI-VACAMORA-700ML
2. Luxury Tasting Notes
Appearance
Very dark amber brown, clean and brilliant, with reddish and mahogany highlights.
Nose
Peppermint, eucalyptus, black licorice, gentian root, wormwood, and dried orange peel.
Palate
Broad and sweet, with a medicinal bitter wave that balances the sweetness, notes of forest herbs, toffee, and spices, with a clean, dry, and balsamic finish.
3. Distillate Architecture
4. Recommended Moments and Pairings
Gourmet Precision Pairing: Dark bitter chocolates, ginger biscuits, biscotti, nut-stuffed dates, flan or panna cotta, blue cheeses, espresso coffee, or as the base for a Black Manhattan.
Suggested Moments:
- Family Meal: Closing Sunday banquets.
- Grilled Meats (Carnita Asada): A digestive after heavy cuts.
- Special Celebration: Event bars and New Year's Eve dinners.
- Summer: With ice and a twist of lemon.
- The Perfect Gift: For lovers of cult spirits.
Frequently Asked Questions (FAQs)
Is this liqueur dry, semi-dry, or sweet?
It has a sweet-bitter profile: a sweet entry that gives way to a tonic bitter background of botanical roots.
What is the best way to consume it?
Neat, as a digestive after a meal, at 10°C-14°C; or with plenty of ice and an orange slice.
Does it contain artificial ingredients?
No; it is made by natural maceration of herbs, flowers, and roots, without artificial colors.