The Bitter Note: the bitter becomes non-alcoholic

The Bitter Note: the bitter becomes non-alcoholic

Amaro, a vintage drink that has made a strong comeback in cocktails, can also be non-alcoholic: an example of this is the Italian The Bitter Note.

Let’s imagine opening an old pantry, one of those that furnished the dining rooms in the houses of the past. In each there was a space dedicated to spirits: a few bottles, among which we would hardly have found quality spirits,bitters are making a strong comeback also as an ingredient in cocktailsat most a liqueur for sweets and certainly an amaro . These drinks obtained through the infusion of herbs in alcohol, were born in the Middle Ages with pharmacological purposes and were produced by monks, great repositories of phytotherapeutic knowledge. Over time, the healing properties have lost their centrality to the advantage of taste, thanks to recipes more suited to the enjoyment of the product than to the medical aspects. From north to south, in every region there is at least one typical bitter, confirming the usual great variety that our country can offer. After a period of difficulty, they are making a strong comeback, breaking free from the role of simple coffee killer and assuming the dignity of privileged ingredients even for cocktails .


In Europe, 128 million liters are consumed per year , the turnover is about 2 billion euros; at the top of consumption are Germany and, needless to say, Italy. The two countries together represent approximately 54% of the continental market. Numbers that testify how bitters meet the taste of many across the board, despite the growing number of people who declare themselves teetotal or who adopt a cautious approach towards alcoholic beverages. Curiously, a new target of consumers has therefore been created who, although inclined to the consumption of artisanal, quality or niche products, wish to reduce their alcohol intake, without however settling for the usual soft drinks. The answer to these needs can be non-alcoholic bitters .


The Bitter Note is a clear example of this, a drink that recalls the tradition of Italian herbal bitters, preserving the complexity of taste and aroma, as well as the properties and virtues of the botanicals used. It can be enjoyed on its own, with or without ice, but it is also suitable as an ingredient in a hot digestive ponch or to strengthen mocktails .


But how do you make a non-alcoholic amaro? In the case of Bitter Note the recipe combines 4 different manufacturing processes: decoction, extraction, maceration and infusion. The base is in fact a decoction of artichoke leaves and officinal plants that goes well with the Terriaca Veneta extract, the Macerate of Quassio Wood and the infusion of 36, between roots and spices , creates a balanced combination of aromatic notes.

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