Hi Francesco! Tell us a little bit about yourself, your story and your role in Paolucci Liquori.
It can be said that I was practically born within my company, I remember that when I was little, I accompanied my father to our old headquarters in Viale San Domenico and I remember that I was fascinated by the bottling line in operation, but above all I remember with great pleasure the scents of the infusions that were perceived when I entered the company. This last feature is still very pleasant and appreciated by our visitors today.
Currently my role in the company is commercial and sales director, although being one of the partners I also deal with many other situations.
Your company has a long tradition of making spirits, could you share briefly some of your history and how your brand originated?
Paolucci Liquori was born in Sora in the province of Frosinone at the beginning of the twentieth century thanks to the passion of Vincenzo Paolucci for local products and in particular for medicinal plants of which the area was very rich being close to the Lazio and Abruzzo National Park .
Many years have passed since then and we have come a long way, we have reached the fourth generation. After him, his son Donato and his nephews Mario and Ermanno followed each other up to the present day with us great-grandchildren.
We’re very proud to have Amaro CioCiaro in our portfolio and would love to know more about it! How was the recipe put together, what’s the process like and what sets it apart from other Amari?
The botanicals used for the infusions are 16 and are composed of various spices, flowers, roots, fruits and medicinal herbs with which alcoholic infusions and extracts are produced. Among the most significant, we can certainly mention Gentian, Cinnamon, Sweet Orange and Lemon. For the infusions and extracts, the various elements are divided into two groups some are prepared alone and then mixed only at the end of the process with the rest, in the second group instead a tanning is made with medicinal herbs, fruits and roots, a ”Blended” which is then added to the other infusions and extracted in the last phase of production. Once the infusion and extraction phase is complete, the various infusions and extracts are mixed with water, sugar and alcohol. The product is left to settle for some time before being filtered and bottled.
How is CioCiaro best served? Any cocktail recipes you can share with us?
Our Amaro is certainly very good served neat and very cold.
But it is also one of the most used Amari by bartenders for mixing, the recipe I would like to recommend today is that of the famous Italian Amari expert Matteo Zed, Manager at The Court Rome.
The ”Ginger Gold Rush”:
15 ml Amaro Ciociaro
45 ml Bourbon Whiskey
22,5 ml Lemon Juice
22,5 ml Honey
7,5 ml Ginger Juice
Bunch angostura Bitter