Paolucci Amaro CioCiaro

Paolucci Amaro CioCiaro shines when sipped neat as a digestif, allowing its complex bittersweet flavors to unfold, but it also adds depth to spirit-forward cocktails like Negroni variations or Manhattan-style drinks. This versatile amaro is a year-round pleasure, though its warming spice notes make it particularly comforting in cooler months, and it pairs beautifully with rich, savory dishes or dark chocolate desserts.

Nose: Citrus-forward with prominent orange peel and lemon zest. Underlying notes of gentian root and aromatic herbs. Hints of caramel and vanilla add depth.

Palate: Bittersweet orange dominates, balanced by herbal complexity. Layers of chamomile, anise, and cinnamon unfold. A touch of honey softens the bitterness. Medium-bodied with a silky texture.

Finish: Long and warming. The citrus notes linger, accompanied by a pleasant bitterness reminiscent of dark chocolate. Subtle spice and a whisper of mint leave a refreshing aftertaste.

Paolucci Amaro CioCiaro is crafted in Rome using a secret blend of herbs, spices, and citrus peels that are macerated in neutral spirits. What sets this amaro apart is its unique aging process, where the infusion rests for several months in oak barrels, allowing the flavors to meld and develop complexity before being bottled at a robust 30% ABV.

• Paolucci Amaro CioCiaro was originally created as a medicinal tonic in 1873 by the Paolucci family pharmacy in Ciociaria, Italy. Its recipe remained a closely guarded secret for nearly 150 years before being commercially produced.
• Unlike many other amari, CioCiaro gets its distinctive bitterness primarily from cinchona bark rather than gentian root. This gives it a unique quinine-like quality that sets it apart from its counterparts.
• The name "CioCiaro" is a playful nod to the local dialect of Ciociaria, where "ciocia" refers to a traditional peasant shoe. This whimsical connection to regional culture makes it a favorite among locals and tourists alike.