Amaro Scoccia
Scoccia Amaro
Scoccia Amaro
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Fresh Orange Peel Infusion | Etna Botanical Herbs | 30% ABV
🍽️ Taste intensity: 4/5 (Citrusy, herbaceous, and distinctly mineral) | 🎯 Ideal for: Mixed aperitif, classic post-meal digestif, lovers of volcanic flavors.
The Breath of the Volcano in a Mandala of Citrus and Botanicals
There is a thin thread that binds the sanctity of the land to the Sicilian liqueur tradition. Amaro La Scoccia presents itself not just as a drink, but as a sensory experience that evolves in the glass: its design is inspired by a Tibetan mandala, where the purity of the orange blossom transforms concentrically into the ripe fruit, finishing with the characteristic Mediterranean leaf. This artisanal orange liqueur captures the energy of Mount Etna, blending citrus delicacy with the bold, almost earthy notes of volcanic rock for a post-meal drink of absolute character.
Ingredients and Taste Analysis
- 🍊 Fresh Orange Peels: Unlike commercial products that use essences, the infusion of freshly peeled zest releases an intact charge of essential oils that is sweet and incredibly fragrant.
- 🌿 Selected Herb Infusion: A rigorous botanical base that builds the liqueur's bitter structure, perfectly balancing the citrus sweetness.
- 🌋 Mineral Identity: The extraction of herbs grown on volcanic soils gives each sip a clear, earthy, and mineral note typical of the Etna terroir.
- 🧑🍳 Dual Soul (Aperitif & Digestif): The perfect balance between the freshness of the orange and the bitter support of the herbs makes it an extremely versatile product, capable of stimulating the appetite or aiding digestion.
Product Sheet
| Brand | La Scoccia |
|---|---|
| Product | Amaro (Orange and Herbal Liqueur) |
| Format | 50 cl |
| Alcohol Content | 30% Vol. |
| Main Ingredients | Water, alcohol, sugar, natural flavors, fresh orange peel infusion, herbal infusion. |
| Allergens | Not indicated on the label among the ingredients. |
🍷 The Ambassador of Taste recommends:
In our land, the orange is sacred. Since La Scoccia artisanal orange liqueur uses an infusion of fresh peels, I strongly advise against storing it in the freezer: sub-zero temperatures "burn" the essential oils of the fruit, flattening its scent. Serve it cool (around 10-12°C) as a digestif. If you want to surprise your guests before dinner, use it as an aperitif: pour 4 cl of amaro into a glass filled with ice, add Prosecco, a splash of soda, and garnish with a lightly charred sprig of rosemary. The smoke from the rosemary will incredibly enhance the volcanic earth notes of the liqueur!
- Luca Mauro Consoli
Complete the Experience
- 🛒 Modica IGP Dark Chocolate with Orange: A perfect citrus pairing to accompany the amaro after a meal.
- 🛒 Shelled Etna Pistachios (Salted): The ideal match if you decide to serve the liqueur as a mixed aperitif.
Quick FAQ
What does the reference to the "Mandala" mean?
It is a visual and conceptual tribute featured on the La Scoccia brand's packaging and label. It represents the circular and natural transformation of Sicilian botanicals: from the fragrant white orange blossom, to the oil-rich orange zest, to the green leaf, symbolizing a product that is alive and constantly evolving.
Is it very bitter, or does the orange prevail?
The initial taste is soft and dominated by the sweet freshness of the orange, but the finish (the aftertaste) reveals the herbal infusion and volcanic minerality, cleansing the palate and leaving a pleasant bitter sensation.
What You Receive
- 📦 One (1) bottle of Amaro La Scoccia in the refined 50 cl format.
Important Information
- 🌡️ Storage: Store in a cool, dry place away from direct sunlight to keep the fragrance of the fresh peels intact.
- ⚠️ Food Safety: Contains Alcohol (30% ABV). Sale and consumption are strictly prohibited to minors under 18 years of age. Please consume responsibly.
Savor the true strength of the volcano captured in a bottle. Thanks to Etnaly-Shop's anti-shock winery packaging, your liqueur travels in total safety, arriving intact and ready to be tasted in your home.
Click here to watch the interview with the founder of Amaro Scoccia
