Vecchio Amaro del Capo Caffo

Caffo has an ancient entrepreneurial history that dates back to the 1800s. At that time, Giuseppe Caffo was distilling marc on the slopes of Etna. He then bought a distillery in Santa Venerina: his dream had finally come true.

Over the years, his passion as Ancient Master Distiller has been passed on to his descendants. In this way, Giuseppe Caffo achieved his goal of transforming the family business into a company: Fratelli Caffo - Distilleries of alcohol, brandy and tartaric acid.

At that time the Caffo Distillery was run by Sebastiano, Santo and Giuseppe Caffo. They decided to take over a factory in Calabria, in Limbadi, a place then famous for the production of fine red wine.

In 1966, the company was taken over completely by Sebastiano Caffo and his son Giuseppe Giovanni, who is still at the head of the group together with his son Sebastiano Giovanni. Today, father and son continue the family tradition, the common thread of their history is the passion for their work and the Amari products are proof of this.

What is in Amaro del Capo?

The Vecchio Amaro del Capo Caffo contains twenty-nine medicinal plants, including flowers, fruits, herbs and roots, all from Calabria. Oranges, orange blossom, camomile, liquorice, peppermint and aniseed are just some of the extraordinary ingredients of this famous liqueur.

All the ingredients are harvested separately at different times of the year. The maceration and infusion of the herbs takes place immediately after harvesting, thus preserving the aromas and organoleptic characteristics of each of the ingredient.

Amaro del Capo is the result of an ancient secret Calabrian recipe, handed down from father to son for 4 generations. Tasting Amaro del Capo at -20°C reveals some of its secrets. At this serving temperature, some of the many herbs used in the recipe, such as mint, aniseed and liquorice, can be clearly and strongly perceived.

Where is Amaro del Capo made?

Amaro del Capo is produced in Calabria, with Calabrian ingredients harvested separately and at different times of the year. The production takes place in Limbadi, in the province of Vibo Valentia, in Calabria, in an area where wines of the highest quality are produced.

Why does Amaro del Capo need to get chilled?

Both the traditional Amaro del Capo and the Vecchio Amaro del Capo with chilli pepper, known as Red Hot, should be served chilled, at a temperature of -20°C.

The traditional Amaro del Capo best expresses all its frozen olfactory and gustatory notes, as the soft taste, the body and the strength of the herbs, such as mint, anise and liquorice, emerge at -20°C.

Deep amber in colour, tending towards red, it opens with a compelling herbaceous bouquet, accompanied by sweet notes of honey and vanilla. The palate is sweet and aromatic, smooth and rich in nuances, with notes of bitter orange, liquorice and juniper that herald a pleasantly spicy finish.

Excellent digestive, it is perfect to complete a meal. It creates exclusive cocktails such as Capo Tonic, Capo Sour and White del Capo Russian.

Why buy Vecchio Amaro del Capo online?

Buying Vecchio Amaro del Capo online allows you to choose from the various distillates and liqueurs available in complete comfort. You will be able to discover the characteristics of each product by reading the description and choose the perfect liqueur or distillate to taste in company or as a gift. There's something online to suit all tastes, choose the one that's right for you!