Mannamaru Amaro al Mandorino

FROM THE ITALIAN SPIRITS COMPANY: This is an amaro crafted by combining two separate infusions: The first is a mixture of 17 hand-selected botanicals that are cold macerated in alcohol in stainless steel tanks; this infusion is filtered and rested for 30 days. A second infusion is created using hand-peeled Avana mandarins (citrus reticulata) harvested from a long-held family plot in the village of Paternò, in the southern foothills of Mount Etna (the ratio for the infusion is 3 kilograms of mandarin peels to 1 liter of alcohol). The two infusions are combined and diluted with Etnean spring water and sugar, then rested again before being bottled at 30% abv.