produced following traditional methods, macerating proprietary botanical blend in terracotta amphoras.
Based on an infusion of 25 selected roots and herbs highlighting fresh mint, dark chocolate, ginger , saffron.
Based on an infusion of selected roots and herbs highlighting two types of rhubarb, honeysuckles, rose petals, and vanilla.
Based on an infusion of 3 different kinds of artichokes, cardoons, grapefruits and 18 selected roots and herbs.
Made with prickly pear grow wild along the mountain sides of southern Italy.
Concerto is an Italian word that directly translates to concert, which we imagine refers to the expert blending and flavorful harmonies that shine with each sip. A secret blend of 15 herbs and spices, barley and espresso steep in spirits for 60 days, and not one of them hogs the spotlight. This is the perfect balance of a little sweet, a little bitter, with a consistent rich and earthy feel that we fell in love with after one sip. The original liqueur is rumored to have been invented by monks more than 300 years ago, and the rich, complex flavor is a traditional favorite along the Amalfi coast in Italy. The recipe is such a secret, in fact, that Francesco Amodeo is the only person making this liqueur outside the coast! Shhhhh. Francesco founded Don Ciccio , Figli, named after his grandfather, to bring the flavor of his family's artisanal liqueurs from Italy to his new home in Washington, DC.
THE TRUE ORIGIN OF CONCERTO REMAINS SHROUDED IN MYSTERY THOUGH MANY ATTRIBUTE ITS ORIGINS TO A GROUP OF MONKS. OUR PRODUCTION FOLLOWS THE TRADIONAL METHODS ONCE USED BY THE MONASTERY. THE BARLEY AND ESPRESSO COFFEE ARE OVEN ROASTED WITH ACACIA WOOD FOR A MAXIMUM OF 28 MINUTES, THE MIXED WITH 15 BOTANICALS. THE GENTLE SWEETNESS BRING OUT NOTES OF BLACK LIQUORICE, BARLEY, DARK CHOCOLATE, AND VANILLA.
Based on an infusion of 30 selected roots and herbs highlighting eucalyptus, ripe fruit and licorice, with a scent of gentian lutea, chicory and chamomile.