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Is anyone else on here as enthusiastic about amaros as I am?
My current fave is Amaro Cio Ciaro, made near Rome, is got some nice rootbeer notes to it.
I'm also developing a real affinity for Luxardo Amaro. Its definitely deeper than the Cio Ciaro, with saffron coming through on the palate for me.
I know nothing bout those products the Rasmasati and the Averna were new to me this year. I'd love to try others. What other info is out there on these products? What are they made of? Are they regional or village unique? Is it common for people to make them in their home like cello?
I'd love to do an Oregon Amaro. But perhaps I'm ahead of my time.
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