The process of production is strictly guarded by the family Averna. It is just kown that the Amaro AVERNA is made of different herbs, roots, barks, berries and parings of lemon. The liqueur is produced without any add-ons of additivies, like essences or extracts.
All special production processes, which are important for the product quality, are still made by handcraft. Moreover the quality and purity of all ingredients of the recipe are carefully analysed in a laboratory before the production process is started. It is essential for the Averna family that no ingredient with chemical additives gets into the production process: just untreated ingredients are allowed. Only after an in-depth check of the raw materials, the ingredients are cut, hackled or pulverized in the mortar for developing their characteristic features, their taste and flavour.
The exact mixture is known just by four members of the family. They make for every AVERNA production the exact mixture of the AVERNA- “herb-cocktail”. After this the infusion will stay for 30 to 40 days in pure alcohol. The infusion is refined tree times a day or more often. Then sugar syrup and burnt sugar is added to receive more taste, colour and the exact alcohol strength.
Afterwards the Amaro AVERNA is stored at the cellar for two months and will be checked regularly. Only then the bitter is ready to be filled into bottles at the company in Caltanissetta and to leave the plant to countless destinations in Italy and abroad.