Stanislao Cobianchi is the rebel genius behind Amaro Montenegro.Destined for career in the church, he went against his family wishes and start travelling packing nothing more than his love of alchemy and his lighthearted spirit of adventure, he traveled the world and experienced a vibrant mixture of cultures and ideas. Back from his travels he experimented with countless ingredients and finally determined the ultimate blend of 40 botanicals that would make up his amaro liqueur. His breakthrough concept perfectly balanced bitter and sweet flavors with a very smooth taste. He dedicated the name of his masterful creation to Princess Elena of Montenegro.Stanislao designed the bottle shape, similar to an alchemist’s vial, as a visual nod to the complexity of the amaro within. Amaro Montenegro’s distinctive bottle has become iconic over the years.While mixology trends have changed, Montenegro’s recipe and process have remained the same since 1885. With over 300 available varieties of Amaro, choosing one isn’t easy. Montenegro offers the perfect uniquely smooth, bittersweet flavor with a secret history and a well-known allure.The production process beings with the boiling and maceration of the botanicals. There are 40 botanicals used in the original formula for Amaro Montenegro, including bitter and sweet oranges, little dried oranges, cloves, cinnamon, nutmeg, artemisia blend, coriander seeds, oregano and marjoram. Following this is the distillation and then the addition of one final element. The ‘Premio’ is the result of the meticulous micro-distillation of 5 botanicals, just one litre of Premio for every 15,000 litres is required and is the final and fundamental ingredient of the secret recipe. The result is a unique and authentic liquid; amber in colour with a complex aroma. It is pleasantly balanced between sweet and bitter.