Vecchio Amaro del Capo 'Hot Chili Pepper'

• A Calabrian chili-infused expression of Caffo’s flagship amaro produced by the Fratelli Caffo Distillery in Limbadi, Italy
• Made with neutral grain alcohol and a total of 30 botanicals both harvested and hand foraged
• Amaro del Capo’s initial 29 botanicals feature sweet and bitter oranges, tangerine, chamomile, juniper, licorice, anise, mint, and hyssop; all botanicals are harvested at peak ripeness and maturity, then immediately macerated to capture the truest expression of each ingredient
• Fresh Calabrian chilis are harvested from July to September and immediately macerated for approximately one month
• After each ingredient is macerated separately, the spirits are married in neutral oak barrels where the mixture rests until deemed ready. The resting barrels operate under a solera system; rested spirit is taken from the barrel as new vattings are added.
• Sweetened with sugar beet sugar and proofed with water sourced from beneath the distillery; rested in stainless steel before bottling
• Production time, from maceration to bottling, takes approximately one year
• A classic digestivo nose expresses plenty of orange, anise, and cinnamon; the palate leads with orange, gentian, star anise, and candied ginger before transitioning into a dominating note of cinnamon and pepper spice, floral bergamot orange, zesty lime peel, and cacao
• No added coloring
• 35% ABV

Vecchio Amaro del Capo Hot Chili Pepper is an exciting, fiery amaro which sees the original Caffo Vecchio Amaro del Capo recipe married with fresh Calabrian chili peppers. With a perfectly calibrated level of chili heat, this vibrant and intriguing amaro becomes downright moreish, and makes for an eye-opening digestivo and versatile cocktail ingredient. Try in a spicy Spritz!

Tasting Notes

Vecchio Amaro del Capo Hot Chili Pepper is an exciting, fiery amaro produced by the Fratelli Caffo Distillery in Limbadi, Italy, which sees their original recipe joined with Calabrian chili pepper. 29 Calabrian herbs, spices, roots, fruits, and flowers including both sweet and bitter oranges, tangerines, chamomile, juniper, licorice, anise, mint, and hyssop are harvested at peak ripeness and maturity, then immediately macerated to capture the truest expression of each ingredient. Fresh Calabrian chilis are harvested from July to September and immediately infused in neutral grain alcohol for approximately one month before being blended with the other ingredients and left to marry.

Similar to Caffo’s flagship amaro expression, the nose shows plenty of orange, anise, and cinnamon, and one may mistakenly expect this to be a classic everyday digestivo. On the palate, however, orange, gentian, star anise, and candied ginger transition into a dominating note of spicy cinnamon, floral bergamot orange, zesty lime peel, and cacao. With a perfectly calibrated level of chili heat, this vibrant and intriguing amaro becomes downright moreish. 35% ABV.

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