A Sicilian amaro born on the slopes of Mount Etna, made from an original 1901 recipe created by Giuseppe Calì Tabuso to revive fatigued sailors and dockworkers in the port town of Macchia di Giarre. The formula blends 26 herbs, roots, flowers, and fruits—including bitter orange peel, licorice, rhubarb, and cinnamon—sourced from the volcanic landscape and beyond. What sets it apart is the aging: 12 months in authentic Etna chestnut wood barrels, not standard oak. Produced today by Agrosan Sicilia in Catania, carrying forward a tradition rooted in one of Italy's most dramatic landscapes.