Ingredients
Twenty botanicals cold-extracted over roughly thirty days, then rested, filtered and rested again — a slow, patient build that lands squarely on cinchona and licorice.
- ✦Cinchona bark
- ✦Licorice root
- ✦Rhubarb root
- ✦Gentian root
- ✦Juniper
- ✦Achillea moschata (musk yarrow)
- ✦Blessed thistle
History of the Brand
Casoni has distilled in Finale Emilia, on the Modena plain, since 1814 — one of the oldest continuously working liqueur houses in Emilia-Romagna.
The amaro takes its name from a family story: a great-grandfather who rode 120 uphill kilometres from the plain to the Modenese hills to court the woman he later married, and was rewarded at the door with an egg, sugar and a glass of her father's amaro.
The family kept that recipe and now bottles it for anyone who chases a goal without fear of the effort.
The silver bicycle label has made it a cult bottle in Italian cycling bars and, increasingly, in export markets.
Tasting Characteristics
Dried herbs, licorice root and quinine over faint citrus peel.
Bittersweet and rounded, with cinchona bitterness and licorice sweetness carrying rhubarb and gentian.
Long, drying, herbal and faintly medicinal.
Flavor meter
How to serve it
- 01Neat and ice-cold as a digestivo — the house serve.
- 02On the rocks with an orange twist.
- 03Long with tonic or soda for an afternoon bitter.
- 04In stirred cocktails where licorice and quinine are welcome.
Where to Get It
Widely stocked in Italy, and increasingly carried by European and US specialist importers.
Italian enoteche
Standard in Emilia-Romagna bars and bottle shops.
Online spirits retailers
Search 'Casoni Amaro del Ciclista'.
Specialist importers
Shelved with the rest of the Casoni range.
Where to buy Amaro del Ciclista
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Amaro del Ciclista FAQ
Who makes Amaro del Ciclista?
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Casoni Giuseppe fu Giovanni, a distillery working in Finale Emilia near Modena since 1814.
How strong is Amaro del Ciclista?
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26% ABV, on the lighter side for a digestivo amaro.
What does it taste like?
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Strongly herbaceous, with cinchona bitterness and licorice sweetness leading over rhubarb and gentian.