Ingredients
Built on the macchia mediterranea — the aromatic island scrub of myrtle, rosemary and helichrysum — plus citrus grown on Elba's terraces.
- ✦Myrtle
- ✦Helichrysum
- ✦Rosemary
- ✦Sage
- ✦Wormwood
- ✦Elba lemon peel
- ✦Bitter orange
- ✦Juniper
History of the Brand
Elba's liqueur tradition grew out of household herbalism: island families macerated the scrub that grows to the waterline, from myrtle berries to the curry-scented helichrysum that carpets the hillsides.
Small producers on the island formalized those recipes for the tourist trade, and Amaro dell'Elba became the archipelago's signature digestivo.
It is one of the clearest arguments that Italian amaro is a regional dialect rather than a single style — nothing on the mainland smells like this.
Tasting Characteristics
Myrtle berry, sea breeze, lemon zest and dried rosemary
Bright citrus and resinous herbs over a moderate bitter spine
Clean, slightly saline, with lingering myrtle
Flavor meter
How to serve it
- 01Straight from the freezer after seafood
- 02Long with soda and a lemon wheel
- 03In a spritz with dry prosecco
Where to Get It
Common on Elba and in Tuscany; limited elsewhere
Italian retailers
Widely stocked around the Tuscan coast and archipelago
Online specialists
European shops ship it; US availability is patchy
Where to buy Amaro dell'Elba
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Amaro dell'Elba FAQ
What is Amaro dell'Elba made from?
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The aromatic Mediterranean scrub of the island — myrtle, helichrysum, rosemary and sage — with Elba-grown citrus peel.
How should I drink Amaro dell'Elba?
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Very cold and neat after fish, or long with soda and lemon as a summer highball.