This rich tradition is featured prominently in Wigle’s take on Amaro, a popular Italian herbal liqueur. To make Saffron Amaro, a mash of regionally grown apples is distilled into apple brandy and the spirit is infused with a complex blend of 12 botanicals including saffron, orange peel, and chamomile.
Saffron Amaro Download PDF
|Base Ingredients||Apple brandy distilled from local ciders|
|Processing||Cider is macerated with saffron, juniper, spearmint, gentian, bitter orange, orange, chamomile, vanilla, fennel seed, and sweetened with sugar for 5-7 days|
|Fermentation||Pitched yeast to ferment the apple cider|
|Still Type||Pot-column Hybrid|
|Still Size||Two German alembic pot stills (Christian Carl); One 650L (w/offset 5 tray recifying column and botanical basket) and one 950|
|Finishing||Botanicals are removed and pressed, then sugar and gum arabic are added to sweeten and add texture to the amaro.|
|Filtration||Coarse coffee filter; un-chillfiltered|
When the Pennsylvania Dutch came to the United States from Europe they brought a tradition of growing saffron, a popular spice often associated with Mediterranean cooking.