Vecchio Amaro del Capo
ingredient / ingredient-vecchio-amaro-del-capo
ヴェッキオ・アマーロ・デル・カーポ
Vecchio Amaro del Capo is an Italian amaro brand made by Distillerie Caffo (Caffo 1915 Group) in Limbadi, Calabria. The company’s history is described as tracing its origins to Giuseppe Caffo (born 1865), who began distilling at the foot of Mount Etna. It is one brand within amaro, the general bitter/liqueur category under EU law.
Photographs (captions in Japanese)
Vecchio Amaro del Capoのボトル。バーの棚に他の瓶と並んで置かれている
写っているもの: N/A（銘柄ボトル）部位・状態: 未開封のボトル全体、バー・店舗の棚に置かれた状態
写真: Nicholas Gemini／ CC BY-SA 3.0／ 原画像／ 台帳の原画像
写真の範囲と来歴
被写体の確認: 原典の記載による同定。own work。entities.csvのDistillerie Caffo・カラブリア州の記述とラベル記載が一致 画像を開いて確認。ラベルに「Vecchio Amaro del Capo」「Liquore d'Erbe di Calabria」「CAFFO」の文字とカラブリア海岸のイラストが明瞭に読める
掲載画像: Wikimedia Commons の原本を長辺2400pxへ縮小。切り抜き・色調変更なし。 表示用には幅1200px上限のWebPを配信し、台帳の原画像は上のリンクから確認できます。
On this page (7 sections)
Reading the bitterness
Vecchio Amaro del Capo is an amaro brand made by Distillerie Caffo (Caffo 1915 Group) in Limbadi, Calabria, Italy. According to the producer’s official history, it began when master distiller Giuseppe Caffo started distilling marc at the foot of Mount Etna in the late 19th century. He bought a Sicilian distillery in 1915, and his son Sebastiano and others later reopened an old distillery in Limbadi, Calabria. This history is the company’s own account; no independent verification is presented.
The official site calls its recipe 『29種のハーブ・花・果実・根から成る唯一無二の秘伝レシピ』 (in translation: "a unique secret recipe of 29 herbs, flowers, fruits, and roots"). It names orange, anise, licorice, chamomile, and peppermint among the disclosed ingredients, while most ingredients remain undisclosed. On this page, the word 『bitter』 does not appear at all. Although the category name amaro derives from the Italian word for 『苦い』 (in translation: "bitter"), the producer’s own description emphasizes aromas and the variety of herbs without using the word for bitterness.
The official site also recommends serving it cold: 『-20℃という氷点下の冷たさで味わうのが最良であり、この温度でミント・アニス・リコリスをはじめとする全てのハーブがより強く感じられ、コクと味わいを与える』 (in translation: "It is best enjoyed icy cold at -20°C, when mint, anise, licorice, and all the herbs are perceived more strongly and give body and flavor"). The page provides no standardized sensory measurement supporting this change described as 『より強くなる』 (in translation: "becoming stronger"). This is only the producer’s recommendation for serving the drink.
Sources for this overview
MASTER DISTILLERS FOR FOUR GENERATIONS
Checked for this overview: Used the producer’s official account of its history as support for paragraph 1.
Capo's secrets – History, ingredients and awards of Vecchio Amaro del Capo
Checked for this overview: Used the absence of the word bitter as support for paragraph 2. / Used the recommendation to serve it cold as support for paragraph 3.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Vecchio Amaro del Capo's official site, the 『Capo's secrets』 page (the company's own account)
Note: Only 5 of the 29 ingredients are disclosed (orange, anise, liquorice, chamomile, peppermint). The rest are undisclosed.
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ingredient-vecchio-amaro-del-capo —has_composition→ "The official site states 『Twenty-nine herbs, flowers, fruits and roots from the wonderful land of Calabria all in one unique, inimitable, secret recipe.』, describing itself as a secret recipe using 29 herbs, flowers, fruits, and roots from Calabria. Among the disclosed ingredients are orange, anise, liquorice, chamomile, and peppermint."How processing and cooking change it (1)
Scope: The official Vecchio Amaro del Capo site (the company’s own account).
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ingredient-vecchio-amaro-del-capo —is_prepared_by→ "According to the official site, each herb used as an ingredient has its own harvest season and is harvested individually throughout the year. Maceration and infusion are described as taking place immediately at harvest 『収穫したての香りを捉え、各原料の官能的特性を保つため』 (in translation: "to capture freshly harvested aromas and preserve each ingredient’s sensory properties")."Culture (2)
Scope: Sicily and Calabria, Italy; the official Distillerie Caffo site (the company’s own account).
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ingredient-vecchio-amaro-del-capo —has_history→ "According to the official history of the producer, Distillerie Caffo (Gruppo Caffo 1915), it began in the late 19th century when master distiller Giuseppe Caffo (born 1865) started distilling marc at the foot of Mount Etna. In 1915 he bought the distillery he had previously rented in Santa Venerina, near Catania, Sicily. His son Sebastiano and brothers who had returned from Australia are described as founding 『Fratelli Caffo - Distillerie di alcole, brandy e tartarici』 (in translation: "Caffo Brothers—Distilleries of alcohol, brandy, and tartaric products") and reopening an old distillery in Limbadi, Calabria."Scope: The official Vecchio Amaro del Capo site (the company’s own account).
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ingredient-vecchio-amaro-del-capo —has_reported_preparation_style_of→ "The official site states 『Vecchio Amaro del Capo is at its best when enjoyed icy cold. At a temperature of -20°C, mint, anise, liquorice and all herbs included in its exclusive recipe become stronger, giving body and taste to a truly unique pleasure.』 and recommends serving at -20°C."