Ischia Sapori Rucolino Amaro Alla Rucola Liqueur

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Description

“Rucolino” is a unique Italian amaro (bitter liqueur) produced by Ischia Sapori, located on the island of Ischia off the coast of Naples, in the Campania region. It is made using wild rocket / arugula (rucola / rucola selvatica) leaves native to Ischia, together with citrus peels, herbs, roots, and botanicals. The Savastano family, which runs Ischia Sapori, maintain a time-honored recipe and processing method to capture the island’s flavors. This amaro is non-vintage, bottled at 30% ABV (60 proof), and is intended as a digestif or ingredient in cocktails. Production & Ingredients The base flavoring comes from arugula (rocket / rucola) leaves, which are macerated or infused in neutral spirit, along with citrus peel and various herbs and roots. The infusion period is said to be around 40 days, after which the blend is filtered and sweetened (sugar and water) to achieve balance. The recipe remains a family secret, but the use of local arugula and citrus defines its character. Tasting Profile Appearance Amber to dark orange with warm, coppery tones, evoking autumnal hues. Aroma / Nose Vivid citrus peel (orange, lemon), green herbal tones reminiscent of fresh arugula, cedar, and a subtle caramel or honeyed sweetness. There’s a green earthiness undercurrent from the leafy botanical influence. Palate / Flavor Opens with bright citrus zest and herbal freshness. Then transitions to deeper, more bitter herbal and botanical layers: arugula’s peppery edge, roots, and spice. Beneath that, mild caramel and woody undertones help soften the bitterness. The texture is lively—neither too syrupy nor overly sharp. Finish Medium-length, pleasantly bitter. The herbal bitterness lingers with citrus echoes and a clean aftertaste that helps refresh the palate. Style & Serving Suggestions Best served chilled or over ice; it’s often consumed as a digestif after a meal. Cocktails: Rucolino can bring herbal bitterness and complexity to modern amaro-forward cocktails, spritzes, or bitters-based mixes. Digestif pairing: Enjoy with light pastries, citrus tarts, or fresh fruit to contrast its herbal edge. Mixer role: In small doses it can balance sweetness or add herbal nuance to more neutral spirits, especially in aperitivo-style drinks. "A traditional amaro made with arugula leaves, citrus, roots and spices, this inky-dark liqueur has a slightly viscous palate that balances sweet, bitter and spiced notes, showing hints of espresso and bitter chocolate. Drink as a digestivo or pair with coffee." Wine Enthusiast 91 Points

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