Today we begin a narrative journey, dedicated to the main raw materials used for the production of our botanical liqueurs.
Let's start with calamint, scientifically known as Clinopodium nepeta, a perennial aromatic plant belonging to the Lamiaceae family. Commonly called mint, calamint, or calamint, this herb grows wild in the Sicilian countryside, enriching the landscape with its unmistakable aroma.
Botanical Characteristics
Catmint is a small shrub that can reach a height of about 70 cm. Its leaves are oval and slightly serrated, while its flowers, which bloom from summer to autumn, range in color from pink to purple and are clustered in the axils of the upper leaves. This plant is particularly prized by bees for its honey production, thanks to its prolonged flowering and abundant nectar production.
Perfume and Aromas
Nepitella's aroma is intense and distinctive, combining the fresh, minty notes of mint with more delicate, floral nuances. This aromatic bouquet makes it a versatile ingredient in cooking and in the preparation of liqueurs. In Sicily, Nepitella is traditionally used to flavor mushroom, meat, and vegetable dishes, as well as being used to preserve olives in brine.
Among our botanical liqueurs, Nepitella occupies a prominent place. It is the characteristic ingredient of Nepèta, a craft liqueur that celebrates the authentic flavors of Sicily. This amaro is made from the cold infusion of Nepitella, Syracuse PGI lemon peel, and a selection of local aromatic herbs. The result is exquisite: the balsamic flavor of Nepitella blends harmoniously with the citrus notes of the lemon and the bitter nuances of the herbs, offering a unique and refreshing taste experience.
In conclusion, Nepitella represents a treasure of Sicilian flora, capable of enriching both the cuisine and the art of liqueur making on the island with its aroma and properties. Its versatility and connection to tradition make it a precious ingredient, a symbol of Sicily's authenticity and cultural richness.
