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Author: Ermuun
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Ordered, Delivered.
“MSM Betastar” LLC, official distributor of over 180 world-renowned premium beverage brands, including Moёt & Chandon, Hennessy, Jack Daniel’s, Johnnie Walker, Glenmorangie, and Santa Margherita and many others offered by widest selection and biggest liquor store “SOUR” and Betastar delivery application.
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“MSM Betastar” LLC is the official distributor of Flor de Caña, the world’s finest rum and a leader in sustainable growth practices. Under the Flor de Caña brand, the “Sustainable Cocktail Challenge,” an international bartender competition, was officially organized in Mongolia for the third time by MSM Betastar LLC.
Mongolia’s two-time champion bartender, D. Nomunbileg, successfully participated in the “Regional Grand Finals” held in Chengdu, People’s Republic of China, where she presented her original cocktail to the world.
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Wine Introduction
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Amaro Montenegro
Definition and Variety
Amaro, the Italian word for “bitter,” refers to a category of herbal liqueurs known as Amari. While various bitters exist globally, Amaro is distinctively Italian, crafted from a base alcohol infused with an array of botanicals such as herbs, roots, flowers, and spices. The flavor profiles of Amari are diverse, ranging from bitter to sweet, and herbal to floral, influenced by the specific botanicals used. This diversity ensures a wide array of styles catering to different personal preferences.
Amaro Montenegro’s Legacy
Amaro’s origins trace back to ancient Greek and Roman times when it was primarily an herb-infused wine. By the 1800s, the use of distilled alcohol replaced wine in Amaro production. Both monasteries and families produced Amaro, often consumed for its perceived medicinal properties. These traditional recipes have been meticulously passed down through generations.
For over 135 years, Amaro Montenegro has epitomized perfect balance. The brand was established in Bologna by Stanislao Cobianchi in 1885. Stanislao, who was born in 1862, defied his family’s wish for him to join the priesthood, choosing instead a path of adventure. His travels exposed him to a vast array of exotic botanicals, inspiring him to create exceptional elixirs and liqueurs upon his return to Italy.
After years of experimentation, Stanislao founded the Cobianchi Stanislao Steam Distillery. His creation, originally named Elisir Lungavita, was later renamed Amaro Montenegro in honor of Princess Elena of Montenegro’s marriage to Prince Victor Emmanuel III, who would become the King of Italy. This renaming celebrated the princess’s beauty and the momentous occasion.
Craftsmanship and Ingredients
Amaro Montenegro is crafted using 40 botanicals, including spices, dried fruits, roots, seeds, bark, citrus peel, rhizomes, flowers, and wood species from around the globe. Of these, only 13 botanicals are publicly known, and the original recipe has remained unchanged since 1885. Matteo Bonoli, our Master Herbalist, continues Stanislao’s legacy by sourcing and selecting the finest ingredients, and maintaining rigorous standards of quality.
Production Process
The production involves three critical stages: boiling, maceration, and distillation. First, selected botanicals are finely ground and boiled to extract their flavors. The maceration process involves soaking other botanicals in a solution of water and beet sugar alcohol, conducted in tanks of varying sizes to achieve desired aromas. This stage can take between 20 to 30 days. For distillation, a specific maceration is processed in 1000-liter copper pot stills, where the alcohol vapor, enriched with distinct aromas, is condensed into a high-quality spirit.
The resulting 12 essences are meticulously blended to create the six notes of Amaro Montenegro: Warm & Tropical, Bitter & Herbaceous, Spicy & Floral, Sweet & Roasted, and Fresh & Balsamic. The final and most crucial stage involves adding the Premio, a secret micro-distillation of five rare botanicals, known only to the Master Herbalist and a select few. The Premio is so potent and powerful, that for every 15,000 liters of Amaro Montenegro only 1 liter of Premio is required. Premio means “prize” in Italian, and without the Premio, we do not have Amaro Montenegro.
Amaro Montenegro is a testament to adventure, passion, and perfection. Its creation reflects the dedication and expertise of its founders and current custodians, who maintain the highest standards in selecting botanicals and crafting the final product. This legacy of excellence ensures that Amaro Montenegro remains a distinguished and revered liqueur, celebrating both tradition and innovation in every bottle.
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Glendalough Distillery
At Glendalough Distillery we progressively-craft luxury spirits in the Wicklow Mountains, in Ireland. We hope these spirits evoke a sense of place through their depth of flavour as they are an expression of what we love about these mountains.
Glendalough is also home to a 6th century settlement founded by St Kevin, the man on our bottle, who turned his back on a life of wealth and privilege in search of something more meaningful. After years of exploring the Irish wilderness Kevin came across the majestic valley he would come to call home. He went on to dedicate his life to nature and taking the path less travelled.
One day he arrived at the deep, isolated valley of Glendalough. He stood with his arms outstretched, marveling at its beauty. A blackbird landed on his hand and laid her eggs. He took it as a sign, a test of his resolve. So, there he stood, steadfast, day and night until the eggs hatched and the birds fledged. This story, and many others about Kevin, drew people from all over Ireland to the valley
Over time this beautiful valley nestled in the Wicklow mountains of Ireland formed the historical and culturally rich valley that is Glendalough today.
Botanicals
To make our gins, wild plants from the mountains around the distillery are hand-picked each day. What’s foraged is brought back to the distillery within hours. They are painstakingly slow distilled to tease out delicate flavours, in tiny batches of less than 250 litres. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.
