Crema (700 ml)

When the Alberti family registered their formula in Benevento in 1860, they did something no other Italian liqueur house has replicated: they legally protected the recipe as a hereditary trade secret, passing it parent-to-child so that only two living people hold the complete list at any one time.

That act of deliberate secrecy is the technical foundation of Strega's consistency across six generations.

The distillery sits at the foot of the Apennines, roughly 50 km northeast of Naples, where the River Sabato supplies the wild Samnite mint that anchors the botanical architecture. Approximately 70 herbs and spices — including Apennine juniper, Ceylon cinnamon,

Florentine orris root, gentian, wormwood, and saffron from Abruzzo — are macerated in grain alcohol, then distilled in traditional swan-neck alembic pot stills.

Saffron and sugar syrup are blended in post-distillation to fix the vivid gold colour and calibrate sweetness before the liquid rests in large oak or ash vats for a minimum of several months.

What separates Strega from every peer in the Italian amaro category is its menthol-resinous axis: where Galliano reads vanilla-sweet, Strega drives hard into wild mint and juniper pine, producing a lightly viscous, assertively herbal finish that resists easy categorisation. Bottled at 40% ABV, no artificial colours or flavours.