manteca amaro.

we recently collaborated with vault aperitivo to create our first house-made amaro. read the story below.

Why amaro.

Meaning ‘bitter’ in Italian, amaro is a drink that includes alcohol, sugar, and some sort of bittering agent, typically from locally foraged botanicals. The drink began its life in the early 19th century as a medicinal tonic but has evolved into a digestif, enjoyed post-meal. After a lull in popularity, it has rocketed back onto drinks lists around the globe. our love affair with it began before manteca even existed.

it all started with a trip to LA where Chris visited some of the best Italian-inspired restaurants in the city. Sitting at a bar in Los Angeles, he sampled Cappelletti’s sfumato made with its signature bitter, herbal flavours and was instantly inspired. one day, he decided, it would feature on his own cocktail list. when we opened with our pop up in soho, that is exactly what we did, and still do at our current home in shoreditch - amaro-twists on classic mixes.

The idea of a house-made amaro has, then, been brewing from the offset. But timing, and where and who we would create it with, never quite aligned.
Until now, that is.


Vault Aperitivo.

Sustainable and forward-thinking, Vault Aperitivo was an obvious partner for this project.
Founded originally as Vault Vermouth in 2018 by Dan and Sharon Joines, it expanded in 2022 to include a wider range of speciality spirits that fill the gap for considered, high-quality liquors produced within the UK.  Dan has long been a friend of our restaurant, and we were instantly drawn to the business’s warmth, passion, and total commitment to doing business with integrity. From biodegradable labels to supporting reforestation programs, we knew from the offset that partnering with Vault would be a no-brainer.


Our amaro.

Bitter and fragrant with notes of chocolate, vanilla, coffee and spice, with a gentle aromatic and herbaceous finish, our amaro is perfectly rounded and especially crafted to mirror the dishes served at manteca.

In early June, green walnuts were foraged and then macerated for several months to make a rich nocino-inspired base. To that we added the fig leaves, cacao, acorns and walnut, all sourced within the UK throughout the seasons, finishing finally with mint and rosemary sourced right from the distillery doorstep.

All of the infusions have been blended together and rested in stainless steel for a number of weeks to fully integrate. The amaro was then gently sweetened with sugar and further fortified with a generous splash of Apple Bouse. This is an eau de vie from Essex distilled from Opal Apple Cider and aged in French red wine barrels made from Trombais Oak – produced by friend and farmer, Pete Thompson.

The label.

Much like our Volume One wine, the structured shapes on the label are inspired by the Blue Notes album covers of the 1960s. To bring a sense of playfulness we decided to pair them with the joyful illustrations of Hannah Robinson. She visited manteca some time ago and sent us a beautiful sketch of our kitchen in full swing. We loved the lively figures and Quentin Blake-esque vibrancy to her drawing, and approached her to add a bit of flair to the label. The result, we think, is as joyful as the product within.

Salute!

The manteca amaro is now on sale in our restaurant. by the glass or bottle.