YERBA MATE
YERBA MATE
Amaro Yerba is based on Ilex Paraguariensis, a plant commonly known as Yerba Mate, from whose dried leaves we get the Mate, the convivial hot drink typical of South America.
There are about 450 varieties of Ilex Paraguariensis: the different species can be used alone or in the form of blend, that is, a mixture of different varieties.
For the production of Yerba Mate, the dried leaves of this evergreen shrub are used: the terminal parts, in fact, are cut and exposed to heat to inactivate the enzymes, in order to preserve the green color of the leaves.
The Yerba Mate then undergoes a mild process of roasting, which gives it part of its special organoleptic characteristics. The dried leaves are then chopped and used to prepare the classic hot infusion. Also, Yerba Mate can be "con palo" or "sin palo", which means respectively with or without branches: clearly the presence or absence of these branches in the mixture involves different nuances of flavors and smells.
The combinations of aromas that can be obtained by mixing the different varieties of this plant are truly numerous: within this multiplicity we at Amaro Yerba have selected a special blend from Ilex Paraguariensis con palo, which gives the liqueur its characteristic woody aftertaste.
PHILOSOPHY
PHILOSOPHY
We have always been very attached to mate and appearance convivial of this drink. We have noticed in the development of this liqueur the same ability to bind people, to unite our family. We therefore immediately fell in love with this new project that was born to celebrate this tradition. Our goal? To link our South American roots with those grown in Italy through a product that speaks of the two worlds in a special one harmony.
In South America Mate is consumed daily, preferably in good company: fill the special container of Yerba Mate, add hot but not boiling water and drink the infusion using the bombilla, the special straw equipped with a filter; once finished, add more hot water and pass the mate to the next diner, who will have to finish it before passing it in turn. This rigorous rite takes the playful name of "chupa y pasa" 🧉.
TASTING
TASTING
We recommend serving Amaro Yerba in a large, low tumbler at room temperature or slightly warmed with your hands. It can be served straight or with ice.
(we prefer it smooth 😉)
The nose is evocative: it has aromas of hay, from chopped and a slight touch of smoked.
On the palate it is a journey: spicy inials notes soften into hints of honey to then close soon in a bitter tight and lightly peaty, leaving the typical aroma of the infusion of yerba mate similar to tea.