Amaro Averna is an Italian liqueur produced in Caltanissetta, Sicily. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. It is produced by macerating the herbs, roots and citrus rinds in a base spirit, mixing the filtrate with caramel syrup, the mixture is aged in casks before bottling. Amaro (bitter in italian) are herbal liqueurs commonly drunk as an after-dinner digestif, they have a bitter-sweet flavour, syrupy texture and an alcohol content between 16% and 40%.