Disaronno is the world's best-known amaretto, produced by ILLVA Saronno in Lombardy and traceable to the town of Saronno, where the story goes back to 1525 and a Renaissance painter given a homemade liqueur of brandy, herbs and apricot kernels by his muse.
The recipe remains a closely held secret: apricot kernel oil infused with a blend of seventeen herbs and spices. Despite the pronounced almond character, there are no nuts in it at all. Benzaldehyde occurs naturally in both apricot kernels and almonds, and it is what convinces the palate otherwise.
The nose is intense bitter almond and marzipan over honey and caramel, with a faint herbal note behind. The palate is rich and velvety, sweet with roasted almond and vanilla, apricot lurking underneath, and it finishes warm and long. Serve it over ice, use it in an amaretto sour or a godfather, or pour it alongside coffee and dessert. The squat square bottle with the gold cap is as recognisable as the liqueur itself.