Trying to Make Disaronno Amaretto | Shakespeare Distillery
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- čas přidán 7. 09. 2024
- Disaronno is probably the most famous amaretto on the market, but how is it made and what are the ingredients?
My boss at the Shakespeare Distillery tasked me with coming up with a Disaronno style amaretto recipe for the distillery, so I got busy researching, experimenting, and learning how amaretto is made. I've documented my attempts to make this sweet almond tasting liqueur in this video.
Although I am sure the good people at Disaronno will probably laugh when they see my sad attempts to replicate their iconic drink.
#disaronno #amaretto #liqueur
I'm Miss Brewbird, a Canadian girl training to be a distiller in England. I'm also tinkled pink that you've found your way here. If you are interested in learning more about the drinks industry this is the channel for you. Hit that subscribe button for more videos about distilling, spirits, and distillery life. Cheers!
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Okay, since I am the Archnut (CEO of a nut roasting company), I feel that I need to clear up a few things here in regards of almonds and apricot kernels, there are also a few health and safety warnings that I have to give off here.
1. Apricot kernels are only allowed to use in food within the EU if they are de-bittered. Most marsipan contains apricot kernels to different degrees since it is much cheaper to use than blanched almonds. Technically this is called a persipan and is not allowed to be sold as a marsipan (but unless it is organic or artisan highend it is most likely partially fake). In short, only use de-bittered apricot kernels. Problem is that then you get a processed "pish" product.
2. You roasted the almonds way to harshly, we typically roast almonds at 120 to 140 degrees in a tromel-roaster where the nuts roast in salt to both shelter them, and to get that all-important drying effect, 15 minutes is about right. So, roast them on a salt bed in the oven to get rid of the moisture. Roasting was though generally a good idea, you get way more almond flavour out of roasted almonds than natural almonds.
3. You do not use natural almonds in this case, you use blanched almonds, that way you do not get foreign material from the skin of the almond giving off unwanted flavours and colours.
4. Next is a flavour problem, the ordinary almond varieties like NPX, Nonparaille or Valencia do not contain enough bitter oils, to get that you need to supplement with bitter-almonds. A good ratio would be 1 blanched bitter almond to 10 ordinary almonds. And yes, with this ratio you are below EU guidelines for food safety on cyanide.
Anyhoos, following these guidalines from a master roaster you will have the foundation to produce a good classic amaretto. Remember that the amaretto producers switched from almonds to de-bittered almond kernels to save on cost. Doing so destroyed a fabulous drink. I wish someone would revive a "true classic" amaretto, like the ones that you sometimes find handmade in the Italian country side.
I do though like the almond based version from Adriatico, both the Negroni Amaretto and the Bianco Amaretto are really well belanced... ADRIATICO (amarettoadriatico.com)
About the fake marsipan, we produce and sell persipan. We sell ten tons of persipan to every ton of real marsipan. We know which companies we sell to, and none of them are using the word persipan anywhere... Go figure. (and no, I will not disclose names since that would be commercial suicide for me).
Wow so much good information here. Thanks! I want to try making it the way you described.
This is one of the best comments I’ve ever heard.
Very informative
The traditionalist amaretto style you talk about is probably too overpowering for most.
Our distillery just made an amaretto two months ago, came out pretty good actually
How was it made?
As an avid home distiller, I love this channel! I've watched all of your videos, I wish you had more content because it really is top notch! Also,as a direct result of watching your video on the subject ,lemoncello is my absolute favorite drink to make and share
Wow, thank you! That's so kind of you to say. I know, I feel guilty sometimes because of how low my video output is. Need to work on improving that.
Awsome 👍Love how u get into the nitty gritty of a process,looking forward to your end product,thank you
In the craft distilling community (Home Distillers) in South Africa Amaretto is a thing. First Grain spirit is the wrong base. You must use apricot brandy as a base. You can also try your Rum base. On roasting the kernels low and slow is the way to go. You must put the kernels in foil and roast at 150.
Interesting, I didn't know amaretto was popular in South Africa. Thanks for the tips, my boss at the distillery reads all these comments too to see what other people's opinions are.🙂
Though I am no pro, I do enjoy some spirit tinkering here at home and have made a few enjoyable liqueurs. Flavor-wise, I always associated Amaretto with maraschino cherries and almonds and if I were to "hack" this recipe, I would tinker with the cherry/almond flavor balance.
A detail that I agree with in the comment above is the use of a brandy spirit. Neutral grain spirit in my limited experience seems to be good for when one or 2 flavors are the star of the show like a limoncello or similar. With amaretto style, you're talking about several flavors mixed together and it would seem to me that a brandy base might compliment this better. Perhaps looking at what the Italian geography produces near Saronno could give you a clue as to what might work. If they make a lot wheat, grain alcohol might be it, but if they make a lot of grapes then perhaps brandy is the way.
Good luck!
I meant to add "grapes or other fruit" to that last part.
Who disliked this? Are you kidding me? This is a Killer production, great B-Roll, great music, always informative, and why because it's BREWBIRD! Love the new logo by the Way!
Aww thanks for the support as always ☺️
amygdalin is soluble in ethanol however evaporation of the alcohol will cause the amygdalin to crystallise out of solution. The melting point of amygdalin is 225c therefore after distillation, all amygdalin will be left behind.
It’s not going to end up in your final product.
You could also boil the cracked kernels in high proof alcohol for a few mins and discard the contaminated alcohol
@@tonyoliver4920 Thanks for the info! It sure is handy to have a chemistry graduate around.
@@MissBrewbird unfortunately I never actually graduated university.
I dropped out at the end of second year. I was making good money (for a teen) and working more than studying.
So I have my chemistry HNC (svq3) but not HND
But if you have any chemistry questions fire them over
@@tonyoliver4920 If i understand correctly, both hydrocyanic acid and benzaldehyde are produced/released from amygdalin once it comes in contact with certain fluids or processes. The benzaldehyde is what gives almond extracts its flavor though and it's difficult to keep it, without keeping the cyanide. Do you know of any fool proof methods? A few people have said roasting them but it seems like that will remove the benzaldehyde as well, and subsequently the flavor.
Hope you to make amaretto successfully like you did limoncello. Thanks for sharing what you did.
It's very useful video, when ever i watched your video i tried to subscribe and share to my friends thanks dear
Missed this comment. Thanks I appreciate it.
Lucky you. Hope it works better next time. Like your video production as usual.
Great video, Brewbird! Bearded’s newest video is on Amaretto, made me thinks of your video. Looking forward to your next post. I hope all is well.
Ahh thanks, I'm good, I just posted a new video now.
@@MissBrewbird Wahoo!!! I am happy to know you are well and still posting. I am really looking forward to watching your post. Thank you, Brewbird!
As a distiller and cocktail bar owner, this is fantastic content.
I just found you, and subscribed ❤️
Thanks, glad to have you here!
Best go and buy yourself some more apricot kernals then aha. I love the experiment and how you dried different ways of getting the flavour. Notes taken!!
Lol, I hope you can learn from my failures
@@MissBrewbird you only failed if you never learned, stop putting yourself down 👊
I love your videos; since you made Limoncello and Amaretto, the next one is Nocino
Wow, I have never heard of nocino. Thanks for the suggestion I will have to look into it.😀
Hi! When you drink Amaretto, the flavor is the same of plain Amaretti (biscuits) that are pretty common here in Italy at the supermarket. I said plain because exist a hundred version of Amaretti filled with "pasta di mandorle" or covered with chocolate and so on.. so you could buy some plain Amaretti and put them in the alcohol.. 😜
haha, that's certainly an idea. Thanks!
@@MissBrewbird ahahahah I was kidding a little bit about put them in them in.. but using them as a reference for the taste I think it's not a bad idea!! it.m.wikipedia.org/wiki/Amaretto_(biscotto)
Amazing!!!
Thanks 😊
what a beautiful place to work. youll get em next time
Hope so!
The use of apricot kernels in food-stuffs is a contentious one. I have a small bag of them that I use in my homemade orgeat. I like the idea of putting them in the still. I would love to make my own Amaretto as I find the commercial offerings way too sweet.
I know, I think I should attempt to make it again too.
I’m sure you’ll get it next time 👍
i bet that almond liquor was good. screw those guys not trying to bring it to market. im the type of guy buys that kinda stuff especially if ive never seen it or don't know about it
Thanks. It was pretty tasty for sure. You can try to make it at home too!
I wonder, when you get the taste you are looking for, how do you get the thik siropish texture, I mean Amaretto is thiker thant any spirit... and thank for all your contents...
Thanks for the comment! I didn't do it right, but I think the thick syrup consistency of Disaronno comes from the burnt sugar, the apricot kernel oil, and the essences of other herbs and ingredients. These are all very viscous.
Fantastic video content.
Did you use NGS ?
Yes I used NGS
Why don't you just buy a used gas chromatograph/spectrometer plop some actual purchased amoretto in it to see what it is made from and go from there? Save a lot of time and resources so, it would pay for itself in saved time and guessing game trial batches.
That's an idea, I don't think my boss would be willing to buy one though.
@@MissBrewbird , do you have a friend at an environmental lab or univserity science department to do you a quick favor? Sometimes that is the most frugal route even if you got to slip them a bottle of their choice! Lol
Hi you’re so cute! :-)
An Italian I know toasts white sugar to make caramel. The brown sugar has molasses and might be too bitter?
Hey Mason, sorry for the late reply. Oh yeah, making caramel is a good idea. Will have to experiment again someday.
cyanide poisoning 😭
i think you would have a better video if you go ride of the mood music.
okay, I'll keep that in mind, thanks.
How old are you? 10? Because that's the targeted age demographic related to the CGI and music that you are using in this video. It's childish, super annoying and insulting. I could not get past 0:31. The title/hook was strong. However the video was not good.
I am always 7 years old at heart.
@@MissBrewbird yes you are 7 years old at heart. But your targeted demographic is not. Therefore, when you post childish videos. It isn't cute, it isn't funny, it is extremely annoying because it's an insult to a mature person's intellect and the level of their emotional maturity.
Therefore, get rid of the stupid CGI and the loud aggressive music. And post Quick videos stating the information with soft background music.
Relax James adulting is over rated! Bring the child out in you, don't have to get all worked up about someone's video! Make your own and go on! (it even rhymes) put your "Intellect" to use... ✌️
Way to be a dick! You seem to be the only one upset by the videos. Insulting a creator bc their style o tastes are different aren’t necessary. Either gather the info that is relevant and tune out the rest or just move on completely.
@@kjdevault if you don't want feed back, then don't post a video. Also, I do think that information is very useful. And I stand by my statement related to the music.