Anthemis, an elixir from the Benedictine Fathers of Montevergine, enchants the senses with its unmistakable flavor, the result of a skillful blend of herbs from the majestic Partenio mountains and other regions of Italy. Its history dates back to the mid-19th century and is intertwined with that of the Loreto Abbey in Mercogliano, which for years has jealously guarded the secret of a recipe passed down through generations of devout monks.
The Legend of Anthemis
The history of this liqueur, called the elixir of long life, stems from an ancient legend. In fact, it is believed that it all began with a drop of emerald that flowed from one of the columns of the Temple of Cybele, right where, around 1100, the Abbey of Montevergine was built by Saint William of Vercelli. It is said that a young shepherd collected these drops to bring them to those who were sad and disheartened. Over time, the monks of the order of St. Benedict noticed that this dripping was the work of some herbs growing at the top of the column. By carefully studying their composition, the friars managed to reproduce the legendary emerald drop and named it Anthemis. It is thanks to these fragrant and healing plants, and the expert manipulation of sugars, that the Benedictine monks gave birth to a long tradition of artisanal liqueurs.
Production
This extraordinary distillate begins its journey with the meticulous harvesting of around twenty herbs, among which artemisia stands out, the queen of this aromatic symphony. Its production begins in the Abbey’s ancient and highly decorated liqueur factory, where ancient craft tools blend harmoniously with contemporary machinery, successfully combining tradition and innovation. After the delicate drying and infusion process, the liqueur rests for 20-30 days, enveloping itself in natural essences that lend depth and complexity to its character. The next phase, distillation, is a ritual that further enhances the purity of the selected herbs. Anthemis rests in barrels for at least 9 months, allowing the elements to blend in just the right balance. At the end of this long process, with an impressive alcohol content of 42%, the elixir will appear strong and enveloping, providing an unforgettable sensory experience.
Other liqueurs
Anthemis is not the monks’ only treasure; it joins a range of equally exquisite liqueurs: Gran Liquore Partenio, named after the mountain on which it is produced; Romito, made from a golden-yellow herb, a precious ingredient that characterizes this liqueur with sweet and delicate notes; Anisetta, a blend of aromatic herbs that enhance the freshness of Mediterranean green anise; Verginiano, a distillate that possesses the same characteristics as the spring water of Mount Partenio, such as clarity and transparency; Brandy, aged according to an ancient tradition in wooden barrels, to which special aromas are added; and, finally, Amaro Benedettino, a blend of herbs and natural aromas that give the drink a full and mellow flavor.
L’Antica Farmacia del Loreto
If you’re wondering where to find all these delights, the Antica Farmacia of the Abbey of Loreto in Mercogliano is the right place. Founded around the 13th century as an infirmary, it soon became an apothecary serving the entire community. Inside, on the various shelves, you can admire the famous collection of albarelli, decorated majolica jars used to store medicinal herbs. There are many options; you can choose according to your tastes, from strong to more delicate, sweeter or spicier, until you find your favorite!
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