Damn Tasty.
- 1. Why does Opal Nera taste smoother than other, traditional Sambucas?
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We use mostly green anise, with some star anise (pretty much the reverse of traditional sambuca recipes). Green anise lends a much lighter, less pungent but still aromatic aniseed flavour to Opal Nera.
- 2. How is Opal made?
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One cup of passion, a few spoonfuls of mystery and a pinch of black love, blended by leather-clad pixies in a secret Italian dungeon. Well, almost. For the real production method, click here Product info.
- 3. Why is Opal Nera black?
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Why not? We wanted to make something different, to stand out from the crowd of traditional white sambucas. And what better way of highlighting Opal's difference than by making it black?
- 4. How do you make Opal black?
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It's a skin thing. We infuse Opal with the skins of elderberries to give it a sexy, rich, dark purple colour. If you hold it up to a light, you'll see what we mean.
- 5. How natural is Opal?
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We always like to show off our beautiful black delight and its natural characteristics. One way we do this is to take equal measures of Opal Nera and any other black sambuca, and add equal measures of water to each. Our imitators' drinks will go cloudy and greeny-grey, while the Opal Nera, thanks to its natural colouring, will keep the same rich, purple-blackness which has made it so loved around the world!
- 6. How can I drink Opal Nera?
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We made it to be savoured and loved neat and there is nothing to beat a classic shot of Opal. However, there are loads of other ways of enjoying Opal Nera, click on this link to see a few of them Recipes and if you can come up with some of your own, do let us know won't you Contact Us.