Vaca Mora: a Venetian amaro and a little steam train
Herbs, flowers and mint in a Poli amaro at 32% ABV.
The historic steam still at Poli Distillerie in Schiavon. Photograph: Poli Distillerie.
Poli Distillerie · Image source
A story outside the osteria
In 1885, GioBatta Poli moved to Schiavon and opened the Osteria al Cappello. The little steam train that would stop outside was nicknamed Vaca Mora. In the family’s account, travellers waited at the osteria over a drink, sometimes the amaro prepared there. In 1898 the Poli distillery began operating in those same premises.
Infusing the plants
Today’s Vaca Mora is made with a natural infusion of plants, herbs and flowers in grappa and alcohol, producing a bitter liqueur at 32% ABV. Its aromatic profile evokes a wooden chest filled with medicinal herbs and mint leaves, in the catalogue’s description.
The impression of a herbal shop
The palate is herbal, bitter and balsamic. Mint provides a fresh point of reference among the other plants, while the distillate supports the blend. The experience focuses on botanical character and persistence rather than a sweet fruit flavour. That makes it useful for someone looking specifically for a herbal style of amaro.
At La Corte Segreta
We offer a 4 cl measure. Bitter, mint, balsamic and herbal are useful search terms. They help identify Vaca Mora, then compare its character with the other amari in the selection.
Sources and further reading
Explore more in our archives
Poli: a family of distillers since 1898 →
Amari: the taste of bitterness →
