The Role of Aloe Latex in Bitters and Amaros
Aloe latex (yellow sap) has historically been used in bitter liqueurs digestive bitters, and other traditional herbal spirits, like some typical Italian amaro bitters. Its strong bitter and purgative properties made it a key ingredient in old-world medicinal tonics, though its use today is more restricted due to safety regulations.
1. Why Was Aloe Latex Used in Bitters?
- Bitter Flavor Profile: Aloe latex contributes a sharp, intensely bitter taste, balancing sweetness in amaros.
- Digestive Aid: Its aloin content was believed to stimulate digestion and bile flow (similar to gentian, wormwood, or cinchona bark).
- Historical Medicinal Use: Many classic bitters (e.g., Fernet) originated as stomach remedies before becoming popular as aperitifs/digestifs.
Examples of bitters or alcoholic beverages that uses aloe gum includes Fernet Branca (Italian amaro) (it included aloe in its original 19th-century recipe) and Swedish Bitters, traditional european herbal tonic containing aloe.
2. How Was Aloe Latex Processed for Bitters?
Since aloin is potentially toxic in high doses, historical producers used careful methods:
A. Maceration & Extraction
- Dried Aloe Latex was ground into a powder or soaked in high-proof alcohol (e.g., grain spirit or neutral alcohol).
- Combined with Other Botanicals (e.g., myrrh, rhubarb, saffron, citrus peel) to balance flavor and dilute potency.
B. Filtration & Aging
- The mixture was filtered to remove solids.
- Often aged in barrels (softening harsh flavors).
C. Dilution & Sweetening
- Blended with caramelized sugar/honey to mask bitterness.
- Reduced to bottling strength (~16-40% ABV).
3. Modern Regulations & Current Use
FDA & EU Restrictions: Banned in U.S. food/drinks (since 2018) due to aloin’s laxative risks. Allowed in tiny amounts (if properly detoxified) in some countries.
If you need more information or a quotation of our concentrated aloe yellow sap (aloe gum) as ingredient for amaro or bitter production, please contact us.