Satyro was born from separate infusions of herbs and officinal plants in elevated aquavit in Slavonian oak barrels since 1969 which allows for a delicate extraction of the finest part of the herbs. Cinchona and nutmeg enhance the bitter properties, anise, bay leaf and mountain fennel characterize the balsamic part. The aromatic core is characterized by savory (lat. Satureja, gr. Sàtyros, it. Satyr), a herb dear to the ancients and used in rituals for its corroborating and aphrodisiac properties.

Amaro Satyro comes from an ancient recipe and a precious brandy, jealously guarded by Brown Spirits. The separate infusions of herbs and officinal plants have been made exclusively in different spirits raised in Slavonian oak barrels since 1969, allowing for a delicate extraction of the most precious part of the herbs themselves. Among these stand out the cinchona and nutmeg, which enhance the amarostic properties, anise, bay leaf and mountain fennel, which enhance the balsamic part. The aromatic fulcrum is characterized by savory (lat. Satureja) whose name derives from the Greek sàtyros (satyr), a herb dear to the ancients and used in rituals for its corroborating and aphrodisiac properties. All herbs are infused in brandy for over 90 days.