Francesco Amodeo was born into a family of chefs, winemakers and liqueur producers in the town of Furore on the picturesque Amalfi Coast of Italy. After working in a local resort, he went on to acquire his certificate of Food and Beverage Management from the Centro di Formazione dello Studio JM in Rimini and his Certificate of Master Sommelier from the A.I.S. of Naples. He also received his Certificate of Qualified Barman from the A.I.B E.S. in Salerno in 2003. So he's basically the expert in amazing Italian spirits!
He decided to move to Washington, DC where he worked for (and even ran) some of the most prestigious restaurants in the city. All this time, he kept dreaming of the small-batch liqueurs made by his family in Italy. His grandfather "Don Ciccio" had a beloved small distillery in Furore which was destroyed by an earthquake in 1980, and the recipes had been handed down to Francesco. So it was just a matter of time before he dedicated himself to producing these traditional spirits for a new audience. Now he infuses blends of all-natural fresh fruit, spices, herbs and grains into a high-quality neutral grain spirit base, and he honors his grandfather by putting his name on every bottle.