The name Liquore concerto is not a flourish. It points to the concert of fifteen herbs and spices the drink needs before it can exist at all. Along the Amalfi Coast, it is sold from small artisan laboratories in that territory.
Craft here is heat and patience in sequence. The mixture is boiled until it finds the right consistency, then left to settle into itself. Strength sits around thirty degrees of alcohol: enough to carry spice without turning the glass into a dare.
Bottling is not the last word. After it is in the bottle, the liquor must rest for at least two months, left to mature before anyone drinks it. That wait is part of the making: the concert of herbs needs time in glass, not only time on the stove.