| Amaro is a broad category of regional Italian bitters. (Amaro is Italian for “bitter.”) Made from either a neutral spirit or brandy, this bitter liqueur is a staple in the Italian lifestyle. A curated blend of botanical ingredients—typically an inherited recipe that includes herbs, spices, and flowers, as well as barks and roots like gentian root, cinchona, and wormwood—gives each variety of amaro its unique flavor.
Amaro liqueur styles vary depending on the region in which they’re produced; Alpine amaro tends to be spice- and mint-heavy, while coastal amaro is generally lighter-bodied and more citrus-forward. Ingredients in other amaro styles include licorice, star anise, artichoke, and rhubarb. There are no strict rules when it comes to amaro production, and most recipes are closely guarded family secrets. Ultimately, each producer is free to exhibit their own style.
Amaro is also amount on the best things to drink after a great meal.
QUESTIONS AND ORDERS
|
|
| Born in 1894, Amaro Lucano is based on a secret recipe passed from generation to generation of the Vena family. Due to the delicate blend of more than 30 herbs, it has a distinct flavour, ideal for any occasion. Best enjoyed, neat, with ice or with the addition of orange peel. Excellent for cocktails. |
|
| Medium dark chestnut/mahogany/brown color. Captivating aroma of dried earth, sand, minerals, artichoke hearts. Taste profile is pleasingly bittersweet, deeply herbal, vegetal, green, with a chewy texture and long-lasting aftertaste. |
|
| Aroma: Intense, authentic and full of delightful herb aromas that give it its unique and unmistakable character.
Taste: Thanks to the fine selection of herbs, which are combined together following the recipe of a closely guarded formula, its unique and unmistakable taste is characterized by a pleasing blend of sweet and bitter notes.
|
|
| Amaro dell’ Etna’s flavor profile is well-balanced, exhibiting bitter citrus and orange peel, as well as bitter sweet rhubarb and licorice. |
|
| Deep amber and almost syrupy in the glass, subtle aromas of dried berries are punctuated with unctuous herbs. Tart-sweet on the palate with a savory core, deep green herbal vegetation becomes focused bitterness that anchors the flavors. |
|
| Margerum Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or in bottle. Amari are typically drunk neat, with a citrus wedge, on ice, or with tonic water. |
|
| Extraordinary fragrance of mountain herbs ennobled by ÙE, Nonino Grape Distillate, aged in barriques. |
|
| This mountain elixir has an incredibly enticing nose with flavors of mountain violet, earthy roots, mint, and rhubarb. The palate is delightfully medicinal with a touch of sweetness that uncoils into a soothing alpine finish |
|
|
|
|
