Amaro

Amaro is a potent digestif with a silky, sometimes even syrupy structure that originated in the 1800s. It is traditionally produced by macerating several herbs, flowers, aromatic bark, citrus peels, and spices in alcohol, either spirits or wine.

The blend is then mulled with sugar syrup before being put to age. Although the Italian word amaro translates to bitter, the flavors of this herbal liqueur are complex and may range from earthy and bitter to syrupy and almost sweet, depending on its age and ingredients used in the blend.

Amaro is made in different styles that can vary in color, viscosity, and alcohol content. Among this versatile group, the most prominent brands include Ramazzotti, Montenegro, Lucano, Averna, Fernet Branca and Amaro del Capo.

Amaro is usually enjoyed neat or on the rocks, but some labels also work well in cocktails, and add complexity, without being overpowering.