Hailing from Saronno, this renowned amaretto brand is produced with a base spirit, apricot kernel oil, burnt sugar, and 17 different herbs, fruits, and spices. The brand claimed the invention of the original amaretto in the 16th century, and throughout history, its production has remained in the hands of Reina family. Disaronno is distinguished for its use of apricot kernel oil, which provides it with a distinctive combination of almond and apricot flavors.

This classic liqueur is made with different combinations of neutral spirits, caramel, sweet or bitter almonds, various herbs, spices, and occasionally apricot kernel oil. Though its name stems from the Italian amaro, meaning bitter, amaretto is characterized by its sweet almond flavor and hints of bitter notes.

Bràulio is an Italian amaro that was created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert in medicinal herbs from the alpine Valtellina region. Although the recipe and the exact ingredients are kept secret, it is known that the drink is made with the infusion of various herbs, roots, plants from Valtellina such as gentian root, wormwood, juniper berries, and achillea.

This Italian amaro was first produced in 1815, and it is still made according to the original secret recipe that employs 33 different herbs and roots. The recipe was developed by Ausano Ramazzotti, who offered the drink at his café, located in the vicinity of Milanese La Scala. Ramazzotti is an intense, medium bitter digestif that is best enjoyed neat or on the rocks, preferably with the addition of lemon twist.

Though most brands keep their recipe secret, this Italian-style liqueur is typically made with a blend of various spices and herbs such as saffron, juniper, rhubarb, aloe, chamomile, and mint. Because of the extensive list of ingredients, Fernet is characterized by its complexity and a usually a unique, bittersweet flavor.

Brancamenta is a minty version of Fernet Branca—the richly flavored amaro from Milan. This liqueur is also based on more than thirty botanicals, but it also includes essential peppermint oil from Piedmont. The resulting drink is dark brown with amber highlights.

Amaro della Contea di Bormio is a herbal Italian liqueur made with alpine herbs in Valtellina (Bormio). This bittersweet amaro is infused with a secret combination of thirty-six locally-sourced alpine botanicals that are collected in Stelvio National Park.

Rabarbaro Zucca is an Italian amaro that hails from Milan. As evident from its name—rabarbaro stands for rhubarb—the main flavoring is a rhubarb macerate, while other ingredients include a secret blend of herbs, fruit, and spices.

Taneda is a herbal liqueur and a type of amaro that hails from Valtellina. It is made with a macerate of Achillea Moschata—an alpine flowering plant that belongs to the sunflower family and is usually found at high altitudes. The plant is also used for herbal infusions, and it is locally known as Erba Iva or Taneda—hence the name.