Amaro is a type of Italian herbal liqueur renowned for its complex flavours and often bittersweet profile. The name “amaro” translates to “bitter” in Italian, which is a fitting descriptor for this diverse and intriguing spirit. Typically enjoyed as a digestif after a meal, Amaro is celebrated for its ability to aid digestion, though its use has evolved into a broader spectrum of cocktails and culinary applications.
I had a chance to sample a flight of five different Amaro liqueurs, showing me the wide variability there is in its production. Before I go into my tasting notes, I have some background information about Amaro to familiarize you with this liqueur.
Five different amaro liqueurs Origins and History
Amaro’s roots trace back to ancient times, with early herbal remedies and medicinal concoctions laying the groundwork for modern iterations. The tradition of crafting herbal liqueurs took on a more defined shape in Italy during the Renaissance when monks and herbalists began refining their recipes. The modern concept of Amaro began to solidify in the 19th century when commercial production started. Companies like Fernet-Branca and Campari established themselves, each bringing their unique twist to the category.
Ingredients and Variability
Amaro is made by infusing a base spirit with a blend of herbs, spices, flowers, and citrus peels. Common ingredients include gentian, rhubarb, wormwood, and orange peel, among many others. Each producer has their own secret blend, resulting in a wide variety of flavours and intensities. The base spirit is often a neutral
This Article was originally published on My Wine Pal
