Amaro

• Amaro, Italian for "bitter", is an Italian herbal liqueur with a bitter-sweet flavor
• Made by macerating herbs, flowers, roots, citrus etc. with a spirit (often neutral or wine/brandy)
• The origin dates back to the 13th century when monastaries produced Amari claiming health and digestive benefits
• No official definition or classification of Amaro exists and they are made up of a wide range of styles and producers

Styles

• Carciofo - Made with artichoke - Cynar, Carciofo
• Fernet - Bitter and medicinal. Fernet-Branca, Luxardo Fernet, Amoaro Santa Maria Al Monte
• Alpine - made with mountain herbs - Amaro Alpino, Amaro Zara, Amaro Braulio
• Tartufo - Made with black truffles at 60 proof. Made in central Italy, in Umbria.
• Rabarbaro - Made with Chinese rhubarb. Zucca
• Light - Low in alcohol, light in flavor. Amaro Nonino, Amaro Florio, Amaro del Capo, Amaricano Bianca
• Medium - Around 60 proof. Evenly sweet and bitted - Montenegro, Ramazzotti, Averna, Lucano
• Vermouth - Made with a wine base. Sweeter, more citrusy - Amero, Amaro Don Bairo, Amaro Diesus del Frate