Description

Amaro is an enormous category, loosely defined as a bitter, herbal liqueur. Most famously produced in Italy–the very word means bitter in Italian–most European countries make some sort of bitter draught. Amaro ranges in style from relatively sweet, citrusy, and floral to the very intensely herbal, tannic, and mouth-cleansingly bitter. Amaro is both aperitivo and digestivo. The recipes, all famously secret, come from all over. They are derived from formulas of the monasteries, traditional medicines, and family histories.
Ours is a new recipe, in comparison, only about eight years old. It’s a nod to southern coffee drinking, adding a healthy dose of roasted chicory to the blend, and taking a cue from the Italian caffè corretto. Not so sweet as to be considered a coffee liqueur, and dry even in comparison to some other traditional amari, the supporting herbs and spices make this a well-balanced sipper.