Here, theres a whole lot of vanilla, nuttiness and red fruit flavorslots of red berries and citrus, along with tea-like maltiness and spice. Hot drinks for Fall: Wiki Wiki Warmer (hot cider), A Visit to Saint Nicholas Abbey Distillery, Alcohol Production in the Fourth Dimension, Almonds & Oranges: the Mai Tais Unsung Heroes, Educational Program Review: BarSmarts Wired. Plus it looks great on the back bar. This sweet amaro was the first licensed spirit of Sicily. Today it remains the best-selling amaro in Italy! Great articles on amari, very well done. I have quite a collection at this point.. Great to see that there are others out there such as myself. When dried, the Chinese rhubarb in the recipe takes on a smoky aroma, which makes this amaro a natural match for someone who enjoys mezcal or a peated scotch. I carry a one ounce bottle in my pocket. In addition to Serious Eats, his work has appeared in. Hi Alana, the whole name is Amaro Felsina Ramazzotti, but people usually refer to it just as Ramazzotti. -Jamie Boudreau, Canon. Furthermore, the eucalyptus and menthol amplifies the bitterness in some ways. DrinkUpNY is one source: http://www.drinkupny.com/Amaro_CioCiaro_p/s0764.htm. Once left to gather dust on the bottom shelf, these days the incredibly complex liqueurs are getting their long-overdue time in the spotlight. Around the turn of the century, Campari opened their first large-scale production plant in Sesto San Giovanni and began exporting Campari overseas. Vecchio Amara del Capo is their most popular product. Giuseppe Caffo, the founder of the distillery, established the brand in 1915. Amaro Nonino Quintessentia, often referred to simply as Nonino by bartenders and cocktail enthusiasts, is a good example of how ABV doesnt necessarily track directly with intensity or bombasticness in the amaro world. An amaro is a bittersweet herbal liqueur that is made by infusing an alcoholic base, such as a neutral spirit, grape brandy, or wine, with botanical ingredients that include herbs, citrus peels, roots, spices, and flowers; the exact recipes are often closely held secrets. Once youve gotten accustomed to the sweeter, lighter amari, CioCiaro is a nice middle-of-the-road next step before taking on some of the more aggressively bitter varieties. Pretty amazing. Do you have any recomendations, considering your incredible knowledge! It has some of the same sweetness, but its presentation feels more delicate and easy to drink. With a low 11% alcohol content, mellow flavor, and pleasant woody notes, its perfect for session-able cocktailing or sipping with soda. That smell is reflected in the aftertaste is that of fresh cut wood. Today Campari sells almost three million cases per year (about 7.1 million gallons). Amaro Averna Siciliano was first produced in 1868 by the herbalist monks of San Spirito Abbey for Salvatore Averna and was the first licensed spirit in Sicily. The Aperol Spritz must be one of the most evocative cocktails of all time. Whats your favorite way to enjoy amari? Audrey Morgan is the associate editor atLiquor.com, where she writes and edits features, explainers, bottle reviews, bartender profiles, and more. As I am reading all the comments about amaro, I found out that Im learning with each comments. Zesty orange, chamomile, peppermint, star anise, and liquorice. (Theres an entire book that will teach you how to make your own.) Like most amari, its recipe is a closely held secret, but many drinkers speculate its prominent bitter flavor comes from chinotto oranges. Stir the bourbon and Averna with ice and strain into the cocktail glass. The Nonino distillery opened its doors in 1897 and has consistently championed its unique distillation method. Montenegro has an ABV of 23%. Despite the name, however, not all amari (the plural of amaro) are particularly or intensely bitterthey all just have a bitter component, which is typically balanced out by a mild-to-high level of sweetness. comments sorted by Best Top New Controversial Q&A Add a Comment . Dubbed the "liqueur of virtues," its the most popular amaro in Italy for good reason. CioCiaro was more ethnic sounding than Campari, and the thought of Artichoke Liquer just didnt do it for me. Ive been drinking Campari for years, but have had a couple of amari recently that has gotten me interested in exploring. we are planning a trip to Italy in October (assuming there is a safe way to do so at that point) and would love to do an amaro tour, or get the name of a guide who is knowledgeable in amari. It hails from Calabria . Wanted to put a cocktail on a menu that has Amargo-Vallet in it but unfortunately its unavailable for the foreseeable future. As the title states, need a replacement. Although our list mainly covers Italian producers with storied histories, both Teague and Zed say that many American companies are doing great work, such as Forthave Spirits in Brooklyn and Eda Rhyne Distilling Company in Asheville, North Carolina. The alcohol content is around 30% ABV. Instructions: In a cocktail shaker with ice, combine 1 1/2 ounces of silver tequila, 1 ounce of fresh grapefruit juice, and 3/4 ounce of Averna. Outside of Italy and San Francisco, youre likely to find ardent Fernet Branca fans in Argentina, where Fernet Branca and Coca-Cola is considered to be the national drink of choice. In particular, its an integral ingredient in the Black Manhattan, a riff on the classic cocktail that simply swaps out your favorite sweet vermouth for Averna. The most bitter I know of is Fernet Branca. Its definitely my favorite orange-forward amaro. The principal flavors are akin to an herbal cough drop, but altogether pleasantmenthol,eucalyptusthese are the types of flavors here, but one simply must try it to understand its greatness. Cynar is far more vegetal. Averna is a popular Italian bitter liqueur (classified as an amaro) that is still produced from the original 1868 recipe of natural ingredients. But artichoke leaves are the only known component of the secret 13-ingredient recipe. Stir with ice and strain into a chilled cocktail glass. Its popularly sipped on ice, with soda, or even Cola. Amaro di ANGOSTURA is derived from the bespoke process used in creating the House of Angostura's iconic aromatic bitters. My top pick for best amaro liqueur is Amaro Montenegro because its so well-balanced. Since I prefer sweet over dry, it was a risk trying my first Amari. Averna comes off as kind of maple-y, with toasted walnut shells, says Teague. The name Cynar comes from the artichokes Latin name: cynara scolymus. Top up with club soda. Because the world of amaro is so expansive, youre bound to find a bottle that suits your palate. They are sweeter than a Fernet but they dont have the medicinal taste. These liqueurs are popular all over the world, but nowhere more so than in Argentina, where Fernet Branca mixed with Coca Cola is perhaps the countrys most famous and beloved alcoholic beverage. Ingrid is a drinks enthusiast, drinks writer, and member of the British Distilleries Alliance who has been making Mead in her native Lithuania for over 30 years. Del Capo dates to 1915, when it was created by Giuseppe Caffo in Calabria with a proprietary recipe of 29 ingredients and a 35% ABV. This authentic Mexican distillery prides itself, Based on sales alone, Gordons Gin and Bombay Sapphire are arguably two of the most popular gins worldwide. FernetFernet is a category of amari defined by intensely bitter and medicinal flavors. "Every amaro is an entire cocktail on its own," says the barman. Theres not a lot of information out there about Cynar, likely because the brand is relatively newit was introduced in 1952. Your email address will not be published. Between the ones you listed, adding in Nonino and Zucca my home bar has become amari to the exclusion of most other liquor. Hello! Dan Q. Dao is a freelance features writer covering the intersection of travel with food & drink, entertainment, and nightlife. Hell, we love all of those things. Perhaps the most well-known alpine amaro, Bralio dates to 1875, when pharmacist Francesco Pauloni developed a recipe using ingredients from the landscape of Bormio, Italy, near the Swiss border. Their high-quality amaro comes from grape distillate aged in Limousin and ex-Sherry casks and a secret blend of botanicals. The profile blends citrusy and floral notes to achieve an excellent balance in both flavor and mouthfeel. Today that company is run by Pasquale Vena, the founders grandson, and their amaro recipe remains a closely guarded secret. Shake with ice and strain into a chilled coupe or cocktail glass. Like other amari, Cardamaro is likewise infused with many other botanicals, and then rested in oak. In general, the approach here is nuanced, without any element sticking out too sharply or strongly. Averna is a popular Italian amaro or bitter liqueur (amaro means "little bitter" in Italian). In fact, Argentina consumes roughly three-fourth of all the Fernet Branca produced worldwide. Nonino Quintessia is famously a component of Sam Rosss modern classic the Paper Plane, which also employs bourbon, Aperol, and lemon juice. Zed says the warm baking-spice notes make Montenegro a great option for Old Fashioneds, and he is also fond of using it in Tiki drinks. As recently as 2010, more than one third of the entire countrys Fernet Branca was consumed within the city limits. Dont forget that amaro is often an essential ingredient in classic cocktails, even to pimp up the classic Negroni. One of my favorite conction is Lucano Amaro with bourbon, dubonnet, cinammon syrup and a dash of fresh lemon juice. In 1868, a monk gifted his secret recipe to textile merchant Don Salvatore Averna. Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits. June 4-10, 2018. Try it up also. Montenegro is a favorite of many bartenders and spirits geeks for neat drinking, combining bold, assertive flavors with a fairly approachable ABV. Ive yet to try it! Montenegro is often thought of as a gateway amaro, but its widely beloved by even the most seasoned amari drinkers. Italians will typically serve a one-and-a-half to two-ounce pour, says Zed. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Garnish with a lemon twist. Amaro Nonino Quintessentia should be enjoyed on the rocks with a slice of orange. Though the word amaro translates literally to "bitter," the term is applied loosely to the entire family of bittersweet Italian liqueurs, and, more recently, any bittersweet, herbal liqueur. It wasnt imported to the United States until 2017, but has since piqued drinkers interest with its unique flavor. With a stunning 40 different botanicals (including bitter orange, nutmeg, and liquorice root) in the mix, Amaro Montenegro is a truly unique drink thats almost a full-blown herbal liqueur. Instead, this lighter strength, Milan-based amaro is something entirely different. Aperols juicy orange and grapefruit flavors, low ABV at just 11%, and gentle bitterness make it an ideal entry point for someone who is just getting into the world of amaro, says Teague. Also, try this amaro in a Bitter Giuseppe cocktail. Not sure where youre located, but CioCiaro can definitely be found online. What is the difference btwn Ramazotti Fratelli and Felsina? In 1862, joined by his brother Stefano, the Fratelli Branca launched complementary products, many of which won awards at worldwide expositions around the turn of the century. This is something I would like to indulge in, please let me know if you have any resources! Averna. Despite the prominent artichoke on the label, this dark-brown and medium-bodied amaro does not taste like artichokes. and slante! Its harmonoious balance of cinnamon-y spice, herbal bitterness, and fruity sweetness make it a versatile player in traditional recipes like the Negroni and the Americano, as well as modern classics like Giuseppe Gonzalezs beloved Jungle Bird. Piedmontese scholar and herbalist Rachele Torlasco Bosca was inspired by the health benefits of the cardoon (a relative of the artichoke with an edible celery-like stalk) to create this light-bodied amaro with a base of moscato in the 1950s. Enjoy it as a digestif or in the Black Manhattan, which swaps sweet vermouth for Averna. Although its dark in color, its not particularly viscous, and would make a good starter amaro, he says. As for the Strega, its considered a digestivo, but not an amaro. This dry and bittersweet amaro begins with orange, caramel and liquorice notes. You are definitely in the right place! T. Fernet Branca tends to be a divisive spirit thanks to its intensitythe strength of its bitterness is too much for many new drinkers to handle, and those who dislike it sometimes describe the mint flavor as toothpaste-like. All Rights Reserved. Ive been doing a lot of searching, as ive been aging wines, cellos, and even a Negroni over the past months. While there are several different ways to make a Negroni, amaro is a bitter Italian liqueur that adds a nice balance of bitterness to the sweet vermouth. Just dont get your tongue stuck to the glass! "They not only stimulate your appetite, they stimulate conversation and mental activity. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds. 2. Campari hails from northwest Italy, where it was first created in 1860, and in fact, Campari Group now owns half the other bottles on this list. At the most basic level, an amaro is made by resting some combination of macerated flowers, herbs, roots, and other natural bittering agents in a neutral spirit to yield a high-proof infusion, which is then sweetened to taste. When chilled, the flavor profile is more straightforward and the bitterness more pronounced. As a traditional amaro, sweet orange meets bitter wormwood and quinine bark. Amaro (meaning bitter in Italian) is a bittersweet liqueur made by infusing a grape-based neutral spirit with a secret recipe of fruit (usually orange), herbs, spices, roots, bark, and flowers. It is made with more than 30 botanicals, including wormwood, gentian, and citrus peels, and has an ABV of 28%. But amaro represents a more advanced level of alcohol appreciationa tipple for the connoisseurs that is surging in popularity, but will likely never become truly mainstream. Amaro Lucano Liqueur should be served neat (with or without ice) and garnished with orange peel. Averna is popular as a stand-alone digestive, but it also makes a great cocktail ingredient, infusing whiskey drinks with dark coloration and exotic richness. For the purposes of this beginners guide, well stick with time-honored varieties from Italy, though similar productsboth new and oldare made in France, Germany, and even the US. 2) Angostura bitters, vodka, and simple syrup . Antica Ricetta Amaro Tosolini Liquore dErbe is produced by Bepi Tosonlini, established in 1945, and made from their fine Italian Grappa mixed with herbs and spices. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. You might try Fernet-Vallet less minty than Branca. Regional variations will often infuse the alcoholic base with local ingredients, such as bittersweet oranges in Sicilian amari or mountain sage in an alpine amaro. To each his ownits certainly not for everyone! It has a relatively low ABV of 16.5%, although its also available in a 70-proof bottling with an ABV of 35%. Instructions. Invented in 1885 by distiller and herbalist Stanislao Cobianchi in honor of Princess Elena Petrovc-Njego of Montenegro, its 40 botanicals include baking spices, sweet and bitter oranges, artemisia, marjoram, oregano, and coriander seeds. Its been fairly popular ever sincemostly due to the notion of combining it with the dry Italian sparkling wine called Proseccothe Aperol Spritz. Drinks Geek is run by Andrew & Ingrid, two drinks enthusiasts with 30 years of experience and an all-consuming passion for both fragrance and flavour. Pingback: Amaro 101: An Introduction to Italian Amari Inu a Kena. Presenting: The best-kept secret in the world of amaro. Teague says he might introduce someone to the amaro via the Bitter Giuseppe, a low-ABV cocktail that uses Cynar as the base spirit alongside sweet vermouth, lemon juice, and orange bitters. Check out every entry in the series to date. NEGRONI WEEK https://it.wikipedia.org/wiki/Angelo_Dalle_Molle. Hey Gerryso sorry to hear about your bar being destroyed! Garnish with a flamed lemon twist. The Nonino distillery has been in operation since 1897, primarily producing grappa (Italian grape brandy), but theyve also occasionally produced grappa-based amaro. One of the favorite in our bar. Thanks, Aaron! I am rebuilding my home bar after a water heater failed and flooded the basement. More often consumed after than before a meal, Ramazzotti can come across a little strong at first, but its easy to love. Try the classic Chaplin cocktail and youll know what I mean! Amari tend to be made with neutral spirits or wine just as most bitters (there are no rules). Finally, it should be noted that while many folks routinely refer to Fernet Branca as Fernet, doing so can be misleading, as Fernet is a classification of amaro, not a brand. Add CioCiaro, cognac and grenadine to a tall glass filled with cracked ice and stir gently. There are quite a few popular amari available in the US, and many more are enjoyed regionally throughout Italy. The assertive, bracingly smoky amaro, produced by the renowned Cappelletti family, isnt so approachable, but its gaining traction among bartenders for the significant impact even a small amount can have on a cocktail. How Does Water Quality Affect Rum Production? I am a bit older and looking for some easy on the digestive system but interesting. Amari have always been my favorite choice of drinks.Been sampling them for dozens of years. Wanted to substitute with Amaro di Angostura but thats got the same issue currently. Wanted to substitute with Amaro di Angostura but that's got the same issue currently. Other flavors include chocolate and saffron. I would say even more bitter than a Fernet. So I saw this on the shelf and gambled on its flavor. Of the others, Cynar, Branca, and Campari are my favorites (my first experience with a Negroni was revelatory and Im quite addicted to them now). The aromatic and gentle recipe has evolved to include 23 other herbs, including calumba, cloves, licorice root, and cardamom. This amaro is bittersweet orange and liquorice on the opening with a sweeter middle of cinnamon and stewed orchard fruits. Its since been passed down from generation to generation, and has, according to the company, remained relatively unchanged. The taste is really close to Angostura bitters with some sweetness. Because Cardamaro is a mere 17% ABV, it can also be ordered directly from many wine shops, making it that much more versatile. What a terrific article! As the industry drink of choice, a shot of Fernet Branca has been called the bartenders handshake. Some Italian Amari are: Amaro Averna. Awesome article. I have had all the amari in your rundown except the Amaro CioCiaro. This is a really great breakdown of Amari brands.. Ive always been into Fernet Branca and recently decided to try a bunch of different brands with similar herbal profiles. Like Ramazzotti, Meletti is a good substitute for Averna when you want to serve it as a digestif. Express the oils from the orange peel and drop in for garnish. I love the old Cynar television ads on YouTube like this one: https://youtu.be/CQ2t_PrQtpU?t=112. The bottle's clear glass has raised lettering referencing 1894, Lucano, and Pasquale Vena. Keep up the good work. Which one should I add to the collection next? This particular brand is relatively recent by amaro standards, not coming around until 1992. Ramazzotti has an ABV of 30%. Milans Fernet-Branca, founded in 1845 and by far the most well-known producer of the style, is distinguished by its heady zing of black licorice and green herbaceousness from a secret blend of ingredients known to include myrrh, saffron, chamomile, and gentian. The best substitutes for Averna Amaro are other bitter Italian liqueurs or amari, like Ramazzotti, Lucano, Meletti, Montenegro, Nonino, Aperol, Campari, Cynar, or Strega. Now if you're thinking this Amaro is steeped in history, then you'd only be half right. Teague suggests that aperitifs help trigger your appetite while digestifs speed up the digestive process. Aperol is my least favorite as it is just too much orange. But amari have more sugar and more the ratio of liquid to ingredient is higher. The nose is what I'd expect from a classic Italian amaro-no one aroma jumps out, but there's a lot going on. Vecchio Amaro del Capo is best served straight from the freezer to allow the aniseed, mint, and liquorice notes to shine. You can follow him on Twitter for more drink writing. When you first develop an interest in amaro, thats about when you know your spirits/cocktail geek cred has begun to shine through. Correct, Slerte. Aromas of citrus, caramel, cinnamon, liquorice, chocolate and burnt sugar. Great for bottled cocktails as well! Its like Averna but milder and smoother. Its on tap at least two San Francisco bars that Im aware of, and theres even a hip-hop song dedicated to it. Hailing from the southern Italian town of Pisticci, this dessert amaro is a pleasant sipper before or after a meal. The monks there made a bitter herbal elixir, and in 1859 they gave the recipe to Salvatore as a token of gratitude. It is intensely bitter and also dry. Most definitely! Rinse a cocktail glass with the port. Amari (the plural of amaro) can be produced anywhere, but theyre a cornerstone of Italian culture. It does work well enough in an Aperol Spritz to be worth keeping in the home bar. Stir with ice and strain into a chilled cocktail glass. Add the liquid ingredients to a stirring glass. First crafted by the Benedictine monks of Abbazia di Santo Spirito, the recipe was given to a 19th-century merchant named Salvatore Averna, who then left it to his son, Francesco. Reddit and its partners use cookies and similar technologies to provide you with a better experience. Glad to hear you are enjoying the process of rebuilding, however. There are quite a few books on making cocktail bitters, so I would begin there in the absence of an actual amaro book. Rather, its the centuries worth of traditional drinking culture steeped in every bottle. A simple, four equal parts combination of bourbon, Aperol, lemon juice and Nonino, the amaro plays perfectly against the citrus and whiskey to create an insanely refreshing, easy to drink, easy to love cocktail. Its a spectacular cocktail that may well change your taste in Manhattans permanently. However, every amaro will include a bittering agent (such as the gentian flower, wormwood, or cinchona) and a sweetener. Amaro Averna Siciliano is best enjoyed neat over ice with an orange wedge to contrast its bitter side. It is common to consume amaro neat, or with ice/seltzer/tonic, but they have also become very popular tools for bartenders to create modern cocktails. They are light, saffron-colored, less vegetal, not minty or menthol, and fairly bracing. What exactly falls under the overarching umbrella of amaro? Teague likens the flavors to Coca-Cola, thanks to baking-spice notes of cinnamon, anise, and cloves. In 1868, Salvatore began making the elixir for his friends and family, and later his son Francesco brought Averna renown by showing it at fairs in Italy and elsewhere. Its secret recipe likely includes gentian, cinnamon, and bitter oranges, and the dark-hued and syrupy amaro also has a distinctly cola-like taste, says Teague. The classic Italian amaro lends a depth of spice and bittersweet herbal notes to its otherwise simple whiskey base. The original iteration of the cocktail, which Amaro author Brad Thomas Parsons credits to San Francisco's Bourbon & Branch, calls for two parts bourbon to one part Averna, plus a dash or two of Angostura and orange bitters. Amaro di Angostura. The most well-known example is Cynar. Whats so great about Fernet Branca? My favorite is Amaro 18 Isolabella. Thanks for the Amaro 101, very interesting. But what best defines the amaro family as a whole isnt any particular set of ingredients, which can range from wormwood and gentian bark to cardamom and mint. and our Both bitters and amari use the same types of ingredients such as bitter barks, herbs, seeds, spices, citrus peels, and other botanicals. I am anxious to try this. Try it in a chocolatey tequila cocktail, a spiced hot toddy, a twist on a bourbon sour, or Irish coffee. This is a pretty damn rich dram, though, and may be perceived as too sweet or syrupy for some. This storied amaro is produced in Bormio, Valtellina, near the Swiss border, and screams "alpine" with minty, juniper-forward notes. Sfumato comes from the Italian word sfumare, which translates to evaporate like smoke. This rabarbaro (rhubarb) amaro from the storied Cappelletti family is indeed smoky. You can check the latest pricing, product information, and order online. Although the recipe is closely guarded, it likely includes bitter orange and lemon, licorice, and pomegranate. Any thoughts??? Try it in some of our favorite Aperol cocktail recipes. The finish is a well-balanced blend of citrus and anise. Originally called Bitter Uso Campari, it was invented by Gaspare Campari in Novara in 1860. What fantastic information. There is a bar in my town (Boulder, CO) that makes a tasty cocktail with Cynar and house-smoked vodka. Born in Sicily, Salvatore Averna was a Sicilian businessman who was a benefactor of the local monastery called Saint Spirito's Abbey. Angelo Dalle Molle, a Venetian businessman, created the original, 33-proof recipe in the 1950s; a 70-proof version was released in 2015. Averna provides the bitter herbal edge one would expect from an . Although it features in countless cocktails, Campari is rarely sipped neatperhaps for good reason. . I like how the two Fernet cocktails are identical in ingredient, and just differ in ratio. Many amari are an acquired taste, so please dont give up on them if you dont like one at first blush. Over time, Campari found its way into numerous cocktails such as the Milano Torino (the original name of the Americano) and the Negroni. "Take Montenegro: Its made from 40 herbs and spices. Teague recommends trying an amaro neat, on its own, before mixing it into a cocktail. Averna is a member of the amaro category, invented by Salvatore . Amaro Di Angostura (35% ABV, $24.99) - dark amber brown in color, Amaro di Angostura is almost identical in color to Angostura bitters, perhaps a half shade lighter. I love CioCiaro with homemade strawberry syrup, and dark rum. 2023 Paste Media Group. Ingredients. Personally I just drink it straight . The best amaro liqueur will be a delicious bittersweet blend of citrus peels, herbs, spices, and tree bark. A modern classic, this tribute to Amaro di ANGOSTURA is a delightful crowd pleaser. On the nose, Montenegro is actually quite flora, with some lovely rose petal/rose water notes, along with citrus, anise and additional spice. This amaro might seem deceptive, given the overwhelming bitterness of wormwood meets zesty orange, but the bright minty heart adds freshness. The Caffo family has produced Vecchio Amaro del Capo for four successive generations. Why not? As such, Meletti tastes great simply topped with seltzer. Swap it for rum in a CioCaro and Coke, or sip it long with seltzer. It is a perfect balance of bitter, sweet and sour notes. I think its the best aperitivo, he says. Pingback: Taste testing above the trees ollibatical. Stir with ice and strain into a chilled cocktail glass. Both involve Milanos world famous Campari amaro, but there are at least six other amari you can probably find at a liquor store or bar near you. The name refers to a traditional type of sandal, the ciocia, which you can see being worn by the woman on the CioCiaro label. Soon after, Ramazzotti became the preferred amaro throughout Italy. Similar to steeping Galliano with fresh cut grass. No, Sfumato doesnt make it into many beginners guides to amari. The Lucano Company began life as a small distillation operation in the back room of a bakery in 1894. A herbal/spice finish of cardamom and sage lingers nicely. Amaro Montenegro is ideal for sipping neat over ice and makes an excellent addition to an Amaro Spritz. Amaro CioCiaro is named after the Ciociaro region in Italy.

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