Amaro: (Amari plural). Taken from the Italian word for bitter. An Italian Liqueur
Flavor: Ranges from light and Citrus (Aperol) to bracing and minty (Fernet-Branca.
An Amaro is a bittersweet herbal liqueur. Made by infusing an alcoholic base with botanical ingredients (herbs, citrus peels, roots, spices, and flowers). The liquid is then sweetened then aged.
Traditionally made by infusing grape brandy with said ingredients.
There is no governing body dictating standards or categorization of Amari.
Every amaro includes a bittering agent and a sweetener.
Some regional variants will infuse the base with local ingredients such as:
- bittersweet oranges (Sicilian Amari)
- Mountain sage (alpine amaro)
History
Monasteries started making these liqueurs as far back as the 13th century. They made them for their healing properties and igestive benefits.
In the 1800s Averna and Ramazzotto brought Amari to the public.
Drinking
They are most often sipped as a pre-dinner aperitivi to “whet the appetite” or as a post-dinner “digestivi” to aid digestion.
Common Types
- Alpine
- Carciofo
- Fernet
- Rabarbaro
- Tartufo
- Vino amaro