Amaro​ (meaning "bitter" in Italian, plural ​Amari​) is a variety of ​Italian​ herbal ​liqueur​, commonly drunk as an

after-dinner ​digestif​. It is usually bitter and sweet, sometimes syrupy, usually with an alcohol content between 16%
and 35%. Amari are typically produced by macerating herbs, roots, flowers, bark, and/or ​citrus​ peels in alcohol, either
neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in ​casks​ or in bottle.

Meletti Amaro​ (Marche)-

Silvio Meletti created his first liqueurs — anisettes — in 1870 in his mother's small
shop. Meletti wanted to offer the country an high quality product which could stand
up to the more expensive foreign liqueurs, and subsequently threw himself into the
study of Italian and French manuals on the distillation and production of liqueurs
until he was able to design and supervise the production of a ​bain-marie​, with slow
evaporation in order to obtain as much aroma as possible.
Since 1873, Amaro Meletti has been produced in ​Ascoli-Piceno​ in ​Marche​. This
historic yet approachable amaro has a floral flavor and contains saffron and
caramel in addition to the usual herbal ingredients.
This is an infusion of a secret recipe of aromatic herbs in alcohol, with the addition
of a small amount of water and sugar. The result is a digestivo like none other, and
just the thing to follow up an espresso.

Notes​ – Someone made started making caramel then knocked over a jar of pink
peppercorns into the saucepan and threw some lemon peel in to try to balance it
out. Less bitter than many amari so great for the amaro virgin. Recommended
straight or on the rocks with a lemon twist.

Luxardo Abano ​(Veneto)-

Another great intro amaro, ​From the world famous distillery in Torreglia, Italy, comes
this medium bitter liqueur that is often drunk as a digestif. The herbs in this Amaro
grow wild in the Euganean Hills near Padua, Italy. These are infused with cardamom,
cinnamon and bitter orange peel.

Thin textured, with distinct vegetal notes at first, the Luxardo rounds out nicely with
hints of white pepper and candied orange peel.

Notes – Mexican Hot Chocolate and red hots with orange peel for good measure.
Cio Ciaro​ - ​(Lazio) 38%
Amaro CioCiaro, a mixture of carefully selected natural ingredients, is the
product of an authentic recipe from the "Ciociaro" region of Italy. This "region"
has no defined border or historical identity, and the name Ciociaro was
adopted by a fascist movement of Frosinone as an ethnical denomination for
the Lazio town's province, when it was created in 1927. The name actually
refers to a traditional type of sandal, a "ciocia", still worn by certain sheep and
cattle herders in the Central Appennines.
This tasty liqueur was created and safeguarded by the Paolucci family since
1873, and is best-served as an after-dinner ​digestivo​, though can also be
enjoyed on the rocks or with seltzer after as ​aperitivo​. It calls up ​root beer​ and
sassparilla​ and has a touch of sweetness to it.

Notes​ – Someone threw a bunch of oranges into a campfire, waited for them
to char then put the whole conflagration out with old-timey sarsaparilla and
moxie. Recommended neat with an orange twist.

Ramazzoti – ​30% (Lombardia)

Created in 1815 by Ausano Ramazzotti, Ramazzotti Amaro Liqueur is
Italy's first bitter liqueur. However, Ramazzotti didn't gain popularity
until 1848, when Ausano opened a bar near the La Scala opera
theatre, and started serving his amaro instead of coffee. After
Ausano's death in 1866, his family continued to operate the business,
and in 1877 the Fratelli Ramazzotti was established. Ausano's
grandchildren had utilized the new technologies of the era to set up a
profitable export business using the railway grid being built at the
time. Ramazzotti Amaro became successful throughout Italy, and was
quickly spread throughout the rest of Europe.
Ramazzotti Amaro Liqueur continues to be produced in accordance
with the original recipe created almost 200 years ago - a recipe known
by only three people.

Notes​ – Milk chocolate, blood orange peel, cardamom, myrrh, ginger

and cinnamon are the most pronounced. Beautiful balance and finish.
Fratelli Branca, Fernet​ (Lombardia) 40%
Fernet is made from a number of herbs and spices which vary according to the brand,
but may include ​myrrh​, ​rhubarb​, ​chamomile​, ​cardamom​, ​aloe​, and ​saffron​, with a base
of ​grape​ distilled spirits (originally beet spirit), and colored with ​caramel coloring​.
Fernet-Branca, an Italian brand of Fernet made with over 40 herbs by the F ​ ratelli Branca
distillery, is usually served as a ​digestif​ after a meal but may also be served with ​coffee
and espresso or mixed into coffee and espresso drinks. It is notorious as a hangover
cure and drinking it is considered a right of passage by many amari drinkers. It has also
become extremely popular in modern bartending culture, so much so that it has been
nicknamed “bartender’s handshake” for its ability to introduce you as a bartender without
mentioning that you are in the industry.

Notes​ – Someone filled a smoky boxing glove with Ginger, Eucalyptus, Menthol & Myrrh
then punched you in the face with it. Recommended neat to put some hair on your
chest.

Brancamenta ​(Lombardia) 40%

Same idea and notes as the fernet branca but made slightly sweeter and more minty. Because of this it’s
a slightly easier on gentler palates, especially when served a la snowcone on crushed ice with a sprig of
mint. Think adult snow cone to finish a meal… It’s the move.

Cynar ​– ​(Emilia-Romagna) 16.5%

Cynar is an Italian bitter liqueur made from 13 herbs and plants
predominant
amongst these is the artichoke (Cynara scolymus), from which the drink
derives its name. Cynar is dark brown in color, has a bittersweet flavor, and
its strength is 33 proof (16.5% alcohol). Unlike many other amari, Cynar
was first concocted in the 20th century about 1949. It is usually enjoyed
straight as a digestivo or mixed
with soda on ice. Europeans often mix it with orange juice, especially in
Switzerland where Cynar and orange juice is a very popular combination.
Cynar exhibits aromas of artichoke, saffron, cardamom, star anise, white
pepper,
Cinnamon and quinine. Notes – The palate is true to the aroma with a touch
of subtle smokiness. Light viscosity, a touch sweet with mustard and white
pepper, fading to a spicy bitterness that lingers. Makes whatever follows taste sweeter.
Montenegro ​– (​Emilia-Romagna) 23%
Amaro Montenegro, 'the liqueur of the virtues', was created in 1885 thanks to the lengthy,
impassioned experiments of a famous distiller and herbalist, Stanislao Cobianchi. The
name Montenegro is a dedication to the beautiful princess Elena of Montenegro, who was
engaged to Victor Emanuel III. The nose is floral with citrus top notes and a slight touch of
champagne cola. Palate follows through, sweet cream soda start followed by a rush of
floral bitterness, rose and lily. Finish fades leaving a gentle warmth on the palate.

Notes – Someone steeped roses in champagne cola that had a melted creamsicle in it…
What do you mean Why? Why the hell not?

Averna – 32% abv - Sicily

Produced since 1868 by Fratelli Averna of Caltanissetta, Sicily, Averna Amaro is made
according to a closely guarded recipe originated by the friars at nearby Convent of St. Spirito
Abbey. The production process is an exacting one that involves macerating grape spirits with
an all-natural array of flowers, roots, herbs, spices and dried citrus rinds. The liqueur is
bottled at 32% alcohol by volume (64-proof). Averna is the amaro used in the very popular
Black Manhattan, replacing the sweet vermouth.

Notes – Flat coca cola with lemon twists in it. Delicious and easy drinking.

Lucano Amaro​ – (Basilicata)

From the Basilicata region in southern Italy (the word “Lucano” is derived from
Lucania, the ancient Latin name for Basilicata), this Amaro has a deep, dark color with
a reddish tint and pronounced caramel flavor and a finish with a nuanced sweetness.
Mint and lemon with earth, wood and spice finishing with a gorgeous lingering
bitterness that fades like the last note of a sexy saxophone solo.

Notes – Old Fashioned baseball card bubble gum mixed with the blow-off CO2 from a
freshly poured glass of chinotto rested in an oak barrel.
Nardini Amaro – ​(Veneto) 31%

A sexy and sophisticated amaro from the veneto with notes of caramel and good n’
plenty candy. Orange, Peppermint and yellow gentian follow toffee and salt-water
taffy. Luxurious viscosity and and subtle smoky finish folows a burst of refreshing
menthol.

Notes – 19​th​ century-style candies served at the check-out counter at Kalustyan’s

Zucca Rabarbaro – ​16% abv – (Emilia-Romagna)

Created in 1845 by Ettore Zucca, this rabarbaro (rhubarb) Amaro liqueur was a symbol of
sophistication in Milan. King Vittorio Emanuele insisted that it be served in the royal
court, and many fine restaurants began serving it as well. It even lent its name to ‘Zucca
in Galleria’ a cafe situated, since 1867, at the Galleria's entrance, just opposite the
Duomo. Famous as a meeting point, Verdi and Toscanini were regulars on their way
home from La Scala, also the artists Dudovich and Carra were often there into the early
hours of the morning. Based on supposedly beneficial effects of
rhubarb on the liver reported in Chinese medicine, this rich Amaro is infused with rhubarb
rootstock, cardamom seeds, China fruit, bitter orange peel and other herbs. Its delicate,
bittersweet flavors are joined by a hint of smoke on the finish.

Notes – Smoky, roasted coffee, caramel, touch of citrus, nuthin’ fancy… working class
amaro and damn proud of it. Obscenely good in iced coffee.

Amaro Nonino Quintessentio – ​(Friuli) 35%

Nonino’s Quintessentia (kwin tess en’ cha) is a relatively new amaro (1990s)
produced in the Friuli region in northeastern Italy. It is made from a grappa distillate
infused with herbs and then aged in small oak barrels (barriques) for five years. It
has pronounced herbal aromas and an interesting interplay of spicy and sweet
flavors. Nose has chinotto and Christmas spices, palate follows through with a spicy
sweetness, sarsaparilla, and licorice with a slight char bitterness on the finish. Well
balanced and subtle with a concentrated burst of flavor that fades quickly leaving the drinker thirsty for
more.

Notes – Christmas in a glass, assuming your Christmas gets as boozy as mine.

Amaro Sibilla ​– (Marche) – 34%

Natural bitters obtained from an infusion of herbs and roots are prepared over a
wood fire and sweetened with the honey produced in the area of the Sibillini
Mountains. These ingredients, once blended, have to be decanted and aged for
several months. Strong aromas of bitter herbs and dried fruit (plums, raisins) and
nuts (chestnuts, walnut husk), followed by scents of coffee and honey. On The
Palate: The first impression of sweetness due to honey is then followed by an
intensley strong bitter tannic taste with an enduring long-length finish. Not for the
faint of heart, this bitterness will LAST. Recommended for the amaro purist.

Notes – Honey dipped dried dates served in a Hookah bar.

Dell ‘Erborista​ – (Marche) – 21%

Direct in “from the herbalist”: this rich and complex amaro with sweet notes of
chamomile, straw, and honey will challenge all your preconceived notions on the
subject. Handcrafted in the most genuine sense of the word, Varnelli harvests
most of the herbs and roots from the Mount Sibilla where they also collect the
honey used to sweeten it. Its liquor-like mouthfeel carries its evolution from the
softly sweet and floral nose to a bright, bitter, and herbal finish. It’s bottled
unfiltered and sparkles in the glass like a caramelized wheat beer.

Notes – Cinnamon, chamomile, honey artisan tonic syrup building like a

symphony.

Braulio ​– (Lombardia) – 21%

Fresh from the Valtellina comes Braulio a unique Amaro originally created by a pharmacist in Bormio
named Francesco Peloni, and he named it after one of the
mountains surrounding Bormio (Monte Braulio). Also of note, this
amaro is wine based rather than spirit based. Braulio depends on
13 aromatics, anchored by wormwood, gentian, juniper, and
achillea moscata (apparently known in English as musk milfoil… but
why not use Latin?), which are married during two years of oak cask
aging into a silky, harmonious, and--for an amaro--beautifully
delicate sipper. The real story on this is that the brand has been
mildly “cultish” for booze hounds. It had previously never been
imported into the U.S. before except catching a lucky break in
finding it at a Milan Airport or here and there in Piedmont.
Otherwise you pretty much had to go to the Valtellina to get it. Recently more available since being
purchased by Campari, some purists claim that the formula has changed. Steeped with Alpine herbs but
waaay more elegant than Fernet. Imagine Fernet is a loud argument between 4 people in a room.
Braulio is the same 4 people having a polite conversation.

Notes – Fernet goes to finishing school.