Amaro (Italian for 'bitter') is an Italianherballiqueur that is commonly consumed as an after-dinnerdigestif.[1] It usually has a bitter-sweet flavour, sometimes syrupy, and has analcohol content between 16% and 40%.
Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are calledKräuterlikör), Switzerland, Hungary, Slovakia, Czechia, the Netherlands, and France; however, the termamaro is applied only to Italian products of this type.
Amaro is typically produced bymacerating herbs, roots, flowers, bark, and/orcitrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age incasks or bottles.
Many commercial bottlers trace their recipe or production to the 19th century. Recipes often originated inmonasteries or pharmacies.
Amaro is typically consumedneat, sometimes with a citrus wedge. It may also be consumed on ice, withtonic water orcola-flavoured sodas, as is common in the country ofArgentina.
Medium – typically 32% alcohol by volume, with an even balance between bitter, sweet, and citrus tastes. Examples of this type areMontenegro,Ramazzotti,Averna,Lucano, Luxardo Amaro Abano, Amaro Bio, Amaricano.
Fernet – more sharply bitter than otheramari. Examples includeFernet-Branca, Luxardo Fernet, Amaro Santa Maria Al Monte.
Light – lighter in colour than others, usually with more citrus notes. Examples include Amaro Nonino, Amaro Florio, Amaro del Capo, Amaricano Bianca.
Alpine – flavoured with 'alpine' herbs, sometimes with a smokey taste, typically around 17% alcohol content. Examples include Amaro Alpino, Amaro Zara,Amaro Braulio.
Vermouth – unlike otheramari, which are typically made from grain-based alcohol, vermouthamaro is wine-based. It is sweeter with more citrus, and very closely resembles the aperitif vermouth. Examples are Amero, Amaro Don Bairo, Amaro Diesus del Frate.
Carciofo – made withartichoke, usually around 17% alcohol content. Theseamari are usually taken as an aperitif, rather than a digestif. Examples includeCynar and Carciofo (multiple producers).
Tartufo – made withblack truffles, bottled at 30% alcohol.Amari of this type are produced in the central Italian region ofUmbria, which is known for its truffles, as well as inSan Marino.
China (pronounced askina) – made with bark ofCinchona calisaya. The oldest and most popular brand is China Martini, based inTurin.
