Amaro is an Italian herbal liquor commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavor & varies between 16 to 40%abv. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in neutral spirits or wine alcohol.
Commercial bottlers trace their recipe or production to the 19th century. Recipes often originated in monasteries or pharmacies. Amaro is typically consumed neat, sometimes with a citrus wedge, on ice or with tonic water. Amaro is made by soaking herbs and botanicals in a hydroalcoholic solution in order to macerate. Commonly, the base picked is a neutral spirit with an abv that is between 45 and 65% abv. Most Amari are not aged, however, there is an exception, Amaro Nonino is aged for 5 years in oak barrels. Common herbs and botanicals used are Gentian, Angelica, Wormwood, Liquorice, citrus peel, cardamom, thyme, juniper, anise, rhubarb, and cinchona.