Amaro is an herbal liqueur category characterized by its bitter and sweet flavor profile, typically served alone or with orange peel. It is made by macerating various botanicals, including herbs and citrus peels, in a neutral spirit. Originally created by medieval monks for medicinal use, amaro gained popularity with Italian brands like Ramazzotti and Fernet-Branca in the 19th century. Interest in amari is growing in the U.S., leading to an increase in exploration by both consumers and producers, while bartenders are experimenting with diverse styles of amari.
Amaro is a broad category of liqueur mainly involving herbs, embodying a combination of bitter and sweet, served as a digestif and at room temperature.
Recipes for amaro have been closely guarded for centuries, typically made by macerating a blend of botanicals such as herbs, flowers, roots, and citrus peels.
Originally crafted by ancient monks and healers throughout medieval Europe, early amari served medicinal purposes; commercial production surged in the 19th century.
America's interest in amari is on the rise, with new drinkers and distillers eager to explore the vast and robust offerings from both old-world and American producers.
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