The origins of Amaro date back to Medieval Times when monks in Italy mixed different botanicals with wine or neutral spirits to create bitter concoctions for medicinal purposes. Over the years, amaro has evolved with different ingredients being introduced to the Italian food culture and changing palates, the taste now ranging from the original bitter to sweet and dry. The flavors also change between Northern and Southern Italy. Amaro as we know it today is an Italian herbal liqueur made by infusing wine or spirits – traditionally using grape brandy – with a secret mix of botanicals that can include bitter orange, cloves, juniper, saffron, star anise, liquorice, and the list goes on. What hasn’t changed is that the liqueur is used to still the senses and ease the stomach. Amaro can be sipped as a digestive or mixed with cocktails.
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