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Amaro is 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 bottles. My favorite amaro depends on where i am, who i’m with, my mood, the occasion and time of day, to name just a few variables Amari are a category of italian spirits that are bold with flavor, aroma, and history
Made from varying botanicals and herbs, you should know these key types.
The most exciting thing about amari can often also be the most frustrating—the style’s incredible range and diversity makes it nearly impossible to define. Amari (the plural of amaro) are an herbal liquor with a rich tradition in italian culture Amari are popular across italy with a unique set of flavors that range from mild and pleasant to proceed with caution and are great on their own or as a part of a cocktail. Originally produced in monasteries or pharmacies and sold as a health tonic in the 1800s, amari are traditionally served chilled and neat as a digestive, sometimes with a citrus slice or twist, or diluted with tonic water and served over ice as an aperitif.
Amari, italian for “bitter,” represents a diverse family of herbal liqueurs celebrated for their complex flavors and cultural significance These aromatic spirits are the core of italian drinking traditions, from the iconic aperol to the mysterious fernet.
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