Delve into the fascinating world of amaros on a whistle-stop tour of Italy, revealing how botanicals and local ingredients give each amaro their own unique character. Presented by Giuseppe Gallo, ITALSPIRTS Ltd

1. AMARO per AMORE
…Not all things bitter leave a
bad taste in your mouth and
this exactly the case with the
history of Italian Amari…
GIUSEPE GALLO

2. #AMAROXAMORE
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3. From Medicine…
Hippocrates & Plinius 2000b.c

4. To Monks…
• Elixir-making often took
place in monasteries,
which had long been the
repositories of herb lore.
• In much of central and
northern Europe, monks
made their liqueurs out of
plants, roots and fruit.

5. Let the drink be thy medicine...
Many of the Bitters that survive today do so because of their
‘healing powers’.
They built on old knowledge of herbs and spices that were
known to soothe, aid and calm mind and body.
They worked as a medicine of sorts because of the properties
contained in the ingredients used.

6. BOTANICALS
Liquorice - laxative, liver detoxifyier, stimulates adrenaline
Nutmeg - treats flatulence, aphrodisiac, increases effect of alcohol
Cardamom - sweetens breath, antispasmodic, digestive, stimulant
Juniper - treats colds, acne, cystitis, eczema, rheumatism, cellulite
Cloves - anaesthetic, antiseptic
Star Anise - promotes appetite, aids digestion, relieves chest pain

7. TIMELINE
GREECE
Monks
Vermouth Elixirs AmaroRosolio
Bitterall’uso
d’Olanda
• G.Campari • U.Salerno• Mulassano• A.Carpano

8. The Botanicals
• Herbs
• Roots
• Seeds
• Rhizomes
• Leaves
• Flowers
• Nuts

9. Science of extractions
Distillation
Maceration
Cold pressing
Perculation
Many others

10. ITALIA : Amaro per Amore
6. CYNAR & CYNAR 70PROOF
5. AMARO SIBILLA
4. L’AMARO dell’ERBORISTA
3. AMARO LUCANO & ANNIVERSARIO
2. AMARO DEL CAPO
1. AVERNA
7. MONTENEGRO
8. AMARO NARDINI
9. NARDINI RABARBARO
10. FERNET DRAPO’
11. BLACK NOTE AMARO
1
2
3
4/5
6
7
8/9
10/11

11. TASTING AMARO
Spice
Herbal
Sweet
Floral
BITTER
Citrus

12. Amaro Averna
Produced in Sicily since 1868
29% abv
Citrus note mixed with herbs
such as juniper, rosemary,
sage and hint of myrtle.
A beautiful introduction to the
Amaro category
Soft bitter with smooth taste

13. Amaro del Capo
• Produced by Caffo family in Calabria
• 29 different herbs and spice at base
• Citrus notes of bitter orange and
mandarin, spiciness by juniper and long
note of liquorice
• Drink over ice or cold

14. Amaro Lucano
• Produced by Vena’s family since 1894c in
Basilicata
• Over 30 botanicals
• Herbal top notes from Artemisias
(Absinthium and Pontica) with slightly after
taste of angelica and achillea moscata
• Versatile for cocktails and delicious on its
own over ice

15. ANNIVERSARIO
Produced in Basilicata since 1894c
to celebrate the company 120th
anniversary
34% Abv
Over 30 herbs and spice,
wormwood, gentian and holy thistle
Complex, rich and full bodied. Only
for connoisseur

16. Amaro Sibilla
Produced in le Monti Sibillini (Marche) since
1868c based on Girolamo varnelli recipe
34% Abv
Dry stile of Amaro with heavy gentian note,
dry fruits with hint of coffee
Sweetened with honey from Monte Sibillini
Excellent with coffee, complex Amaro with
velvety-texture, bitter herbs and dry fruits

17. Amaro dell’Erborista
• Produced in le Marche since mid 20th
century
• 21%Abv
• Rhubarb root with gentian and herbal after taste.
• Sweetener with honey from Monte Sibillini. The
only Amaro made without filtration
• Complex and sophisticated, this Amaro offers rich
sultan, rhubarb and sandalwood.

18. Amaro Montenegro
Produced in Bologna 23%Abv since 1885c
Citrus such as lemon peel, bitter orange peel,
red cherry and white tea
Bitter sweet intro to the category, with slightly
tangerine/mandarin after kick.
Versatile amaro for cocktails with other spirits
such as Mezcal or Whiskey

19. Amaro Nardini
• Produced in Bassano del Grappa since 1779c
• 31% Abv
• Bitter sweet Amaro with peppermint, main notes of
orange peel and liquorice
• Great modifier in cocktails such as :
• Manhattan or Julep, traditionally serve with tonic or
soda in Italy

20. Rabarbaro Nardini
• Made by Distilleria Nardini in
Bassano del Grappa
• 19%Abv
• Main botanical is Chinese rhubarb
root
• Unconventional and unique style
• Great to be mixed with Chinotto Soda

21. Cynar
• Created on 1952c in Venice by
philanthropist Angelo Delle Molle
• 16.5% Abv
• 13 herbs and spice in the formulation
with artichoke as main note
• ( the name comes from - CYNARINA)
• Modern style of Amaro with perfect bitter
sweet balance for cocktails

22. Cynar 70proof
• Reintroduced in 2016 as limited edition
by Gruppo Campari
• 35%Abv
• Herbal note with touch of caramel at
the end. Extremely smooth and pleasant
for a high proof amaro
• Straight and on the rocks

23. Fernet Drapo’
• Created by Giovanni Negro in Turin in 2014
• 39% Abv
• New style of Fernet, created for bartender
• Aloe ferox with heavy roots after taste but with
a surprising hint of peppermint at the end
• Great ingredients for cocktails and entry level
Fernet drinkers

24. Black Note Amaro
• Produced by Drapo company since 2014c
• 21% Abv
• Spice amaro with cloves, cinnamon and
mace at base
• Biter sweet amaro with slightly after taste
of mocha, pepper and orange citrus
• Great for coffee cocktails

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