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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. Made with varying botanicals, the flavors of amari can vary greatly, some sweeter with orange peel, and others strong with hints of coffee and eucalyptus 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.
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. Amaro or amari (plural) refers to a family of italian herbal liqueurs that taste bitter (amaro means “bitter” in italian) 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.
An amaro can come in a variety of types and styles Learn more about the various amari styles and how the differ in taste and ingredients. 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.
