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Amari are a category of italian spirits that are bold with flavor, aroma, and history Amaro means bitter in italian, but unlike aperitivi bitters, which are typically red or orange and never consumed after dinner, amari are dark, herbal and often served to complete a meal. 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.
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. Amaro is both the italian word for bitter and the name of a bittersweet style of liqueurs traditionally from italy Amari (the plural of amaro) are usually deep tawny brown in colour and brandy based and flavoured with herbs, spices and other botanicals.
