Flavor Profile

Origins

Italy, 19th century

Amari grew out of monastic and apothecary tonics, and most famous houses still trace back to a 19th-century pharmacist or grocer. The category is regional by nature, with alpine, coastal, and Sicilian styles that share little beyond the shape of the idea.

How It's Made

Bitter botanicals, most often gentian, cinchona, rhubarb root, and citrus peel, macerate in spirit or wine, then sweeten and rest. Aging in wood is common and blending across batches is the norm.

Tasting Notes

Bitter and sweet held in tension, over a base that might read as cola, mint, orange peel, or menthol depending on the bottle.