Amaro is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif). It is a bittersweet liqueur that usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40% ). 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). The herbs used for flavoring may include any of the following: gentian, angelica, cardoon, cinchona (china), lemon balm (melissa), lemon verbena (cedrina), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, menthol, cardamom, saffron, rue (ruta), wormwood (assenzio), and elderflowers (sambuco) ). Amaro is flavored with several (sometimes several dozen) herbs and roots, and some producers list their ingredients in detail on the bottle label).

Amaro is a type of Italian liqueur that is made by infusing an alcoholic base, such as a neutral spirit, grape brandy, or wine, with botanical ingredients that include herbs, citrus peels, roots, spices, and flowers. The resulting liquid is sweetened and then aged. Amari (the plural of amaro) can be produced anywhere, but they are a cornerstone of Italian culture. Monasteries started making bittersweet liqueurs as far back as the 13th century, touting their healing properties and digestive benefits, and in the 1800s Italian producers such as Averna and Ramazzotti took amari to the masses. Today, amari are most often sipped as pre-dinner aperitivi to whet the appetite or post-dinner digestivi to aid in digestion.

Some popular types of amaro include:

• Alpine: flavored with alpine herbs, sometimes with a smokey taste, typically around 17% alcohol content. Examples include Amaro Alpino, Amaro Zara, Amaro Braulio).
• Vermouth: unlike other amaros, which are typically made from grain-based alcohol, vermouth amaro is wine-based. It is sweeter with... ).

Amaro has a long and rich history that dates back centuries, with evidence that it was even around during Roman times. Like bitters, amari were originally used medicinally, to cure everything from aches and pains to digestive ailments. Amaro is made by blending a base of neutral spirits or wine with a variety of herbs, spices, blossoms, and fruits. Traditionally, the base spirit is grappa, which is a brandy made from the leftover grapes and seeds of wine production, but any... .

In summary, amaro is a bittersweet herbal liqueur that is made by infusing an alcoholic base with botanical ingredients such as herbs, citrus peels, roots, spices, and flowers. It is a cornerstone of Italian culture and is typically consumed as an after-dinner digestif or pre-dinner aperitif.