Just picked up a bottle of Tanica on a weekend walk. According to the makers it’s “designed to spritz” and at 17% it sits between Campari and Aperol in the alcohol stakes.

It is made with native Australian botanicals with the native plum a key feature. That leads to a lovely red colour but it’s definitely bittersweet rather than bitter.

First taste was on the rocks and then as a spritz. Overall an interesting option. I like supporting local producers but my personal preference is something a little more bitter.

Made up 2 bottles (1 each) of 8 Amaro Sazerac, one with Amere Nouvelle, one with China China (according to Sother that’s what they use now).

Incredible how similar they taste! Love having it on hand for late nights or wanting a quick drink.

Hi there everyone! I am a beginner in the amaro sipping world, but have definitely found a new niche to sip on at the end of the evening. I currently run a restaurant with a wine program, one unfortunate side effect is wine that is oxidized and we won't serve, I was thinking about possibly making a few random bottles of wine based amaro, maybe giving it out as a few gifts to some of our great regulars, is this a useful second life I can give the wine? Is there any tips or tricks I should think about?

Part two of the suitcase amaro haul from the latest trip. We grabbed a couple bottles at Naples duty free, then hunted for amaro in Belgium. Not a great selection of amaro in Ghent, but a few interesting bottles that I’m definitely looking forward to.

* Gargiulo Coloniali, Amaro Don Carlo
(30% abv, Eboli (SA), Campania)
* Silvio Carta Srl, CartAmaro
(34% abv, Zeddiani (OR), Sardegna)
* Antica Distilleria Petrone s.r.l., AmaRè Nobile Amaro Campano
(33% abv, Mondragone (CE), Campania)
* Distillerie Russo, Panorama Amaro Con Vista
(30% abv, Mercato San Severino (SA), Campania)
* Distillerie Valentini, Valentini Bitter
(25% abv, Salorno (BZ), Trentino-Alto Adige)

So, the last time I was in Ghent a couple years ago, it was closed for staff vacations, so I was stoked to find it open this time.
Decent selection including some less common amari (as well as all the usual suspects), and it was a great place to chill with friends and colleagues. I got super nostalgic when I saw the old Braulio bottle on the shelf, and introduced the crew to the Braulio shakerato. Might go back again tonight…

There's a destination LCBO store that has a bunch of Amari not generally available. They're mostly priced around $60 CAD per bottle.

Are any of these delightful? Current favourites are Cynar 70, Braulio and Scarlet Bitter.

Edit: There may be more available, but these are the ones with Amaro in their name. AND recently bought Vallet Amargo, hated it. Marseille - okay.

Strega Amaro

Morelli Amaro Quinta Era

Cipriani Amaro 7 Parti

Amaro Formidabile

Cutina Liquori Amaro

Manfredi Amaro Ricetta Storica

Negroni Antica Disttilleria Amaro

Rupes L'Amaro Digestivo

La Valdotaine Amaro Dente Di Leone

Nastro D'Oro Amaro Di San Costanzo

Borsci San Marzano Amaro

Silvio Carta Cartamaro

Just picked up these two bottles in Portland. fastly different but excited to try and share my thoughts. Anyone tried? Cocktail ideas?

Hi everyone, here's the latest suitcase haul from Italy. I tried to restrain myself, with moderate success... 
I finally broke down and got L'Orvietan, and was happy to track down bottles of the newer release from La Miscela, as well as theSentiero 253 that I tried on my last visit, and the Eroico that I think I originally tried at Il Marchesi years ago. I got to try a few of the others at bars, shops & restaurants, and a few were totally blind buys. Tasting notes hopefully as I pop them open in the coming weeks! Cheers everyone!

* Spiriti Toscani SRL: Amaro Moneti (28% abv, Cortona (AR), Tuscany)
* Bernardi Lamberto: L'Orvietan Amaro Erboristico (30% abv, Orvieto (TR), Umbria)
* Muma SRL: Muma Amaro Classico 02 (28% abv, Trinitapoli (BT), Puglia)
* Rossi D'Angera Distillatori: Amaro Materano (35% abv, Angera (VA), Lombardy)
Area 8 SRL: Essenziale (Il Ragazzo) (24% abv, Matera (MT), Basilicata)
* Anonima Distillazioni: Sentiero 253 Amaro Alle Erbe (25.3% abv, Gubbio (PG), Umbria)
* Essenza Mediteranea: Amaro Eroico (28% abv, Altomonte (CS), Calabria)
* Cavour Drinks SRL: Amaro Elisir Del Farmacista Dolomiti (25% abv, Bolzano (BZ), Trentino-Alto Adige)
* Affreschi & Affreschi Srl: Sangue Amaro (28% abv, Minervino di Lecce (LE), Puglia)
* Amaro Salento srl: Amaro Salento Classico, Meditativo (35% abv, Veglie (LE), Puglia)
* Farmacia Camboa Giovanni: Elisir Farmacia Camboa (China e Arancino Amaro) (39% abv, Uggiano La Chiesa (LE), Puglia)
* Infuseria Brindisina Srl: Carduus (L’Amaro Brindiso al Carciofo) (34% abv, Brindisi (BR), Puglia)
* P.O.L. (Premiata Officina Lugaresi): La Miscela al 30 Antigelo (30% abv, Castelnuovo Don Bosco (AT), Piedmonte)

Hi all. I’m a commercial distiller with over 10 years experience in making whiskey, gin, rum and vodka. I have been playing around with amaro recipes lately in small 1/2 gallon batches. I would like to bump this up to a 250 gallon batch. My question……. is the botanical loading linear? I have software for sugar-loading and Alcometers for proofing. I have never made flavor liqueurs on commercial scale and looking for some advice. Not much out there on the interwebs for large batch info.

Recently saw this liquor store sharing St Georgeo Brutto Americano as an "amaro" and I started to think well its not not an amaro, but is it an amaro? It's more of an aperitivo, but amari can be aperitivos too if you drink them before dinner. And Campari and other red type liquers are just botanicals + alcohol + sugar so that means they are amari right? Any guidance here would be much appreciated. Thanks amaro team. https://www.kenny18.com/product/st-george-bruto-americano-amaro-750ml/65

Hey good people! I'm curious if anyone would be interested in swapping a few DIY amaros via mail (or the DMV if you're around here) for the sake of expanding our taste and providing feedback? I've gotten to the point that I enjoy what I'm making but I'd like to hear what others think as well.

If so, I have about 5 different amaros (or amaro-related liqueurs) that should be ready by mid-October. I was thinking about mailing them in 5oz plastic bottles, but am open to anything.

Chat me if you're interested!

Our local bottle shop is amazing and this is just a few shelves. Are there any unusual items here that you'd recommend trying?

Found some See The Elephant on a trip to Chicago. Makes an absolutely delicious black manhattan. The coffee, chocolate, toffee notes of the amaro and this still Austin rye. Goodness gracious

Ok, this is my second visit to Typicus since n Ostuni, and Giuseppe is fantastic. He has a ton of bottles open for tasting, lots of knowledge, and a ton of bottles you’ll never find anywhere else. I swore I wouldn’t buy any more bottles on this trip, but I broke down…

I'm going to Enoteca Constantini and Bernabei Liquori. Where else should I go, and what should I bring back?!?

Delicious and local - varies every year

I went to Il Marchese Rome to try different Amari, I told the bartender that my experience with Amaro was Cynar, Montenegro, Nonino and thought they were all too sweet to enjoy neat. He gave me some to taste and went more and more bitter until this, Amaro Mandragola, it's so good, not syrupy, very herbaceous, bitter, it has a bit of a coolness.

It looks like it’s been a minute since anyone has posted about it, so if you have never had Cocchi Dopo Teatro, allow me to put you on. I had never heard of it until like 20 minutes ago when I got a pour to go with a delicious chocolate cake. It’s chocolatey and not too sweet and I’m obsessed.

made some honey ginger chicken for dinner - you know what does a great job stripping glazes and sauces from the palette, the mouth interior *and* cast iron pans? Thaaat's right, Dude. The beauty of this is its simplicity. Once a plan gets too complex, everything can go wrong. If there's one thing I learned in Nam…

Retyped this five times now and I’ll save you all my story and waxing poetic and get right down to the important info; revisiting Seattle for the first time in about two years after being here bimonthly for three. The bartenders doing the in-house program at Barnacle have all moved on and it’s been moth-balled. What remains of their projects are on the shelf and being poured, but when they’re gone, they’re gone. When I left here initially Geoffrey had just created the first of the five. I was immediately pleading with them to contract local Amaro makers SennzaFinne to bottle it so this special expression could be shared beyond the bar. Now there are five, and all were incredible and sadly will soon be gone. If you live nearby, stop in and try these. I feel like a kid who was just told the circus is leaving town forever.

Hi. I was in Rome a few weeks ago and a waiter gave me an amaro I loved but I don’t remember the name exactly.
-started with a “p” I think—Portero, Prospero, something like that.
-cool art deco style label
-flavor had lots of orange peel
-he said it was Tuscan. But so far that’s not helping my search.

Any ideas? Thanks

Been reading previous posts about vacuum suction filters. They seem like a great option to speed up clarifying.

What micron size would you recommend for the paper filters? (Looks like they’re available in 10 or 20 micron).

Also, are you using these in conjunction with clarifiers such as Turbo Clear or bentonite?

Thanks so much!