The term Amaro simply means “bitter” in Italian and describes the characteristic taste achieved through the combination of herbs, roots, spices, fruits, and sometimes even bark.
Amaro & herbal bitters are a traditional category of Italian spirits, distinguished by their bittersweet flavor balance and complex herbal blends. The term Amaro simply means “bitter” in Italian and describes the characteristic taste achieved through the combination of herbs, roots, spices, fruits, and sometimes even bark. Typical representatives of this category include Fernet Branca, Ramazzotti, Averna, Cynar, and Amaro Montenegro.
Historically, Amari originated from the tradition of European herbal medicine. They were initially produced as remedies or digestive aids, with each recipe based on local herbs and plants. Over time, these herbal liqueurs evolved into popular aperitifs and digestifs, enjoyed both neat and in cocktails. Production is usually done by macerating or distilling the herbs in alcohol, and the liqueur is often sweetened with sugar or syrup to balance the bitterness.
Amaro & herbal bitters are known for their versatility: they can be served before or after meals, aid digestion, and enrich cocktail culture. Classic cocktails like the Negroni or modern mixed drinks use the complex flavors of Amari to add depth and structure. Sensorially, Amari are often bitter, spicy, herbal, or complex, sometimes also fruity or smooth on the finish.
