Amaro Zara Romano Vlahov 1 Liter Vintage 1930s
Amari (sing. amaro) are bitter herbal liqueurs which tend to be consumed in small quantitities as digestive tonics. Some examples are more commonly drunk as aperitifs. They are mainly produced in Italy, but products from other countries labelled as Amaro may also be found at the bottom of this page.
The flavor of an amaro can vary in terms of the blance of bitterness and sweetness. Alcohol by volume can range widely from around 16 to 40 percent. It is typically drunk neat, perhaps with a slice of citrus fruit, but can also be served on ice, with tonic water, or with cola (more common in Argentina).
Spirit-based amaro is usually produced by first steeping herbs, roots, flowers, bark, and sometimes citrus peel in alcohol or neutral spirits. The filtered liquid is then aged in casks or bottles. Vermouth can be described as an amaro, but Wine-Searcher treats it as a separate category as the flavorings are steeped in wine, rather than spirits.
Numerous brands are produced, many of which trace their roots back to the 19th century. The earliest recipes can often be traced to monasteries or pharmacies. Some producers detail their ingredients on the label.
