FREIMEISTERKOLLEKTIV Amaro 212

Amaro is a spirit that resists easy definition. The Italian word “amaro” translates literally to “bitter”, which could suggest an affinity with the German category of herbal liqueurs and bitters. However, the taste of Amari from southern Europe does not resemble that of herbal spirits on the north side of the Alps. This is because the herbs (or “drugs”, as the distiller would say) are not the same. In order to create some order in the complex world of bitters, one must first divide products according to use: Will this Amaro be enjoyed before dinner, as an aperitif? Or afterwards, as a digestif?

Distiller Thomas Neubert and barkeeper Oliver Ebert have chosen to create their amaro in line with the recipe of an “aperitivo bitter”. For the bitter aromas, wormwood (Artemisia absinthium L.) and cinchona bark (Cinchonae cortex) are used alongside gentian root (Gentiana lutea). These flavors are rounded off with cloves (Syzygium aromaticum) and Ceylon cinnamon (Cinnamomum verum), making for a delicate finish. This aperitif gets its freshness from macerated bitter orange peel and peach juice. The fruitiness combines well with the bitter aromas to make for a highly harmonious drink, equally enjoyable whether served neat or on ice. Likewise, this amaro is the perfect ingredient for cocktails such as the Negroni and is wonderful in combination with sparkling wine.

Ingredients:
Cinchona Bark (Cinchonae Cortex), Wormwood (Artemisia Absinthium L.), Gentian Root (Gentiana lutea), Cloves (Syzygium aromaticum), Ceylon Cinnamon (Cinnamomum verum), Bitter Orange Peel (Cortex Aurantii Fructus Amarae Conc.), Peach (Prunus Persica), Sugar, Wheat Alcohol