Cynar
more oily
Averna Amaro was first made in Sicily by the Averna family in 1868, after the recipe was gifted to them by Benedictine monk Frà Girolamo.
Since then, descendants of the brand’s founder Salvatore Averna have passed the recipe down through the generations and grown the brand to international fame.
Averna Amaro was first made in Sicily by the Averna family in 1868, after the recipe was gifted to them by Benedictine monk Frà Girolamo. Since then, descendants of the brand’s founder Salvatore Averna have passed the recipe down through the generations and grown the brand to international fame. The amaro is made with herbs and spices common throughout the Mediterranean and bottled at 29% ABV.
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ageNAS
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Cost
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abv29.0
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AmaroAmaro means “bitter” in Italian. No legal definition exists, and though it originated in Italy, amaro (plural: amari) can be made anywhere. Originally created to aid in digestion, it is a bittersweet liqueur made from the maceration or distillation (or combination) of herbs, spices, roots, flowers, or other botanicals. Often uses neutral spirit as the base, but other liquor or wine can be used. Can be aged. Sugar is added before bottling. ABV varies, but tends to be 20-40%.
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Tasting Notes
"With a rich hue akin to cola with a similarly bitter and syrupy aroma, this amaro hints at roasted coffee beans and dark chocolate covered orange peel. The palate is well-rounded with chocolaty notes that lead into a tingle of cozy spices, and finishes with a lingering bite of bitter herb and molasses cookie. A good option to add depth to cocktails, to sip on its own, or simply mixed with soda water for a touch of texture and vibrancy."
Added by
Anna Archibald
Score
92