Lazzaroni // Lombardia, Italy
Lazzaroni Amaro is made in Lombardy from a recipe which includes over 60 herbs, roots, and berries. They are each processed separately before being blended together with water and sugar. The amaro rests for 48 hours prior to bottling.
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 made be used. Can be aged. Sugar is added before bottling. ABV varies, but tends to be 20-40%.