Ramazzotti // Piemonte, Italy
Ramazzotti Amaro was created in 1815 by Ausano Ramazzotti who owned an herbalist shop in Milano. The bitter liqueur includes 33 herbs and roots including angelica root, bitter orange, cardamom, clove, galangal, myrrh, rose petals, star anise, sweet orange, and vanilla. Ausano opened up a cafe near La Scala theater where his customers could consume his amaro instead of coffee. Although it was crafted in Milan, it is now produced in Canelli, Piemonte.
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%.
"The orange notes jump out of the glass most prominently, but the anise and clove notes are in there as well. Anise takes over on the palate, but you can see the harmony of the ingredients working together. Spice filled with an overall wintery vibe, this is one that can stand up to hearty ingredients if mixed. Just a bit more bitter than sweet. "