St. Agrestis is a Brooklyn-based maker of aperitivo and digestivo spirits as well as ready-to-drink cocktails.
For their Amaro, the team uses 20 different herbs, spices, flowers, roots, seeds, and citrus and individually macerates them in a cane distillate. Then the macerations are blended and placed into ex-bourbon barrels for 16 weeks to marry.
St. Agrestis is a Brooklyn-based maker of aperitivo and digestivo spirits as well as ready-to-drink cocktails. For their Amaro, the team uses 20 different herbs, spices, flowers, roots, seeds, and citrus and individually macerates them in a cane distillate. Then the macerations are blended and placed into ex-bourbon barrels for 16 weeks to marry. The bitter liqueur is bottled at 30% ABV.
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ageNAS
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Cost
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abv30.0
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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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Cask Typeex-bourbon