Amaro in Italian literally translates into the word “Bitter”. While other bitters exist around the world, Amaro is inherently Italian and in its simplest form, it consists of a base alcohol infused with herbs, roots, flowers and spices. Born in 1885, Bologna, Italy, Amaro Montenegro is made with a selection of 40 botanicals, which are divided into three categories: citrus, sweet, and bitter and herbaceous. Boiling, maceration and distillation performed in accordance with a traditional method, give birth to 6 aromatic notes. The signature note, called the "premio", and the seventh and final note, is the result of the micro-distillation of five unique botanicals. Following the long process of extraction, alcohol, water, and sugar are added and the liqueur is ready to be bottled.

Tasting Notes:

Color: Amber-colored and bright with delicate mahogany transparencies on the outer edges

Nose: Citrus entry with a high level of complexity. Sweet and bitter oranges leave room for notes of lime and mandarin. The herbaceous aroma of marjoram and thyme is gently overcome by spiced, balsamic blends of incense and eucalyptus. Complex roasted notes complete an elegant finish reminiscent of undergrowth and mineral tones

Taste: Soft and silky mouth feel with a satisfying balance between sweet and bitter notes. Its well-balanced sweetness merges with the other ingredients, fading in a pleasantly bitter finish