Bitter

An amaro made mostly from more than twenty locally grown herbs, roots and flowers, including gentian, artemisia (genepy), and mint, with the addition of bitter botanicals like rhubarb root. The alpine herbs are picked in August, then dried, then infused in pure alcohol together with the other botanicals for about a month. Part of the liquid is then re-distilled, to give the liqueur a more persistent flavor and to clarify color. It’s bottled at 38%, after the addition of spring water and sugar.

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Handcrafted with the infusion of wine and selected herbs including olive leaves. Olive trees are widespread on Lake Garda. The cultivation dates back to Roman Times. 

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Amara Rossa (“bitter red”) Blood Orange Liqueur is just that solution. Produced on-site in Sicily from hand-picked organic blood oranges and sustainably grown local herbs, Amara is simply made, but wildly complex. The production is limited to 20,000 bottles per annum. The bouquet of Amara is reminiscent of the indigenous fruits and flora that feed off of the Mediterranean Sea’s nutrients abound. An intriguing and unique palate of candied oranges, licorice, and cloves gives way to hints of elder and rhubarb. Learn More

This fernet is a tribute to Italian tradition, but with a surprising personality. A bitter part given by rhubarb and a fresh flavour, due to mint. The brief aging in chestnut barrels serves to accentuate the stringent, almost sapid, note. The color is deep amber, given by the extractions of the plants used. The taste is rich and herbaceous, with intense and round notes; free of dyes and with a very low percentage of sugar. Learn More

Bordiga creates their Amari according to ancient recipes, with infusions of precious spices, herbs, and flowers that come mostly from the surrounding Occitan Alps, and which are still collected by hand, dried, and naturally preserved by the mountain dwellers living there. The climate, influenced by the mountains and by proximity to the ocean, creates herbs that are particularly rich in essential oils and aromas.Named after Caffe Di Lei, a famous bar in historic Cuneo. The infusions, lasting between 20 and 50 days, are all done as individual botanicals and rested for at least 60 days before the final blending. Herbs in the Dilei Amaro include two types of gentian, achillea erba-rotta, juniper, and white genepy. Absurdly pleasant and well balanced, this amaro is particularly easy to appreciate. Light notes of honey, citrus, bitter orange, and tea, with a long light bitter finish. Learn More