Hi everyone, here's the latest suitcase haul from Italy. I tried to restrain myself, with moderate success... 
I finally broke down and got L'Orvietan, and was happy to track down bottles of the newer release from La Miscela, as well as theSentiero 253 that I tried on my last visit, and the Eroico that I think I originally tried at Il Marchesi years ago. I got to try a few of the others at bars, shops & restaurants, and a few were totally blind buys. Tasting notes hopefully as I pop them open in the coming weeks! Cheers everyone!

* Spiriti Toscani SRL: Amaro Moneti (28% abv, Cortona (AR), Tuscany)
* Bernardi Lamberto: L'Orvietan Amaro Erboristico (30% abv, Orvieto (TR), Umbria)
* Muma SRL: Muma Amaro Classico 02 (28% abv, Trinitapoli (BT), Puglia)
* Rossi D'Angera Distillatori: Amaro Materano (35% abv, Angera (VA), Lombardy)
Area 8 SRL: Essenziale (Il Ragazzo) (24% abv, Matera (MT), Basilicata)
* Anonima Distillazioni: Sentiero 253 Amaro Alle Erbe (25.3% abv, Gubbio (PG), Umbria)
* Essenza Mediteranea: Amaro Eroico (28% abv, Altomonte (CS), Calabria)
* Cavour Drinks SRL: Amaro Elisir Del Farmacista Dolomiti (25% abv, Bolzano (BZ), Trentino-Alto Adige)
* Affreschi & Affreschi Srl: Sangue Amaro (28% abv, Minervino di Lecce (LE), Puglia)
* Amaro Salento srl: Amaro Salento Classico, Meditativo (35% abv, Veglie (LE), Puglia)
* Farmacia Camboa Giovanni: Elisir Farmacia Camboa (China e Arancino Amaro) (39% abv, Uggiano La Chiesa (LE), Puglia)
* Infuseria Brindisina Srl: Carduus (L’Amaro Brindiso al Carciofo) (34% abv, Brindisi (BR), Puglia)
* P.O.L. (Premiata Officina Lugaresi): La Miscela al 30 Antigelo (30% abv, Castelnuovo Don Bosco (AT), Piedmonte)

Hi all. I’m a commercial distiller with over 10 years experience in making whiskey, gin, rum and vodka. I have been playing around with amaro recipes lately in small 1/2 gallon batches. I would like to bump this up to a 250 gallon batch. My question……. is the botanical loading linear? I have software for sugar-loading and Alcometers for proofing. I have never made flavor liqueurs on commercial scale and looking for some advice. Not much out there on the interwebs for large batch info.

Recently saw this liquor store sharing St Georgeo Brutto Americano as an "amaro" and I started to think well its not not an amaro, but is it an amaro? It's more of an aperitivo, but amari can be aperitivos too if you drink them before dinner. And Campari and other red type liquers are just botanicals + alcohol + sugar so that means they are amari right? Any guidance here would be much appreciated. Thanks amaro team. https://www.kenny18.com/product/st-george-bruto-americano-amaro-750ml/65

Hey good people! I'm curious if anyone would be interested in swapping a few DIY amaros via mail (or the DMV if you're around here) for the sake of expanding our taste and providing feedback? I've gotten to the point that I enjoy what I'm making but I'd like to hear what others think as well.

If so, I have about 5 different amaros (or amaro-related liqueurs) that should be ready by mid-October. I was thinking about mailing them in 5oz plastic bottles, but am open to anything.

Chat me if you're interested!

Our local bottle shop is amazing and this is just a few shelves. Are there any unusual items here that you'd recommend trying?

Found some See The Elephant on a trip to Chicago. Makes an absolutely delicious black manhattan. The coffee, chocolate, toffee notes of the amaro and this still Austin rye. Goodness gracious

Ok, this is my second visit to Typicus since n Ostuni, and Giuseppe is fantastic. He has a ton of bottles open for tasting, lots of knowledge, and a ton of bottles you’ll never find anywhere else. I swore I wouldn’t buy any more bottles on this trip, but I broke down…

I'm going to Enoteca Constantini and Bernabei Liquori. Where else should I go, and what should I bring back?!?

Delicious and local - varies every year

I went to Il Marchese Rome to try different Amari, I told the bartender that my experience with Amaro was Cynar, Montenegro, Nonino and thought they were all too sweet to enjoy neat. He gave me some to taste and went more and more bitter until this, Amaro Mandragola, it's so good, not syrupy, very herbaceous, bitter, it has a bit of a coolness.

It looks like it’s been a minute since anyone has posted about it, so if you have never had Cocchi Dopo Teatro, allow me to put you on. I had never heard of it until like 20 minutes ago when I got a pour to go with a delicious chocolate cake. It’s chocolatey and not too sweet and I’m obsessed.

made some honey ginger chicken for dinner - you know what does a great job stripping glazes and sauces from the palette, the mouth interior *and* cast iron pans? Thaaat's right, Dude. The beauty of this is its simplicity. Once a plan gets too complex, everything can go wrong. If there's one thing I learned in Nam…

Retyped this five times now and I’ll save you all my story and waxing poetic and get right down to the important info; revisiting Seattle for the first time in about two years after being here bimonthly for three. The bartenders doing the in-house program at Barnacle have all moved on and it’s been moth-balled. What remains of their projects are on the shelf and being poured, but when they’re gone, they’re gone. When I left here initially Geoffrey had just created the first of the five. I was immediately pleading with them to contract local Amaro makers SennzaFinne to bottle it so this special expression could be shared beyond the bar. Now there are five, and all were incredible and sadly will soon be gone. If you live nearby, stop in and try these. I feel like a kid who was just told the circus is leaving town forever.

Hi. I was in Rome a few weeks ago and a waiter gave me an amaro I loved but I don’t remember the name exactly.
-started with a “p” I think—Portero, Prospero, something like that.
-cool art deco style label
-flavor had lots of orange peel
-he said it was Tuscan. But so far that’s not helping my search.

Any ideas? Thanks

Been reading previous posts about vacuum suction filters. They seem like a great option to speed up clarifying.

What micron size would you recommend for the paper filters? (Looks like they’re available in 10 or 20 micron).

Also, are you using these in conjunction with clarifiers such as Turbo Clear or bentonite?

Thanks so much!

Picked up a bottle recently (quick review: good, somewhat one-note but it’s a good note, like it as a cocktail addition) - anyway, went to grab the bottle a few days later and there was… this. I swear it didn’t look like that when I bought it, but maybe the bottle had been shaken so it had dispersed. My first time buying this brand… anyone who’s had a bottle, is this something you’ve encountered, just normal oils separating in a natural product? Or did some emissary of Cthulhu slide in and infect my liqueur after I opened it?

(just thought I'd share here, since Bruto Americano appears so infrequently in the cocktails sub that I thought this community might have a better chance of actually appreciating it)

**Nothing Rhymes with Rhubarb**

- 1 oz Bruto Americano (heavy gentian bitterness with woody and blood orange notes)

- 1 oz The Decc (orange and cloves)

- 3/8 oz Sfumati (smoky rhubarb)

- 1.5 oz soda water

Build in glass, add a ln ice cube, give it a very gentle stir, and garnish with an expressed lemon peel.

_____

I've been playing with Decc + Bruto Americano a lot, as Bruto had been frustrating my attempts to use it in cocktails up until I found this pairing. This time, I decided to add in another ingredient I've had trouble putting to use, as Sfumato tends to run over everything I try to pair it with.

This time, though, I got the balance just right. Plenty of bitter from the two amaros to balance the (surprisingly mild) sweetness of the orange liqueur, and the clove, smoke, and woody notes from the different spirits gave a wonderfully complex background behind the forward fruity flavors. The soda water was just enough to keep this from being overly syrupy, as many of my amaro experiments are prone to being 😅

Overall, the fruit and carbonation come first, followed by the heavy bitter/woody/smoky flavors, then the finish leaves a mild gentian bitterness with the warm, tingling sensation of cloves.

Very happy and think I'll make this again in the future.

I’m clearing out some of my Dads stuff and he has this sealed bottle he must have gotten some years ago.
We’re not really drinkers so won’t enjoy it ourselves.
Is it worth anything to try to sell since it’s an older bottle? Just wondering since I don’t know much about it.

I'll go on a trip with my parents in about a month, to Prague, then Vienna then Budapest.

Would someone happen to know where I can buy Nonino in one of these 3 cities please?

If I order one from Amazon it will cost me 40€ in total, delivery + the Amaro 💀..

Thank you