Amaro (liqueur)

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Amaro (Italian for 'bitter'); pl. amari) is a type of Italian (or Italian-style) herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16% and 40%. Amaro is typically produced by macerating herbs, roots, flowers, bark, vegetables and/or citrus peels in wine and/or a grape based distillate such as grappa, mixing the filtrate with caramel syrup, and optionally allowing the mixture to age in casks or bottles. However, there is no canonical definition of what is or is not an amaro. In the United States, the Tax and Trade Bureau classifies what is colloquially known as amari as aromatized wines per 27 CFR 4.21(g). Similarly, spirits-based amari are classified simply as bitters. Internationally, the Harmonized System only recognizes spirits-based bitters (as 2208.90.10.00) and aromatized wine (as 2205.10.60 or 2205.90.60 depending on container volume). Dozens of varieties of amaro are commercially...

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