Amari & Aperitifs

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Ready to level up your cocktails? Enjoy all that bitter has to offer with Curiada's wonderful amaro selection. Amaro means bitter. Literally! It means bitter in Italian. And, for many of us, bitter, one of the five basic tastes, is not appealing on its surface. But, if I've learned anything from my coffee habit, bitter can be a delight, in and of itself, and the perfect complement to sweet to make wonderful concoctions, cocktail or otherwise. Explore what bitter can bring to your cocktails with Curiada's selection of amari. What is amaro? Amaro is a bitter Italian herbal liqueur, usually containing 20-35% ABV. The name means "bitter" in Italian. It dates back centuries as a digestive aid, with each brand featuring its own blend of botanicals, roots, and spices. Traditional amari offer a complex medley of bitter flavours, followed by nutty, earthy sweetness. They are classified as bitters but often approach sweet vermouth in profile. Popular brands include Averna, Ramazzotti, and Fernet-Branca. What are the different types of amaro? There are several distinct styles of amaro defined by their flavor profiles and ingredients: Alpine - Bright, floral, and herbaceous like Gran Classico, Braulio, and Ramazzotti. Fruit - Featuring notes of citrus and stone fruits like Averna, Lucano and Meletti. Spiced - Led by cinnamon, clove and anise flavors as in Nonino Quintessentia, Vecchio Amaro del Capo. Roasted Nutty - With prominent walnut and cocoa notes like Cynar and Amaro Montenegro. Minty Herbal - Driven by menthol, saline and bitter roots like Fernet-Branca, Branca Menta. How is amaro made? Each brand closely guards their secret recipe, but production follows a similar process: Neutral spirit is distilled from fermented grain or grapes. Various herbs, roots, peels, flowers, nuts and spices are macerated in the spirit to extract flavors and aroma compounds. Common botanicals include gentian, rhubarb, chamomile, saffron, ginger, quinine, star anise, peppermint, myrrh, bitter

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