Hmm maybe. I was shocked when I learned several years ago how popular negronis were in the US and maybe it's a natural side effect of that, going away from fruity/sweet drinks to more savory/bitter. I noticed a lot of US artisanal amari when I was in the wine/spirits stores last year.
― Yerac, Sunday, 13 January 2019 17:03 (one year ago) link
they've been bubbling under for a couple years but yeah i think they might be hitting another level based on my own very anecdotal experiences
― call all destroyer, Sunday, 13 January 2019 17:04 (one year ago) link
I've never done tasting notes on an amaro before and I don't have benchmarks here to start from but I went based upon other alcohols.
Araucano ~$10USD in chileMedium amber brown, clear. On the nose it's very cola, sassafras, clove, cinnamon bark, cocoa powder, vanilla, orange oil, a little bit of menthol. Palate is cinnamon cola, sassafras, allspice, orange peel, woody. Medium+ sugar, medium+ acidity, medium+ bitterness. Medium finish.
― Yerac, Sunday, 13 January 2019 19:47 (one year ago) link
next up we got amaro ciociaro. mine is an old bottle i actually i made a special trip to astor wines & spirits for back before this stuff was in wider distribution. back in the day it was a preferred substitute for amer picon for people in the u.s.a. who were trying to make the brooklyn cocktail, though i think there are several more options now.
smells like orange and cloves to me. that holds in the taste as well though there's some brown sugar and another flavor i'd describe as "granulated white sugar" which is interesting. i think of ciociaro as one of the more fruit-forward (well really orange-forward) amari at least among the basic brown ones. there's another one on my shelf coming up that blows it away in that regard but it's still pleasant, with moderate sweetness, light bitterness, and a less gloopy mouthfeel.
― call all destroyer, Monday, 14 January 2019 19:44 (one year ago) link
I think one of these amaros is the equivalent of smooth move with me. I tried to look it up to see if that was a common side effect. nope.
― Yerac, Wednesday, 16 January 2019 16:49 (one year ago) link
Indeed, I'm pretty sure I bought the CioCiaro a few years ago to make the Brooklyn and other drinks calling for Amer Picon. I don't know what else is easily substitutable for Amer Picon, though there a few DIY recipes out there. For instance, Jamie Boudreau of Canon in Seattle makes one with a base of Ramazzotti, orange tincture, and orange bitters.
― jaymc, Wednesday, 16 January 2019 16:58 (one year ago) link
My spouse is in Rome and so far has picked up Diesus and Braulio Riserva and then also some more Sibilla because it is 28euro there (as opposed to the $~50 in the US).
― Yerac, Thursday, 17 January 2019 00:09 (one year ago) link
Also got Dell'Erborista (the 70-75cl bottle for 19euro!) and San Marco Sarandrea. I get excited about these things because the main thing I do when I/we travel is look for wine/liquor and spices.
― Yerac, Thursday, 17 January 2019 18:13 (one year ago) link
I wish more liqueurs were available in small bottles. I want a taste before I spring for 750 ml.
― The Non-Verbal Signs Your Mod Is Giving You (WmC), Thursday, 17 January 2019 18:29 (one year ago) link
I think Italy does have amari in mini bottles. I tasted a bunch once at a friend's house. Otherwise the next time you go to a bar and it's relatively slow I would think most bartenders would give you a 1 oz pour to taste especially if you are going to get a cocktail anyway. I sometimes have places do half pours/split glasses for me or a friend if I want to create my own flights of something. But it's usually during quietish times and i always make sure to tip well for the annoyance of extra glasses. And if the bartender is good they will be happy to talk about whatever it is you want to try.
― Yerac, Thursday, 17 January 2019 18:44 (one year ago) link
i like to read this thread just for the names of the drinks. idk what most of them are but their names are very soothing!
i have enjoyed several herbal/herbaceous digestifs and love anisette but otherwise i am reading for sentences like My spouse is in Rome and so far has picked up Diesus and Braulio Riserva and then also some more Sibilla because it sounds so idyllic and i need that right now ;)
― weird woman in a bar (La Lechera), Thursday, 17 January 2019 19:01 (one year ago) link
I think Italy does have amari in mini bottles.
OK I'm actively gonna look for these when we're there
― sleeve, Thursday, 17 January 2019 20:13 (one year ago) link
Ha! I know I said it before but they have the prettiest labels. I was going by some of this article about what to look for in Rome. Sadly the San Simone could not be found this trip. That font/typeface *is* great. https://punchdrink.com/articles/guide-to-smuggling-rare-italian-amaro-campari-cask-tales-braulio/
The Diesus Amaro del Frata has the same monk-like bottle shape as Frangelico.
― Yerac, Thursday, 17 January 2019 20:16 (one year ago) link
the one with the deer on it!the labels + the names is like asmr for people who like concoctions
― weird woman in a bar (La Lechera), Thursday, 17 January 2019 20:19 (one year ago) link
Years ago on a vacation to Maine I stopped at (New Hampshire?) state-run liquor store and discovered Chambord and St. Germain via mini bottles. I'll try just about anything that way, down to the most cheap-ass peach-pecan whiskey. xxp
― The Non-Verbal Signs Your Mod Is Giving You (WmC), Thursday, 17 January 2019 20:20 (one year ago) link
amari labels are the absolute best. i transfer a lot of liqueurs and small-quantity stuff to standard 375ml bottles and store the original bottles in the basement, but i can’t bring myself to do it with the amari.
― call all destroyer, Thursday, 17 January 2019 20:32 (one year ago) link
I went a little nuts in Atlanta this weekend: full bottles of Nonino, Averna and Cynar, a 375ml bottle of Fernet-Branca, and a 50ml mini of Amaro de Toscana. I'll have a tasting session this evening.
― ILX Moderator: It's Like a Pressure Wash for Your Insides (WmC), Tuesday, 19 February 2019 14:11 (one year ago) link
I tried Averna for the first time with virginia plain last night. Very cola. Also bought a bottle of Sfumato that I have not opened yet.
― Yerac, Tuesday, 19 February 2019 16:50 (one year ago) link
I took a pic of my current drink cart and growing amari collection. https://ibb.co/BCCjmZ1
― Yerac, Wednesday, 6 March 2019 16:46 (one year ago) link
― Yerac, Wednesday, 6 March 2019 16:50 (one year ago) link
i can see it if i open in a new tab but obv the embed isn't working
― call all destroyer, Wednesday, 6 March 2019 16:50 (one year ago) link
I am really bad at the internet.
― Yerac, Wednesday, 6 March 2019 16:51 (one year ago) link
― 27 Discounts ILXors Get Only If They Know (WmC), Wednesday, 6 March 2019 18:03 (one year ago) link
had montenegro after a good meal on saturday night. very nice digestif. wish there were more amari available in the liquor stores i frequent
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 6 March 2019 18:07 (one year ago) link
teeny tiny eno! (hearts emoticon)yeah, am in the same situation wrt nearby liquor stores so got a bottle of Amaro Dell'Etna delivered. it's. freaking. exquisite.
― The immortal Hydra Viridisimma (outdoor_miner), Wednesday, 6 March 2019 18:50 (one year ago) link
That's a lot of Aperol. But you never know when the next Aperol Famine will hit, so you're set.
― 27 Discounts ILXors Get Only If They Know (WmC), Wednesday, 6 March 2019 18:52 (one year ago) link
Thank you for reposting! One of the pics was showing up for me, who knows?
Not all of that are amari. Yeah we have a lot of aperol because it was on sale for like $10usd a bottle one month.
― Yerac, Wednesday, 6 March 2019 19:03 (one year ago) link
good reminder to taste montenegro which also happens to be sitting right on my counter. on the lighter-bodied end of things, this one is cool for having a unique and unmistakable floral note. i'd characterize it as dried rose petals. other than that, caramelly sweetness and mild bitterness. worth having, hard to substitute.
― call all destroyer, Wednesday, 6 March 2019 23:47 (one year ago) link
my tasting notes from our trip to Europe (and back here in the US, I think I'm hooked on this stuff):
Holland (beginning of trip) - purchased in a German supermarket:Romanetti Alle Herbe amaro: day 1 tasting: orange, chocolate, more sweet than bitter. Day 2 tasting: "this reminds me of something... wait.... Coca-Cola!"
in Italy:San Simone: medicinal smell, mint orange chocolate notes, not as medicinal taste, more bitter, Fernet Branca vibes but lighter
Amaro Silvano: wtf is even going on here! Allspice comes first, then clove cinnamon and other dark spice vibes, sweet before bitter. Tiny hint of anise? Like a pfeffernusse cookie turned into an amaro. I think this was our overall favorite.
Vecchio Amaro Del Capo - ice cold, super complex. Anise, licorice, herbs, dark caramel. Another favorite.
Amaro Lucano - these are starting to blur together, but this is more medicinal, like Jaeger lite. Lotsa sweet finish notes
Amaro Jefferson: nutmeg nutmeg nutmeg, then some other spices, light color and flavor, yummm
Averna - another immediate "coca-cola" hit. Cloves? Some chocolate finish notes, heat from alcohol, spices
Amaro Montenegro - much more floral, cinnamon spice finish, lighter. Odd & very complex herbal/medicinal overtones. Served over ice, not sure if that's standard.
Holland (end of trip):Schierker Feuerstein krauter-halb-bitter - from Germany, duh. Medicinal Jaeger vibes again, quite bitter. Only 70 proof, it was a bit slushy right out of the freezer. How can this have more heat taste than the others?!?! It definitely does. Not as many spice/citrus/chocolate notes as the others.
Cocchi Amaro - served over ice with orange slice (not peel). Much lighter, almost sour, really this is a bitter red vermouth. None of the thicker, denser, almost syrupy aspects of the others. After eating orange slice: definitely a light red vermouth, but super fancy and refreshing. Hardly any sweet notes at all.
back in America, still tasting:Bruto Americano -the most bitter, but is this even an amaro? No thickness or sweet or syrupy aspects. Cherry, bark, medicine, light taste with dark color. It tastes like Laurie's digestive bitter tincture!!
Amaro Nonino - syrupy, cinnamon, kinda light color and flavor even with the heaviness, honey notes, also super bitter, very good.
― Emperor Tonetta Ketchup (sleeve), Wednesday, 8 May 2019 13:51 (eleven months ago) link
Nice! I have tasted uh three of those.
I have a bottle of Bruto Americano but I've never worked out what to do with it.
― seandalai, Wednesday, 8 May 2019 20:57 (eleven months ago) link
Sounds like a great trip, sleeve.
I will be in New Orleans on 6/1, trip planned at the last minute, and I have some liquor searching planned. Keife & Co. are hoping to have Zucca back in stock by the time I get there, and I will look for Silvano and Jefferson.
― WmC, Wednesday, 8 May 2019 21:12 (eleven months ago) link
xp it was good just over ice, I could see an orange garnish as well but I think it works fine by itself
― Emperor Tonetta Ketchup (sleeve), Wednesday, 8 May 2019 21:16 (eleven months ago) link
I still regret not picking up a bottle of Bitterol (same label design as Aperol, clearly made by same people) - anyone had that?
― Emperor Tonetta Ketchup (sleeve), Wednesday, 8 May 2019 21:17 (eleven months ago) link
Ohhh, I am interested in that amaro jefferson, will be on the lookout. Looked like a great trip!
― Yerac, Wednesday, 8 May 2019 21:31 (eleven months ago) link
thanks, yeah we had a great time.
the Jefferson was a real standout, I want some! I need to check the local store that carries such things.
― Emperor Tonetta Ketchup (sleeve), Wednesday, 8 May 2019 21:46 (eleven months ago) link
your notes on montenegro and lucano are very simpatico with mine. i’ve only been drinking beer and wine recently. need to sneak some amari back in there.
― call all destroyer, Wednesday, 8 May 2019 21:49 (eleven months ago) link
Ugh, I am not drinking the rest of the month. It sucks. I have to live vicariously.
― Yerac, Wednesday, 8 May 2019 22:25 (eleven months ago) link
OK I found a bottle of Vecchio Amaro Del Capo at the local store, it was one of the coolest ones we tried and it's also from Calabria where we spent most of our time (my wife's family is from there). Into the freezer it goes for special occasions.
I also made an impulse buy of something I saw and liked the label of, but didn't get to try - Amaro Ciociaro:
poured a little into a shot glass to taste straight, uhhhh this is the most baffling yet. still some bitter notes but massive, upfront sugar/thick/syrup hits, like bubblegum/toasted coconut/burnt caramel/cotton candy kinda tastes. too sweet!
we diluted the rest of the shot glass with water and it improved a lot, you could start to taste the floral notes. I think their suggestion of "over ice with lemon peel" sounds good, something to balance out that (delicious, fancy) bubble gum madness. note sure how best to use this, time for research.
― Emperor Tonetta Ketchup (sleeve), Thursday, 9 May 2019 14:08 (ten months ago) link
yeah, usually when I have been tasting these I do it straight first and then with a little bit of seltzer to kind of figure out how I prefer things. I don't like the overly sweet/luscious ones because I am not making cocktails and I don't tend to like sweet things.
― Yerac, Thursday, 9 May 2019 14:23 (ten months ago) link
That 8 Amaro Sazerac in that link seems crazy. I want to try it.
― Yerac, Thursday, 9 May 2019 14:36 (ten months ago) link
I would have to buy like five things!
― Emperor Tonetta Ketchup (sleeve), Thursday, 9 May 2019 14:38 (ten months ago) link
If I can remember I am going to ask a bar to make it for me.
― Yerac, Thursday, 9 May 2019 14:40 (ten months ago) link
I had that mini of Amaro di Toscana last night on a couple of ice cubes. It's pretty good! It's somewhere between the cola + spices profile of Averna with just the right amount of Fernet-Branca's mentholated bitterness.
― WmC, Monday, 13 May 2019 14:59 (ten months ago) link
Hoodoo chicory liqueur, from Cathead Distillery in Jackson MS. Toffee, coffee, chocolate, hints of pie spices, bitterness obviously. After finishing it and the glass is drying it smells like cinnamon.
― I am curious (george) (slight return) (WmC), Thursday, 20 June 2019 23:57 (nine months ago) link
That looks really good. If I had a sweet tooth I would make a syrupy reduction and use it to drizzle on pie or ice cream. Or make it into ice cream. Would that be too bitter to put into your coffee?
― Yerac, Friday, 21 June 2019 01:48 (nine months ago) link
I think it would be perfect in coffee.
― I am curious (george) (slight return) (WmC), Friday, 21 June 2019 02:00 (nine months ago) link
― Ambient Police (sleeve), Friday, 21 June 2019 02:20 (nine months ago) link
I have not tried anything new but I re-tried this badass local calisaya, still delicious, golden spicy chinchona
― Ambient Police (sleeve), Friday, 21 June 2019 02:24 (nine months ago) link
I bought some Picon today, based on hype that I've seen about it. It's readily available here (I bought it at an Asian supermarket that I frequent, but it's not a speciality item). It tastes great! But I gather from this thread that it's a cocktail thing. Do any of you have particular recommendations on things to make with it?
― L'assie (Euler), Wednesday, 30 October 2019 15:55 (five months ago) link
picon is mostly famous in america at least for being a key ingredient in the brooklyn cocktail, itself mostly famous imo for being named after brooklyn. the brooklyn formulation you'll see most is 2 oz. of rye with a 1-oz. mix of dry vermouth, picon, and maraschino. this results in an *extremely* dry cocktail that is more bracing than it is tasty.
jim meehan proposed a revision to the brooklyn in one of his books, basing his case on the fact that instead of dry vermouth, cocktails developed in the early 20th century might have been using blanc vermouth. you could make his formulation with 2 oz. rye, .75 oz. blanc vermouth, and a quarter oz. each of picon and maraschino. we still don't have picon here but there are several alternate options--i've made meehan's version with one of them and i think it's great.
in general, picon and picon-like formulations will do well with any spicy rye or herbacious gin formula you want to come up with. also, it's been years since i had a picon bier in paris but i wouldn't turn one down right now.
― call all destroyer, Wednesday, 30 October 2019 17:30 (five months ago) link