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Amari are a category of italian spirits that are bold with flavor, aroma, and history Amari sabb, a class of 2026 receiver, details his nebraska visit and why the cornhuskers should be optimistic moving forward. Made from varying botanicals and herbs, you should know these key types.
The most exciting thing about amari can often also be the most frustrating—the style’s incredible range and diversity makes it nearly impossible to define.
Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. Originally produced in monasteries or pharmacies and sold as a health tonic in the 1800s, amari are traditionally served chilled and neat as a digestive, sometimes with a citrus slice or twist, or diluted with tonic water and served over ice as an aperitif. Made with varying botanicals, the flavors of amari can vary greatly, some sweeter with orange peel, and others strong with hints of coffee and eucalyptus Each producer uses their own proprietary blend, so make sure to read the description to get a sense of what it will taste like!
Amaro means bitter in italian, but unlike aperitivi bitters, which are typically red or orange and never consumed after dinner, amari are dark, herbal and often served to complete a meal.
