Collection: Amaro

Every region of Italy has its own distinct amaro. First made by monks and later pharmacists as a tonic to protect against illness and aid digestion, amari (plural) are typically bittersweet, herbal liqueurs made by macerating a variety of herbs, roots, vegetables, fruits and spices in alcohol and then sweetened with sugar. Whilst some can be enjoyed as an aperitivo, perhaps mixed with Prosecco or soda, they are traditionally served as a digestive, either straight from the fridge or poured over ice.