A wise man once told me you should be able to pick up any bottle on your back bar and be able to say three things about or it's history. In that spirit, I've decided to start with three of my favorite amari; Amaro Montenegro, Cynar, and Amaro Lucano.
- While it is produced in Bologna, Italy from 40 different herbs, Amaro Montenegro is named for the former kingdom of Montenegro (now a part of modern day Serbia) where the creator first taste a wild and herbal liqueur with digestive powers called Karik.
The creator, Stanislao Cobianchi, was a nobleman turned adventurer who dropped his title to travel the world.
On the nose it's full of spice and citrus and orange flower water while on the palate, slight dandelion bitterness and lavender complement.
- A relatively new amaro, it has only been in circulation since the early 1950's
- While a maceration of 13 different botanicals, artichoke is the main one and where it derives its name (Cynara Scolymus)
- It is the main component in the Bitter Giuseppe, a cocktail by Stephen Cole also including Carpano Antica, Regan's Orange bitters, and lemon oil.
- Originally created by a pastry chef in 1894!
- Grew in popularity until the family became the sole suppliers of the House of Savoy, whose coat of arms is represented on the label.
- The 30 botanicals in the mix give rich warm orange peel and nutty cherry pits on the nose with a slightly mentholated and bitter finish that is derived from the roots and herbs used in production.